Nutella Stuffed Cookies
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These Nutella stuffed chocolate chip cookies are thick, soft, and filled with a gooey chocolate-hazelnut center. The cookie dough mixes up easily with melted butter (no mixer needed), then each cookie is wrapped around a frozen Nutella center so it stays right where it belongs. They’re bakery-style cookies that are totally doable at home.
If you love a classic chocolate chip cookie but always find yourself wanting just one more thing, these are it.
I’ve been testing stuffed cookies for a while now, like these cookies and cream cookies, brown sugar pop tart cookies, strawberry cheesecake cookies, oreo cheesecake cookies and these cheesecake stuffed cookies. And this version hits everything I want in a bakery-style cookie. They are thick, soft, loaded with chocolate chips, and filled with a creamy Nutella center that actually stays inside.
They look impressive, but the process is very manageable once you break it into steps — and the cookie dough itself couldn’t be easier since it comes together with melted butter and no mixer.
I tested this recipe specifically to make sure the Nutella doesn’t leak out, the cookies don’t overspread, and the centers stay soft and gooey instead of disappearing into the dough. There are a couple of important steps here — freezing the Nutella and chilling the dough — but both are what make these cookies work so well.
Ingredients
- Nutella: Freezing the Nutella first is essential so it doesn’t melt out of the cookies while baking.
- All-purpose flour: Spoon and level the flour for accuracy. Too much flour will make the dough dry and harder to wrap around the filling. Or use a kitchen scale for best accuracy.
- Baking soda
- Cornstarch: Helps keep the cookies thick and soft.
- Salt
- Unsalted butter, melted and slightly cooled: The butter should be warm, not hot, so it doesn’t scramble the eggs. Using melted butter also means the cookie dough mixes up easily without a mixer.
- Light brown sugar: Use my homemade brown sugar recipe if you run out.
- Granulated sugar
- Egg, room temperature – Place in a bowl of warm water for 10 minutes before using.
- Egg yolk, room temperature
- Vanilla extract
- Semi-sweet chocolate chips
How to Make Nutella Stuffed Chocolate Chip Cookies
Start by preparing the Nutella centers. Line a baking sheet with parchment paper or wax paper and dollop the Nutella into small portions. You can use a spoon or pipe them if that’s easier. I like to lightly smooth the tops with a wet finger so they’re easier to wrap later.
Place the Nutella portions in the freezer for at least one hour while you make the cookie dough. Freezing the Nutella is key — soft Nutella will melt too quickly and leak out during baking.
Then it’s on to the cookie dough! In a large bowl, whisk together the flour, baking soda, cornstarch, and salt. Set this aside.
In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and fully combined. The mixture should look glossy and cohesive. You want to just whisk until you break up the brown sugar lumps and everything is smooth.
Whisk in the egg and egg yolk until evenly mixed, then whisk in the vanilla extract.
Using a spatula or wooden spoon, stir the dry ingredients and the chocolate chip s into the wet ingredients just until combined. Be careful not to overmix once the flour is added.
Because this dough uses melted butter, it will be soft at first. Let the dough sit for about 10 minutes so it can thicken slightly before scooping.
Scoop the cookie dough in 3 Tablespoon amounts (about 60 g). Then flatten each cookie dough ball with your hand. Place a frozen Nutella center in the middle, then carefully fold the dough up and around it, sealing it completely. Make sure no Nutella is exposed, or it may leak out while baking. Place the stuffed dough balls onto a lined baking sheet.
Cover the dough balls and refrigerate for at least two hours. Chilling the dough helps the cookies stay thick and gives the dough time to firm up around the Nutella.
When you’re ready to bake, preheat your oven to 350°F (180oC) and line large baking sheets with parchment paper. Because these cookies are large, bake only a few at a time and keep the remaining dough refrigerated between batches.
Bake until the edges are lightly golden and set, while the centers still look soft. The cookies will continue to set as they cool, so avoid overbaking. They should look puffy in the center but not wet or raw.
Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. This helps them set up without drying out and keeps the centers soft and gooey. You don’t want to leave them on the cookie sheet or they may overbake from the hot cookie sheet.
Storage & Freezing
Store baked cookies covered at room temperature for up to one week.
To freeze unbaked cookies:
Stuff and shape the cookie dough balls, then place them on a baking sheet and freeze until solid. Transfer to a freezer-safe container or bag and freeze for up to 2 months. Bake straight from frozen, adding 1–2 minutes to the bake time. I like to bake at 325oF for frozen cookies because it allows for a little bit more time to spread to the correct thickness.
To freeze baked cookies:
Let the cookies cool completely, then place them in a freezer-safe container with parchment paper between layers. Freeze for up to 2 months. Thaw at room temperature before serving.
More Cookie Recipes To Try
Craving more cookies? Then you have to try my super popular lemon cookies with lemon icing. Rated #1 on Google!!
Or try these naturally gluten free coconut macaroons dipped in chocolate for an easy cookie treat. I also love my apple cider cookies made with fresh apples and cider.
Nutella Stuffed Chocolate Chip Cookies
Ingredients
- ¾ cup (210 g) Nutella
- 2 ¼ cups (280 g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- ½ teaspoon salt
- ¾ cup (170 g, 1 ½ sticks) unsalted butter melted and slightly cooled
- ¾ cup (150 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg room temperature
- 1 egg yolk at room temperature
- 2 teaspoons pure vanilla extract
- 1 ½ cups (255 g) semi-sweet chocolate chips
Instructions
- On a wax paper or parchment lined baking sheet, dollop nutella in about 2 teaspoon amounts. You can also put the Nutella into a piping bag and pipe the centers. You will need 16 Nutella centers. I like to take a wet finger and smooth the tops of the centers. Place in the freezer for one hour while you make the cookie dough. ¾ cup (210 g) Nutella
- In a large bowl, whisk the flour, baking soda, cornstarch, and salt together. Set aside. 2 ¼ cups (280 g) all-purpose flour 1 teaspoon baking soda 2 teaspoons cornstarch ½ teaspoon salt
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until smooth and combined. ¾ cup (170 g, 1 ½ sticks) unsalted butter ¾ cup (150 g) packed light brown sugar ½ cup (100 g) granulated sugar
- Whisk in the egg and egg yolk until evenly mixed in. Whisk in the vanilla extract until evenly incorporated. 1 large egg 1 egg yolk 2 teaspoons pure vanilla extract
- With a spatula or wooden spoon, stir in the flour mixture and chocolate chips. Let the dough sit for 10 minutes to thicken up before scooping. 1 ½ cups (255 g) semi-sweet chocolate chips
- Scoop the cookie dough in 3 Tablespoon amounts (about 60 g). Flatten each cookie dough ball and place a Nutella center in the middle of the cookie dough. Fold the cookie dough around the Nutella center. Place the cookie dough balls on a wax paper or parchment lined baking sheet. Cover and refrigerate for at least 2 hours.
- When ready to bake, preheat oven to 350°F (180°C). Line large baking sheets with parchment paper or silicone baking mat.
- Place cookie dough balls spaced a few inches apart. Bake only six at a time as the cookies are large. Keep others refrigerated and covered while each batch is baking.
- Bake the cookies for 12-14 minutes or until the edges are very lightly browned. The centers will look soft but will continue to set up. Cool on the baking sheet for 10 minutes. After 10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week.
Video
Notes
- Storage: Store baked cookies covered at room temperature for up to one week.
- Freezing: To freeze unbaked cookies: Stuff and shape the cookie dough balls, then place them on a baking sheet and freeze until solid. Transfer to a freezer-safe container or bag and freeze for up to 2 months. Bake straight from frozen, adding 1–2 minutes to the bake time. To freeze baked cookies: Let the cookies cool completely, then place them in a freezer-safe container with parchment paper between layers. Freeze for up to 2 months. Thaw at room temperature before serving.
