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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!
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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!
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
Homemade Nutella Oreos – this easy cookie recipe tastes just like a soft baked Oreo filled with the BEST Nutella frosting ever!
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
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
Serving: 1cookie | Calories: 255kcal | Carbohydrates: 34g | Protein: 2g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 37mg | Sodium: 120mg | Potassium: 98mg | Fiber: 1g | Sugar: 25g | Vitamin A: 311IU | Vitamin C: 0.01mg | Calcium: 27mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
I’ve heard good things about that show. The filling in these cookies looks so luscious!
Thank you!
Can’t go wrong with Nutella buttercream! Perfect filling for Oreos!
Right? THE BEST!
Aubrey would love these!
I can not wait to make these friend. Yummed & Pinned – making for later.
Thank you my friend!
Fluffy, creamy, and seriously dreamy. These look SO good!
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