Introduction

These Nutella stuffed cookies are a delightful treat for any chocolate lover. Soft, chewy cookie dough surrounds a rich, creamy Nutella center, making every bite a gooey surprise. Perfect for an indulgent snack or sharing with friends.

Nutella Stuffed Cookies Recipe - Recipe Image

Ingredients

10 tbsp (slightly heaped) Nutella (or other chocolate-nut spread)
1/2 cup dark chocolate chips (or chopped 70% dark chocolate)
1 1/3 cups plain flour / all-purpose flour
1/2 tsp baking soda (bi-carbonate soda)
1/4 tsp cooking salt / kosher salt
120g / 8 tbsp unsalted butter, cut into 1 cm / 1/2″ cubes (fridge cold is fine)
2/3 cup (tightly packed) brown sugar
1 tsp vanilla extract
1 tsp honey (or corn syrup)
1 large egg (55g / 2 oz), at room temperature

Instructions

Step 1: Mix the flour, baking soda, and salt in a bowl and set aside.
Step 2: In a heatproof bowl, microwave the butter for 30 seconds on high until mostly melted but not fully clear. Stir with a spatula until smooth and milky.
Step 3: Add the brown sugar, vanilla extract, and honey to the melted butter and stir until combined. Then add the egg and mix until the mixture looks caramel-colored.
Step 4: Stir in the flour mixture until just combined. The dough will be soft and slightly warm. Cover and refrigerate for 1½ hours to firm up.
Step 5: While the dough chills, line a small tray with parchment paper. Spoon Nutella onto the paper and spread into rounds about 8mm (1/3 inch) thick. Freeze for 1 hour until firm.
Step 6: Preheat the oven to 180°C (350°F) or 160°C (320°F) fan-forced. Lightly grease two baking trays and line with parchment paper.
Step 7: Remove dough from fridge and shape it into an 18cm (7 inch) log. Cut into 10 equal pieces.
Step 8: Flatten each dough piece, place a frozen Nutella round in the center, then wrap the dough around to enclose and seal it. Place the cookie smooth side up and shape into rounds about 1.5cm (3/5 inch) thick.
Step 9: Press dark chocolate chips into the surface and sides of each cookie. Place 5 cookies on each tray, spaced about 8cm (3 inches) apart to allow spreading.
Step 10: Bake both trays together for 12 to 13 minutes until the edges are golden, and the centers are pale golden and just set.
Step 11: Let cookies cool on trays for 10 minutes to finish setting, then transfer to wire racks to cool at least 5 more minutes before serving.

Tips & Variations

Freeze the Nutella discs well to prevent leakage during baking and maintain that gooey center.
Use honey or corn syrup to keep the cookies moist and chewy.
Try different nut spreads like almond or hazelnut for a unique twist.
For extra texture, fold some chopped nuts into the cookie dough before baking.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed container for up to 1 month. Reheat gently in a microwave for about 10 seconds to enjoy a melty Nutella center again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of dark chocolate chips?

Yes, regular chocolate chips or milk chocolate chips will work fine but may be sweeter. Dark chocolate adds a nice contrast to the sweet Nutella filling.

Do I need to chill the dough?

Chilling the dough is important to firm it up, making it easier to handle and preventing the cookies from spreading too much while baking.

Nutella Stuffed Cookies Recipe

Print Recipe

★★★★★

4.5 from 70 reviews

Delight in these irresistibly rich Nutella Stuffed Cookies, featuring a soft, buttery dough enveloping a gooey, frozen Nutella center and studded with dark chocolate chips for the perfect chocolate-hazelnut indulgence. Perfectly baked to golden perfection, these cookies offer a luscious, melty surprise in every bite.

Author: Bella
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 2 hours (including chilling and freezing time)
Yield: 10 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Nutella Filling

10 tbsp (slightly heaped) Nutella (or other chocolate-nut spread)
1/2 cup dark chocolate chips (or chopped 70% dark chocolate)

Cookie Dough

1 1/3 cups plain flour / all-purpose flour
1/2 tsp baking soda (bi-carbonate soda)
1/4 tsp cooking salt / kosher salt
120g / 8 tbsp unsalted butter, cut into 1 cm / 1/2" cubes (fridge cold is fine)
2/3 cup (tightly packed) brown sugar
1 tsp vanilla extract
1 tsp honey (or corn syrup)
1 large egg (55g / 2 oz), at room temperature

Instructions

Mix dry ingredients: In a medium bowl, combine the flour, baking soda, and salt. Set this mixture aside.
Barely melt butter: Place butter cubes in a heatproof bowl and microwave on high for 30 seconds until mostly melted but not fully; stir with a rubber spatula until butter is ‘milky’ in consistency rather than oily.
Combine wet ingredients: Add brown sugar, vanilla extract, and honey to the melted butter; stir until well combined. Then add the egg and mix until the mixture becomes caramel-colored and fully integrated.
Make dough and chill: Stir the dry flour mixture into the wet ingredients until combined. The dough will be slightly warm and too soft to shape. Cover and refrigerate for 1.5 hours to cool and firm up, making it easier to roll.
Prepare Nutella discs: Line a small tray with parchment paper. Spoon dollops of Nutella onto the tray and spread each to approximately 8mm (1/3 inch) thick rounds. Freeze for 1 hour until firm enough to handle.
Preheat oven and prep trays: Set oven to 180°C (350°F) or 160°C (320°F) fan-forced. Lightly grease two baking trays and line them with parchment paper.
Shape cookie dough: Remove dough from fridge, shape it into an 18cm (7 inch) log, then cut into 10 equal pieces.
Stuff cookies: Flatten each piece of dough and press a frozen Nutella disc in the center. Fold dough around Nutella to fully enclose and seal it. Flip the cookie so the smooth, sealed side faces up and shape into roughly 1.5cm (3/5 inch) thick rounds. Press dark chocolate chips into the surfaces and sides. Place 5 cookies per tray spaced about 8cm (3 inches) apart to allow for spreading.
Bake cookies: Bake both trays simultaneously for 12 to 13 minutes until the edges turn golden and the centers are pale golden and set but still soft inside.
Cool and serve: Remove cookies from the oven; let them cool on the trays for 10 minutes to finish setting, then transfer to a wire rack to cool at least 5 more minutes. Enjoy the gooey melty Nutella moment!

Notes

Use slightly heaped tablespoons of Nutella for a generous filling.
Brown sugar should be tightly packed for accurate sweetness.
Honey or corn syrup helps maintain chewy texture and moisture.
Room temperature egg mixes better and helps create a smooth dough.
Melting the butter only partially preserves some solid fats for better texture.
Allow enough space on trays for cookie spreading during baking to prevent sticking.

Keywords: Nutella cookies, chocolate stuffed cookies, homemade cookies, chocolate hazelnut cookies, easy cookie recipe