Nutella-Stuffed Chocolate Peppermint Cookies

Merry Christmas. These Nutella-stuffed chocolate peppermint cookies are my gift to you.


  • 3 cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, room temperature
  • ¾ cup brown sugar
  • ¾cup white sugar
  • 2 large eggs
  • 2 tablespoons vanilla extract
  • 1 jar Nutella (or another hazelnut spread)
  • 1 bag Andes peppermint crunch baking chips
  • 10-20 (basically just get a bag) Andes classic mint chocolate candies



1) Preheat the oven to 350°. Grease baking sheet with non-stick spray or line it with parchment paper.

2) Scoop ½ cup Nutella and place it in a bowl or on a plate. Put in freezer.

3) Mix flour, cocoa powder, baking soda, and salt in a bowl with a whisk.

4) Beat butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth.

5) Beat in eggs one at a time.

6) Mix in vanilla and ¾ Nutella or hazelnut spread.

7) Stir in dry ingredients until combined.

8) Add as many Andes peppermint crunch chips as you want. (Less for more chocolate taste, more for more peppermint #duh)

9) Pack the dough into a block.

I know what you're thinking

I know what you’re thinking

10) Break off pieces the size of your palm (give or take). Roll them into a ball and flatten.

11) Get the Nutella out of the freezer (it should be chilled, it may not be frozen) and cut pieces to put in the center of your dough.



12) Fold edges around the Nutella and roll into a ball. You can top with more Andes peppermint crunch bits if you want.

13) Once you are done rolling all the balls, put into the oven. Bake for 10 minutes.


1) Count how many cookies you have. Divide that number in half and unwrap that many Andes candies. (IE: if you have 10 cookies, unwrap 10 Andes candies).

2) Break each candy in half.

3) Right when you take your cookies out of the oven, place the Andes halves on top of the cookies while they are hot. Let them sit for a minute or two until they are melty.


4) Swirl the chocolate with a fork or spoon. You can top with more peppermint crunch bits if your heart desires.


5) Let the cookies cool for 1-2 hours or overnight. Basically until the chocolate is dry. Once they are dry, you can also cut your cookies into smaller pieces since they have such a dense consistency. It’s good for parties.





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