Homemade Nutella Oreos (2024)

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Written ByDorothy Kern

Published OnFebruary 27, 2023

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I love making homemade Oreos, especially when I come up with new flavors they don’t make in real life. Like, say NUTELLA Oreos. Watch out, my friends, these are irresistible!

BEST Homemade Oreo Flavor
Nutella Oreo Ingredients
How to make Nutella Oreos
Expert Tips
Variations
Homemade Nutella Oreos Recipe Recipe

BEST Homemade Oreo Flavor

These Nutella Oreos are ah-mazing. Freaking rad. They’ll leave you wanting more and you’ll get more because you can just make them yourself.

These are the kind of cookie you take one bite of (for quality control purposes, obvi) and then you immediately re-home them to someone else because you can’t even deal with having them on your counter for even 5 minutes.

They’re that good. A fresh, soft, homemade dark chocolate cookie sandwich that tastes just like an Oreo cookie filled with the BEST Nutella frosting you’ll ever eat. It’s light, fluffy, and the perfect amount of sweet.

And did I mention NUTELLA?

Nutella Oreo Ingredients

Special Dark Cocoa Powder: This is what makes your homemade Oreos taste super Oreo-like. Special Dark is a Hershey’s product, but you can substitute Dutch Process Cocoa if you can’t find it.
Brown Sugar and Granulated Sugar: The combination keeps the cookie nice and soft and sweet.
Nutella: We’re putting a bunch of chocolate hazelnut spread in the buttercream filling!

Click to see the recipe card below for full ingredients & instructions!

How to make Nutella Oreos

Whisk flour, salt, baking soda, and cocoa powder in a medium sized bowl. Set aside.
Cream butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment, or you can use a hand mixer. Mix until smooth, scraping the sides of the bowl as needed, until smooth. Mix in egg and vanilla, then slowly mix in dry ingredients. Mix until smooth. Dough is sticky.
Scoop 1- or 2-tablespoon size balls of cookie dough onto prepared cookie sheets. Bake cookies for (small) 8-11 minutes or (large) 12-15 minutes, or just until they are no longer glossy. Cool before removing from cookie sheets.
Make the filling: beat butter, salt, and Nutella with a hand mixer in a large bowl until smooth, about a minute. Slowly mix in powdered sugar until the mixture is smooth and thick, then add vanilla and 1 tablespoon of heavy whipping cream. Beat for 30 seconds, then add more cream as needed for consistency, up to 1 more tablespoon. You want it smooth and spreadable, but not runny. (I used 2 tablespoons.)
Pipe the filling onto half the cookies and sandwich with a second cookie. Store in an airtight container for up to 3 days or freeze for up to one month.

Expert Tips

You can use regular unsweetened cocoa but they won’t be as “Oreo” like.
I haven’t tested Dutch Process cocoa in this recipe but it should work just fine if you can’t find the Hershey’s.
While store bought Oreos are vegan, this recipe isn’t because of the butter in the frosting and cookie. You can substitute Earth’s Balance Vegan Butter Sticks for both if you want a dairy-free cookie and vegan frosting (but the cookie won’t be vegan because of the egg).
When you take the cookies out of the oven, gently tap the cookie sheet on the stovetop to flatten the warm cookies.
Store in an airtight container in the refrigerator for up to 4 days or freeze cookies for up to 3 months (filled or unfilled).

Variations

Be sure to check out all of my copycat Oreo recipes:

Cookies ‘n Cream Oreos are Oreos filled with Oreo filling!
Peanut Butter Oreos have a peanut butter buttercream in the center.
Mint Chip Oreos are like store bought mint oreos with chocolate chips and soft baked cookies.

FAQs

Why didn’t my cookies flatten?

Make sure you started with softened butter, measured the ingredients correctly, and tapped the pan on the stove after baking. Because of the ratios of butter to leavening to sugar, these definitely should flatten.

Are homemade Oreos crunchy or soft?

These are soft baked Oreo cookies.

Homemade Nutella Oreos Recipe

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Homemade Nutella Oreos – this easy cookie recipe tastes just like a soft baked Oreo filled with the BEST Nutella frosting ever!

Ingredients

For the cookies:

▢ 1 ¼ cups (155g) all-purpose flour
▢ ¼ teaspoon salt
▢ ½ teaspoon baking soda
▢ ⅓ cup (17g) Hershey's Special Dark unsweetened cocoa powder
▢ ½ cup (113g) unsalted butter
▢ ⅔ cup (134g) packed brown sugar
▢ ¼ cup (50g) granulated sugar
▢ 1 large egg
▢ 1 teaspoon vanilla extract

For the filling:

▢ ¼ cup (57g) unsalted butter
▢ ½ cup (146g) Nutella or other hazelnut spread
▢ ¼ teaspoon salt
▢ 1 cup (113g) powdered sugar
▢ 1 teaspoon vanilla extract
▢ 2 tablespoons heavy whipping cream

Instructions

Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats.
Whisk flour, salt, baking soda, and cocoa powder in a medium sized bowl. Set aside.
Cream butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment, or you can use a hand mixer. Mix until smooth, scraping the sides of the bowl as needed, until smooth. Mix in egg and vanilla, then slowly mix in dry ingredients. Mix until smooth. Dough is sticky.
Scoop 1- or 2-tablespoon size balls of cookie dough onto prepared cookie sheets. Bake cookies for (small) 8-11 minutes or (large) 12-15 minutes, or just until they are no longer glossy. Cool before removing from cookie sheets.
Make the filling: beat butter, salt, and Nutella with a hand mixer in a large bowl until smooth, about a minute. Slowly mix in powdered sugar until the mixture is smooth and thick, then add vanilla and 1 tablespoon of heavy whipping cream. Beat for 30 seconds, then add more cream as needed for consistency, up to 1 more tablespoon. You want it smooth and spreadable, but not runny. (I used 2 tablespoons.)
Pipe the filling onto half the cookies and sandwich with a second cookie. Store in an airtight container for up to 3 days or freeze for up to one month.

Recipe Video

Recipe Notes

You can use regular unsweetened but they won’t be as “Oreo” like.
I haven’t tested Dutch Process cocoa in this recipe but it should work just fine if you can’t find the Hershey’s.
While store bought Oreos are vegan, this recipe isn’t because of the butter in the frosting and cookie. You can substitute Earth’s Balance Vegan Butter Sticks for both if you want a dairy-free cookie and vegan frosting (but the cookie won’t be vegan because of the egg).
When you take the cookies out of the oven, gently tap the cookie sheet on the stovetop to flatten the warm cookies.
Store in an airtight container in the refrigerator for up to 4 days or freeze cookies for up to 3 months (filled or unfilled).

Recipe Nutrition

Nutritional information not guaranteed to be accurate

Course Dessert

Other Nutella Recipes

Ice Cream

No Churn Coffee Ice Cream

Pie

Nutella Strawberry Tart

Homemade Nutella Oreos

Nutella Cookies

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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24 Comments

Ýesterday I made these nutella oreos for my kid and they were delicious! Thank you for this wonderful recipe.
Reply
1. I’m so glad you liked them!
  Reply
  Can these delicious looking cookies really be frozen with the filling? I’m making a sweets table for my son’s wedding. With 200 people, I have to start about a month ahead of time with recipes that freeze well. These nutella oreos would be a big hit!
  Reply
  Yes you can! I freeze everything. 🙂
  Reply
  *gasp*
  THESE ARE TOO GOOD! Pinning and continuing to dream about these nutella oreos forever and everrrr
  Reply
  These look delicious and are full of Nutella goodness.
  Reply
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