If you love Oreos and have a soft spot for Nutella, this dessert will make your day. Picture a warm, doughy shell that cracks open to a melty chocolate-hazelnut center wrapped around a classic Oreo crunch. It’s messy in the best way and perfect for parties, weekends, or anytime you want a playful treat.
You don’t need fancy skills, just a few pantry staples and a sweet tooth. Let’s make something wildly fun and unbelievably good.
Deep Fried Nutella Oreos The Ultimate Indulgent Dessert – Crispy, Gooey, and Totally Worth It
Ingredients
Method
- Freeze the Nutella. Line a small plate with parchment. Dollop 18–20 teaspoon-sized mounds of Nutella, then freeze for 20–30 minutes until firm. This keeps the center from melting out while frying.
- Make the batter. In a bowl, whisk flour, sugar, baking powder, and salt. In another bowl, whisk egg, milk, and vanilla. Combine wet and dry until smooth and thick, like pancake batter. If too thick, add 1–2 tablespoons of milk.
- Heat the oil. Pour 2–3 inches of oil into a heavy pot. Heat to 350–360°F (175–182°C). Keep a thermometer handy to maintain temperature.
- Assemble the Oreos. Place a frozen Nutella disc on top of each Oreo. Gently press so it sticks. If you prefer, sandwich Nutella between two Oreos and press lightly—just note these will be larger and need a few extra seconds to fry.
- Batter and fry. Working in small batches, dip each Oreo into the batter, turning to coat fully. Let excess drip off. Carefully lower into hot oil. Fry 60–90 seconds per side until deep golden. Avoid crowding the pot.
- Drain and dust. Transfer to a paper towel–lined tray to drain. While warm, dust generously with powdered sugar. Add optional drizzles or toppings immediately so they stick.
- Serve warm. These are best hot and fresh, when the Nutella is molten and the shell is crisp.
What Makes This Special
This recipe takes fairground-style fried Oreos and turns the volume up with a generous layer of Nutella. The contrast is what makes it shine: crispy outside, gooey Nutella center, and that familiar Oreo snap.
The batter is light and golden, so it doesn’t feel heavy or greasy when done right. It’s also incredibly customizable—different Oreo flavors, toppings, and even shapes if you’re feeling creative. Best of all, it comes together fast, so you can satisfy a craving without planning ahead.
Ingredients
- 18–20 Oreo cookies (Original or Double Stuf work best)
- 1/2 cup Nutella (or other chocolate-hazelnut spread)
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 3/4 cup milk (plus 1–2 tablespoons if needed)
- 1 teaspoon vanilla extract
- Vegetable oil for frying (enough for 2–3 inches in a pot)
- Powdered sugar, for dusting
- Optional toppings: melted chocolate, caramel sauce, crushed hazelnuts, sea salt
Instructions
- Freeze the Nutella. Line a small plate with parchment.
Dollop 18–20 teaspoon-sized mounds of Nutella, then freeze for 20–30 minutes until firm. This keeps the center from melting out while frying.
- Make the batter. In a bowl, whisk flour, sugar, baking powder, and salt. In another bowl, whisk egg, milk, and vanilla.
Combine wet and dry until smooth and thick, like pancake batter. If too thick, add 1–2 tablespoons of milk.
- Heat the oil. Pour 2–3 inches of oil into a heavy pot. Heat to 350–360°F (175–182°C).
Keep a thermometer handy to maintain temperature.
- Assemble the Oreos. Place a frozen Nutella disc on top of each Oreo. Gently press so it sticks. If you prefer, sandwich Nutella between two Oreos and press lightly—just note these will be larger and need a few extra seconds to fry.
- Batter and fry. Working in small batches, dip each Oreo into the batter, turning to coat fully.
Let excess drip off. Carefully lower into hot oil. Fry 60–90 seconds per side until deep golden.
Avoid crowding the pot.
