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Nutella Sandwich Cookies (a.k.a. Yo-yos)

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These buttery shortbread cookies joined with a layer of creamy chocolate-hazelnut spread are cute and delicious!

Jar of Nutella with Nutella cookies.

These have got to be some of the world’s cutest cookies. They look just like little yo-yos, thus the name, and are popular in Australia. You make them by joining together two buttery shortbread disks with a layer of creamy chocolate-hazelnut spread. So delicious and perfect for the holidays!

Cookie ingredients including cornstarch, baking powder, and butter.

Begin by whisking the dry ingredients together in a bowl.

Whisk in a bowl of dry ingredients.

Next, beat the butter and confectioners’ sugar until light and creamy.

Creamed butter and confectioners sugar in a stand mixer.

Mix in the vanilla, then add the dry ingredients.

Dry ingredients pouring into a stand mixer of butter mixture.

Stir until the dough comes together.

Cookie dough in a bowl.

Roll the dough by teaspoonfuls into balls (they will be quite small), and then flatten the balls slightly with a fork.

Fork pressing balls of cookie dough on a lined baking sheet.

Bake for about 15 minutes, or until lightly golden.

Lined baking sheets of cookies.

Cool the cookies completely on a rack.

Cookies on a wire rack with parchment paper.

Then spread a thin layer of nutella on half of the cookies, and top with the remaining cookies to make sandwiches.

Jar of Nutella with Nutella cookies.

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Nutella Sandwich Cookies (a.k.a Yo-yos)

These buttery shortbread cookies joined with a layer of creamy chocolate-hazelnut spread are cute and delicious!

Servings: About 36 small cookies
Cook Time: 15 Minutes
Total Time: 45 Minutes


  • 1⅓ cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
  • ⅓ cup cornstarch, packed
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 12 tablespoons (1½ sticks) unsalted butter, softened
  • ⅔ cup Confectioners' sugar, packed
  • 1 teaspoon vanilla extract
  • About ½ cup Nutella, or other chocolate-hazelnut spread


  1. Set the racks in the upper and lower thirds of the oven and preheat to 350 degrees. Line two baking sheets with parchment paper.
  2. In a small bowl, whisk together the flour, corn starch, baking powder and salt.
  3. In the bowl of a stand mixer fitted with paddle attachment, beat together the butter and Confectioners' sugar until soft and light, 3-4 minutes. Beat in the vanilla. Lower the speed and beat in the flour mixture until just combined. Roll the dough into teaspoon-size balls (these are bite-sized cookies, so the balls will be very small), and place on the prepared baking sheets about 1½ inches apart. Press each cookie with the back of a fork to flatten the cookies slightly (dip the fork in flour if it sticks to the dough). Bake the cookies, rotating the pans from top to bottom and front to back midway through, for about 15 minutes or until very lightly golden. Cool the cookies completely on a rack (if you add the filling while the cookies are warm, it will melt).
  4. Spread a thin layer of Nutella on the flat side of half of the cookies, and then cover with the remaining cookies to make sandwiches. Store the finished cookies between sheets of parchment or wax paper in a cookie tin or container with a tight-fitting cover.

Nutrition Information

Powered by Edamam

  • Per serving (18 servings)
  • Serving size: 2 cookies
  • Calories: 173
  • Fat: 10 g
  • Saturated fat: 7 g
  • Carbohydrates: 19 g
  • Sugar: 9 g
  • Fiber: 1 g
  • Protein: 1 g
  • Sodium: 47 mg
  • Cholesterol: 20 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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  • HI: If I want to freeze these ahead of serving or gifting them, would it be better to freeze totally assembled, or freeze the cookie pieces, take them out when ready, thaw them, and then put them together with the Nutella? Would like to do what’s easiest, but also what looks and tastes the best.

    • — Jane on March 22, 2024
    • Reply
    • Hi Jane, they will still taste great if you assemble them with the nutella, bit if you’re concerned with how they look, the nutella, will likely lose some of its shine if frozen.

