Mini Croissant Cookies with Nutella Filling

This big batch recipe for Croissant Cookies with creamy Nutella® filling is a crowd-pleasing dessert perfect for any occasion, from an afternoon snack to a special celebration.

If you’re interested in exploring more big-batch recipes for Italian cookies, you might also want to try making these bakery-style Italian almond cookies that can be piped into various shapes. If you enjoy cookies with a crunchy texture, be sure to try these thin almond biscotti bread. And, if you’re a fan of traditional Italian Christmas cookies, you can’t go wrong with this family recipe for mostaccioli, which is a must-have for any platter of Italian Christmas cookies.

If you’re looking for a special occasion cookie worth a small investment in time, these flakey croissant-shaped cookies will not disappoint.

The yeast-based dough is filled with a simple Nutella® spread that will impress family and friends. You will find eating only one of these cookies nearly impossible.

Don’t let the time commitment deter you from making these amazing crescent cookies. With my two-day strategy for dividing and conquering tasks, you’ll have them ready to enjoy in no time.

Jump to:

• Reasons to love this recipe
• What is Nutella®
• How to make Nutella® croissant cookies
• Tips
• How to store
• Easy Nutella® desserts
• Recipe origins 
• Italian cookie recipes
• Recipe

Reasons to love this recipe

• Despite using yeast, these cookies are very easy to make.
• These cookies will surely be a hit with whomever you bake them for – family, friends, or coworkers alike.
• Great for any festive occasion, from baby showers to graduations to the festive holiday season.
• This recipe is extremely versatile – switch out the store-bought Nutella for homemade chocolate hazelnut butter, or use your favorite strawberry jam or preserves.

These Nutella®filled croissant cookies are easy to make and will be a hit with anyone who tries them. The combination of a flakey yeast dough filled with a gooey chocolate spread is irresistible!

What is Nutella®

If you’re unfamiliar with this commercial product, Nutella® is a popular chocolate hazelnut spread from Italy. It is made from a blend of roasted hazelnuts, cocoa powder, and sugar, ground together to create a smooth, creamy texture.

It is known for its rich, nutty flavor and smooth, velvety texture. You can drizzle Nutella® over crispy waffles, sweet crepes, and other baked goods.

Nutella® has a worldwide following and is enjoyed by people of all ages. There is also a Nutella® Day, celebrated on February 5th, dedicated to the delicious treat.

You can create a healthier version of everyone’s beloved decadent spread with this easy-to-follow chocolate hazelnut butter recipe.

How to make Nutella® croissant cookies

As mentioned, my approach to preparing this recipe involves splitting the tasks over two days. Let me show you how effortless and uncomplicated this process can be!

Day 1: Make the yeast dough

Whisk together 2¼ teaspoons of active dry yeast (8 grams), 1 teaspoon of granulated sugar, and ½ cup of lukewarm milk in a small bowl. Set aside for 5 minutes.

Meanwhile, in a large mixing bowl of an electric stand mixer, whisk 4 room-temperature eggs at medium speed for about 2 minutes.

Add 4 tablespoons of granulated sugar and continue to whisk for another 2 minutes.

Switch to the paddle attachment; add 1 cup of room-temperature butter, 1 cup of room-temperature vegetable shortening, ¼ teaspoon of salt, and 1 teaspoon of pure vanilla extract. Mix on medium speed until well combined. Scrape down the sides of the bowl as needed.

Add the yeast mixture and mix until well combined.

Add 5½ to 6 cups (780-850 grams) of sifted all-purpose flour to this mixture. Using the hook attachment, knead for approximately 5 to 8 minutes or until the dough pulls away from the sides of the bowl.

Then, divide the dough into 18 balls. Each ball should weigh approximately 90 grams. Place in an airtight container and refrigerate for at least 12 hours or up to 24.

I will usually make my dough in the evening. It takes about 30 minutes, from start to finish, to make the dough, including clean-up time.

Day 2: Shaping and rolling the croissant cookies

Preheat the oven to 350℉ (175℃). Line a large baking sheet with parchment paper.

Working with one ball of dough at a time, place it between two sheets of parchment paper and roll out the dough to an 8-inch round, about ⅛ of an inch thick.

With a pastry cutter, cut the dough into eights (first cut the dough in half, then in quarters, and then in eighths).

To begin, place ½ teaspoon of Nutella® on the wide ends of each alternating wedge and spread it thinly toward the tip.  Roll each of the 4 triangles up from the wide end to the pointed end, forming a crescent shape.

Transfer to the parchment-lined baking sheet. Repeat with the other 4 sections. 

Repeat this process with another ball of dough.

Brush the tops of the cookies with an egg wash and sprinkle with turbinado (coarse) sugar.

Bake, in batches, for 10-12 minutes or until bottoms are lightly browned. Rotate the pans as necessary to bake evenly. 

Remove the cookies from the oven and let them cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.

This recipe yields a total of 144 cookies, which is equivalent to 12 dozen cookies. While it may seem like a large quantity, watch them disappear before your eyes! 

Tips

• Chill the dough: After preparing it, it’s important to let it chill in the refrigerator overnight before rolling it out. This will help the dough firm up and make it easier to work with.
• Don’t overfill the cookies: While filling them with as much Nutella as possible may be tempting, be careful not to overfill them. Too much filling can cause the filling to ooze out, making a mess.
• Place the seam side down: When placing the rolled-up croissant cookies on the baking sheet, place the seam side down. This will help the cookies maintain their shape and prevent them from unrolling during baking. It will also help the Nutella filling stay inside the cookie and not leak onto the baking sheet.

How to store

Once the baked cookies are at room temperature, arrange them in a single layer in the tin container placing a sheet of wax paper or parchment paper between the layers to prevent the cookies from sticking together. Store in a cool, dry place for up to 3 days.

Transfer to an airtight container for longer storage, separating each layer with parchment or wax paper, and freeze for up to 3 months. To thaw the croissant cookies, remove them from the freezer and let them sit at room temperature for about 30 minutes to an hour.

Easy Nutella® desserts

As a special treat, Nutella® is a versatile ingredient that can easily be used in various recipes. For example, you might try adding a drizzle to a fresh fruit salad or making a chocolate pizza topped with fruit for a fun and indulgent treat.

Recipe origins 

Almost two decades ago, I had the privilege of crossing paths with an exceptional individual named Vittoria.

Not only was she a kind-hearted person, but she also possessed incredible skills in the kitchen as both a cook and baker.

During our friendship, Vittoria generously shared numerous recipes with me, including her beloved Crema di Limoncello recipe.

Although Vittoria has passed, I would like to tribute to my dear friend’s memory with this recipe.

I modified the original recipe, which used margarine as the fat source. Instead, I used equal amounts of butter and vegetable shortening. The result is a delicately tender cookie with a rich buttery flavor.

These croissant cookies are sure to please any crowd.

★★★★★ If you have made these croissant cookies, I would love to hear about it in the comments below and be sure to rate the recipe!

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Recipe

This post was originally published on Feb 4, 2017, and republished on March 31, 2023  with updated content, and photos. Thanks for sharing!