Nutella stuffed cookies are soft, thick and chewy cookies filled with rich and creamy Nutella. These decadent stuffed cookies are easy to make in a few simple steps and have a short chill time.
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Why Should You Make This Recipe
There are few things I love more than chocolate chip cookie made with fun and creative ingredients. My Cream Cheese Chocolate Chip Cookies, Pumpkin Chocolate Chip Cookies, Banana Chocolate Chip Cookies, Coconut Chocolate Chip Cookies and Biscoff Butter Cookies are just a few chocolate chip cookie recipes I love from the blog. I am so excited to add these Nutella stuffed chocolate chip cookies. They may just be my new favorite cookie!
- You love decadent cookies. These cookies look like regular, bakery style cookies, but they hold a decadent surprise inside. A simple chocolate chip cookie base is stuffed with rich and creamy Nutella, making these cookies super indulgent.
- Quick and easy to make. These cookies stuffed with Nutella are just as easy to make as classic chocolate chip cookies. Just allow a bit more time to chill the Nutella so it’s easy to stuffed into the cookie dough.
Ingredients
This recipe for Nutella filled cookies requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
- Dry Ingredients: Gather all purpose flour, baking soda, baking powder, cornstarch and salt.
- Wet Ingredients: Gather Nutella, unsalted butter, light brown sugar, granulated sugar, eggs, vanilla extract and finely chopped chocolate.
Substitutions
These cookies stuffed with Nutella are as easy to make as they are delicious. Here are my recommended substitutions to make these decadent cookies if you need them.
- Nutella: Nutella is a name brand of chocolate hazelnut spread. Use any brand you like or have access to.
- All purpose flour: Make these cookies, gluten free by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure the flour based off weight (360 g) rather than cup for cup.
- Baking Soda and Baking Powder: Both are needed for this cookie recipe.
- Cornstarch: Using cornstarch helps to prevent the cookies from spreading too much, as well as giving them an extra chewiness.
- Granulated Sugar and Light Brown Sugar: Maple sugar would also work well to make these cookies with Nutella filled chocolate chip cookies refined sugar free.
- Unsalted Butter: Salted butter can be used, just make sure to omit the added salt.
- Eggs: This recipe has not been tested without eggs.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Chopped Chocolate: Chop the chocolate into finely chopped pieces. Feel free to omit if you prefer to have more of a sugar cookie flavor.
How To Make
Learn how to make Nutella stuffed cookies in a few easy steps.
Make the Cookie Dough
- Line a small baking sheet or large plate with parchment paper or wax paper. Scoop about 2 teaspoons dollops of Nutella onto the lined baking sheet or plate. Transfer the Nutella to the freezer to chill for 30 - 45 minutes. Keep the Nutella in the freezer until it’s time to stuff the cookie dough.
- In a mixing bowl whisk together the flour, baking soda, baking powder, cornstarch and salt until well combined. Set aside for now.
- In the bowl of a stand mixer fitted with paddle attachment, cream together the room temperature butter, the light brown sugar and granulated sugar. Mix on medium speed for 2 - 3 minutes or until the butter and sugars are well combined. On low, cream in the eggs and vanilla extract until well combined. Mix the dry ingredients into the wet until just combined. Gently fold in the chopped chocolate (if using) until well combined. Cover the cookie dough and transfer to the fridge to chill for 30 - 60 minutes.
Stuff the Cookies
4. Preheat the oven to 375 F (190 C) for about 30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Using a large cookie scoop (3 tablespoons, 45 ml), scoop the cookie dough into the scoop. Take a frozen scoop of Nutella and press the frozen Nutella into the center of the cookie dough. Cover the Nutella with the excess cookie dough that was pressed up and out of the cookie scoop. Release the Nutella stuffed cookie dough balls into your hand. Roll into a smooth ball and place them onto the lined baking sheet about 3 inches (8 cm) apart. The cookies will spread. I recommend about 6 large cookies per large baking sheet.
Bake and Cool the Nutella Cookies
5. Bake at 375 F (190 C) for 12 - 14 minutes until the edges and tops of the cookies are set. The cookies will still look slightly pale to lightly golden brown. Reshape any cookies using a biscuit or cookie cutter slightly wider than the cookie. In a circular motion, gently nudge the edges back into a round shape. Cool the Nutella cookies on the baking sheet for 5 - 10 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy.
How To Make Ahead, Store, Freeze and Thaw
- Make Ahead: Prepare the cookies dough to the chilling step. Store the cookie dough covered in the fridge for up to 2 days. For longer cookie dough storage, transfer to the freezer.
- Store: Place the baked Nutella stuffed cookies in an airtight container. Store at room temperature for up to one week.
- Freeze Baked Cookies: Make sure the Nutella stuffed chocolate chip cookies are completely cooled to room temperature. Individually wrap each cookie in plastic wrap and place in a ziplock bag. Store in the freezer for up to 2 months.