      • — Jenn on March 24, 2024
      • Reply
  • I wasn’t sure whether there were 36 sandwich cookies or 18. I made my balls small, I thought, and I ended up with 24 cookies. Reading the comments, though, makes me think I should have made them even smaller! They are delicious, but mine are crispy, not soft. Did I bake them too long or do something else wrong?

    • — Florence on December 13, 2022
    • Reply
    • Hi Florence, this should make 36 little sandwich cookies, so it sounds like your dough balls were a little too big. They’re really quite small when you roll them. And if yours are really crispy, it may be that you baked them for a bit too long. Please let me know if I can help in any other way.

      • — Jenn on December 14, 2022
      • Reply
  • They turned out great, and yummy 🙂

  • I love them

    • — Brandon Gonzales
    • Reply
  • I made these for Valentine’s Day in the shape of hearts and they came out delicious. I ran out of all purpose flour so used garbanzo bean flour instead and the texture was perfect.

  • I found this recipe when looking for a cookies recipe. I decided to try it and I’m so glad I did!! And later I realized an error I made: I put more salt than the recipe asked for and the results where amazing! My husband said that they were the BEST cookies he’s ever had. The extra salt gave them just a little punch to enjoy the sweetness of the cookie.
    I’ve been doing cookies on a regular basis since that day.

  • I just made these for a New Year’s Eve party and I keep eating them and my party starts at 9;00 pm!!! Haha. The dough was a little flaky, so I wet my hands and added a drop of water and they rolled perfectly…sweet little cookie that is sooo pretty on a plate:). Jenn, I try all of your recipes and you never disappoint 😀 You are my go-to girl for family meals..

  • This recipe is great!

  • Hi. If these are made up completely, how long will they keep in an airtight container on the counter? Is it better to keep them in the refrigerator until gifted? I’d like to give them as a gift but have to make them up a few days ahead.

    • Hi Jane, I’d keep them in the fridge for up to 3 days. Hope that helps!

      • Thanks! Also, after being in the fridge for 3 days, how long are they good for in an airtight container on the counter? I want to be able to tell my “gifts” that info. Happy, healthy New Year!

        • I’d say no longer than a day or two. And happy and healthy new year to you!

  • I think that you could use more than a thin layer of Nutella on the cookie and make the cookie more moistened so that it’s not as dry.

  • Made these cookies tonight and was not what I expected. The cookie itself was plain as far as flavor went. The sweetness of the nutella balanced it out however I don’t think I would make these again.

  • Loved the simplicity of the cookie flavor profile. I made them a little larger than the directions called for and that was a mistake. They are difficult to eat if they are too large. Plus I used a store brand of the hazelnut spread and it was runny so I suggest going with the tried and true Nutella. I was making a variety of Christmas cookies and these were different and added to the festive appearance of my plate as well as adding variety to the flavors.

  • Made these for teacher, neighbors and cookie exchange. Made 5x the recipe and it came out perfectly! I was a bit stressed thinking of how many I needed to bake but it was actually not too bad with 3 little ones having fun making the balls for me! They were a hit and look so cute. Thank you!

  • Just made these for the first time and they were delicious! With shortbread and Nutella how could you go wrong? The only change I made was I doubled the vanilla because I like vanilla extract. I also put the fork marks on the top and left the bottom flat so they can lie better on the plate. I ended up with 25 instead of 36 so next time I will make them even smaller! Another great recipe Jen. Thanks so much.

    • — Darlene Catuara
    • Reply
  • YoYos are from New Zealand and are one of our most popular biscuits and are made with custard powder which gives them the bright yellow colour. They are popular in Australia because so many Kiwis live in Aus.
    The Aussie version which your recipe is based on uses cornflour (aka cornstarch) and is called a Melting Moment.

  • Question: can I make these cookies without the cornstarch ? In other words can I substitute more flour ? Thanks Jenn. I don’t use cornstarch and I’m trying to avoid buying something I will throw away!

    • That’s fine, Darlene – the cookies just won’t be quite as tender.

