Nutella Pinwheel Cookies

February 5, 2009

A spoonful of nutella makes the medicine go down!Luscious Nutella
I earnestly believe Nutella can bring world peace. Who wouldn’t be transported to a completely different world with something as little as a spoonful of Nutella?
Today is World Nutella Day and I only need an excuse to use up some more Nutella instead of devouring it off a spoon. With a little help from my eating partner, I knew Nutella Pinwheel Cookies would be perfect.
Plate of pinwheels

Nutella Pinwheel Cookies

Yield: 25-30 cookies

125g / 1 stick butter, softened
½ cup sugar
1 egg yolk
1 tsp vanilla extract
1 heaped cup sifted flour
¼ cup Nutella to spread, a little more won’t hurt, but be careful not to overdo lest it ooze!
2-3 tablespoon, toasted, chopped hazelnuts

  1. Preheat oven to 175C/350F.
  2. Mix the butter and sugar together till creamy.
  3. Mix in the egg yolk and the vanilla essence. The mixture should be light and well combined.
  4. Stir in the flour and refrigerate the dough for 15 minutes so that it can firm up and facilitate easy rolling.
  5. Next, roll out the dough into a rectangle of ¼ inch thickness.
  6. Spread the Nutella making sure to leave one finger space on all four sides. Again, we don’t want the Nutella to ooze out!
  7. Sprinkle over the chopped hazelnuts and roll up the dough.
  8. Refrigerate for another ten minutes before cutting the slices.
  9. Lay the slices on a lined baking sheet and bake for 12-15 minutes till slightly golden at the edges. Baking time will vary depending on how thick you’ve cut them. Colour is a good indication.
Now there are two ways you could cut the slices – with a knife (surprise!) and a better, neater way would be with a firm thin wire (found some leftover wire from my flower making class back in school!). When you use a wire you will have a very clean looking pinwheel with no unwanted brown Nutella spots, and a crumbly looking texture, much like the first picture. When you use a knife, you will see that the Nutella smears the rest of the cookie while the knife passes through the dough, albeit smooth textured (the second image).
Spot the difference!

World Nutella Day
is hosted by Sara of Ms Adventures Italy and Michelle of Bleeding Espresso and this is my entry for the blogosphere party!Update Dec 2010: I just had my very first Bake Salewhere the Nutella Pinwheel Cookies were one of the best selling items on the menu of 6 carefully selected items!Still craving for more Nutella? There you go!

Double Chocolate Chip Cupcakes
Nutella Banana Cupcake

Still craving for more Cookie Recipes?!
Black Forest Cookies
Buttery Buckwheat Nibby Cookies
Valentine Linzer Cookies
Chocolate Chip Cookies
Milan Cookies
Cheddar Cheese Biscuits

{ 105 comments… read them below or add one }

1 Avantika A September 21, 2010 at 7:57 PM

Hey, tried the cookies. But the dough was a little difficult to roll out coz it broke easily. So rolled it between layers of cling film. Also used the cling film to roll it up after putting on the nutella. Anything i could have done wrong in the composition of the dough?


2 The Purple Foodie September 22, 2010 at 12:35 AM

Hey Avantika! No, you haven’t done anything wrong. The dough is a little delicate to work with it. Refrigerate it for a while before you roll it out. And if you’re finding it too hard to manage, use just the egg yolk.


3 Avantika A September 24, 2010 at 10:10 PM

Hey Shaheen,

Forgot to mention that i used toasted and chopped almonds in the cookies since i dont have access to hazelnuts here. And they tasted good too!



4 Aditya Swaminathan September 24, 2010 at 9:41 PM

the moment i saw these I knew I had to make them. I got everyone at work super excited about it as well. Unfortunately, keeping up with my terrible track record of dough and the like, my cookie pastry was a disaster!! What I did was then cut up circle shapes and make mini nutella sandwiches topped with ground hazelnuts! It was super yum..even if it didnt look anything like your picture! Thanks!


