Nutella Stuffed Oreo Cookies

Nutella Stuffed Oreo Cookies

Oh my, these are AMAZING! 

Grab a tub of cookie dough (we used Cookies & Cream) and in less than 20 minutes you'll be entering a world of deliciousness you didn't know even existed!




 👉 1 3/4 cup cookie dough (250g tub should do it)

 👉 1/2 cup (120g) Nutella



  1. Pre-heat your oven to 180 degrees Celsius
  2. If your cookie dough is stored in the freezer, pop it on the countertop for 3-5 minutes to soften slightly. Room temperature dough will be harder to work with so no longer than 5 minutes! 
  3. Grab a standard size muffin tin (fit for 6 cookies!) and scoop about 2 tablespoons (40g) of cookie dough into each hole (no need to line it).
  4. Use your fingers to form the dough into 6 bowls, soon to be filled with Nutella.
  5. Grab your Nutella and drop in a generous spoon full. 
  6. Once all 6 are full, take 1 tablespoon (20g) of cookie dough and roll into a ball. Gently squish each one flat and place it as a lid.
  7. Lightly press each lid on. Don't worry about sealing them completely - it'll bake itself shut. 
  8. Bake for 9 minutes and check. The lid should look completely baked, with slight browning on the edges. Give it another minute or two if needed. 
  9. Once cooked, remove from the oven. After 5 minutes, turn the silicon muffin tray over and pop them out onto the rack gently. Allow to cool for another 10 minutes. 
  10. Devour these delicious treats! 



 Oreo Stuffed Nutella Cookie Pies before baking. Shape the dough into a hole before scooping the Nutella into the pie. Oreo Stuffed Cookie Pies with Nutella being made. In a blue silicon muffin tray, before being baked.
Oreo Stuffed Cookie Pies with Nutella being made. In a blue silicon muffin tray, before being baked, with lids on.
 Stuffed cookies just coming out of the oven. In a blue silicon tray.
OMG who is making these this weekend?! 
Go grab a tub of our Oreo Cookies & Cream dough! 
Bake away, and keep sharing that cookie dough joy.

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