Nutella Stuffed Cookies

Soft and chewy chocolate chip cookies stuffed with creamy Nutella. The ultimate must make gourmet cookie!
↓ Recipe ↓ Video Never Miss A Cake
Total Time: 1 hr 15 mins
Serves: 20 Cookies
closeup of nutella stuffed cookies

You will love these soft and chewy chocolate chip cookies stuffed to the brim with molten Nutella filling. The buttery and crispy edge of my classic chocolate chip cookies combined with that sweet, hazelnut flavor is unbeatable. Serve with a cold glass of milk or a scoop of ice cream and it makes for the perfect cozy-day treat.

closeup of nutella stuffed cookies

First, we need to make the “stuff” for our stuffed cookies. I’m using Nutella because I love how that classic, hazelnut flavor combines with buttery chocolate chip cookies. You can stuff a cookie with anything, though! You can use marshmallows to make a s’mores cookie, Reese’s for a peanut butter cookie, or even Oreos for a cookies and cream cookie.

Heads up, there is some chilling required in this recipe, but you wouldn’t want your Nutella oozing out the sides of your cookie and making a sad mess, right? We want gorgeous, gooey lava centers for our stuffed cookies. Make sure you read this recipe all the way through before beginning. This will help you plan out your time accordingly. If you are in a hurry and don’t have time to do the proper chilling, the cookies could possibly not have the desired outcome.

Ingredients

nutella stuffed cookie ingredients

Nutella/Hazelnut spread: You can use any brand of hazelnut chocolate spread at your local store. This spread has different additives than just a regular ganache has, so it could behave differently if you choose to replace the Nutella with a homemade ganache.

Eggs: Cold eggs work best for this recipe to prevent spreading, to learn more about the science of the chocolate chip cookie, check out my master chocolate chip recipe. Also, depending on where you live in the world, your eggs might be larger or smaller. I’m using an egg that weighs about 1.6 ounces.

How to make Nutella stuffed cookies step-by-step

Nutella Prep

  1. Line a cookie sheet that fits in your freezer with parchment paper. placing dollops of nutella on a parchment paper lined sheet pan
  2. Scoop the Nutella into 2 teaspoon size dollops. This recipe will make about 20 cookies.
  3. Place them in the freezer for about an hour (or overnight) before beginning the cookie process. They soften very quickly so it is easiest to have the Nutella portions frozen and work quickly.
  1. In a bowl, whisk together the flour, salt, and baking soda. combining dry ingredients in a mixing bowl
  2. In the bowl of your stand mixer with the paddle attachment, add in the butter and mix until smooth. I’m using my Bosch Universal Plus mixer, but you can use a KitchenAid, or hand mixer as well.
  3. Add in both the brown sugar and white sugar and cream together on medium speed until pale and fluffy, this could take about 2-4 minutes or more depending on your mixer.adding brown sugar to a mixing bowl
  4. While mixing on low, add in the eggs one at a time, mixing until fully incorporated before adding the next. adding an egg to the mixing bowl
  5. Add the teaspoon of vanilla and mix briefly until combined. Your mixture should look homogenous and not curdled. closeup of cookie dough
  6. Gradually add the flour mixture and mix until just combined.adding flour to cookie mixture
  7. Finally, add in the chocolate chips and mix until evenly distributed. Save a few to add to the tops of the cookies for decoration.adding chocolate chips to mixer