  • How would you double this recipe? Any changes besides doubling ingredients?

    • Hi Melinda, I don’t think any adjustments would be needed – hope you enjoy!

  • These are soo delicious! I made them for a birthday party of one of our cousins. After 10 minutes of being on the table they were gone. It was a huge hit! Thank you

    • — Cesia de Khalaf
    • Reply
  • Love this recipe! Just curious if cookies can be frozen already assembled with Nutella. Or do I have to freeze just the cookies and then assemble the day of serving them.
    Thanks for this recipe and the many others I have made from your site. Looking forward to your cookbook!

    • Glad you like these! Yes, I think you could freeze them after assembling, but the Nutella may not look as glossy and pretty when you defrost them. I think they’ll still taste great!

  • This is a great recipe. The cookies were soft and delicious and easy to prepare. Definitely a keeper!

  • I don’t love Nutella. Do you have a chocolate frosting recipe that I could substitute?

    • Sure, Carol – you can use this one.

  • Awesome!!! Fun to make with kids. Followed instructions exactly & turned out just perfect. Make these – you won’t be disappointed!!!

  • Hey- Made this today and it was great! I made them for my husband because he LOVES yoyo cookies, we are in Australia so you are right Jenn, we love these cookies here. For anyone else in Australia – American Cornstarch = Australian Cornflour

    • — Talia Eldridge
    • Reply
  • What Rxs did you suggest using egg yokes ?

    • Hi Terry, I’m not sure I understand the question. Can you clarify a bit? Thanks!

  • I made these cookies last evening for a crowd. It doubles very well. Cookie is delicious with or without the Nutella.

  • These cookies are awesome! So buttery,
    light in texture , they melt in your mouth.
    My family and friends thought they were
    Store bought. For sure I will be making them often!! Might add some mint to the nutella next time…mmmmm so good!!
    Love your website Jenn!
    Thank you , thank you

  • Baking cookies this weekend for Christmas. Do these shortbread cookies freeze well? Would like to bake and freeze them today and assemble with the nutella Christmas Eve.

    • Yes Molly, the cookies will freeze well– Merry Christmas!

  • These were to die for! I love nutella and your blog!

  • I tried making these but the consistency was completely different from the photos. I am from Canada and I’m not sure if altitude has a factor or the water content is lower in our butter but my batter resembled crumbles. I could not get the mixture to adhere. So I looked up shortbread issues like the issue I had and the remedy seemed to be to sprinkle some water onto the mixture while mixing. It worked perfectly! Voila!!

  • OMG! I can’t stop eating them. The cookies itself taste similar to my country’s own. I can eat the cookies buy itself w/o the nutella. Even my husband approves of them. They’re divine & delicious. Thank you for sharing your recipe 🙂 I’m going to make these next month for my sis-in-law’s baby shower. Cause they’re mini & adorable! It’s a people pleaser. I can’t wait to try your other recipes.

  • Just made these and found the dough to be somewhat flaky. When gently pressed with a fork they split a bit on the sides and didn’t look like the ones pictured. Wondering if perhaps an egg added to the batter would remedy this.

    • Hi Emily, It’s ok if the dough is flaky but you can try moistening your hands with water when you roll the balls; that should help.

  • Hi I was wondering if I didn’t have a blender if I could just beat everything by a fork? or would it come out completely different?

    • Hi Juliean, Unfortunately, you need some sort of electric mixer to make these cookies.

  • Just wondering what could be a substitute of cornstarch.

    • Hi Sophia, There’s really no substitute for the cornstarch, as it tenderizes the cookies. However, you could try replacing the cornstarch and the all purpose flour (for a total of 1-2/3 cups) with cake flour. Hope that helps!

  • These are delicious! I could eat the cookies without the Nutella they’re so good. Make sure to watch the size of the dough balls, I made mine half dollar size and only got about 15 total cookie sandwiches that way. Still taste great though!

