Why make a regular cookie if you can make a Nutella stuffed cookie?! These Nutella stuffed cookies are a decadent treat— large, soft, pillowy, chewy cookies with a gooey, melty chocolate-hazelnut center. They’re the perfect cookie for any chocolate lover. These are perfect for birthday parties, a cozy weekend treat, or just because. In my book, chewy cookies > crispy cookies. Who is with me?!
Love the idea of a stuffed cookie? This Oreo Stuffed Chocolate Chip Cookie recipe is also a family-favorite!
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Why You’ll Love These Nutella Stuffed Cookies
Warm, Chocolatey, Gooey Center – If you love Nutella, you'll obviously flip your lid for the warm, melty Nutella center of this cookie.
Perfectly Chewy Texture – Soft and chewy with a slight crisp on the edges. This dough is what I use for the PERFECT chocolate chip cookies...minus the chocolate chips.
Easy to Make – No complicated steps, just a few tips to ensure perfection.
Make-Ahead Friendly – Freeze them for later or prep the Nutella filling ahead of time.
Crowd-Favorite – No surprise here, these cookies disappear fast at parties and gatherings!
What You’ll Need to Make These Nutella Stuffed Cookies
- Nutella – The star of the show! You’ll freeze small dollops of Nutella so they hold their shape inside the cookies.
- Butter – Gives the cookies richness and helps create that soft texture.
- Brown Sugar & White Sugar – A combination of both keeps the cookies chewy and flavorful.
- Eggs – Helps bind everything together.
- Vanilla Extract – Adds warmth and depth to the cookie dough.
- All-Purpose Flour – The base of the cookie dough.
- Baking Soda & Baking Powder – Gives the cookies the perfect lift and texture.
- Salt – Enhances all the flavors.
Step-by-Step Guide to Making These Nutella Stuffed Cookies
Line a baking sheet with parchment paper. Scoop twelve 1 tablespoon dollops of Nutella onto the prepared baking sheet and freeze for 15-20 minutes.
Preheat oven to 375° F (190° C).
Combine flour, baking soda, and salt in a small bowl, and set aside.
Beat softened butter, granulated sugar, brown sugar, and vanilla extract in a stand mixer fitted with the paddle attachment or in mixing bowl with a hand mixer until creamy. Add eggs, beating well after each addition. Gradually add in flour mixture and mix until combined.
Place cookie dough in the refrigerator for 10-15 minutes.
Take a large scoop of cookie dough and form it around each frozen dollop of Nutella with your hands. Use more dough on top of the Nutella than below. Completely enclose Nutella in the cookie dough. Place on a greased cookie sheet. Bake for 12-13 minutes or until golden brown.
Cool on cookie sheet for 2 minutes; place on baking racks to cool completely. Store in an airtight container for 1 week or 8 weeks in the freezer. Enjoy!
Tips for the Best Nutella Stuffed Cookies
1. Freeze the Nutella First
Before you start making your dough, scoop out small dollops of Nutella onto a parchment-lined tray and freeze them for at least 30 minutes. This makes stuffing the cookies much easier and prevents the Nutella from oozing out too soon.
2. Chill the Cookie Dough
Chilling the dough helps control spreading and gives the cookies a thicker, chewier texture. Letting the dough rest in the fridge for at least 30 minutes (or even overnight) will improve the final result.
3. Don’t Overmix the Dough
Overmixing can make your cookies dense and tough. Mix until just combined for the best texture.
4. Seal the Nutella Properly
When wrapping the cookie dough around the frozen Nutella, ensure all edges are completely sealed. This prevents the Nutella from leaking out while baking.
5. Bake Just Until Golden
Cookies continue to bake on the sheet after they’re removed from the oven. For soft and chewy cookies, take them out when the edges are golden brown, but the center still looks slightly underbaked.
Storing and Freezing Nutella Stuffed Cookies
Storing:
- Keep baked cookies in an airtight container at room temperature for up to 4 days.
- For extra freshness, store in the fridge and reheat for a few seconds in the microwave before serving.
Freezing:
- Unbaked Dough: You can freeze the Nutella-stuffed cookie dough balls for up to 3 months. Just bake them straight from the freezer, adding an extra 2-3 minutes to the baking time.
- Baked Cookies: Store in a freezer-safe container for up to 3 months. Thaw at room temperature or do what I LOVE to do post-dinner: warm in the microwave and add a scoop of vanilla ice cream.
FAQs
Can I use a different chocolate spread instead of Nutella?
Yes! You can use any spread that you like. While Nutella gives these cookies their signature flavor, you can use any chocolate-hazelnut spread or even cookie butter.
How do I keep my Nutella from leaking out?
Make sure the Nutella is fully enclosed in the dough and properly sealed. Chilling the dough also helps prevent spreading.
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a good-quality 1:1 gluten-free flour blend.
Can I make these cookies ahead of time?
Absolutely! You can make the dough and freeze it for later. When you’re ready, just pop them in the oven and bake fresh! Add 2-3 minutes to baking time if you are baking from frozen.
Other Cookies You'll Love...
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Printable Recipe
Chewy Nutella Stuffed Cookies
Equipment
- Rubber spatula
- 2 mixing bowls
- 1 stand mixer or hand mixer
- 2 baking sheets
Ingredients
- ¾ cup Nutella
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter (softened)
- ¾ cup white granulated sugar
- ¾ cup light brown sugar
- 1 teaspoon real vanilla extract
- 2 large eggs (room temperature)
Instructions
- Line a baking sheet with parchment paper. Scoop twelve 1 tablespoon dollops of Nutella onto the prepared baking sheet and freeze for 15-20 minutes.
- Preheat oven to 375° F (190° C).
- Combine flour, baking soda, and salt in a small bowl, and set aside. Beat softened butter, granulated sugar, brown sugar, and vanilla extract in a stand mixer fitted with the paddle attachment or in mixing bowl with a hand mixer until creamy. Add eggs, beating well after each addition. Gradually add in flour mixture and mix until combined.
- Place cookie dough in the refrigerator for 10-15 minutes.
- Take a large scoop of cookie dough and form it around each frozen dollop of Nutella with your hands. Use more dough on top of the Nutella than below. Completely enclose Nutella in the cookie dough. Place on a greased cookie sheet. Bake for 12-13 minutes or until golden brown.
- Cool on cookie sheet for 2 minutes; place on baking racks to cool completely. Store in an airtight container for 1 week or 8 weeks in the freezer. Enjoy!
Video
Notes
- Use real butter, not margarine, in this recipe for the best results.
- Make sure you place your dough in the refrigerator for 10-15 minutes before baking.
- These large cookies tend to expand a lot, so make sure you give them plenty of room on your cookie sheet! I made these in two batches (6 per cookie sheet).
- Definitely wrap the entire Nutella dollop even if you think it will meltdown to cover them.
- Depending on the size of your cookie, this recipe makes 10-12 cookies.
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