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.
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 Chocolate Whoopie Pies, 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.
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PinDescription
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
- 1 teaspoon vanilla extract
- 1 large egg
- 140 grams (1 cup) plain 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 sugars and the butter and beat with an electric mixer until combined. Add the vanilla and egg and beat for a minute or so until smooth.
- Sift in the 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 (360 F). Get the Nutella nuggets 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
- Serving Size: 1 cookie
- Calories: 205
Keywords: Chocolate, Cookies, Nutella
Love these! Can they be baked and then frozen afterwards??
★★★★★
Hi Sarah, they can but you might miss those gooey centres that appear when the cookies are fresh from the oven.
Hi..just wondering..is it powdered milk or liquid?
Thanks
Hi Veronica, it’s liquid milk for this one.
Hi I have only dutch processed cocoa, could you tell me what changes to make to substitute that in this recipe? Also I wanted to make them red velvet, so could i just add some red food color to achieve that to this recipe?
Hi, you can use Dutch processed cocoa in this recipe. Red velvet is different to just chocolate that’s been dyed red so I don’t recommend doing that to this recipe.
If the cookies are all cool..is nutella inside still melted?
It will firm up back to room temperature as the cookies cool.
Ok..thanks..will try it
Love this recipe and have made it many times! Would like to know if the dough freezes well — rolls the balls up with the nutella, freeze, and bake later?
★★★★★
So glad you like them Bre! And yes that would work! You might just want to allow the cookie dough to thaw a little before baking.
Hi how long will these cookies stay moist and fresh please? Would they still be good in 3 days?
Hi Kay! Yes, definitely. As the cookies cool, the Nutella will firm up and not be as gooey. But they’ll still de delicious!
Can I use sugar free or artificial sweetner instead of sugar ?
Hi Nitin, I haven’t tested the recipe without sugar or with a sugar replacement so I can’t say – sorry.
Can I substitute peanut butter instead of nutella?
Hi Marco, yes that will work too!
This was AMAZING and so easy to make! I really wany to try this with some sea salt next time to see how it can bring out the chocolate flavor. Bravo though! My co workers LOVED this.
Hi Okailey! So pleased to hear you loved these cookies! They are one of my favourites. A sprinkle of sea salt while they are still warm from the oven is a lovely idea 👌🏻 Thanks for the great feedback!
Hi. I have egg allergy. Can I make these cookies without egg, or replace the egg with something?
Hi Shelly, thanks for your comment. Unfortunately I don’t have any experience baking with egg substitutes so I’m not sure. Sorry!
we can use bananas
Can I make this recipe without baking soda and without cornflour?
★★★★★
Hi Emily, thanks for your comment. You can leave out the cornflour, but I wouldn’t recommend leaving out the baking soda as it is the raising agent in this recipe. I hope you enjoy them!