Deep Fried Nutella Oreos: Crispy, Gooey Perfection

Deep fried Nutella Oreos are what happen when Oreos decide to glow up, take a carnival vacation, and come back wearing a golden, crispy jacket with a molten chocolate-hazelnut center.

This isn’t an everyday dessert—and that’s kind of the point. This is a treat-yourself, no-regrets, pants-may-fit-differently-tomorrow situation.

And honestly? Worth it.

Why This Recipe Is Awesome

First of all, it’s deep fried Nutella-stuffed Oreos. That sentence alone should be enough. But let’s break it down anyway.

You get a crispy, golden batter on the outside, a soft Oreo layer in the middle, and warm, gooey Nutella flowing like chocolate lava inside.

It’s crunchy, creamy, sweet, and just a little dramatic—in the best way.

Plus, this recipe feels fancy and impressive, but it’s actually shockingly easy.

If you can dip something in batter and gently drop it in oil, you’re already qualified.

Also, these come together fast. No chilling dough for hours. No complicated techniques. Just pure, chaotic dessert joy.

IMO, this is the kind of recipe you make when you want instant gratification—and a lot of compliments.

Ingredients You’ll Need

Nothing wild here. You probably already have most of this hanging out in your kitchen.

• Oreos – Classic works best. They’re sturdy and know how to hold their own.
• Nutella – The star of the show. Smooth, creamy, and non-negotiable.
• All-purpose flour – For the batter base. Keep it simple.
• Baking powder – This gives the batter a little puff and lightness.
• Granulated sugar – Just a touch to sweeten the batter.
• Milk – Helps create a smooth, pourable batter.
• Egg – Binds everything together like a responsible adult.
• Vanilla extract – Optional, but it adds a nice dessert-y vibe.
• Neutral oil – For frying. Use something with a high smoke point.
• Powdered sugar – For dusting, because aesthetics matter.

Pro tip: Freeze small Nutella dollops ahead of time. It makes stuffing the Oreos easier and keeps the Nutella from escaping during frying.

Step-by-Step Instructions

1. Prep the Nutella.
   Scoop small teaspoons of Nutella onto parchment paper and freeze them for about 20–30 minutes. You want them firm, not rock-hard. This step saves your sanity later.
2. Stuff the Oreos.
   Gently twist the Oreos open. Place a frozen Nutella dollop on one side and sandwich it back together. Press lightly. Don’t Hulk-smash it—gentle confidence wins here.
3. Make the batter.
   In a bowl, whisk flour, baking powder, and sugar. Add the egg, milk, and vanilla. Whisk until smooth and slightly thick. Think pancake batter, not soup.
4. Heat the oil.
   Heat oil in a deep pan to about 350°F (175°C). If you don’t have a thermometer, drop in a tiny bit of batter. If it sizzles and floats, you’re good.
5. Dip and fry.
   Dip each stuffed Oreo into the batter, coating it fully. Carefully lower it into the hot oil. Fry for 2–3 minutes, turning once, until golden brown and glorious.
6. Drain and dust.
   Remove and drain on paper towels. While still warm, dust generously with powdered sugar. Don’t be shy—this isn’t the time for restraint.

How to Serve

Serve these hot and fresh. That’s non-negotiable.

The magic is in the contrast between the crispy exterior and the molten Nutella inside.

They’re amazing on their own, but you can level them up with:

• A drizzle of extra Nutella
• A scoop of vanilla ice cream on the side
• Fresh strawberries or bananas for “balance” (emotionally, at least)

Serve them immediately and watch people lose all ability to speak.

Nutrition Facts (Estimated Per Serving)

Let’s be honest—this is not a “light dessert.” And that’s okay.

• Calories: ~280–320
• Carbohydrates: ~35g
• Fat: ~18g
• Sugar: ~20g
• Protein: ~4g

FYI: These numbers are approximate and depend on oil absorption and portion size. The real nutrition here is happiness.

Common Mistakes to Avoid

Skipping the Nutella freeze.
Warm Nutella will escape faster than your motivation on a Monday morning. Freeze it.

Oil too hot or too cold.
Too hot and the outside burns before the inside warms. Too cold and you get greasy sadness. Aim for steady heat.

Overcrowding the pan.
Give those Oreos space. They deserve it.

Eating them immediately without cooling for 30 seconds.
Molten Nutella lava burns are real. Be patient. Slightly.

Alternatives & Substitutions

Not feeling Nutella? First of all, who hurt you? But fine—options exist.

• Peanut butter or chocolate spread – Still gooey, still delicious.
• White chocolate spread – Sweeter, creamier, very dessert-forward.
• Gluten-free Oreos – Yes, they work. Just handle gently.
• Air fryer version – Not the same, but decent if deep frying scares you. IMO, oil is still king here.

You can also roll the fried Oreos in cinnamon sugar instead of powdered sugar if you’re feeling adventurous.

Final Thoughts

Deep fried Nutella Oreos are not subtle. They don’t whisper.

They announce themselves loudly and proudly.

This is the dessert you make when you want to impress, indulge, or just feel something after a long week.

They’re quick, fun, unapologetically over-the-top, and honestly kind of addictive.

Make them once, and suddenly you’re “that person” who brings the best desserts.

Enjoy that power.

Now go fry something amazing—and don’t forget to save one for yourself. You’ve earned it.

FAQ (Frequently Asked Questions)

Can I make these ahead of time?
Technically yes, but they’re best fresh. Reheating works, but you’ll lose some magic.

Do I really need a thermometer?
Not mandatory, but helpful. If the oil sizzles gently, you’re in the zone.

Can I bake them instead?
You can, but they won’t be the same. This recipe thrives on chaos and hot oil.

Why is my Nutella leaking out?
You probably skipped freezing it or pressed the Oreos too hard. Chill and try again.

Can I use flavored Oreos?
Absolutely. Golden or chocolate-filled Oreos work great. Mint is…a choice.

How many should I eat?
That’s between you and your conscience. I’m not judging.

Can kids help with this recipe?
They can help with stuffing Oreos, but adults handle the frying. Safety first, dessert second.