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Nutella Biscuits Recipe

These delightful Nutella-filled biscuits feature a crisp buttery shell and a rich chocolate-hazelnut center, topped with a heart-stamped cookie lid. Perfectly portioned, they’re a charming and delicious treat that looks impressive but is simple to make with basic baking tools and a bit of patience.
Prep Time 45 minutes
Cook Time 10 minutes
Dough chill time 40 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 28 pieces
Calories 120 kcal

Equipment

  • Stand mixer with paddle attachment
  • Mixing bowl
  • Rolling pin
  • Parchment paper
  • Baking sheet
  • Muffin tin
  • Cookie cutters (2¾" and 1¾" round + 1" heart)
  • Piping bag or spoon

Ingredients
  

Honey Biscuits

  • 63 g honey
  • 2 g kosher salt
  • 170 g unsalted butter room temperature
  • 300 g all purpose flour
  • 1 large egg (lightly beaten)
  • 75 g brown sugar

Nutella Spread

  • 420 g Nutella chocolate hazelnut spread

Instructions
 

  • Beat softened butter, brown sugar, and honey in a stand mixer until creamy.
  • Add flour and salt; mix until the texture resembles fine sand.
  • Add the beaten egg and mix on low just until dough forms (don’t overmix).
  • Divide dough into two uneven portions (⅔ and ⅓); flatten into discs.
  • Roll each disc between parchment paper to ⅛" thick and refrigerate both on baking sheets for 30+ minutes.
  • Preheat oven to 350°F (175°C).
  • From the larger dough sheet, cut out 28 circles using a 2¾" round cutter.
  • Place rounds in muffin tin wells and press to form shells (use fingers or flat tool).
  • Chill muffin tin in the freezer for 10 minutes, then bake bases for 10–12 minutes until golden.
  • From the smaller dough sheet, cut 28 circles with a 1¾" cutter.
  • Stamp a 1" heart in the center of each and mark 12 small clock-like lines around it.
  • Chill these tops in the freezer for 10 minutes, then bake for 10–11 minutes until golden. Cool completely.
  • Spoon or pipe 1 teaspoon of Nutella (about 12–14g) into each cooled cookie base.
  • Gently press the decorated top onto the Nutella, twisting slightly to set. The filling should peek out around the edges.

Notes

  • If the dough gets too soft while working, refrigerate it briefly to make handling easier.
  • Use a shot glass or flat tool to press dough evenly into muffin tins for uniform shells.
  • Roll dough between parchment to avoid sticking and ensure even thickness.
  • You can use any small decorative cutter if you don't have a mini heart shape.