Nutella Filled Biscuit Bites

5 from 4 votes

These super easy, soft bites are made with store-bought biscuits, filled with creamy Nutella spread and covered in sugar for the perfect finish.

Prep Time20

Cook Time10

Total Time30

Servings: 16 bites

Author: Maria Corcuera

Pre-heat oven to 350 F and line 2 baking sheets with parchment paper
Divide each biscuit in two and using the palm or your hands, make a round shape with each half, squeezing tightly to make sure no crevices and folds are left. This will ensure a rounder shape for your bites.
1 package store-bought Jumbo biscuits
Bake for 9-10 minutes, or until slightly golden on the bottom. Remove from the oven and let cool completely over a wire rack
Brush the top of your bites with a little bit of butter, then coat with sugar
1/4 Cup (56.8 g) unsalted butter, 1/4 Cup (50 g) granulated sugar
Fill a piping bag fitting with a small round tip with Nutella. Using the back of a wooden spoon (or something similar) make a hole on the side of the cooled biscuit bites, then fill the biscuit bites with the hazelnut spread
1/2 Cup (150 g) Nutella spread

Expert tips for the best Nutella-filled biscuit bites

Uniformity is Key: When you’re dividing and shaping your biscuits, try to keep them as uniform in size as possible. This ensures they bake evenly and finish at the same time, preventing any from overcooking or undercooking.

Baking Temperature and Time: Keep an eye on your oven temperature and baking time. Ovens can vary, so start checking your bites a minute or two before the suggested baking time ends. You’re looking for a light golden color on the bottom, which indicates they’re done but still soft and moist inside.

Cooling: Let the biscuit bites cool on a wire rack but not completely if you’re filling them post-baking. Filling them while slightly warm can help the Nutella melt just a little inside, making for a gooey, delicious center.

Storage Tips: If you have leftovers, store them in an airtight container at room temperature for a day or two. For longer storage, you can refrigerate them, but let them come to room temperature before serving for the best texture and flavor.