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These Nutella stuffed cookies feature thick and chewy chocolate chip cookies stuffed with gooey chocolate hazelnut butter. They’re easy to make and don’t require chill time.
NYC-style cookies are popping up all over the city, and one of the more popular ones is the Nutella-stuffed cookies. I love making my family thick and gooey chocolate chip cookies, so I adapted my recipe to stuff them with Nutella!
Unlike classic Nutella cookies (which incorporate Nutella into the batter), these cookies have chocolate hazelnut butter literally stuffed into the dough. Once baked, each cookie hides a secret: thick, creamy chocolate hazelnut butter goodness in the middle. These cookies don’t need any chill time and bake in under 15 minutes. My family requests them FAR too often (and I oblige).
Table of Contents
Why I love this recipe
- Amazing texture. The chewy cookie combined with a smooth and creamy filling creates an irresistible combination of textures.
- Simple ingredients. Nutella spread and simple baking staples are all you need to make these magical cookies.
- Guaranteed crowd-pleaser. Anyone who loves chocolate will love these cookies. They’ve been a hit at every event I’ve brought them to, and they’re always gone before I know it!
If you love all things Nutella, try my Nutella brownies and Nutella fudge next.
★★★★★ REVIEW
“Just delicious cookies!! I was intimidated by making stuffed cookies, but these are amazing! Got sooo many compliments! I used your homemade hazelnut spread, and it worked perfectly! Will make again and again!” – Yuri
Key Ingredients
- Flour. I used regular all-purpose flour, but you can use cake flour if you prefer extra soft cookies. If your flour has clumps, sift it first.
- Salt. Just a dash to elevate the flavor.
- Baking soda. To help the cookies rise.
- Sugar. I used both white sugar and brown sugar in this stuffed cookie recipe. The white sugar keeps the cookies crisp, while the brown sugar keeps them moist in the middle.
- Butter. I recommend using unsalted butter since salt is already added to the cookie dough.
- Vanilla extract. A must for any good cookie!
- Chocolate chips. I used dark chocolate chips, but you can use semi-sweet or milk chocolate chips.
- Chocolate hazelnut spread. I used homemade healthy Nutella, which you can make with hazelnuts, cocoa powder, and sugar, but you can use a jar of Nutella from the store if you prefer.
- Milk. You may or may not need a little milk to thin out the cookie dough. I used just a splash of unsweetened almond milk.
How to make Nutella stuffed cookies
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Prepare the filling. Drop 12 heaping teaspoons of chocolate spread on parchment paper and place the plate in the freezer for an hour.
Step 2– Mix dry. Add flour, salt, and baking soda to a large mixing bowl.
Step 3- Cream. In a separate bowl, mix the white sugar, brown sugar, softened butter, and vanilla extract until smooth.
Step 4- Make the dough. Add the dry ingredients to the wet ingredients and mix until a cohesive dough forms. Fold through the chocolate chips.
Step 5- Shape. Form 12 cookie dough balls. Quickly flatten one, make a small hole, and place a frozen Nutella piece inside. Seal completely so no Nutella leaks out.
Step 6- Bake for 12-14 minutes or until the edges are slightly brown.
Arman’s recipe tips
- Avoid overbaking! I always say this, but it’s essential in this recipe since overbaking will cause the chocolate filling to firm up and no longer be silky smooth.
- Make chewier cookies. I prefer my cookies softer, but if you like them a little firmer, chill the dough for an hour before baking.
- Don’t overstuff the cookies. Trust me, I know it’s tempting, but if you stuff them to the brim, they’ll eventually seep out of the cookie and make a mess.
- Use a cookie scoop. I find it makes less of a mess to scoop the dough with my 1-inch cookie scoop.
Storage instructions
To store: Leftover cookies can be stored in an airtight container at room temperature for up to 5 days or in the fridge for up to 2 weeks.
To freeze: Allow leftover cookies to cool completely, then transfer them to a freezer-safe container and freeze for up to 3 months. Let the cookies thaw overnight before enjoying.
More easy cookies
- Chocolate cookies with peanut butter chips
- Hazelnut cookies
- Peanut butter chocolate chip cookies
- Almond butter cookies
If you tried this Nutella Stuffed Cookies recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Nutella Stuffed Cookies
Video
Ingredients
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup brown sugar can use coconut sugar
- 3/4 cup white sugar
- 1 cup Butter softened
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
- 1/4 cup Nutella
- 1/4 cup milk
Instructions
- Place a sheet of parchment paper on a plate. Drop 12 heaping teaspoons of chocolate spread and place in the freezer for an hour.
- Preheat the oven to 180C/350F. Line a large baking sheet or cookie sheet with parchment paper and set aside.
- In a large mixing bowl, add the flour, salt, and baking soda. In a separate bowl, mix together the sugars and softened butter until smooth and creamy. Add thge vanilla extract.
- Gently add your flour mixture and mix until just combined. Fold through your chocolate chips. If the batter is too thick, add a little milk. Form 12 balls of cookie dough.
- Remove the frozen chocolate spread pieces from the freezer. Moving quickly, take a cookie dough ball and press down to flatten out. Form a small hole in the center and place a piece of frozen chocolate spread in the center of it. Cover the chocolate with the cookie dough completely, to ensure no Nutella seeps out. Repeat until all the cookie dough balls are stuffed.
- Bake the cookies for 12 minutes, or until the edges are slightly brown. Remove from the oven and let cool on the sheet for 10 minutes before carefully transferring to a wire rack to cool completely.
Notes
- Make them nut-free. When I’m making these cookies for a friend with a nut allergy, I’ll make my own chocolate spread and use sunflower seeds instead.
- Switch up the flavor. I think this recipe works great as is, but if you want to experiment, use equal parts creamy peanut butter and chocolate spread to make chocolate peanut butter-stuffed cookies.
- Add sea salt. I love a savory-sweet flavor combination, so sometimes I like to sprinkle some sea salt over the cookies when they’re fresh out of the oven.
Nutrition
Originally published August 2020, updated and republished May 2025
One of my favorite cookies ever, no one knew they were vegan!
Is it possible to freeze the filled cookies as dough?
I mean, create the filled dough balls, freeze, and later no thaw and bake?
Have you tried, and if so, do you know for how long?
Thank you
Hello Arman. It looks so so deliciously decadent!
Could you please give also for this recipe the measurements in grams?
Sometimes the measuring cups are not very accurate, and I really would love to try this recipe with the right amounts.
Thank you in advance.
Hi Sylvia! We use American cups and tablespoons for our recipes so don’t have any gram measurements 🙂
You can try using an online conversion tool. Enjoy!
Just delicious cookies!! I was a bit intimidated making stuffed cookies but wow these are amazing! Got sooo many compliments! I used homemade hazelnut spread from a different blog and it worked perfectly! Will make again and again!
Came out great! Made Gluten free version with a peanut butter filling and they were very tasty
🙂 Thanks, Mas!