These Nutella Stuffed Chocolate Cookies are absolutely AMAZING! Thick and chewy chocolate cookies filled with gooey pockets of Nutella – everyone always loves them.
Behold, the Nutella Stuffed Chocolate Cookie.
There’s no denying this cookie has some serious star power. I posted a sneak peek photo on Instagram last week and all you Nutella fans out there were loving it!
These thick and chewy chocolate cookies come right off the back of my Big Fat Chocolate Chip Cookies that I introduced you to last week. But instead of being packed with chocolate chunks, these cookies are stuffed with teaspoons of Nutella.
So how do you get the Nutella all up in that cookie? It’s really quite simple. Just spoon out rough teaspoons of Nutella onto a baking sheet and pop them into the freezer for around 30 minutes or so. Meanwhile, you can get started on that soft chocolate cookie dough.
When you are ready to assemble your Nutella Stuffed Chocolate Cookies, you simply wrap your cookie dough around your little Nutella nugget. Then it’s time to bake. The result? An unsuspecting chocolate cookie that is hiding a delicious secret. Take one bite and you will be drowning in an avalanche of warm and gooey Nutella.
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As mentioned, I actually photographed this recipe a week or so ago and I’ve been bursting at the seams to share them with you. I know you guys love Nutella stuffed everything just like me! And I will continue to add Nutella stuffed treats to our growing recipe collection here at SM.
From Nutella Stuffed Cookie Cups to Nutella Stuffed Cookie Bars, I can’t help but believe Nutella goes well in everything. It’s getting to the stage where I cannot have the stuff in my house other you will most likely find me hiding in the corner, like Winnie the Pooh, hand in the jar, eyes glazed over in sweet chocolate bliss.
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, YouTube, Facebook, Pinterest and TikTok for more amazing recipe ideas.
Let’s Bake
Nutella Stuffed Chocolate Cookies
Thick and chewy chocolate cookies stuffed with whole teaspoons of gooey Nutella.
Ingredients
- 12 teaspoons Nutella
- 115 grams (1 stick or 1/2 cup) unsalted butter, room temperature
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 140 grams (1 cup) plain flour or all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon cornflour or corn starch
- 40 grams (1/2 cup) cocoa powder
- 1 tablespoon milk
Instructions
- Line a small baking tray or plate with baking or parchment paper. Dollop 12 teaspoons of Nutella on the tray, ensuring they are an inch or two apart. Pop them in the freezer for at least 30 minutes.
- Line two baking trays with baking paper. In a large mixing bowl, add the butter and sugars and beat with an electric mixer on medium speed until combined. Add the vanilla and egg and beat for a minute or so until smooth.
- Add flour, baking soda, cornflour and cocoa into the mixture, and stir until combined and forms a chocolate dough. If it’s a little dry, add the tablespoon of milk.
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- Get the Nutella out from the freezer. Grab a tablespoon of cookie dough, gently flatten it and place a frozen ball of Nutella on top, then wrap the cookie dough around the Nutella so all the Nutella is concealed. Roll into a ball and pop onto your prepared tray. Repeat until you’ve used all the cookie dough and Nutella.
- Place the cookies in the oven and bake for approximately 10 minutes before transferring to a wire rack to cool. Enjoy while still a little warm with a glass of milk.
Nutrition Information
Janice Holland Smith says
I was trying to find a video for this. But to get the cookie dough to wrap around the Nutella. How do you do it when the cookie dough is wet sticky?
Jessica Holmes says
Hi Janice, the dough shouldn’t be wet and sticky. Did you change any ingredients? But it’s ok, a little time in the fridge should help the cookie dough firm up a little. And then you should have no problems rolling it. I need to add a video to this recipe – thank you for reminding me!
Maia says
Hi do you add salt? how much?
Jessica Holmes says
Hi Maia, yes I would add 1/4 teaspoon to the dough and then you can always sprinkle on top!
Sandy says
I make a lot of cookies. I’m talking A LOT of cookies. This is a top ten cookie! Absolutely delicious! I’ve made them several times in the past and made them again this past weekend for a get together with friends. They all loved them! My one hint is to put the Nutella on 2 separate plates to freeze and take them out one at a time that way the Nutella stays frozen as you roll the dough balls.
