Nutella Stuffed Cookies are thick and chewy chocolate chip cookies filled with vegan Nutella! An easy, elegant dessert recipe that is sure to get rave reviews- gluten free, too!
You can NEVER go wrong with desserts involving Nutella, whether it is Nutella brownies, Nutella fat bombs, and these delicious Nutella stuffed cookies.
These are the kind of cookies you’d bake to impress your friends, your co-workers, your family- or even yourself. They look fancy and difficult to make, but honestly, they are ridiculously simple to make.
In all honesty, this is the second batch of Nutella cookies I had made, as my first experiment didn’t turn out so well. See, I’d used homemade Nutella in it. While on its own it is extremely delicious, it just didn’t have the oozy and gooey center I had hoped for.
As I wanted to keep these cookies completely vegan and dairy free, using traditional Nutella was out of the question. Instead, I used a vegan chocolate spread that had the same texture and flavor as Nutella, and voila- we have Nutella chocolate chip cookies!
For those of you worried that these won’t taste like Nutella, don’t be- the vegan chocolate spread tastes IDENTICAL to it. Even my non-vegan friends couldn’t tell!
How do you make Nutella stuffed cookies
These chocolate filled cookies are so easy to make. No fancy mixers and no chill time required. Just one mixing bowl and a spatula, and that is it.
- All purpose flour– I’ve tried these cookies with both all purpose flour and gluten free flour. Both work well, and use the latter to keep these cookies gluten free.
- Baking soda– Gives the cookies some rise, while also spreading out nicely.
- Salt– Brings out the sweetness of the cookies.
- Brown sugar– Keeps the center of the cookies soft and gooey. I didn’t use as much brown sugar as I normally do, as the Nutella filling makes the center susceptible to breaking.
- White sugar– Gives the cookies the chewy and crisp edges.
- Dairy Free Butter– Use a good quality vegan butter, preferably from a block. If you are presented with several options, use a brand that has little or no added water to it. You want your butter to be softened, but not melted.
- Vanilla Extract– a MUST for any good cookie recipe.
- Chocolate Chips– Yes, this recipe already has a dose of chocolate in the center, but you can never go wrong with extra chocolate chips. I used dairy free chocolate chips, that are both vegan and gluten free.
- Vegan Chocolate spread– The star ingredient! I used vego chocolate spread, but any plant based chocolate spread can be used. If you don’t mind the filling not being gooey, you can use homemade healthy Nutella.
Start by placing a piece of parchment paper on a plate. Scoop out heaping teaspoons of chocolate spread on it, and place in the freezer for an hour. While it is freezing, prepare your cookie dough by mixing together your flour, salt, and baking soda. In a separate bowl, whisk together your sugars and softened butter, until creamy. Add the vanilla extract, followed by the flour mixture, until just combined. Fold through your chocolate chips. If your dough is a little too crumbly, add a dash of plant-based milk (e.g. almond milk). From 12 balls of cookie dough.
Remove the frozen “Nutella” from the freezer. Moving quickly, get one ball of cookie dough and press down into the center of it, forming a hole. Place a piece of the frozen Nutella in there, covering it up completely. Repeat the process until you have 12 stuffed cookies. Place the cookies on a lined sheet and bake them at 180C/350 for 12-15 minutes, or until the edges begin to go golden brown. Remove from the oven and let cool on the sheet for 10 minutes, before transferring to a wire rack to cool completely.
Can I use normal Nutella?
Of course! If you don’t follow a vegan diet, you can use standard Nutella and/or any chocolate spread of choice. Just be sure that the kind you use has the consistency of thick, melted chocolate.
The same goes for the chocolate chips and butter. If you follow no specific diets, standard butter and chocolate chips will work.
Tips for Perfect Chocolate Filled Cookies
- Do not overbake the cookies! Overbaking them will see the chocolate filling firm up, instead of being creamy and smooth. Once your cookies just begin to brown around the edges, they are done.
- If you would prefer thicker and firmer cookies, refrigerate the dough for an hour before baking.
- To ensure there is chocolate in every bite, reserve a handful of chocolate chips to top the cookies with.
- Do not overstuff the cookies, otherwise, they are prone to seeping out.
Nutella Stuffed Cookie Storage Tips
- To store: Stuffed cookies will keep well at room temperature, in a sealed container, or covered with plastic wrap. They generally keep well for up to 14 days. To keep them longer, you can store them in the refrigerator.
- To freeze: Place leftover cookies in a ziplock bag and keep in the freezer for up to 6 months. Let thaw overnight at room temperature, or in the refrigerator overnight.
More easy cookie recipes
- Best Vegan Chocolate Chip Cookies
- Copycat Levain Bakery Cookies
- Oatmeal Chocolate Chip Cookies
- Monster Cookies
- Oatmeal Raisin Cookies
Nutella Stuffed Cookies (Vegan + GF!)
- 2 cups all purpose flour gluten free, if necessary
- 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 vegan butter softened
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips of choice
- 1/4 cup chocolate spread I used vegan chocolate spread * See notes
- 1/4 cup milk of choice ** See notes
- 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 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.
- 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.
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Came out great! Made Gluten free version with a peanut butter filling and they were very tasty
🙂 Thanks, Mas!
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!
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!
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?