- Drain and dust. Transfer to a paper towel–lined tray to drain. While warm, dust generously with powdered sugar. Add optional drizzles or toppings immediately so they stick.
- Serve warm. These are best hot and fresh, when the Nutella is molten and the shell is crisp.
How to Store
These taste best right away, but you can store leftovers.
Let them cool fully, then place in an airtight container with a paper towel to absorb moisture. Refrigerate for up to 2 days.
To reheat, use an oven or air fryer at 350°F (175°C) for 5–8 minutes until hot and crisp. Avoid the microwave—it makes the coating soggy.
Health Benefits
Let’s be honest: this is a treat, not a health food.
That said, there are a few silver linings. Portion control is your best friend—one or two pieces can satisfy a sweet craving. Pairing with a glass of milk or fresh berries can make the experience more balanced.
If you want to lighten things slightly, use an air fryer or switch to a batter made with buttermilk for extra fluff with less oil absorption. You can also use dark chocolate drizzle or top with toasted nuts for a touch of healthy fats.
Common Mistakes to Avoid
- Skipping the Nutella freeze: Warm Nutella will leak into the oil.
Freezing keeps it centered and gooey.
- Oil too hot or too cool: Overheated oil burns the outside before the inside warms. Cool oil makes the batter greasy. Aim for 350–360°F and adjust heat as needed.
- Overcrowding the pot: Too many at once drops the temperature and leads to soggy results.
Fry in small batches.
- Thin batter: If batter is runny, it won’t cling. You want a thick, pancake-like consistency.
- Not draining properly: Let them rest on paper towels or a wire rack so excess oil escapes and the crust stays crisp.
Alternatives
- Different cookies: Try Golden Oreos, peanut butter sandwich cookies, or chocolate chip cookies pressed with Nutella.
- Filling swaps: Use peanut butter, cookie butter, caramel spread, or a square of chocolate instead of Nutella.
- Batter tweaks: Add a tablespoon of cocoa powder for a chocolate batter, or a pinch of cinnamon for warmth.
- Air fryer method: Spray battered Oreos lightly with oil and air fry at 370°F (188°C) for 6–8 minutes, flipping halfway. Texture is slightly different but still delicious.
- Toppings: Dust with powdered sugar and add sea salt, chopped hazelnuts, or a raspberry sauce for a bright contrast.
FAQ
Can I make the batter ahead of time?
Yes, you can prepare the batter a few hours in advance and refrigerate it.
Stir before using, and add a splash of milk if it thickens too much.
What oil works best for frying?
Use a neutral, high-smoke-point oil like vegetable, canola, or peanut oil. These keep flavors clean and handle higher temperatures well.
Do I have to use a thermometer?
It’s strongly recommended. Consistent oil temperature is the key to crisp, non-greasy results.
If you don’t have one, test with a small drop of batter; it should sizzle and float within a second or two.
Why is my coating falling off?
The batter may be too thin, or the cookie wasn’t fully coated. Make sure to dip thoroughly and let excess drip briefly, not completely. A thicker batter clings better.
How do I keep them warm for serving?
Place fried Oreos on a wire rack set over a baking sheet in a 200°F (95°C) oven for up to 20 minutes.
They’ll stay crisp without overcooking.
Can I use gluten-free flour?
Yes, a 1:1 gluten-free baking blend works well. Pair with gluten-free sandwich cookies if needed to keep the whole dessert gluten-free.
What’s the best way to serve?
Dust with powdered sugar and serve immediately with a small bowl of warm Nutella, vanilla ice cream, or a tart berry sauce to cut the richness.
In Conclusion
Deep Fried Nutella Oreos are unapologetically indulgent—crisp on the outside, molten and chocolaty inside, with that Oreo crunch tying it all together. They’re easy, fast, and endlessly customizable for any occasion.
Keep the oil steady, don’t skip the Nutella freeze, and enjoy them hot. When a dessert this fun shows up, nobody leaves the table unhappy.
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