Nutella Stuffed Snowball Cookies – Soft, Buttery, and Extra Cozy

If you love classic snowball cookies but wish they had a gooey surprise, this recipe is for you. These buttery, melt-in-your-mouth cookies hide a soft Nutella center that oozes just a little when warm. They’re simple to make, easy to share, and perfect for holidays or cozy weekends.

No fancy tools, no complicated steps—just a few pantry staples and a jar of Nutella. Expect a tender, crumbly cookie with a chocolate-hazelnut heart that keeps everyone coming back for more.

Print Recipe

Nutella Stuffed Snowball Cookies - Soft, Buttery, and Extra Cozy

Prep Time15 minutes mins

Cook Time12 minutes mins

Total Time27 minutes mins

Servings: 24 servings

Ingredients

• Nutella: About 3/4 cup for filling (frozen into small scoops)
• Unsalted butter: 1 cup (2 sticks), softened
• Powdered sugar: 1/2 cup, plus more for rolling
• Vanilla extract: 2 teaspoons
• All-purpose flour: 2 1/4 cups
• Finely chopped pecans or walnuts (optional): 3/4 cup
• Salt: 1/2 teaspoon

Instructions

• Prep the Nutella centers. Line a baking sheet with parchment. Scoop Nutella into 3/4–1 teaspoon mounds.Freeze for at least 30 minutes, until firm.
• Heat the oven. Preheat to 350°F (175°C). Line two baking sheets with parchment paper.
• Cream the butter and sugar. In a bowl, beat softened butter and 1/2 cup powdered sugar until smooth and creamy, about 1–2 minutes. Mix in vanilla.
• Add dry ingredients. Stir in flour and salt until just combined.If using nuts, fold them in now. The dough should be soft but not sticky.
• Portion the dough. Scoop tablespoon-sized balls. Flatten each slightly in your palm to create a small disk.
• Fill and seal. Place a frozen Nutella nugget in the center of each disk.Wrap the dough around it and pinch to seal. Roll gently into a smooth ball.
• Bake. Arrange on the prepared sheets with a little space between them. Bake 12–14 minutes, until the bottoms are lightly golden but the tops are still pale.
• First sugar coat. Let cookies cool for 5 minutes, then roll warm cookies in powdered sugar.This helps the sugar stick.
• Cool and second coat. Once fully cool, roll again in powdered sugar for that classic snowy finish.

What Makes This Special

These cookies combine the nostalgic charm of snowballs with the rich, chocolaty swirl of Nutella. The dough itself is soft and shortbread-like, which balances the sweet filling.

They look gorgeous dusted in powdered sugar and hold their shape well. Best of all, you can prep the Nutella centers ahead of time, making this a low-stress baking project.

Ingredients

• Nutella: About 3/4 cup for filling (frozen into small scoops)
• Unsalted butter: 1 cup (2 sticks), softened
• Powdered sugar: 1/2 cup, plus more for rolling
• Vanilla extract: 2 teaspoons
• All-purpose flour: 2 1/4 cups
• Finely chopped pecans or walnuts (optional): 3/4 cup
• Salt: 1/2 teaspoon

Step-by-Step Instructions

1. Prep the Nutella centers. Line a baking sheet with parchment. Scoop Nutella into 3/4–1 teaspoon mounds.

   Freeze for at least 30 minutes, until firm.

2. Heat the oven. Preheat to 350°F (175°C). Line two baking sheets with parchment paper.
3. Cream the butter and sugar. In a bowl, beat softened butter and 1/2 cup powdered sugar until smooth and creamy, about 1–2 minutes. Mix in vanilla.
4. Add dry ingredients. Stir in flour and salt until just combined.

   If using nuts, fold them in now. The dough should be soft but not sticky.

5. Portion the dough. Scoop tablespoon-sized balls. Flatten each slightly in your palm to create a small disk.
6. Fill and seal. Place a frozen Nutella nugget in the center of each disk.

   Wrap the dough around it and pinch to seal. Roll gently into a smooth ball.

7. Bake. Arrange on the prepared sheets with a little space between them. Bake 12–14 minutes, until the bottoms are lightly golden but the tops are still pale.
8. First sugar coat. Let cookies cool for 5 minutes, then roll warm cookies in powdered sugar.

   This helps the sugar stick.

9. Cool and second coat. Once fully cool, roll again in powdered sugar for that classic snowy finish.

Keeping It Fresh

Store cookies in an airtight container at room temperature for 4–5 days. If your kitchen runs warm, refrigerate to keep the Nutella center firm. To freeze, place baked, cooled cookies in a single layer to harden, then transfer to a freezer bag for up to 2 months.

Thaw at room temperature and dust with a little fresh sugar if needed.

Why This is Good for You

These cookies are a treat, but you can still feel good about a few things. Portion size is built in, so it’s easier to enjoy one or two without overdoing it. Nuts add texture and healthy fats if you choose to include them. And baking at home means fewer additives than store-bought sweets.

Pitfalls to Watch Out For

• Warm Nutella centers. If the filling isn’t frozen, it may leak. Keep the scoops in the freezer until you’re ready to wrap.
• Overbaking. Snowballs shouldn’t brown on top.

  Pull them when the bottoms just turn golden.

• Dough cracking. If the dough is crumbly, knead it gently with clean hands or add 1–2 teaspoons of milk to bring it together.
• Skipping the double sugar coat. The first coat sticks to warmth; the second gives that smooth, snowy look.

Alternatives

• Gluten-free: Use a 1:1 gluten-free flour blend. Chill the dough 15 minutes if it feels soft.
• No nuts: Skip them or swap with finely chopped chocolate or toasted coconut.
• Flavor twists: Add 1/2 teaspoon almond extract, orange zest, or a pinch of cinnamon to the dough.
• Different fillings: Try peanut butter, chocolate-hazelnut alternatives, or soft caramel candies.
• Dairy-free: Use plant-based butter that’s firm, not spreadable.

FAQ

Can I make the dough ahead of time?

Yes. Wrap the dough tightly and refrigerate for up to 2 days.

Let it sit at room temperature for 15–20 minutes before shaping so it’s easy to handle.

Do I have to freeze the Nutella?

It’s strongly recommended. Freezing prevents leaks and keeps the center neat. If you skip it, expect more spreading and potential oozing.

How do I keep the powdered sugar from melting?

Let the cookies cool before the second coating.

If your kitchen is humid, give them a final dusting right before serving.

Can I make them smaller?

Absolutely. Use 1/2 teaspoon Nutella and slightly less dough. Reduce bake time by 1–2 minutes and watch for light golden bottoms.

What if I don’t have a mixer?

A sturdy spatula works.

Soften the butter well and mix until smooth. It may take a bit longer, but the results will be the same.

Wrapping Up

Nutella Stuffed Snowball Cookies are simple, pretty, and totally satisfying. They bring the best of both worlds: a tender, buttery cookie and a creamy center.

Make a batch for gifting, keep a few for yourself, and stash some in the freezer for last-minute cravings. One bite, and these will become a repeat favorite.