Nutella Stuffed Cookies Recipe (Soft, Gooey, and Irresistible!)

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If there’s one cookie that perfectly captures the comfort of home baking and the indulgence of a chocolate dessert, it’s the Nutella Stuffed Cookie. Imagine biting into a warm, buttery cookie with a golden exterior that gives way to a river of gooey Nutella — it’s pure heaven. These cookies are everything you love about classic chocolate chip cookies, but taken to the next level with a luscious hazelnut-chocolate center that melts in your mouth.

This recipe will show you how to create bakery-style Nutella stuffed cookies that are soft, chewy, and loaded with flavor. Whether you’re baking them for a special occasion, holiday treat boxes, or just to satisfy your sweet cravings, these cookies are guaranteed to be a hit.

Ingredients

For the Cookie Dough:

  • 2 ¼ cups (280g) all-purpose flour

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • ¾ cup (170g) unsalted butter, melted and slightly cooled

  • ¾ cup (150g) brown sugar, packed

  • ½ cup (100g) granulated sugar

  • 1 large egg + 1 egg yolk (room temperature)

  • 2 teaspoons pure vanilla extract

  • 1 ½ cups (270g) semi-sweet or milk chocolate chips

For the Filling:

  • ¾ cup (about 200g) Nutella or any hazelnut chocolate spread

Optional Toppings:

  • Sea salt flakes for sprinkling

  • Extra chocolate chips for pressing on top before baking

Preparation Time

  • Prep Time: 20 minutes

  • Chill Time: 30 minutes

  • Bake Time: 12–14 minutes per batch

  • Total Time: About 1 hour

  • Servings: 16–18 cookies

Instructions

Step 1: Prepare the Nutella Centers

  1. Line a small baking sheet with parchment paper.

  2. Drop spoonfuls (about 1 teaspoon each) of Nutella onto the parchment. You should have around 16–18 dollops.

  3. Freeze them for at least 30 minutes, or until solid. This step is crucial — it ensures that the Nutella stays thick and gooey in the center rather than melting into the cookie dough.

Step 2: Make the Cookie Dough

  1. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

  2. In a large mixing bowl, whisk the melted butter with both sugars until smooth and glossy.

  3. Add in the egg, egg yolk, and vanilla extract. Whisk again until well combined.

  4. Gradually add the dry ingredients to the wet mixture, folding until just combined. Do not overmix — you want a soft, slightly sticky dough.

  5. Fold in the chocolate chips evenly throughout the dough.

Step 3: Shape the Cookies

  1. Scoop about 2 tablespoons of dough and flatten it slightly in your palm.

  2. Place one frozen Nutella piece in the center.

  3. Take another tablespoon of dough, flatten it, and place it on top of the Nutella. Seal the edges carefully, rolling the dough into a smooth ball so the filling is completely enclosed.

  4. Place the dough balls on a baking tray lined with parchment paper. Chill them in the fridge for about 20 minutes while preheating your oven.

Step 4: Bake the Cookies

  1. Preheat your oven to 350°F (175°C).

  2. Arrange the chilled cookie dough balls at least 2 inches apart on a parchment-lined baking sheet.

  3. Bake for 12–14 minutes, or until the edges are lightly golden and the centers are still soft.

  4. Once out of the oven, gently press a few extra chocolate chips on top for that bakery look.

  5. Optionally sprinkle sea salt flakes while warm.

  6. Let cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack.

Serving Suggestions

  • Serve these cookies warm so that the Nutella center is molten and gooey.

  • Pair them with a glass of cold milk, a scoop of vanilla ice cream, or even a cup of hot coffee.

  • You can also use them to make Nutella cookie sandwiches by spreading extra Nutella between two cooled cookies.

Storage Tips

  • Room Temperature: Store in an airtight container for up to 4 days.

  • Refrigerate: Keeps well for up to 1 week in a sealed container.

  • Freeze: Freeze unbaked cookie dough balls (with Nutella centers) for up to 2 months. Bake directly from frozen — just add 1–2 minutes to baking time.

Tips for Perfect Nutella Stuffed Cookies

  1. Freeze the Nutella properly — this is key to getting that gooey center.

  2. Don’t overbake — the cookies should look slightly underdone when removed from the oven; they’ll continue to set as they cool.

  3. Use quality butter for rich flavor and better texture.

  4. Customize your mix-ins — add chopped hazelnuts, white chocolate chips, or swirl in peanut butter for variety.

  5. Chill the dough — chilled dough helps control spreading and keeps the cookies thick and chewy.

Flavor Variations

  • Double Chocolate Nutella Cookies: Add ¼ cup cocoa powder to the dough for an ultra-chocolatey version.

  • Nutella Peanut Butter Cookies: Replace ⅓ cup of butter with peanut butter for a sweet-salty twist.

  • Nutella S’mores Cookies: Mix in mini marshmallows and graham cracker crumbs for a campfire-inspired dessert.

Nutritional Information (Per Cookie)

  • Calories: 260 kcal

  • Carbohydrates: 31g

  • Protein: 3g

  • Fat: 14g

  • Saturated Fat: 8g

  • Cholesterol: 40mg

  • Sodium: 130mg

  • Sugar: 22g

Why You’ll Love These Cookies

  • They’re soft and chewy on the outside with a melted Nutella core inside.

  • No fancy ingredients required — just pantry staples.

  • Ideal for holiday cookie platters, bake sales, or a cozy night in.

  • The dough can be made ahead and baked anytime for instant dessert satisfaction.

Final Thoughts

These Nutella Stuffed Cookies are the definition of indulgence. Every bite is a symphony of textures — the buttery cookie exterior gives way to that warm, molten Nutella center that oozes out like a lava flow. Whether you serve them fresh from the oven or sneak one the next day, these cookies will satisfy every sweet craving.

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