5 The Purple Foodie September 24, 2010 at 9:57 PM

Go Aditya! So happy to know you liked it. It’s not your fault, the dough is pretty delicate to work with. So next time, you could probably just use the egg yolk and it should be way easier.


6 Ryan October 1, 2010 at 12:20 PM

I love this recipe! Just made these for the second time. The first time (months ago), I didn’t have time to refrigerate the rolled dough properly, so they got mushed and oval-shaped when I cut them. I had time to do it right this time, and they turned out great! I made two batches. Mine are darker because I added Nutella to the butter/sugar mixture…because hey, you can never have too much Nutella!

Picture of my cookies:


7 Brittany October 9, 2010 at 7:18 AM

I had so much fun baking these, they turned out awesome! And it was my first time rolling dough! haha thankssss


8 Pj October 27, 2010 at 4:06 PM

Hi there

It looks yum and I got to try it soon. Just wanted to ask if you suggest any egg replacement as i don’t eat eggs.


9 Cassie November 11, 2010 at 7:21 PM

is this self-rising or all purpose flour?


10 The Purple Foodie November 11, 2010 at 9:17 PM

It’s all-purpose.


11 Rica November 16, 2010 at 12:34 PM

Hi shaheen! I’ve been a silent visitor by your blog. I love all your photos! I just made a nutella pinwheel cookies and sad to say it didn’t look as good as yours. So I made a brownie instead. I hope you can also visit my blog to see it. Thank you for inspiring me!



12 pbpinks November 19, 2010 at 7:31 AM

Hey shaheen
Thanks for posting this super recipe. I m really getting excited over the thought of making it now (its almost 2 am in UK here) for my 2 yr old son to have in the morning.. just had a query- what temp do u bake it at. I can adjust the time as per the thickness but don’t want to get the temp wrong as I burnt my nutella toasties only yesterday! Can’t burn more nutella… It’s criminal!


13 The Purple Foodie November 19, 2010 at 10:45 AM

Hey! I usually bake it at 175C. but if the cookies are cut a little thick, then I bake them at a lower temperature (160ish) for a longer time.. Lucky son!


14 pbpinks November 20, 2010 at 11:33 PM

hi Shaheen
OMG thanks soooooo much for this recipe.. My son and (husband) just loved them along with me…
Just a tip so it might help somebody struggling wit the rolling and cutting!
My dough was too soft so i divided the dough into two parts and put it in deep freezer in a rather large cling films for 15 mins. So eventually i had 2 rolls to cut. more manageable for novice bakers like myself.
Roll it within the two layers of cling film and then after spreading nutella deep fridge for another 5-10 mins.
And now the savior tip – I did not have wire so tried using normal sewing thread. just hold it taut between you fingers using both hands and slice thru… it will cut like butter.. It was so easy
Loved making it and devouring them too.. yum yum!!!
Now tomorrow for our anniversay I am making Humming Birds’ Triple layer Pine apple, banana and walnut cake… YOu should try it it just comes out amazing everytime i have made it using their recipe..( well I am sure you have already made it :) its just that i never stop promoting that cake it is soooo good )


15 amalia November 23, 2010 at 6:51 AM

I made these cookies and they came out just like the picture. Yummy. I made the dough into a disk put in the fridge for an hour. Then I rolled it out on a silpat with plastic wrap on top. After filling with nutella, nuts and some smashed up choc. chips, I rolled the dough using the plastic wrap. Put it in the fridge wraped up tight and had no problem cutting them into pinwheels. I am going to make them again for Christmas, thanks for sharing the recipe.


16 kirsty November 9, 2012 at 10:46 PM

Plastic cling wrap was an excellent suggestion!! I tried it and it worked fabulously!!!


17 Riya lala November 28, 2010 at 1:59 PM

hey…can these b made in a microwave??