How To Stuff The Cookies

  1. Using a #20 size scoop (roughly 3 Tablespoons), scoop the cookie dough onto a sheet pan lined with parchment paper. It’s okay if all of the dough balls are on one sheet pan, you will not be baking them all together at this point.scooping cookie dough
  2. Refrigerate the dough balls for at least 30 minutes. The dough will be easier to work with once it’s cold and it will allow the flour to absorb the moisture in the batter, which prevents spreading!scooping cookie dough onto the sheet pans
  3. Once your dough balls have chilled, and the Nutella balls are frozen, you’ll want to stuff your cookies.
  4. Divide your dough ball into 2 even pieces. dividing cookie dough balls in half
  5. Flatten the pieces slightly. flattening cookie dough
  6. Sandwich the frozen nutella in between the two flattened pieces of cookie dough and press the dough around the nutella so it’s totally covered. wrapping cookie dough around nutellanutella stuffed cookies
  7. Place all of the stuffed cookies back on the tray and refrigerate for another hour, or overnight. This will give the dough and Nutella time to come to the same temperature, resulting in a more even bake. placing cookie dough balls on a sheet pan with parchment paper
  8. An hour before you’re ready to bake, preheat your oven to 375°F and prepare a cookie sheet with parchment paper.
  9. Place 6 cookies onto the pan and top with a few extra chocolate chips so they look extra pinterest worthy after baking. (optional) adding chocolate chips to the top of cookie dough
  10. Bake at 375°F for 10-15 minutes. Check the progress of the cookie at 10 minutes, the center may appear to be underdone, but it should look baked, and not “wet”. If it does appear wet and shiny over the Nutella ball, continue to bake for an extra 2 minutes at a time until it is finished baking. nutella stuffed cookies baked example
  11. Cool the cookies on the tray for 5-10 minutes before attempting to move them to a cooling rack. The molten center will make it weak and could possible crack the cookie when you try to move it. Also, let it cool a bit before biting into it so the lava center doesn’t burn the skin in your mouth. Ouch!
  12. After cooling you can store the cookies at room temperature for up to 1 week. Nutella is shelf-stable, but if you’re stuffing your cookies with other ingredients be sure to check if they need refrigeration such as cream cheese filling.

FAQ

  • Can I stuff my cookies with anything besides Nutella?
  • Yes, you can! Stuffed cookies are super popular right now. Get creative with using caramel, candies, cream cheese filling, and pretty much anything else your brain can imagine! You can even stuff your cookies with other cookies like Oreos or candy bars!

    1. Chewy Double Chocolate Chip Cookies
    2. Authentic Snickerdoodle Cookies
    3. Chocolate Chip Crumbl Cookies (Copycat Recipe)
    4. Lofthouse Cookies (Copycat Recipe)
    5. Chocolate Macarons
    6. Red Velvet Cookies
    Did You Make This Recipe?Leave a rating and tell me how it went!
    closeup of nutella stuffed cookies

    Nutella Stuffed Cookies

    Soft and chewy chocolate chip cookies stuffed with creamy Nutella. The ultimate must make gourmet cookie!
    No ratings yet
    Print Rate Never Miss A Cake
    Prep Time: 5 mins
    Cook Time: 10 mins
    chilling: 1 hr
    Total Time: 1 hr 15 mins
    Serves: 20 Cookies
    Calories: 247kcal

    Ingredients

    • 8 ounces (227 g) unsalted butter softened, but not melted (2 cups)
    • 5 ounces (150 g) brown sugar (3/4 cup)
    • 5 ounces (150 g) white sugar (3/4 cup)
    • 12 ounces (354 g) all purpose flour (2 1/2 cups)
    • 1 teaspoon salt
    • 1.5 teaspoons baking soda
    • 2 large cold eggs
    • 1 teaspoon vanilla extract
    • 6 ounces (170 g) semi-sweet chocolate chips
    • 6 ounces (170 g) hazelnut spread (Nutella) (1 cup)

    Equipment

    • #20 size scoop (roughly 3 Tablespoons)
    • Cookie sheet
    • Stand mixer (hand mixer works too)

    Instructions

    The Nutella Centers

    • Line a cookie sheet that fits in your freezer with parchment paper. Scoop the Nutella into about 20, 2 teaspoon size dollops. This recipe will make about 20 cookies.
    • Place them in the freezer for about an hour before beginning the cookie process. They soften very quickly so it is easiest to have the Nutella portions frozen hard.

