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Nutella lovers, this one’s for us! These Nutella stuffed cookies are just like classic chocolate chunk cookies but they’re filled with molten Nutella spread. I can’t think of a better surprise to bite into! I get asked to make these every year for our Christmas cookie boxes, and I can’t complain. They’re warm, gooey, and one of my favorites!
Nutella is one of my most favorite guilt pleasures! Delicious straight out of a jar with a spoon and so perfect in these stuffed cookies. Chocolate chip cookies are a perennial favorite at my house, but my kids love it when I surprise them with these Nutella stuffed cookies instead.
What’s in This Nutella Stuffed Cookie Recipe?
- Nutella: Forms the creamy, nutty, chocolatey filling of the cookies. Any kind of chocolate hazelnut spread will work, or try peanut butter or almond butter!
- Butter: Unsalted butter makes the cookies moist and tender.
- Sugar: A combination of brown and granulated sugars sweeten the cookies.
- Egg: Binds the cookies and keeps them moist.
- Vanilla Extract: Enhances the sweet flavor of the cookies.
- Flour: All-purpose flour gives the cookies structure.
- Baking Soda: Helps the cookies rise in the oven.
- Salt: Enhances the overall flavor of the cookies.
- Chocolate: I like chopped dark chocolate for these cookies, but chocolate chips also work well. Feel free to use your favorite kind, like milk or semisweet.
Tips for Success
- The Nutella needs to be solid when you wrap it in the cookie dough. It’s easier to handle this way, but it also means that it won’t melt too quickly when the cookies are baked.
- Don’t over-mix the cookie dough when you add in the flour. This can overdevelop the gluten leading to heavy cookies.
- These cookies only take about 10 minutes to bake, so keep your eye on them. They are done when they tops are solid and the edges are golden brown.
- Cool the cookies on a wire rack. This allows the air to circulate around them so that they don’t get soggy.
How to Store and Reheat
Store leftover Nutella stuffed cookies in an airtight container at room temperature or in the refrigerator for up to 5 days, or freeze them for up to 3 months. Let thaw overnight in the refrigerator before enjoying at room temperature or gently warmed in the microwave.
5-Star Review
“These cookies were awesome. Easy to make too.” -Rise Neidlinger
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Nutella Stuffed Cookies Recipe
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Hand Mixer
- Cookie Portion Scoop
Ingredients
- 1 cup Nutella 270 grams
- ½ cup unsalted butter 113 grams, melted (1 stick)
- ½ cup brown sugar 107 grams
- ¼ cup granulated sugar 50 grams
- 1 large egg 50 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- 2 cups all-purpose flour 240 grams
- ½ teaspoon baking soda 3 grams
- ½ teaspoon kosher salt
- 3 ounces finely chopped dark chocolate 85 grams (or chocolate chips)
Instructions
- Preheat oven to 350°F.
- Spread a piece of parchment paper out on a large baking sheet. Using a ½-tablespoon measuring spoon, measure out heaping scoops of Nutella, and place them on the baking sheet. You should have 24 total scoops. Place the baking sheet in the freezer for at least 20 minutes, until the Nutella hardens.1 cup Nutella
- While the Nutella chills, in a large bowl, cream the butter and sugars together using a hand mixer. Beat in the egg and vanilla extract until incorporated.½ cup unsalted butter, ½ cup brown sugar, ¼ cup granulated sugar, 1 large egg, 1 teaspoon pure vanilla extract
- In a separate bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the wet ingredients, little by little, beating lightly after each addition. Stir the chopped dark chocolate into the batter.2 cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon kosher salt, 3 ounces finely chopped dark chocolate
- Remove the Nutella from the freezer. Use a cookie scoop to gather a portion of the dough in your hand. Make a small indentation in the ball of dough. Take a frozen dollop of Nutella and place it in the well of the cookie dough, and gently roll the dough between your hands to form a ball that completely covers the Nutella. Place back on the baking sheet. Repeat until the cookie dough is gone.
- Place the cookie dough balls in the refrigerator for 5 minutes.
- Bake for 10-12 minutes, then let cool on a wire rack.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Nutella Stuffed Cookies Step by Step
Freeze the Nutella: Preheat your oven to 350°F. Spread a piece of parchment paper out on a large baking sheet. Using a ½-tablespoon measuring spoon, measure out heaping scoops of Nutella, and place them on the baking sheet. You should get 24 total scoops from 1 cup. Place the baking sheet in the freezer for at least 20 minutes, until the Nutella hardens.
Mix the Cookie Dough: While the Nutella chills, in a large bowl, cream ½ cup of unsalted butter, ½ cup of brown sugar, and ¼ cup of granulated sugar together using a hand mixer. Beat in 1 large egg and 1 teaspoon of vanilla extract until incorporated. In a separate bowl, whisk together 2 cups of all-purpose flour, ½ teaspoon of baking soda, and ½ teaspoon of kosher salt. Add the flour mixture to the wet ingredients, little by little, beating lightly after each addition. Stir 3 ounces of finely chopped dark chocolate.
Stuff the Cookies: Remove the Nutella from the freezer. Use a cookie scoop to gather a portion of the dough in your hand. Make a small indentation in the ball of dough. Take a frozen dollop of Nutella, place it in the well of the cookie dough, and gently roll the dough between your hands to form a ball that completely covers the Nutella. Place back on the baking sheet. Repeat until the cookie dough is gone.
Chill the Cookies: Place the cookie dough balls in the refrigerator for 5 minutes.
Bake the Cookies: Bake for 10-12 minutes, then let cool on a wire rack.
What happens if I don’t freeze the Nutella?
Hi Noah, it will be difficult to wrap the dough around soft room temperature Nutella, and it will likely melt into the dough in the oven. In this case, you won’t really get that creamy Nutella center like in the photos!
Can you use gluten free flour? These look wonderful..
A gluten-free 1:1 baking flour should work!
How many ounces for the cookie scoop?
A 2-ounce cookie scoop should work!
These turned out delicious! But my cookies didn’t flatten out. Do you happen to know why?
Maybe refrigerated it too long?
These cookies were awesome. Easy to make too.
Thanks for sharing!!