Nutella Stuffed Cookies Recipe

I tucked Nutella into gooey chocolate chip cookies as a playful take on Baking With Nutella that hides a molten surprise.

I make cookies that hide guilty pleasures inside, like gooey pockets of Nutella surrounded by soft dough studded with semisweet chocolate chips. You think you know chocolate chip cookies, then you bite one and everything changes.

These are the kind of Cookies With Chocolate Inside that make you pause, try another, then another. I won’t promise its perfect every time because I mess up, but that’s the fun, right?

If you like Baking With Nutella, this will teach you to be bold with texture and melt. Try one warm and you’ll get why I keep making them and share soon.

Ingredients

• All purpose flour gives structure, carbs for energy, low fiber, not very nutritious in baking.
• Butter adds richness and moisture, mostly fat and calories, tastes buttery, not healthy in cookies.
• Granulated and brown sugar sweeten, quick carbs, no fiber, make cookies chewy and color.
• Eggs bind ingredients, add protein and moisture, help texture, everyday kitchen staple and structure.
• Nutella brings creamy hazelnut chocolate, mostly sugar and fat, insanely addictive, decadent for center.
• Semisweet chips add melty pockets, provide antioxidants from cocoa, still sugary treat or chunks.
• A sprinkle lifts flavors balances sweetness, tiny mineral boost, optional but amazing on top.

Ingredient Quantities

• 2 1/4 cups (280 g) all purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup (226 g) unsalted butter softened
• 3/4 cup (150 g) granulated sugar
• 3/4 cup (165 g) packed light brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups (340 g) semisweet chocolate chips or chopped chocolate
• 1/2 cup (150 g) Nutella
• Flaky sea salt optional

How to Make this

1. Preheat oven to 375 F and line two baking sheets with parchment paper, rack in the center of the oven.

2. In a bowl whisk together 2 1/4 cups all purpose flour, 1 tsp baking soda and 1/2 tsp fine sea salt, set aside.

3. In a large bowl cream 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until light and a bit fluffy, about 2 to 3 minutes, then beat in 2 large eggs one at a time and 2 tsp vanilla extract, scrape the sides so nothing is left.

4. Stir the dry ingredients into the butter mixture just until combined, dont overmix, then fold in 2 cups semisweet chocolate chips or chopped chocolate.

5. Spoon 24 little dollops of Nutella onto a parchment lined tray using about 1 teaspoon each to equal 1/2 cup total, freeze them until firm about 20 to 30 minutes, this keeps the Nutella from melting out while baking.

6. Chill the cookie dough for 20 minutes so it is easier to handle, then portion into roughly 2 tablespoon sized balls, flatten each ball into a disc, press a frozen Nutella dollop into the center and wrap the dough around it sealing the seams fully or it will leak.

7. Place the stuffed dough balls on the prepared sheets spaced a couple inches apart, optional chill the tray 10 minutes so they keep shape better while baking.

8. Bake for 10 to 12 minutes until edges are golden and centers still look soft, dont wait for the center to look fully set or youll lose that gooey texture.

9. Let cookies cool on the baking sheet for 5 to 8 minutes so they firm up a bit then transfer to a wire rack, sprinkle flaky sea salt on top if you like.

10. Store cooled cookies in an airtight container at room temp for up to 3 days or refrigerate longer, rewarm briefly in the microwave if you want the Nutella gooey again.

Equipment Needed

1. Oven (preheat to 375 F)
2. Two baking sheets
3. Parchment paper
4. Mixing bowls (one large for batter, one medium for dry ingredients)
5. Hand mixer or stand mixer (or a sturdy wooden spoon if you dont have one)
6. Measuring cups and spoons (and a kitchen scale if you like precision)
7. Whisk and rubber spatula for mixing and scraping
8. Tablespoon or small cookie scoop plus a teaspoon or small piping bag for the Nutella dollops
9. Wire cooling rack

FAQ

Nutella Stuffed Cookies Recipe Substitutions and Variations

• All purpose flour: swap for a 1-to-1 gluten free flour blend (use the same weight, 280 g) for GF cookies. Or use whole wheat pastry flour 1:1 by weight; it’ll be a bit denser, add 1-2 tbsp milk if the dough seems dry.
• Unsalted butter: replace with vegan stick butter or solid coconut oil 1:1 by weight (226 g). Coconut oil will give a slight coconut taste and may change spread, but it’s totally fine.
• Nutella: use smooth peanut butter or another chocolate-hazelnut spread 1:1 (150 g). If using peanut butter and you want it sweeter add a tablespoon of maple syrup or honey.
• Semisweet chocolate chips: swap for chopped dark chocolate (60 to 70% cacao) or milk chocolate, same weight (340 g). Chopped bars melt differently so chill the dough briefly if you don’t want them to flatten too much.

Pro Tips

– Weigh your flour if you can, dont scoop straight from the bag. Scooping packs flour and makes drier, flatter cookies, weighing keeps them consistent.

– Firm up the Nutella and chill the dough before you assemble, that way the filling wont melt out while baking and the cookies keep a nice round shape.

– Seal the seams really well, press and smooth them with your fingers or a little water, if theres even a tiny gap the filling will find it and leak.

– Pull the cookies when the edges look set but the centers still look soft, they keep baking on the tray. Let them rest a few minutes before moving, and sprinkle flaky salt while theyre warm for contrast.