- Freeze Cookie Dough: Scoop the stuffed cookie dough into balls and place on a lined baking sheet or large plate. Flash freeze in the freezer for 20 minutes. Remove the cookie dough balls and transfer to an air tight, freezer safe container for up to 2 months. Thaw the cookie dough in the fridge overnight or bake from frozen. The cookies will take a few minutes longer if baking from frozen.
- Thaw: The easiest and tastiest way to thaw the Nutella cookies is to let them sit out at room temperature until thawed. Warm the thawed cookies in the microwave for 15 - 20 seconds for a “fresh from the oven” taste.
M’s Expert Tips
- Freeze the Nutella. Scoop room temperature Nutella onto a lined plate or small baking sheet. Freeze the Nutella for 30 - 45 minutes. Keep the Nutella in the freezer until you are ready to stuff the cookie dough. Then immediately return the remaining Nutella scoops to the freezer.
- Measure the flour properly. I highly recommend using a food scale to get perfectly measured ingredients every time.
- Don’t overmix the batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Bake the cookies until they’re just set. Bake the cookies until the edges are set and the tops are a light golden brown.
- Give your cookies a “cookie scoot.” Within the first minute of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
FAQs
Yes, this recipe for chocolate chip Nutella filled cookies needs to be chilled. Chilling the dough allows the flour to hydrate and prevent the cookies from spreading too much.
Scoops of Nutella take about 30 - 45 minutes to freeze. Once the frozen Nutella is taken out of the freezer, they do soften very quickly. Make sure to keep the Nutella in the freezer between batches of cookies.
In order for the cookies to hold the Nutella inside, the cookies need a lot of cookie dough. Therefore, I prefer to use a large cookie scoop (3 tablespoon, 45 ml). If you prefer smaller cookies, reduce the amount of Nutella stuffed into the cookies.
Other Nutella Recipes to Try
- Nutella Croissants
- Nutella Pancakes
- 3 Ingredient Mug Cake
- Nutella Cake
- Nutella Banana Bread
- 3 Ingredient Brownies
If you try this Nutella Stuffed Cookies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Nutella Stuffed Cookies Recipe
Equipment
- 1 small baking sheet or large plate
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 2 large baking sheets
- 2 sheets parchment paper
- 1 large cookie scoop (3 tbsp, 45 ml)
Ingredients
- 1 cup (280 g) Nutella
- 3 cups (360 g) all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cornstarch
- 1 teaspoon salt
- 1 cup (226 g) unsalted butter, room temperature
- 1 cup (200 g) light brown sugar
- ¾ cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 4 oz. (113 g) finely chopped chocolate, optional
Instructions
- Line a small baking sheet or large plate with parchment paper or wax paper. Scoop about 2 teaspoons dollops of Nutella onto the lined baking sheet or plate. Transfer the Nutella to the freezer to chill for 30 - 45 minutes. Keep the Nutella in the freezer until it’s time to stuff the cookie dough.1 cup (280 g) Nutella
- In a mixing bowl whisk together the flour, baking soda, baking powder, cornstarch and salt until well combined. Set aside for now.3 cups (360 g) all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons cornstarch, 1 teaspoon salt
- In the bowl of a stand mixer fitted with paddle attachment, cream together the room temperature butter, the light brown sugar and granulated sugar. Mix on medium speed for 2 - 3 minutes or until the butter and sugars are well combined. On low, cream in the eggs and vanilla extract until well combined.1 cup (226 g) unsalted butter, room temperature, 1 cup (200 g) light brown sugar, ¾ cup (150 g) granulated sugar, 2 large eggs, room temperature, 2 teaspoons (10 ml) vanilla extract
- Mix the dry ingredients into the wet until just combined. Gently fold in the chopped chocolate (if using) until well combined. Cover the cookie dough and transfer to the fridge to chill for 30 - 60 minutes.Preheat the oven to 375 F (190 C) for about 30 minutes before baking the cookies. Line a large baking sheet with parchment paper.4 oz. (113 g) finely chopped chocolate, optional
- Using a large cookie scoop (3 tablespoons, 45 ml), scoop the cookie dough into the scoop. Take a frozen scoop of Nutella and press the frozen Nutella into the center of the cookie dough. Cover the Nutella with the excess cookie dough that was pressed up and out of the cookie scoop. Release the Nutella stuffed cookie dough balls into your hand. Roll into a smooth ball and place them onto the lined baking sheet about 3 inches (8 cm) apart. The cookies will spread. I recommend about 6 large cookies per large baking sheet.
- Bake at 375 F (190 C) for 12 - 14 minutes until the edges and tops of the cookies are set. The cookies will still look slightly pale to lightly golden brown. Reshape any cookies using a biscuit or cookie cutter slightly wider than the cookie. In a circular motion, gently nudge the edges back into a round shape.Cool the Nutella cookies on the baking sheet for 5 - 10 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy.
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