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 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, Facebook, Pinterest and Twitter 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.
Michal says
Hello,
Can I use white chocolate instead? Either chips or a cube?
Michal
Jessica Holmes says
Instead of Nutella? Yes you can!
S riz says
Going to make these cookies tomorrow, I have tried to make these kind of cookies once but my nutella got dried inside and wasnt gooey-melty type when I ate them. Any tips for this?
Jessica Holmes says
Hi, it should be hot and gooey when warm out of the oven, it will firm up slightly as it cools though – that’s normal!
Vaishnavi Manivannan says
Absolutely incredible – made these this morning and they turned out perfectly. The cocoa taste of the cookies and the gooey slightly lighter Nutella made the perfect combination. Just gorgeous. Can’t wait to make these again!
Jessica Holmes says
Aw so glad you enjoyed them!
Ariane Benatti says
Hi! I just made the recipe but it didn’t go very well.
while baking in the oven,the Nutella filling came out from the dough and spread 🙁
Jessica Holmes says
Hi Ariane, sorry to hear that. I haven’t had that happen before. When making the cookies, it’s important to make sure all the Nutella is completely covered by cookie dough. Maybe use slightly smaller balls of Nutella next time too?
Cookiemonster says
THESE TASTED SO MUCH BETTER THAN I WOULD HAVE THOUGHT. THESE ARE THE BEST COOKIES I HAVE EVER TASTED. THANK YOU SOOOO MUCHHH. THEY ARE SO SOFT AND DELICIOUS.
Jessica Holmes says
So glad you enjoyed them!
Nicole says
Is it okay to couple everything to make a larger batch!? Thanks!
Nicole says
DOUBLE is what I meant haha
Jessica Holmes says
Hey Nicole! Yes that should work fine!
Maggie says
Can I use normal sugar instead of caster sugar?
Jessica Holmes says
Hi Maggie, you can use granulated sugar instead of caster sugar!
Luiza says
Fantastic! I will bake them again today. Everyone loved them!
Jessica Holmes says
So glad you enjoyed them Luiza!
Sasha says
Thanks so much for this super easy but superlicious recipe. Am a lazy baker and this was perfect! 👌🏼
Jessica Holmes says
So happy you enjoyed them Sasha!
Tom drews says
Hey when rolling the dough into a ball.
Concealing the Nutella
Does itbl flatten into a biscuit shape upon baking?
Jessica Holmes says
Hi Tom, keep the cookies in a ball and they should flatten naturally in the oven.
Ritik says
Substitute of egg?
Jessica Holmes says
I haven’t tested this recipe without eggs so I can’t say – sorry!
Sameer says
Hi, can we use cinnamon powder as a substitute for vanilla extract.
Jessica Holmes says
Hi Sameer, you could add some cinnamon or just leave out the vanilla – the cookies will still have plenty of flavour!
Bibs says
Hello
On how many degrees to cook then and how many minutes please?
Jessica Holmes says
Hi, I’ve listed the temperature and time in step 4 and 6 – hope you enjoy them!
Yeeling says
How do i change to chocolate chip cookie instead ? what are the ingredient i need to take out ?
Jessica Holmes says
Hi, try my Chocolate Chip Cookie recipe instead!
Rajni says
Hello
Please tell us the best options to replace the eggs in cookies so we can have the same flavour like eggones.
Jessica Holmes says
Hi, I’m sorry I haven’t tested these cookies without eggs so I can say.
Sarah says
Love these! Can they be baked and then frozen afterwards??
Jessica Holmes says
Hi Sarah, they can but you might miss those gooey centres that appear when the cookies are fresh from the oven.