Incredible Nutella-Filled Shortbread Cookies in 5 Easy Steps

There’s something magical about the moment butter and sugar come together, but when you add a dollop of Nutella? Pure bliss. These Nutella-filled shortbread cookies are my go-to when I need a little indulgence without a fuss—crisp, buttery, and just sweet enough with that rich chocolate-hazelnut surprise inside. I first made them for a last-minute potluck, and let’s just say nobody touched the store-bought desserts. The best part? They come together in minutes with pantry staples. Trust me, one bite and you’ll be hiding the batch for yourself.

Why You’ll Love These Nutella-Filled Shortbread Cookies

These little gems are the ultimate crowd-pleaser, and here’s why:

• Effortless elegance: Just 5 basic ingredients transform into something that looks (and tastes!) bakery-worthy
• That perfect texture: Crisp edges with a melt-in-your-mouth center that gives way to creamy Nutella
• No fancy skills needed: If you can mix butter and sugar, you’re already halfway there
• Instant happiness: Warm from the oven, they make any afternoon feel special
• Better than store-bought: That homemade buttery flavor? Irresistible

Ingredients for Nutella-Filled Shortbread Cookies

Gather these simple ingredients – I bet you have most in your pantry already! The magic happens when these humble staples come together:

• 1 cup (2 sticks) unsalted butter, softened – Leave it out for 30 minutes before baking. You want it soft enough to dent when pressed, but not greasy or melted
• 1/2 cup granulated sugar – Plain white sugar works perfectly here to let the butter and Nutella shine
• 2 cups all-purpose flour – Spoon and level it for accuracy – no packed flour!
• 1/4 teaspoon salt – Just a pinch to balance the sweetness
• 1/2 cup Nutella – Keep the jar handy because you’ll definitely want to sneak a spoonful

See? Nothing fancy – just good ingredients handled with care. Pro tip: Measure your Nutella first so you’re not tempted to “accidentally” eat half the jar while baking!

Equipment You’ll Need

The beauty of these cookies? You likely have everything you need already:

• Large mixing bowl – For that perfect butter-sugar marriage
• Baking sheet + parchment paper – Your golden ticket to no-stick perfection
• Measuring cups/spoons – Precision matters with shortbread
• Wooden spoon or hand mixer – Either works for creamy bliss
• Teaspoon – Your Nutella portioning best friend

That’s it! No fancy gadgets required – just good old-fashioned baking tools that get the job done.

How to Make Nutella-Filled Shortbread Cookies

Ready for the easiest cookie magic ever? Follow these steps and you’ll have warm, Nutella-filled happiness in no time:

Step 1: Cream Butter and Sugar

First things first – get that oven preheating to 350°F (175°C). Now, in your mixing bowl, beat the softened butter and sugar together until they’re best friends – we’re talking light, fluffy, and absolutely no gritty sugar lumps. This takes about 2 minutes with a hand mixer or 3-4 minutes of vigorous arm workout with a wooden spoon (I call it my pre-cookie cardio).

Step 2: Add Dry Ingredients

Here’s where we turn the volume down – literally! Gradually add the flour and salt to your buttery mix, stirring just until combined. Don’t go overboard – we want tender cookies, not hockey pucks. The dough should look crumbly but hold together when pinched. If it feels too sticky (hot kitchen problems), pop it in the fridge for 15 minutes – no biggie!

Step 3: Shape and Fill Cookies

Now the fun part! Roll tablespoon-sized dough balls between your palms, then gently flatten them slightly on your parchment-lined baking sheet. Use your thumb (or the back of a teaspoon) to make cute little wells in the center – these are your Nutella landing pads! Fill each with about 1/2 teaspoon of Nutella. Pro tip: Keep a slightly raised edge to contain that luscious chocolate lava.

Step 4: Bake to Perfection

Slide those beauties into the oven for 12-15 minutes. You’ll know they’re ready when the edges turn that perfect pale gold (the centers will still look soft – that’s okay!). Let them cool on the baking sheet for 5 minutes – I know it’s torture, but this prevents Nutella eruptions! Then transfer to a rack… if you can resist eating them immediately.

Tips for Perfect Nutella-Filled Shortbread Cookies

After making these dozens of times (for “research” of course), I’ve learned a few tricks:

• Chill if sticky: If your dough feels too soft, 15 minutes in the fridge makes it easier to handle
• Uniform is key: Use a tablespoon measure for dough balls so they bake evenly
• Nutella control: A piping bag or zip-top bag with the corner snipped makes filling neater
• Watch closely: Ovens vary – start checking at 10 minutes to prevent overbrowning

Bonus: Keep a wet towel nearby to clean sticky fingers between shaping – you’ll thank me later!

Variations and Substitutions

Oh, the possibilities! While I adore the classic Nutella version, here are some delicious twists I’ve tried when the pantry calls for creativity:

• Nutella alternatives: Swap in peanut butter, cookie butter, or even dulce de leche for a fun flavor spin
• Gluten-free: Use 1:1 gluten-free flour blend (my favorite trick for my celiac friends!)
• Extra crunch: Toss in 1/4 cup finely chopped hazelnuts to the dough for texture
• Dairy-free: Vegan butter works beautifully – just watch the baking time

The best part? The basic shortbread method stays foolproof no matter what you fill it with. Happy experimenting!

Storing and Reheating Nutella-Filled Shortbread Cookies

These cookies keep their magic for days when stored right. I always use an airtight container at room temperature – they’ll stay fresh and delicious for up to 5 days (if they last that long!). No need to refrigerate. Want that just-baked warmth? A quick 5-second microwave zap brings back the melty Nutella center perfectly.

Nutritional Information

Each cookie packs about 120 calories, with 7g fat and 12g carbs – but let’s be real, they’re worth every bite! (Nutrition can vary slightly based on exact measurements.)

Frequently Asked Questions

Can I freeze these cookies?
Absolutely! These freeze like a dream. Just arrange the unbaked dough balls on a tray, freeze solid, then transfer to a bag. When the craving hits, pop them straight onto a baking sheet (no thawing needed!) and add an extra minute or two to the bake time. Already baked? They’ll keep beautifully frozen for up to 3 months.

How do I prevent Nutella from spilling during baking?
The trick is in the thumbprint – make sure you’ve got a nice deep well with a sturdy edge. I like to use the back of a measuring teaspoon to really define the walls. And don’t overfill! Just 1/2 teaspoon does the job. If you’re extra nervous, chill the filled cookies for 10 minutes before baking.

Can I use homemade Nutella?
Of course! Any chocolate-hazelnut spread works, but homemade tends to be runnier. If yours is particularly loose, try chilling it for 30 minutes first. Or mix in a teaspoon of powdered sugar to help it hold its shape better when baking.

Now it’s your turn! Whip up a batch of these irresistible cookies and tag me in your photos – I’d love to see your Nutella-filled creations!

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