These cookies are indulgent in the best way. The classic chocolate chip cookie dough gets an upgrade with a surprise Nutella filling that oozes when you take a bite. They’re easy to make ahead, freezer-friendly, and guaranteed to impress friends and family. Whether warm from the oven or enjoyed the next day, these cookies always hit the spot.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking soda
Salt
Unsalted butter (softened)
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Chocolate chips (semi-sweet or milk chocolate)
Nutella (chilled or frozen for easy stuffing)
Directions
Line a baking sheet with parchment paper. Scoop small dollops of Nutella (about 1–2 teaspoons each) onto the sheet and freeze for 30–60 minutes until solid.
In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs and vanilla extract, mixing until fully combined.
Gradually mix in the dry ingredients until just incorporated, then fold in the chocolate chips.
Scoop cookie dough (about 2 tablespoons per cookie), flatten slightly in your hand, and place a frozen Nutella ball in the center. Wrap the dough around the Nutella to seal it completely.
Place the stuffed cookie dough balls on a lined baking sheet and chill in the fridge for 30 minutes (optional but helps prevent spreading).
Preheat the oven to 350°F (175°C). Bake the cookies for 10–12 minutes, or until edges are golden and centers are set but still soft.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Servings and timing
This recipe yields about 18–20 cookies. Prep time is 20 minutes (plus 30–60 minutes to freeze the Nutella), and bake time is 10–12 minutes. Total time is approximately 1 hour and 15 minutes.
Variations
Use white chocolate or dark chocolate chips for a flavor twist.
Add chopped hazelnuts to the dough for extra crunch and Nutella flair.
Mix in cocoa powder with the dough for double chocolate cookies.
Swap Nutella with peanut butter, cookie butter, or dulce de leche for different fillings.
Sprinkle a pinch of sea salt on top before baking for a sweet-salty contrast.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 4 days. To reheat, microwave for 10–15 seconds for a gooey center. Freeze baked cookies or raw cookie dough balls for up to 2 months. Bake from frozen, adding 1–2 extra minutes to the baking time.
FAQs
Why freeze the Nutella before stuffing?
Freezing makes it easier to handle and keeps it from completely melting into the dough during baking.
Can I skip chilling the dough?
You can, but chilling helps the cookies maintain a thicker shape and prevents excessive spreading.
Can I use store-bought cookie dough?
Yes, for a shortcut you can use pre-made cookie dough and stuff it with frozen Nutella.
What chocolate chips work best?
Semi-sweet chocolate chips offer a balanced sweetness, but you can use milk or dark chocolate if preferred.
How do I keep the Nutella from leaking out?
Make sure the cookie dough fully encases the Nutella, sealing any gaps before baking.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend and ensure all other ingredients are gluten-free.
How big should the Nutella dollops be?
1–2 teaspoons is ideal—enough for a gooey center without overpowering the cookie.
Can I double the recipe?
Absolutely. These freeze well, so a double batch is perfect for storing extras.
What’s the best way to freeze the dough?
Freeze the filled dough balls on a tray, then transfer to a sealed bag. Bake directly from frozen when ready.
Can I add other mix-ins?
Yes, try mini marshmallows, toffee bits, or chopped nuts for extra texture and flavor.
Conclusion
Nutella Stuffed Cookies are the ultimate cookie indulgence—crispy at the edges, chewy in the middle, and bursting with creamy Nutella inside. They’re perfect for bake sales, parties, or anytime you want to impress with minimal effort. Once you make these once, they’re bound to become a permanent favorite in your dessert rotation.
Nutella Stuffed Cookies are soft, chewy chocolate chip cookies with a rich, gooey Nutella center. These indulgent treats combine classic cookie flavors with a delightful molten surprise inside, making them a must-try for chocolate lovers.
Ingredients
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1 1/2 cups chocolate chips (semi-sweet or milk chocolate)
1/2 cup Nutella (chilled or frozen in 1–2 tsp dollops)
Instructions
Line a baking sheet with parchment paper. Scoop 1–2 teaspoon dollops of Nutella onto it and freeze for 30–60 minutes until solid.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs and vanilla extract, and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
Fold in the chocolate chips.
Scoop about 2 tablespoons of dough, flatten slightly, and place a frozen Nutella center in the middle. Wrap dough around Nutella to seal completely.
Place cookie dough balls on a baking sheet and refrigerate for 30 minutes (optional, but recommended).
Preheat oven to 350°F (175°C). Bake cookies for 10–12 minutes, or until edges are golden and centers are soft but set.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Freezing the Nutella helps prevent it from leaking during baking.Chilling the dough helps cookies stay thick and chewy.Sprinkle a pinch of sea salt on top before baking for sweet-salty contrast.Use white, dark, or flavored chocolate chips for variation.These cookies freeze well raw or baked—perfect for make-ahead treats.