18 The Purple Foodie January 30, 2011 at 12:51 PM

No, they cannot.


19 Nicole December 1, 2010 at 6:59 PM

New to the blogging world, but I wanted to say thank you for sharing your recipe. I adapted it slightly and added it my master list


20 TEJAL SOLANKI June 23, 2011 at 12:57 PM

hey i m new on your exciting quite attractive& detailed blogs.i am more intrested in vegeterian& eggless recipes.its a request cn u share which catagory of yours have more of it.& kindly give substitue of gelatin,too if it is required in recipe


21 jaimy January 17, 2011 at 6:38 AM

is it okay if i dont add any vanilla essence? will it still taste the same?


22 The Purple Foodie January 30, 2011 at 12:47 PM

Oh yes, there are times I forget to add the vanilla and you can hardly tell.


23 Liza February 9, 2011 at 10:08 PM

Mine came out super crumbly, so after refrigerating, I added a splash of water to the dough before rolling it out.


24 Firdous February 16, 2011 at 6:32 PM

Made these yesterday thou have had them bookmarked for months. I dint have any problems with the batter. Followed your instructions on refrigerating. Made them with almonds and they are gorgeous. Made 30 and are almost gone.
Thanks for sharing


25 Tara March 13, 2011 at 2:06 PM

I will most certainly be trying these out for a friend, or 3, it seems everyone I know loves Nutella! I will post results when they’re done- it seems you have a very good recipe though!


26 Namitha Menon March 28, 2011 at 11:18 PM

Thanks a lot for this wonderful recipe. Just tried it yesterday and it was a huge success. I even got comments like “best cookie ever had” :-)


27 Magpie April 5, 2011 at 5:29 PM

Made these for a bake sale on Saturday where they disappeared within 10 mins flat! I decided to stuff my cookies as well since I thought that might be easier- so I got yummy ooey gooey nutella centers:
Thank you for a beyond brilliant keeper-recipe! Love the buttery dough! want to make spritz cookies with it soon too!


28 dhwani April 17, 2011 at 4:31 PM

Hey, what Can eggs be replaced with?


29 The Purple Foodie April 17, 2011 at 10:14 PM

You can skip the egg and add a little milk to get the dough together in this recipe.


30 trisha April 18, 2011 at 10:47 PM

hey, i “TRIED’ making these today, but ended up with a really soft dough! What can i do not to get such a soft dough? i think i put more butter than required though!! anyway i ended up making swirly cookies!!

thanks alot


31 The Purple Foodie May 1, 2011 at 8:57 PM

Hi Trisha, The dough is indeed very soft and delicate. Try refrigerating for a while if you’re having trouble.


32 Rinku Naveen April 29, 2011 at 1:11 PM

Hi Shaheen
First time to your space. Just loved the Nutella Pinwheels.
I am a beginner who is passionate about food. Do stop by my space when time permits. :) Thanks


33 mary June 6, 2011 at 7:43 PM

Hi Shaheen,
I just happened to see your Blog,believe me it is really superb:)
I am a Dietician by profession with a flair for cooking.I find your site very informative.
I have just tried out the Nutella pinwheel cookies and It has turned out too good.
Thanks a tonne


34 sulakshana June 16, 2011 at 11:48 AM

Can I use fruit preserve instead of nutella ?


35 The Purple Foodie September 8, 2011 at 8:16 PM

Of course you can!


36 Payal June 17, 2011 at 9:58 AM

I really do believe a spoonful of nutella can make some medicine go down! It works with my little cousin :)


37 maisa July 17, 2011 at 4:42 PM

thanx again for this recipe ,,, but is the sugar a little bit too much or added alot myself ,, because here we use dl instead of cups ,,,


38 Loveleen August 5, 2011 at 8:51 PM

I am completely hooked to your website! I first came across it, when I was looking for recipes for my mum’s bday! I recently made these rolls.. they didn’t turn out to look as perfect as yours but I’m sure I’ll get there! :) Thank you so much for your awesome recipes! Also, could you please upload a recipe to make the prefect sponge cake?! :)


39 Maritsa September 1, 2011 at 7:10 AM

I liked this recipe so much I drew a little recipe zine for it!


