Nutella Stuffed Cookies

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5 from 28 votes
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These Nutella stuffed cookies are truly unmatched. Featuring fluffy chocolate chip cookies stuffed with gooey chocolate hazelnut butter, it’s hard to believe they’re so easy to make!

nutella stuffed cookies.

I love a traditional chocolate chip cookie as much as the next guy, but when I can combine my favorite cookie with my favorite chocolate spread… well, that’s infinitely better.

Unlike our Nutella cookies or peanut butter Nutella cookies, which have Nutella incorporated into the batter, these cookies have chocolate hazelnut butter literally stuffed into the dough. Once baked, each cookie hides a secret: Thick, creamy, chocolate and hazelnut butter goodness. 

Table of Contents
  1. Recipe highlights
  2. Ingredients needed
  3. How to make Nutella stuffed chocolate chip cookies
  4. Recipe tips and variations
  5. Storage instructions
  6. More of my favorite cookie recipes to try
  7. Nutella Stuffed Cookies (Recipe Card)

Recipe highlights

  • Amazing texture. Like my cheesecake stuffed cookies, 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!
nutella chocolate chip cookies.

Ingredients needed

Besides the chocolate hazelnut spread, the other ingredients are common baking staples. Here’s what you’ll need:

  • Flour. I used regular all-purpose flour, but you can use gluten-free flour, wheat flour, or cake flour if you prefer extra soft cookies. 
  • 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 cookie crisp, while the brown sugar keeps them moist in the middle.
  • Butter. I recommend using unsalted butter since salt is already being 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 if you prefer. 
  • Chocolate hazelnut spread. I used homemade 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 chocolate chip cookies

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prepare the chocolate filling. Line a plate with a sheet of parchment paper. Drop 12 heaping teaspoons of chocolate spread on the paper and place the plate in the freezer for an hour. 

Step 2- Prep. Preheat the oven to 350F/180C and line a large baking sheet with parchment paper. 

Step 3- Combine ingredients. In a large mixing bowl, add flour, salt, and baking soda. In a separate bowl, mix together the white sugar, brown sugar, softened butter, and vanilla extract until smooth and creamy. 

Step 4- Make the dough. Working in batches, add the dry ingredients to the wet ingredients and mix until a cohesive dough forms. Fold through the chocolate chips. If the batter is too thick, add a tablespoon of milk at a time and continue mixing. Form 12 balls of cookie dough. 

Step 5- Stuff. Remove the frozen Nutella pieces from the freezer. Moving quickly, take a cookie dough ball and press down to flatten it out. Form a small hole in the center and place a piece of frozen Nutella in the hole. Cover the chocolate with the cookie dough completely to ensure no Nutella seeps out. Repeat until all the cookie dough balls are stuffed.

Step 6- Bake. Bake the cookies for 12-14 minutes or until the edges are slightly brown. Remove the cookies from the oven and let them cool on the cookie sheet for 10 minutes before carefully transferring them to a wire rack to cool completely. 

how to make nutella stuffed cookies.

Recipe tips and variations

  • 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. 
  • Avoid overbaking! I always say this, but it’s especially important 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 on the softer side, 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. 
  • 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. 
  • Use a cookie scoop. I find it makes less mess to scoop the dough in 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. 

nutella filled cookies.
vegan nutella cookies

Nutella Stuffed Cookies

5 from 28 votes
These Nutella stuffed cookies are truly unmatched. Featuring fluffy chocolate chip cookies stuffed with gooey chocolate hazelnut butter, it’s hard to believe they’re so easy to make!
Servings: 12 Cookies
Prep: 10 minutes
Cook: 12 minutes
Total: 22 minutes

Ingredients  

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.
    frozen nutella
  • 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 your flour, salt, and baking soda. In a separate bowl, mix together your sugars and softened butter until smooth and creamy. Add your 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.
    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 12-14 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

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. 

Nutrition

Serving: 1CookieCalories: 195kcalCarbohydrates: 23gProtein: 2gFat: 10gSodium: 230mgPotassium: 28mgFiber: 1gVitamin A: 719IUCalcium: 9mgIron: 1mgNET CARBS: 22g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 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

  2. 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.

    1. 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!

  3. 5 stars
    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!