Nutella Stuffed Chocolate Cookies

Okay, these Nutella Stuffed Chocolate Cookies? Total chocolate overload—in the best way. Soft, fudgy cookies with warm, gooey Nutella hiding inside? Yes, please.

I made them one evening, and oh wow… that first bite with the melted center? Pure magic. It’s rich, sweet, and totally worth it.

They’re super easy to make. Just scoop, stuff, and bake. Let’s make a batch together—you’re gonna be hooked after the first bite!

Why You’ll Love This Recipe

• Bakery-Level Results at Home: These cookies are the kind you’d find in a gourmet bakery, but you can easily make them in your own kitchen using simple tools.
• Deliciously Textured: Soft, dense, and chocolatey cookies with a surprise Nutella filling offer a satisfying mouthfeel—dense and fudgy like a brownie, but in cookie form.
• Customizable for Any Mood: Whether you’re craving classic Nutella or want to experiment with alternative fillings like peanut butter or caramel, the base dough adapts easily.
• Crowd-Pleaser: These cookies hold up well at room temperature, making them perfect for school lunches, potlucks, or casual dessert trays.
• Freezer-Friendly: Prepare the cookie dough and Nutella centers in advance. Freeze them and bake fresh when cravings strike.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 25 minutes (includes 10 minutes to prep Nutella centers + 15 minutes for dough)
• Chill Time: 30 minutes (dough firms up and prevents spreading)
• Cook Time: 10–12 minutes
• Total Time: ~1 hour 10 minutes

Servings:

This recipe makes 16 large cookies, though you can stretch it to 20 smaller cookies if desired. They’re rich, so one cookie typically satisfies most sweet cravings.

Difficulty:

Beginner to Intermediate.
Shaping and stuffing the dough might be new for some, but it’s a great hands-on project. Don’t rush the freezing and chilling steps—they’re key to getting the perfect texture and filling.

Required Kitchen Tools

• Mixing Bowls: One large, one medium.
• Hand Mixer or Stand Mixer: Creaming the butter and sugars is easier with a mixer, but it can be done by hand with effort.
• Rubber Spatula: For scraping down the sides and folding ingredients.
• Cookie Scoop or Spoon: Helps portion the dough evenly.
• Freezer-Safe Tray or Plate: For freezing Nutella dollops.
• Baking Sheet + Parchment Paper: Prevents sticking and ensures even baking.
• Measuring Cups & Spoons or Kitchen Scale: Consistent measurements are key.

Ingredients for Nutella Stuffed Chocolate Cookies

Let’s break down what each ingredient brings to the table:

• Nutella (12 teaspoons or ~120g): Freeze 1-teaspoon dollops before starting the dough. This step prevents Nutella from melting too much during baking and helps keep it centered in the cookie.
• Unsalted Butter (115g or 1/2 cup): Room temperature is essential. It creams better and traps air for a softer texture.
• Brown Sugar (90g or 1/2 cup, packed): Adds moisture and a light caramel undertone.
• Caster Sugar or Granulated Sugar (50g or 1/4 cup): Helps the cookie edges crisp slightly while balancing the sweetness.
• Vanilla Extract (1 tsp): Enhances the flavor and rounds out the richness.
• Egg (1 large): Binds everything and gives structure.
• All-Purpose Flour (140g or 1 cup): Gives the cookie body and structure.
• Baking Soda (1/2 tsp): Ensures the cookies puff slightly while baking instead of staying dense.
• Cornstarch (1 tsp): Softens the cookie and helps keep the center thick and tender.
• Cocoa Powder (40g or 1/2 cup): Go for unsweetened natural cocoa for a rich, classic chocolate taste.
• Milk (1 tbsp): Just enough liquid to bring the dough together and balance the dry ingredients.

Variations for Nutella Stuffed Chocolate Cookies

Here’s how to tailor the recipe to suit your pantry or preferences:

• Top with Sea Salt: A pinch of flaky salt after baking creates that sweet-salty contrast that makes chocolate shine.
• Make It Gluten-Free: Use a 1:1 gluten-free flour blend—just make sure it includes xanthan gum for structure.
• Add Chopped Hazelnuts: Toasted hazelnuts complement the Nutella beautifully and bring a crunchy contrast.
• Go Darker: Replace regular cocoa with dark or Dutch-process cocoa for a deeper chocolate flavor and darker cookie color.
• Mini Cookie Version: Use a smaller scoop and just 1/2 teaspoon of Nutella per cookie to create a bite-sized version. Reduce bake time by 1–2 minutes.
• Different Centers: Swap Nutella with Biscoff spread, dulce de leche, marshmallow fluff, or a piece of caramel for different filling options.

How to Make Nutella Stuffed Chocolate Cookies — Step-by-Step Instructions

1. Freeze the Nutella Centers

Before you start making the dough, line a small tray with parchment paper. Scoop out 12 heaping teaspoons of Nutella and place them on the tray spaced apart.
Place the tray in the freezer for at least 30 minutes. This step is essential: frozen Nutella holds its shape while baking and ensures the center stays creamy without seeping into the dough.

