Betty Crocker's (Hidden Gem) Nutella Cookie Recipe!


THESE COOKIES ARE SO SO GOOD!!  A hazelnut stuffed-cookie with chocolate drizzle is all you need to amp up your baking game this time of year!  Takes right around an hour start to finish and makes two dozen FYI. The very first time I made them they came out perfect, so the recipe is pretty fool-proof :) I just made half without hazelnuts for Ben and they were just as delicious too.



1/2 cup hazelnut spread with cocoa
1/2 cup powdered sugar
1/4 cup chopped hazelnuts (filberts)


1 cup granulated sugar
1/2 cup hazelnut spread with cocoa
1/2 cup butter or margarine, softened
1 egg
1 1/2 cups Gold Medal™ all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Additional granulated sugar


1 cup dark chocolate chips
2 teaspoons shortening
6 teaspoons finely chopped hazelnuts, if desired



  • Heat oven to 375°F. In small bowl, mix 1/2 cup hazelnut spread, the powdered sugar and 1/4 cup chopped hazelnuts. Shape into 24 (1-inch balls).
  • In large bowl, beat 1 cup granulated sugar, 1/2 cup hazelnut spread, the butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, baking powder and salt.
  • Divide dough into 24 (1 1/2-inch) balls. Flatten each ball into 2 1/2-inch circle. Shape 1 cookie dough circle around 1 hazelnut ball, covering completely. Repeat with remaining dough and hazelnut balls. On ungreased cookie sheet, place filled dough circles about 3 inches apart.
  • Bake 9 to 10 minutes or until edges are set. Cool 5 minutes; remove from cookie sheet to cooling rack.
  • In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 30 seconds; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Drizzle over cooled cookies; sprinkle each with 1/4 teaspoon finely chopped hazelnuts. Let cookies stand until glaze sets.