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featured nutella stuffed cookies

Nutella Stuffed Cookies Recipe

Course: cookies
Cuisine: American
Prep Time: 30 minutes
Cook Time: 10 minutes
Freeze: 20 minutes
Total Time: 1 hour
Servings: 24 cookies
Calories: 189kcal
Get ready for the most delicious and indulgent Nutella stuffed cookies! Easy to make, there's no bad time for these crowd pleasing chocolate and nutella cookies!
Print Recipe


  • 1 cup Nutella 270 grams
  • ½ cup unsalted butter 113 grams (1 stick), melted
  • 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)


  • 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
    how to make nutella stuffed cookies
  • 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
    how to make nutella stuffed 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 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.
    how to make nutella stuffed cookies
  • Place the cookie dough balls in the refrigerator for 5 minutes.
    how to make nutella stuffed cookies
  • Bake for 10-12 minutes, then let cool on a wire rack.



  • 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 the 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.
Storage: Store Nutella stuffed cookies in an airtight container at room temperature or in the refrigerator for up to 5 days. Freeze for up to 3 months.


Serving: 1cookie | Calories: 189kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 82mg | Potassium: 97mg | Fiber: 1g | Sugar: 14g | Vitamin A: 130IU | Calcium: 24mg | Iron: 2mg