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!
Servings: 16 -18 sandwiches
Calories: 255kcal
Cost: 8
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.
Video
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).
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