40 SarahAnn November 8, 2011 at 5:47 AM

OMG! I just made these and added some coffee grounds instead of hazelnuts and they taste great :) Thank you so much for the great recipe


41 Karishma November 11, 2011 at 3:59 PM

Now I know what separates the bakers like you from the bakers like me! I made these the other day and they didn’t come out looking anything like yours…your pics of the cookies are mouthwatering and had me drooling over them until I finally decided to just go ahead and bake them…the dough was a challenge for me, but somehow got it done with some tips from the other commentors here, especially Magpie…anyway, even though it didn’t come out looking fab, the cookies were the best ever, absolutely delicious and I’m saving them as my basic cookie dough recipe…thank you so much Shaheen, for this keeper! For the blog post I did on this,


42 Merestrich November 13, 2011 at 12:11 AM

These did not come out for me at all, and I have no idea why. The dough was SUPER sticky and never hardened enough to work with it. I don’t have a tabletop mixer so I had to use a hand mixer. Could this be why?


43 The Purple Foodie November 14, 2011 at 1:45 PM

Did you add the entire egg or just the yolk as called for? (Although, I’ve made it with an entire egg without it getting super sticky and unmanageable)


44 Natasha Sharma November 22, 2011 at 6:47 PM

I just tried these tonight and my 5 year old went yelling across the house to her dad to come try the “MOST A-M-A-Z-I-N-G COOKIES EVER”. Thanks for the recipe.


45 anniegetyourtunes October 23, 2012 at 12:53 PM

My eyes look just like these pinwheels having just seen this recipe and now what am I going to do so my eyes can resume their normal look? I suppose I’ll have to make these and get their deliciousness out of my system otherwise I could be put in an asylum or something :P


46 Jan February 8, 2013 at 6:37 PM

Rich and delicious…easy


47 sam May 15, 2013 at 2:22 PM

Thanxs for such a lovely recipe
I put macademia nuts roasted n finely chopped n I added callebaut callets also n d results were amazing


48 rahma November 30, 2013 at 3:05 PM

pls could u tell me where did u by Callebaut …plsssssssssssssss .. and incase u no where where can u buy valrhona chocolate ..pls pls pls do reply :)


49 Neha October 13, 2013 at 8:49 AM

Hi Shaheen,
Your stuff is amazing! I’ve made this recipe multiple times and always get so much love for doing so! :) I had a quick question, can I store the dough for a couple days/overnight? Obviously not the pre-rolled dough, but after filling it and rolling it can I refrigerate the roll on day 1 and slice and bake on day 2? Please do let me know. Thank you and keep up the awesome work!!


50 Shaheen October 13, 2013 at 12:31 PM

Yes, you can! And thanks for all the kind words. :)


51 Heather November 1, 2013 at 11:51 PM

“Nutella Pinwheel Cookies | The Purple Foodie” was indeed a great
blog. In case it included alot more photographs this should be quite possibly
a lot better. Thank u -Milagro


52 sam November 30, 2013 at 4:03 PM

Hi rahma
Callebaut choc r available at arife shop in bandra
They r also available with delta nutritives also


53 Kath March 27, 2014 at 1:04 PM

I made your cookies today and they were a complete hit!

Thanks so much for a great recipe! I can’t wait to try out more of your recipes in future!

This was my first time baking cookies and I love the way they turned out! My friends and family were fighting over them!

I’m glad I read the comments, as Avantikas suggestion about using cling film to help when rolling the cookies together was great.

Here’s another idea…I didn’t have any metal available to slice the cookies, so I used unscented dental floss to cut the roll of doughand that also worked well.


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