Jessica Holmes says
That’s so wonderful to hear Sandy! And I love that tip too!
cherise panetta says
SO good!!!!
Jessica Holmes says
Yay!
Nusaybah Saad says
I was looking for a recipe that didn’t have chocolate chips. I halved the recipe ingredients to make 6 cookies since I didn’t want to make a big batch. They turned out amazing. Used this as reference to make the sure the measurements were correct. https://www.thecookierookie.com/how-to-cut-recipes-in-half/. I froze the nutella fillings for 30 minutes, but didn’t realise I had to use them immediatly because they started to melt again. I did manage to salvage the nutella fillings. Make sure to keep them as long in the freezer until the cookie dough is ready to use. This was amazing, especially if you want some chocolately treat to just snack on. nice contrast between the cocoa in the cookie dough and the sweet nutella.
Jessica Holmes says
Thanks for your feedback! So glad you enjoyed them!
Taylor says
Do you think it would work to replace the Nutella filling with peanut butter (without changing anything else)? All the peanut butter stuffed chocolate cookies I’ve found call for mixing powdered sugar with the peanut butter for filling and I don’t really understand why that’s the case. Could I also add some peanut butter chips or would I have to change any other measurements there?
Jessica Holmes says
Hi Taylor, yes you definitely can use just peanut butter. The powdered sugar would just made the filling sweeter and a little more solid. But for a gooey peanut butter centre, you can just freeze spoonfuls of peanut butter. And yes you can add some peanut butter chips too.
Leesa says
CAN THESE COOKIES BE MADE AHEAD AND FROZEN?
Jessica Holmes says
Yes! Or you can freeze the cookie dough, then just thaw and bake as needed.
Khadeeja Waleed says
Omg literally my childhood memories are back and I actually made this for the second time today and I love it , I love nutella filled everything please make more nutella filled recipes and I actually Gave 4 stars because my results were the same as given in the picture but there were two differences. 1, nutella wasn’t coming out of NY cookie and 2, they weren’t fudgy but they were good after all. WOULD HIGHLY RECOMMEND!!!!
Jessica Holmes says
I’m SO glad you enjoyed them Khadeeja!
cc says
hi there! how should i get the cookie fillings to remain melty/ flowly after baking and storing for a day or 2? would re-heating in an oven/ toaster work? it hadn’t seem to work for me..
Jessica Holmes says
Hi, pop it in the microwave for 10-15 seconds.
Rahil says
Hello wonderfull cookie , can i bake a smaller cookie but bake 24 sub 12 ??
Jessica Holmes says
Sure can! They’ll just cook a bit faster. And you’ll have to make the frozen Nutella filling a bit smaller.
Rahil says
Thank you my best chef ❤
Elizabeth says
I made those on Saturday and two batches. They were gone in a flash. My cookies crack a little too but I don’t mind that at all.
The most delicious cookie I have ever made. Betty
Jessica Holmes says
Wow! Love hearing that Betty!
Elisabeth says
Make this all the time and people love it 😍
My cookies keep cracking though, but I’ll keep practicing until its perfect
Jessica Holmes says
I’m so glad you love them Elisabeth!
Noopur says
All of your recipes looks amazing.So glad to find your page…I just wanted to ask, instead of Nutella can we use chocolate or ganache as center and will that be gooey?
I tired making my recipe with dark chocolate as center but it becomes hard once cookie cools down
Jessica Holmes says
Hi, you can definitely but most chocolate and ganache will firm up as it cools.
Aditee says
Hi Jessica! Is it ok to just divide the whole dough in 12 parts to make cookies or will that be too much dough for a cookie? Also, what is the quantity of dough you usually get from the recipe?
Hope you and your family are keeping safe.
Jessica Holmes says
Hi Aditee, yes you can definitely do that. This recipe will make 12 cookies.
Patty says
Hi Jess – I was wondering, for the cocoa powder, does it need to be natural or Dutch-processed, or will either do? Thanks!
Jessica Holmes says
Hi Patty, I usually use natural cocoa powder for these but I think either would be fine!