These Nutella cookies are soft and chewy cookies that are stuffed with Nutella. They’re ooey gooey in the center, and have those chewy and classic wrinkly edges we all love. It’s got pockets of chocolate in each and every bite!
Oh Nutella! It’s about time I make some stuffed cookies with it.
After making my Nutella Crumble Bars, I knew I had to make some cookies soon.
These cookies have a glob of Nutella baked in the center of each one. They’re gooey, delicious, bites of joy. The cookies have a crisp edge and Nutella stuffed inside!
With a touch of sea salt sprinkled after baking for balance, these are my new favourite cookies.
Why this recipe works
Nutella – Inside the cookies there is a glob of delicious hazelnut Nutella. It truly is magical.
Soft cookies – These cookies have a soft inside, with a crisp edge. The melted butter helps spread the cookies faster in the oven, creating those delicious wrinkly and chewy edges.
Easy to make – No electric mixer required! Just a bowl, a whisk, and a spatula.
Full recipe and measurements available in recipe card below
Butter – I always use unsalted butter. This will be melted.
Chocolate chips – Mini chocolate chips are best because they distribute throughout the cookie better, leaving you with little chocolate pockets in each bite.
Nutella – I use the actual Nutella brand.
Sugar – I used dark brown but light works as well.
Step by step instructions
Step 1: Freeze Nutella. Place parchment paper on a cookie sheet. Then, scoop 9 tablespoon dollops of Nutella on it. Place them in the freezer while you make your dough.
Step 2: Whisk butter and sugars. In a large bowl, whisk melted butter, brown sugar, and sugar together. Whisk in egg and vanilla.
Step 3: Add in dry ingredients. Toss in flour, baking soda, baking powder, and salt. Mix until no dry streaks appear. Fold in mini chocolate chips and regular semi-sweet chocolate chips.
Step 4: Scoop. Use a large cookie scoop (2 tablespoon) to scoop the dough. Press your thumb into the dough in the scoop and place a frozen Nutella dollop inside. Press the ball of dough over the Nutella and bake 4 of these at a time on your tray.
Step 5: Bake. The cookies bake for 12-15 minutes or until the edges are a golden brown colour. The middle will still be soft and will continue to bake as they cool on the tray.
Sprinkle the warm cookies with flaky sea salt and transfer to a cooling rack. Enjoy!
Expert baking tips
Here are a few baking tips from my kitchen to yours
- Use a gram scale for the most accurate measurements. To convert this recipe to grams, click the ‘metric’ button next to the ingredients title on the recipe card.
- Make sure your butter is melted, but at room temperature before baking. If it is warm, the cookies will spread to much.
- Use good quality chocolate. This will make a huge difference in your cookies.
- The cookies will look slightly underdone in the middle when removed from the oven. They will continue to cook as they cool. This helps to make sure they are chewy.
Why did my cookies spread so much?
This is probably because your butter was warm when you started baking with it.
My Nutella leaked out of my cookies?
Make sure to really seal in the cookies and that you can’t see the Nutella before placing them on the tray to bake!
Can I make smaller cookies?
No, each cookie is just the right size to fit the Nutella dollops in the middle. Smaller cookies will not fit the Nutella dollops we made and the ratios will be off.
Can I just use mini chocolate chips or semi-sweet?
Yes! Feel free to use one, both, or neither!
Do I have to freeze the Nutella?
Yes. Nutella is really hard to work with at room temperature. When it’s solid, it’s much easier (& way less messy) to stuff the cookies.
Storing and Freezing
Store the Nutella cookies at room temperature in an airtight container up to 5 days.
Freeze the baked cookies in an airtight container, I use a freezer bag. Freeze up to 30 days. Thaw for 1-2 hours before eating, microwave for an extra gooey cookie.
My favourite way of eating these cookies is warm. Extra gooey!
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Nutella Stuffed Chocolate Chip Cookies
- Place parchment paper on a cookie sheet. Then, scoop 9 tablespoon dollops of Nutella on it. Place them in the freezer while you make your dough.9 tbsp Nutella
- In a large mixing bowl, whisk together the butter and sugars until well combined, about 2 minutes.1/2 cup butter, 1/2 cup brown sugar, 1/4 cup white sugar
- Add in egg and vanilla and continue whisking.1 egg, 1 tbsp vanilla
- Add in flour, baking powder, baking soda, and salt. Using a spatula, gently fold into the dough until a soft cookie dough forms and no flour streaks appear.1 1/4 cups all-purpose flour, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt
- Toss in the chocolate chips and fold in a few times.1/4 cup mini chocolate chips, 1/4 cup semi-sweet chocolate chips
- Preheat the oven to 350℉/180℃ and line a baking tray with parchment paper.
- Scoop 2 tbsp worth of dough using a cookie scooper and add one frozen dollop of Nutella inside (See photos above for reference).
- Fold the cookie dough around the Nutella and make sure it’s completely concealed. Place on baking tray. Bake 4 cookies at a time.
- Bake for 13-15 minutes or until the edges are golden brown and the center looks slightly under baked. It'll continue to bake on the tray/as it cools.
- Sprinkle the warm cookies with flaky sea salt (optional but recommended) and transfer to a cooling rack.