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.
Nutrition Information
Alex says
Hi Jess, what a great recipe ! I have just made it but the dough was quite soft well at the end I manage adding extra cocoa but still very soft and difficult to wrap it around the Nutella….I follow all your instructions and I don’t understand what did I do wrong….maybe I mixed for too long ? Thanks for all your help Alex from Milan xxxx
Jessica Holmes says
Hi Alex, it sounds like you might have mixed the dough for a little too long and/or your butter was too soft. But don’t worry, just throw the cookie dough in the fridge for 15-30 minutes and it should be much easier to handle!
Ellen says
Sounds like an amazing recipe! I was wondering if it would be a good idea to warm the cookies up a day or two after they’ve baked to get them gooey again (if they go firm after they’ve cooled)?
If you think this is a good idea what would you recommend, e.g 30s in the microwave?
Jessica Holmes says
Hi Ellen! So glad you enjoyed them! I actually haven’t tried warming them up in the microwave before but I think that would work. Maybe just try for 15 seconds, check, and then do another 15.
Ieka says
Thanks for the great recipe! Btw, can i skip the coco powder? I want to make the vanila taste one
Jessica Holmes says
So glad you enjoyed them! If you take out the cocoa, you would have to add extra flour. Maybe try my Nutella Stuffed Cookie Cups.
Archive says
Hi, Please suggest a substitute of egg or ifvwe wanna avoid egg what changes are required in recipe
Jessica Holmes says
Hi, I don’t know I’m sorry.
Kayla says
How could I make this recipe but change the Chocolate cookie to a vanilla cookie?
Jessica Holmes says
Hi Kayla, try my White Chocolate Chip Cookie recipe (without the chocolate chips) and add the Nutella.
jen says
Amazing! Love the cakey, soft texture! We made a double batch, stuffed half with Andes Mints (one each) and added 1/2 cup or so of chocolate chips to batter. After baking, while still on cookie sheet and freshly hot from oven, we sprinkled on crushed candy cane for an extra Christmas twist!
★★★★★
Jessica Holmes says
Love that Jen! Sounds delicious!
Rachel Ladouceur says
Everyone loved them .
★★★★★
Jessica Holmes says
Love that!
Andre says
Awesome cookies, try refrigerate the dough for a couple hours so they dont spread too much
Jessica Holmes says
Glad you enjoyed them Andre!
Meenakshi Sharma says
My nutella didnt go all runny like yours
In fact it was quite solid
Jessica Holmes says
Hi, the Nutella will be gooey when warm but will firm up as the cookies cool.
Joam Hally says
It’s my first time to bake cookie or anything with flour here. I made this last night and it was yummy! I omit the cornstarch as I don’t have on hand. I baked it in our oventoaster for 20mins as 10 mins it was still too soft. It perfectly holds its form but it becomes a little crumbly when I break them. probably 15mins baking is too much?
★★★★★
Jessica Holmes says
Hi Joam, yes it sounds like you overbaked them. Keep in mind that cookies are usually quite soft when they first come out of the oven but they will firm up as they cool.
Avantika says
Hi! I want to try these cookies but I’m wondering if there’s anything I can substitute the egg with since I don’t use eggs at all?
Jessica Holmes says
Hi Avantika, sorry I haven’t tested the recipe without eggs.
Marlowe says
My grandchildren love these and.they are so easy to make.
★★★★★
Jessica Holmes says
Aww love hearing that!
DENISE ALMEIDA says
Hi, don’t you need to freeze the dough?
Jessica Holmes says
Hi Denise, no the cookie dough is not frozen.
Shiza says
Hey there , do we have to use corn flour ? What if we don’t use the corn flour ? I’m baking these delicious cookies tomorrow
Jessica Holmes says
No, it’s fine to leave it out – cookies will still be delish!
Jade says
I love the look of these cookies and I am ready to try them at home, however in the recipe you put corn flour/starch but in the video you didn’t put it in there. So is it necessary it goes in or not?
Thanks x
Jessica Holmes says
Hi Jade, you don’t have to use it. It’s ok to leave it out.