Homemade Nutella Biscuit Recipe: Crispy Chocolate Hazelnut Cookies

These Nutella biscuits combine a crisp, golden shortbread base with a creamy chocolate-hazelnut center and a small heart-shaped biscuit top. The simple dough uses brown sugar and honey to echo the flavors of the European packaged Nutella biscuits this recipe emulates.

This is my homemade take on the Nutella Biscuits sold across Europe. They can be difficult to find in the U.S. except at specialty import stores or online, so I developed a copycat recipe that captures the same crunchy texture and sweet, nutty filling.

I adapted the dough from my pasta frolla (pasta frola) used in a quince tart recipe and adjusted it for extra crunch. I removed the baking powder and boosted brown sugar and honey to achieve the caramelized flavor and slightly sticky texture reminiscent of the packaged biscuits. The result is a buttery, honey-forward shortcrust cookie that’s more flavorful than the store-bought version.

These bite-size treats are straightforward to make and fun to assemble—perfect for gifting or snacking. If you like Nutella desserts, try them in this simple sandwich-style format or as a tart filling.

Ingredients

* See recipe card for exact quantities.

• Unsalted butter – use unsalted so you can control the salt level.
• Brown sugar – light or dark is fine; it adds sweetness and caramel notes.
• Honey – adds flavor and helps bind the dough.
• All-purpose flour – provides structure.
• Kosher salt – enhances flavor.
• Egg – lightly beaten, it binds the dough and adds richness.
• Nutella – or any chocolate-hazelnut spread for the filling.

Instructions

Follow these steps to make Nutella biscuits. Refer to photos for guidance.

1. Make the dough: In a stand mixer fitted with the paddle, beat butter, brown sugar and honey on medium until combined. Scrape the bowl.

2. Add flour and salt: Mix on medium-low until the mixture resembles fine sand. Scrape the bowl to eliminate any large butter pieces.

3. Add the beaten egg: Mix on low just until the dough comes together. Avoid overmixing.

4. Portion and chill: Shape the dough into a rectangle and divide into two pieces—one about two-thirds of the dough and the other one-third. Flatten each into discs, wrap or keep between parchment, and chill.

Roll each portion to about 1/8-inch thickness between parchment sheets. Refrigerate the rolled dough, still on parchment, on an inverted baking sheet for at least 30 minutes.

Preheat oven to 350°F (177°C). Using the larger sheet, cut 2 3/4-inch circles and press them into the wells of standard muffin pans to form the bases.

Use your fingers or the base of a small glass to press the dough into the pan. If the dough softens while shaping, chill the pan briefly. Freeze the shaped bases for 10 minutes before baking.

From the smaller sheet, cut 1 3/4-inch circles for the tops. Cut 1-inch hearts from each circle and press 12 small lines around the heart to create a decorative motif. Chill the tops for 10 minutes.

Bake the cookie bases at 350°F for 10–12 minutes and the tops for 10–11 minutes, until edges are evenly golden. Transfer to a cooling rack.

Fill each cooled base with about 1 teaspoon of Nutella. Gently shake the filled base to level the filling. Place a heart-topped circle on each filled base and press down gently until the top sits flush with the outer edge—Nutella should peek out slightly between the layers.

Substitutions

• Honey: Substitute golden syrup for similar texture and flavor, or maple syrup for a different, bolder note.
• Brown sugar: Granulated sugar can be used in an equal amount if needed; the color and caramel notes will be milder.

Storage

Store baked Nutella biscuits in an airtight container at room temperature for up to one week. Place parchment between layers to prevent sticking. Freeze in an airtight container for up to three months.

Frequently asked questions

📖 Recipe

Nutella Biscuits

Crisp, honey-brown sugar shortbread cups filled with creamy Nutella and finished with a decorative heart-topped lid. Easy to make and delightful to eat.

AuthorKathleen Culver

Prep time1 hour

Cook time10 minutes

Chill time40 minutes

Total time1 hour 50 minutes

Servings28 filled biscuits

INGREDIENTS

• 170 grams unsalted butter, room temperature
• 75 grams brown sugar, light
• 63 grams honey
• 300 grams all purpose flour
• ½ teaspoon kosher salt
• 1 large egg, lightly beaten
• 420 grams Nutella, or similar chocolate-hazelnut spread

INSTRUCTIONS

• 1. In a stand mixer fitted with the paddle, beat 170 g unsalted butter, 75 g brown sugar, and 63 g honey on medium until combined. Scrape the bowl as needed.
• 2. Add 300 g all-purpose flour and ½ teaspoon kosher salt. Mix on medium-low until the mixture resembles fine sand. Scrape the bowl to remove any large butter pieces.
• 3. Add 1 lightly beaten large egg and mix on low just until the dough comes together. Do not overmix.
• 4. Shape and divide the dough into two portions (about two-thirds and one-third). Flatten each into a disc and roll between parchment to 1/8″ thickness. Chill on an inverted baking sheet for 30+ minutes.
• 5. Preheat the oven to 350°F (177°C).
• 6. Remove the larger dough sheet. Keep it on parchment and cut twenty-eight 2 ¾-inch circles. Press each circle into standard muffin tin wells. Freeze the shaped bases for 10 minutes.
• 7. Bake the bases 10–12 minutes until firm and golden at the edges. Cool slightly before removing from tins.
• 8. From the smaller dough sheet, cut twenty-eight 1 3/4-inch circles. Place them on a parchment-lined sheet. Cut a 1-inch heart from each and press 12 small lines around the heart to create a clock-face look. Chill 10 minutes.
• 9. Bake the tops 10–11 minutes until evenly golden. Cool completely.
• 10. Fill each base with roughly 12–14 g (about 1 teaspoon) Nutella. Gently shake to level the filling. Place a heart-topped circle over the filling and press down until flush with the base edge so the Nutella peeks out slightly.

EQUIPMENT

• Pastry guides or rolling pin spacers
• Standard muffin pan
• Round cookie cutters
• Mini heart cutter