Pro Tip: You can do this step the night before and store the frozen Nutella in a sealed container or zip-top bag until needed.

2. Make the Chocolate Cookie Dough

Step A: Cream Butter and Sugars

In a large mixing bowl, beat 115g unsalted butter, 90g brown sugar, and 50g granulated sugar together using a hand mixer or stand mixer. Beat on medium speed for 2–3 minutes, or until the mixture looks light and fluffy.

This aeration gives the cookies structure and helps them rise slightly in the oven.

Step B: Add Wet Ingredients

Add in 1 teaspoon vanilla extract and 1 large egg. Beat until well combined, scraping down the bowl once to make sure everything is incorporated.

Step C: Combine Dry Ingredients

In a separate medium bowl, whisk together:

• 140g (1 cup) all-purpose flour
• 40g (1/2 cup) cocoa powder
• 1/2 teaspoon baking soda
• 1 teaspoon cornstarch

Add the dry ingredients to the wet mixture in two batches. Mix on low speed until nearly combined. Add 1 tablespoon of milk and mix until no dry streaks remain.

The dough will be thick and a bit sticky—that’s perfect. Don’t overmix.

3. Chill the Dough

Cover the bowl and refrigerate for at least 30 minutes. This helps the dough firm up so it’s easier to handle and doesn’t spread too much in the oven.

4. Preheat the Oven and Prepare Pans

Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats.

5. Assemble the Stuffed Cookies

Remove the dough and Nutella from the fridge and freezer.

1. Scoop about 2 tablespoons of dough (a medium cookie scoop).
2. Flatten the dough slightly in your palm.
3. Place a frozen Nutella center in the middle.
4. Fold the dough around the Nutella and seal all edges. Roll gently into a ball.

Place cookies 2 inches apart on the baking sheets.

If the dough starts to stick, lightly flour your hands or chill the dough again for 10 minutes.

6. Bake

Bake the cookies for 10–12 minutes, or until the edges are set but the centers still look slightly soft.

Let them rest on the baking sheet for 5 minutes, then transfer to a cooling rack.

The cookies will continue to firm up as they cool. Don’t overbake or you’ll lose the soft texture.

How to Serve Nutella Stuffed Chocolate Cookies

These cookies are best enjoyed warm, when the Nutella is still slightly melty. Try serving them:

• With a glass of cold milk
• As a dessert with a scoop of vanilla ice cream
• Lightly dusted with powdered sugar
• Alongside coffee or hot cocoa for a cozy treat

Storing Nutella Stuffed Cookies

• Room Temperature: Store cooled cookies in an airtight container for up to 4 days.
• Freezing Baked Cookies: Freeze baked cookies in a single layer, then transfer to a freezer bag. Reheat in the microwave for 15 seconds.
• Freezing Dough Balls: You can freeze the stuffed, unbaked dough balls for up to 2 months. Bake straight from frozen, adding 1–2 extra minutes to the bake time.

Tips and Tricks for Success

• Use room temperature butter and egg for smoother mixing and better dough texture.
• Chill both the Nutella and the dough. It makes the stuffing process easier and ensures your cookies hold their shape.
• Avoid overbaking. The centers should look slightly underdone when they come out of the oven.
• If your Nutella leaks during baking, the dough may not have been sealed properly—press edges firmly before baking.
• Use a kitchen scale for accurate measuring if possible. It makes a big difference in baking consistency.

Nutrition (per cookie)

Nutrient	Amount
Calories	~210
Total Fat	12g
Saturated Fat	5g
Carbohydrates	25g
Sugars	15g
Protein	2g
Fiber	2g
Sodium	75mg

Note: Nutrition info is estimated and may vary based on specific ingredients used.

Frequently Asked Questions (FAQs)

Can I use store-brand hazelnut spread instead of Nutella?

Yes, but the consistency varies. Choose a thick spread that firms up when frozen to prevent leaking during baking.

Do I need to freeze Nutella first?

Absolutely. Without freezing, Nutella will melt into the cookie dough and lose that gooey center.

Can I make the dough ahead of time?

Yes. You can refrigerate the dough for up to 48 hours. For longer storage, freeze stuffed dough balls for up to 2 months.

Why did my cookies spread too much?

This usually happens when the dough isn’t chilled enough or if the butter was too soft. Make sure both the dough and filling are well chilled before baking.

Can I make these without cocoa powder?

You can, but the result will be more like a sugar cookie with Nutella inside. Cocoa powder is essential for the rich chocolate flavor in this version.

Conclusion

Nutella Stuffed Chocolate Cookies strike that perfect balance between indulgent and approachable. They look impressive, taste even better, and don’t require any complicated techniques—just good ingredients and a little patience. Whether you’re baking for guests or treating yourself to a quiet moment, these cookies are a reliable favorite that delivers rich, chocolatey comfort in every