Big, soft, decadent chocolate chip cookies stuffed with gooey Nutella are a chocolate hazelnut dream! These cookies are easier to make than you might think and completely amazing.
I may have made the perfect cookie! These giant, soft sugar cookies are studded with chocolate chips and packed full of creamy, chocolatey Nutella!
I love the size of these big, chewy cookies, and find that one of them is just enough as a treat with a cup of coffee or a glass of milk. These cookies are indulgent and heavenly.
If you are a chocolate lover, be sure to grab my recipe for M&M Brownie Cookies too!
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Why You’ll Love Nutella Stuffed Cookies
- Nutella Stuffed Cookies: I don’t know about you, but I’m pretty content eating Nutella directly from the jar with a spoon! This stuff is amazing and any recipe for cookies with Nutella in it is going to be decadent and delicious.
- Simple Ingredients: This stuffed cookie recipe doesn’t use any more ingredients than your typical chocolate chip cookie recipe would, and you probably have them all in your kitchen already.
- Impressive Cookie Recipe: You will impress everyone with your ability to get Nutella INSIDE of the chocolate chip cookies! It’s a fantastic trick, and I’ll show you that it’s really very easy to pull off.
Key Ingredients
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Nutella: We will be stuffing these cookies with the ultimate in creamy, chocolatey, hazelnut spreads – Nutella. No need to add anything to it, it’s perfect straight from the jar.
- Flour, Baking powder, and Salt: The basic dry ingredients in many cookie recipes are all here. These make up the bulk of the dough, and give it a bit of flavor and rise.
- Butter and Sugar: Cream these two together to get the cookie dough started. Use unsalted butter, and be sure that it’s softened to room temperature before you start.
- Eggs: For this recipe you’ll need one whole egg, and one egg yolk. Let your eggs come to room temperature too, they mix in much easier that way.
- Vanilla extract: a good quality pure vanilla extract is the perfect cookie flavoring.
- Chocolate Chips: Simple semisweet chocolate chips add the right about of extra chocolate to the cookie dough.
How to Make Stuffed Nutella Cookies
- Make and Freeze Filling: Line a baking sheet with parchment paper. Use a small cookie scoop to create 12 even dollops (1 tablespoon each) of Nutella and place onto the lined baking sheet. Freeze for 30 minutes to an hour until the Nutella pieces are frozen solid.
- Make Cookie Dough: In a mixing bowl, combine the dry ingredients (flour, baking powder, and salt) and set aside. In a separate bowl, using a hand mixer, beat the butter with the sugar until smooth and creamy. Add in the egg, egg yolk, and vanilla extract, and mix again until smooth. Next add in the dry ingredients, and mix until combined. Fold in the chocolate chips.
- Scoop Dough: Split the cookie dough into 24 even balls, and place them onto a baking sheet.
- Fill Cookies: Using a teaspoon sized measuring spoon, create an indentation in 12 of the cookie balls. Place the frozen Nutella into the indentation, then cover with another piece of cookie dough. Carefully roll/mold the dough around the filling to seal it in.
- Chill, then Bake: Place the cookies into the fridge for 30 minutes while you preheat the oven 350°F/180°C. Place the cookies onto parchment lined baking sheets, 2 inches apart (you will have 6 cookies on each sheet, they are large), then bake for 14-16 minutes or until the edges of the cookies start turning golden brown.
- Cool: Allow the filled Nutella cookies to cool on the cookie sheet for 10 minutes, then transfer them to a wire rack to cool completely.
Recipe Tips
- If your Nutella seems too liquidy you may need to chill the jar in the fridge for a bit before scooping the filling. On a hot day, or if you are using off-brand Nutella, you may have this issue.
- Seal it in. Make sure that the frozen Nutella drops are fully enclosed into the center of the cookie so that none of that yummy chocolatey spread leaks out while they bake.
- Let them cool. The Nutella filling will be very hot when the cookies are fresh from the oven! Don’t try to eat them right away or you may burn your tongue. Let the cookies cool on the cookie sheet so that they can be moved easily.
- Try other chips. Semisweet chocolate chips are perfect in this recipe, but Nutella cookies will be equally delicious with white chocolate or dark chocolate chips instead.
More Cookie Recipes
- Strawberry Cheesecake Cookies
- Twix Thumbprint Cookies
- Rice Krispie Cookies
- Lunch Lady Peanut Butter Cookies
- Chocolate Chip Cookies with Pudding
FAQs
Sure! Try using peanut butter, Almond butter, or Cookie Butter in place of the Nutella.
Other brands of chocolate hazelnut filling should work perfectly well here. I find that some off-brands are runnier than Nutella is, so it will be useful to chill the jar before scooping the filling.
Keep any leftovers in an airtight container at room temperature. They should stay fresh for 3 days or so. I highly doubt that there will be any left after that many days!
You MUST make these Stuffed Nutella Cookies! They are going to be your new favorite thing. Make sure to share the recipe and Pin it so you can find it again later.
Nutella Stuffed Cookies
Equipment
Ingredients
- ¾ cup Nutella chocolate hazelnut spread
For the cookies
- 2¾ cups (330g) all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 sticks (1 cup, 225g) unsalted butter softened
- 1 cup granulated sugar
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- ½ teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips
Instructions
To make the nutella filling:
- Line a baking sheet with parchment paper.
- Use a small cookie scoop to create 12 even 1 tablespoon sized scoops of Nutella. Place onto the lined baking sheet, freeze for 30 minutes or an hour or until frozen solid.
For the cookies:
- Line 2 cookie sheets with parchment paper or Silpat mats.
- In a bowl, combine the dry ingredients: flour, baking powder, and salt. Set aside.
- In another bowl, using a hand mixer beat the butter with the sugar until smooth and creamy (2-3 minutes). Add in the egg, egg yolk, and vanilla extract, and mix again until smooth.
- Add in the dry ingredients and mix until just combined, then gently fold in the chocolate chips.
- Scoop out the cookie dough into 24 even balls, and place onto a baking sheet.
- Using a teaspoon measuring spoon, create an indention in 12 cookie balls for the filling to fit in there. Then place the frozen filling, and cover with the other piece of cookie dough. Very carefully roll into a smooth cookie dough ball.
- Place in the fridge for 30 minutes and preheat the oven to 350°F/180°C.
- Make sure that the cookies are placed about 2 inches apart, then bake for 14-16 minutes or until the edges start turning golden brown. Remove from the oven, and allow to cool on the cookie sheet for 10 minutes then transfer to a wire rack to cool completely.
Notes
- Nutella won’t scoop into balls if it’s too warm. Place it in the fridge for a bit to solidify it before making the filling if needed.
- Make sure that the frozen Nutella drops are fully covered with cookie dough so that none of it leaks out during baking.
- Let the cookies cool before tasting them. The filling will be hot when these are fresh from the oven.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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