What could be better than a soft, chewy chocolate chip cookie? Filling it with a spoonful of Nutella. These Nutella-stuffed cookies hide a pool of chocolate-hazelnut spread inside a large chocolate chip cookie. The dough is easy to make and yields cookies that look and taste gourmet. Grab a glass of milk!
This post was updated August 22, 2024 with a slightly revised recipe for thicker cookies and new photos.
If you want a cookie that feels special, try these Nutella-stuffed chocolate chip cookies. There’s something magical about biting into a cookie and finding warm Nutella flowing out like molten lava. The assembly takes a bit more time than a standard cookie, but the surprise inside makes it worth the effort.
Making Nutella-Stuffed Cookies
The method is straightforward but requires freezing small spoonfuls of Nutella before you shape the cookies. Start by dropping dollops of Nutella onto a lined sheet pan—parchment, wax paper, or a silicone mat all work. Each dollop should be about 1–1.5 teaspoons (roughly one-third to half of a medium cookie scoop). Freeze the tray until the Nutella is solid.
While the Nutella chills, make the cookie dough. This is a classic chocolate chip cookie dough with a tablespoon of cornstarch (cornflour) for extra chew. Cream the butter and sugars until smooth, add the egg and vanilla, then combine the dry ingredients—flour, cornstarch, baking powder, baking soda and salt. Fold in most of the chocolate chips, reserving a few for topping if you like.
Recipe Tip
After adding the dry ingredients, squeeze a small amount of dough between your fingers. If it sticks, add one more tablespoon of flour. The dough should be firm so the cookies don’t spread too thin during baking.
Assembling the cookies:
- Scoop about 1–1.5 tablespoons of dough and flatten it slightly (a medium cookie scoop works well).
- Place one frozen Nutella dollop in the center, keeping the remaining dollops in the freezer so they stay firm.
- Top with a second flattened scoop of dough (about 1–1.5 tablespoons).
- Pinch the edges together to seal the Nutella and roll into a smooth ball.
Place the shaped dough balls on a plate, cover, and return them to the freezer for about 30 minutes. Freezing prevents excessive spreading that could cause the Nutella to leak while baking.
Bake the chilled dough balls in a preheated 375°F (190°C) oven for about 11–13 minutes, or until the tops are just set. Optionally, press a few extra chocolate chips onto each hot cookie right after they come out of the oven. Let cookies cool on the baking sheet for at least 10 minutes before transferring to a wire rack.
Baking Tips & Tricks
- Make sure the Nutella dollops are fully frozen before assembling; soft Nutella makes shaping difficult.
- A cookie scoop yields even-sized cookies and speeds up the process.
- Use parchment paper or silicone baking mats for baking. Do not reuse wax paper used for freezing the Nutella.
- Cookie dough balls freeze well in an airtight bag for up to 2 months—bake from frozen and add 1–2 minutes to the baking time.
These Nutella-stuffed cookies offer crispy edges, a soft chewy center, and a decadent gooey surprise. They require a little more hands-on time than basic cookies, but the reward of warm Nutella oozing from the middle makes them unforgettable.
- For best results, measure flour accurately—whisk then spoon into a measuring cup and level off, or use a kitchen scale.
- Store baked cookies in an airtight container at room temperature for up to five days.
- Freeze shaped dough balls for up to two months and bake from frozen, adding a minute or two to the bake time.
- Nutrition information is an estimate based on 14 cookies.
Nutella Stuffed Cookies
Equipment
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Cookie sheets
Ingredients
- 1/2 cup Nutella (about 150 grams)
- 1 2/3 cup all-purpose flour (209 grams)
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (112 grams), softened
- 1/2 cup brown sugar (105 grams)
- 1/3 cup granulated sugar (67 grams)
- 1 1/2 teaspoon vanilla extract
- 1 large egg
- 3/4 cup chocolate chips (about 135 grams), divided
Instructions
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Line a cookie sheet with parchment or wax paper.
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Drop 14–16 spoonfuls of Nutella (about 1–1.5 teaspoons each) onto the lined tray and freeze until solid.
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Whisk together flour, cornstarch, baking powder, baking soda and salt; set aside.
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Beat butter with brown and granulated sugar until smooth, then add the egg and vanilla and mix to combine.
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Fold in the dry ingredients, mixing on low until combined. Dough should not stick to your fingers; add 1 tablespoon more flour if it does. Stir in 1/2 cup chocolate chips. Chill the dough for 30 minutes (or up to 24 hours).
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Assemble: Flatten 1–1.5 tablespoons of dough, place a frozen Nutella dollop on top, add another flattened scoop over it, pinch to seal and roll into a ball. Keep leftover Nutella in the freezer while you work.
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Freeze the assembled dough balls for 30 minutes. Preheat oven to 375°F (190°C) and line baking sheets with parchment or silicone mats.
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Place dough balls 2–3 inches (5–7 cm) apart and bake one sheet at a time for 11–13 minutes, until the tops look set. Optionally press remaining chocolate chips onto each cookie as soon as they come out of the oven. Cool on the sheet for 10 minutes, then transfer to a wire rack.
Notes
- Flour: Measure carefully—whisk, spoon into a cup, and level, or use a scale for accuracy.
- Storage: Store baked cookies in an airtight container at room temperature up to five days.
- Freezing: Dough balls can be frozen in a bag for up to two months; bake from frozen, adding 1–2 minutes to bake time.
- Nutrition: Values are estimates and assume the recipe yields 14 cookies.