Delicious Nutella biscuit cookies. Made with nutty and delicious brown butter, lots of Nutella cream inside, and topped with a Nutella biscuit. Delicious and crispy edges, with a soft and chewy interior, this might be one of the best cookie creations for any Nutella fan.

Inspired by our classic chocolate chip cookie recipe, we have created many versions using the same cookie dough base; we adapt it to each flavor to make it even better.

You will see this same recipe in our Raffaello cookies, chocolate cookies, and three chocolate chip cookies. It’s a very fun and easy recipe to prepare at home, perfect for any occasion.

If you are looking for an easy recipe that sells, you have found the one.

What is a Nutella Biscuit Cookie?

Nutella is a very known brand that creates chocolate spreads; they also create other products, one of them being Nutella biscuits.

Nutella biscuits are crunchy and filled with Nutella. This Nutella biscuit cookie is basically a brown butter cookie dough, filled with Nutella and topped with a delicious Nutella biscuit. I searched the name, and you can find it for Nutella biscuits.

This elevates the cookie by adding more texture, dimension, and flavors.

If I opened a bakery, or I had my bakery business, I would definitely sell this, and I’m actually so sure I would sell out every time.

How to Make Brown Butter at Home

The best cookies use brown butter in their recipe. Not only cookies, but also many other recipes like brookies and brownies. I love brown butter in any cookie recipe, unless I need a very pale cookie like the Raffaello–inspired cookie, but for example, when we made the Ferrero Rocher–inspired cookie, BROWNING BUTTER was KEYYYY.

What do you need to make brown butter at home?

Three things: a light-colored large pan, a spatula, and butter. preferably, the butter should be at room temperature and UNSALTED. It’s always best to use unsalted butter so you can control the amount of salt that goes into the cookie.

Place the butter in the pan and melt it over medium-low heat, depending on how strong your stove is. Make sure to stir constantly after the butter has melted, or it might burn.

After the butter melts, it will start to boil and bubble vigorously. As the water disappears, the temperature rises, and the Maillard reaction starts at 285F-350F (140C-175C). The milk solids will start to brown.

Once the butter is browned, turn off the stove and transfer it to another heat-proof container, pan, or bowl. If you don’t transfer it, it will continue cooking, and it will eventually burn.

Key Ingredients

This cookie recipe is made with base ingredients that you will find in any other cookie recipe: flour, sugar, salt, butter, eggs, and a leavening agent, among others.

All recipes follow the same pattern; you can change the sugars, the flour when you are making a gluten-free option, or even the eggs for a vegan version, but it will all follow the same pattern.

• Butter: I will always recommend you use unsalted butter for any recipe from this website. I recommend the same in our Ferrero cookies, sea salt cookies, and M&M cookie pies.
• Sugars: Two different types of sugars are used, and it’s for a reason. First, brown sugar. What brown sugar does is give the cookie a chewy, soft structure. While experimenting with a very flat cookie, we noticed we should not use any brown sugar or very minimal, or it becomes too soft. Granulated sugar is used for a crispy cookie. Combining both will give you the perfect crispy-edge soft chewy interior combo.
• Salt: in 2026, we stop forgetting to add salt to our cookies. Or honestly, any dessert or treat. Salt will enhance the flavor of the cookie and balance the sweetness. We use it in Nutella rolls, red velvet cookies, and red velvet brookies.
• Leavening agent: a combination of baking soda and baking powder. Baking soda will make sure our cookies spread, which gives us nice rings on the sides, and baking powder is what will make our cookies rise. For a cookie to go up instead of spreading, it has to be chilled previously.

Why do we add milk to our cookie dough?

Adding milk is something I have been doing recently, and it has been life-changing. Since we brown the butter, we are evaporating all of the moisture in the cookie dough, which can sometimes lead to crumbly, dry cookies and give us more inaccurate final results.

Tips For a Delicious Cookie

What makes a cookie delicious? Brown butter? sugar?

There’s a combination of steps, ingredients, and times that make a cookie seriously that good. If I had to choose a favorite cookie recipe from our website, I don’t know if I could. From scoopable Nutella pies to cookie fries, they all hold a special moment in my belly.

1. To make a good cookie, you need good-quality ingredients, yes. Honestly, the ingredients you use in any recipe matter more than you think. Bad quality ingredients often have fillers and thickeners that make the ingredients bad, turning them into a dessert that is okay, not great.
2. Brown butter is superior. Easy to make at home, and it elevates your cookie when performed correctly. It adds a nutty caramelized flavor to our treats.
3. Don’t overbake a cookie, but also don’t underbake it.

When you bake a cookie, I recommend that you first bake one at the recommended time in the recipe card. From that cookie, you will see if your oven needs more time or less time.

Should we remove the cookies from the pan and leave them in the cooling rack as soon as they come out of the oven? No, never do that. When cookies come out of the oven, they need some time to set, about 15 minutes, approximately. If you move them immediately to a cooling rack, they will not hold shape; they will crumble and break. Because they are not ready.

How to Shape Cookies

Having a perfectly shaped cookie is easier than you think. The secret came out years ago, on TikTok. Where everyone and their mothers were teaching you how to shape a cookie using a round object.

Shaping cookies is an ART. Seriously, you need to shape the cookie right, you need to be gentle and do it AT THE RIGHT TIME, or it will break.

We did this little trick on our cookie recipes, M&M cookies, Kit Kat cookies that were inspired by Crumbl, and Kinder cookies. Some people mention swirling the cookies with a cookie cutter or glass, but even better is to push the cookies with the cookie cutter into a circle. That will give you nice rings on the edges.

Store Nutella Cookies

Easily store Nutella cookies with this quick trick. Prepare a food glass container and lay a paper towel on the base. Place the cookies on top, and they will stay fresh for longer. Before you want to enjoy a cookie, I recommend you air fryer for a couple of minutes so it’s warm and crispy.

Cookies can be stored for up to 3 days unless not properly stored.

How To Freeze Cookie Dough

Freezing cookie dough is one of the best things you could do for yourself. Every time you are craving a cookie, just bake it following the recommended time in the recipe card, and you’ll have fresh cookies every time.

To freeze cookie dough: Scoop the cookie dough using a medium to large cookie scoop. And as you scoop the cookie dough, press it so it keeps the ‘scooped’ shape. Place it in a parchment paper-lined tray and flash freeze for 3-4 hours.

After 4 hours, place all of the cookie dough balls in a freezer-safe container or bag. Add the name, date, and baking time to the cookies so you can easily identify them.

That’s it! I hope you love, love, love this recipe! We had so much fun making it and eating it. If you try this Nutella biscuit cookie recipe, don’t forget to leave a star-rated comment!

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