  • We made these for Christmas cookie plates last year. My daughter insisted because she loves Nutella. They were good, but not fantastic. They were hard to bite without the cookie sliding apart. That could be the way we baked the cookies or put them together though. And ours were not near as pretty as the pictures. Not all the cookies were the same size or perfectly round. They all disappeared though, so I guess they weren’t too bad!!

    • @ Carol York …you might want to try adding equal parts Nutella and icing sugar for the filling instead of just plain Nutella. This way it’s a bit more of the consistency of an icing, and they won’t slide as easily, not as gooey, but the taste is still definitely there! 🙂

  • Very good! Delicious, simple and the recipe is the perfect size! I loved the nutella filling, but I am very curious about the lemon filling. I love lemony desserts! Thanks again for another awesome recipe!

  • These cookies caught my eye because I have two teenage daughters who have just discovered Nutella and love it. Needless to say these cookies didn’t last long. I too must have made them too big since I didn’t get that many cookies, but they were still good. Some I just put the Nutella on the top and left them open. Since they didn’t last long enought to store, that worked out fine. Thanks for the recipe.

  • My husband made these at Christmas and they were a big hit with the entire family!

  • I was worried these were going to be TOO small when I saw them baking, but once assembled, they are the perfect size! I loved the toffee notes of the shortbread with the creaminess of the Nutella. I usually like to alter recipes after the first time making them to suit my tastes, but I can’t think of anything I’d do differently! These cookies will NOT disappoint. Thanks for another new favorite. 🙂

  • Had these on my radar for a while and finally made them a little while back. They are amazing! Thanks for the tip about spooning the flour into the measure cup and leveling it off. I have much more successful recipes since doing that…

  • These cookies are delicious. But I have 2 questions. Using the dough I made 36 cookies, and when they are sandwiched together, obviously I got 18 cookies. On the recipe it does indicate the number of cookies is 36. So I should have made 72 cookies. Will make them smaller next time. Also when I flatten them, sometimes the sides crack. They don’t look like the picture on your site, which are picture perfect. Any suggestions would be appreciated. Thank you

    • Hi Gisela, So glad you enjoyed the cookies! Definitely make the dough balls smaller next time —– if you actually measure a teaspoon of dough, it’s much smaller than you’d think! As for the cracking, your dough may be a little dryer than mine. Did you measure the flour using the spoon and level method? In any case, next time try moistening your hands with water (just slightly) as you roll the dough into balls.

  • In the oven right now. Can’t wait 🙂 Thank You for an easy and quick recipe. So quick , you can make it while your girlfriends are on their way to visit you 😉

  • Made these last night for my daughter’s teachers. They were easy and fun to make and so delicious!! Thanks for another great recipe Jenn.

  • […] are they?! And who doesn’t like shortbread slathered with a hazelnut and chocolate center? The recipe comes from Jenn at Once Upon a Chef. If you’ve not yet explored her pretty blog, go check it […]

  • Huge hit in our home! I’m thinking of trying orange or mint extract instead of vanilla. What do you think?

    • Sure, why not? Would also be good with a tiny bit of almond extract (go easy as it’s very strong). The original recipe actually called for a lemon filling, which I loved but the kids didn’t. You can adapt these very easily…would be delicious with vanilla buttercream filling as well.

      • Hi Jenn,
        Have you ever tried using a jelly filling with this cookie? I was thinking a red raspberry filling would like pretty on a holiday cookie tray.

        • Hi Laurie, I haven’t tried this with jelly. Please LMK how they turn out if you try it!

  • In the oven now! These became a perfect play date project on a day without school. Cute as can be! Thanks, Jen!

  • I love the name of these cookies, and they sound sooo good (nutella and shortbread – how can you go wrong?)! I love that the recipe is so simple too. Nutella is so amazing that every nutella recipe I see has me drooling. 🙂

    • — Alexandra {Confessions of a Bright-Eyed Baker}
    • Reply
  • These are so adorable and I bet the buttery flavor with the Nutella is just to-die-for! I thought I was done with my Christmas baking, but you may have just added to my list!

  • These look so addicting! I don’t think I’d be able to stop at just 1. or 10.

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