    The Cookie Dough

    • Prepare a cookie sheet with parchment paper.
    • In a separate bowl, combine the flour, salt, and baking soda.
    • In the bowl of your stand mixer with the paddle attachment, add butter and mix until smooth.
      I'm using my Bosch Universal Plus mixer, but you can use a KitchenAid, or hand mixer as well.
    • Add both sugars and cream together on medium speed until pale and fluffy, this could take about 2-4 minutes.
    • Add the eggs, one at a time until fully incorporated into the sugar mixture.
    • Add the teaspoon of vanilla and mix briefly.
    • Gradually add the flour mixture and mix until just combined.
    • Finally, add the chocolate chips and mix until evenly distributed. Save a few to add to the tops of the cookies for decoration.

    Stuffing and Baking the Cookies

    • Using a #20 size scoop (roughly 3 Tablespoons), scoop the cookie dough onto a sheet pan lined with parchment. It's okay if all of the dough balls are on one sheet pan, you will not be baking them all together.
      You can adjust the size of your dollop and cookie scoop to be a larger cookie or a smaller cookie. Just remember your baking time will need to adjust too. 
    • Refrigerate the dough balls for at least 30 minutes. The dough will be easier to work with once it's cold and it will allow the flour to absorb the moisture in the batter, which prevents spreading!
    • Once your dough balls have chilled, and the Nutella balls are frozen, you'll want to stuff your cookies.
      Divide your dough ball into 2 pieces, place the Nutella ball onto the bottom piece, and sandwich the other half on top. Make sure to completely cover the Nutella, and have a little more of the dough on the bottom of the cookie.
    • Place all of the stuffed cookies back on the tray and refrigerate for another hour, or overnight. This will give the dough and Nutella time to come to the same temperature, resulting in a more even bake.
    • An hour before you're ready to bake, preheat your oven to 375°F and prepare a cookie sheet with parchment paper.
    • Place 6 cookies onto the pan and top with a few extra chocolate chips. (optional)
    • Bake at 375°F for 10-15 minutes. Check the progress of the cookie at 10 minutes, the center may appear to be underdone, but it should look baked, and not "wet". If it does appear wet and shiny over the Nutella ball, continue to bake for an extra 2 minutes at a time until it is finished baking.
    • Cool the cookies on the tray for 5-10 minutes before attempting to move them to a cooling rack. The molten center will make it weak and could possible crack the cookie when you try to move it. Also, let it cool a bit before biting into it so the lava center doesn't burn the skin in your mouth. Ouch!
    • Transfer to a cooling rack and store at room temperature for up to 1 week. Nutella is shelf-stable, but if you're stuffing your cookies with other ingreidnets be sure to check the expiration date.

    Notes

    • Make sure you read this recipe all the way through before beginning. This will help you plan out your time accordingly. The prep of this recipe has a lot of start and stop steps in it. If you are in a hurry and don’t have time to do the proper chilling, the cookies could possibly not have the desired outcome. 
    • You can use any brand of hazelnut chocolate spread at your local store. This spread has different additives than just a regular ganache has, so it could behave differently if you choose to replace the Nutella with a homemade ganache. If you decide to try this, let me know how it works out! 
    • You can adjust the size of your dollop and cookie scoop to be a larger cookie or a smaller cookie. Just remember your baking time will need to adjust too. 
    • Cold eggs work best for this recipe to prevent spreading, to learn more about the science of the chocolate chip cookie, check out my master recipe.

    Nutrition

    Serving: 1cookie | Calories: 247kcal (12%) | Carbohydrates: 32g (11%) | Protein: 2g (4%) | Fat: 13g (20%) | Saturated Fat: 8g (40%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 25mg (8%) | Sodium: 203mg (8%) | Potassium: 79mg (2%) | Fiber: 1g (4%) | Sugar: 17g (19%) | Vitamin A: 288IU (6%) | Calcium: 17mg (2%) | Iron: 1mg (6%)
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