Meet my big, beautiful, Nutella Stuffed Cookies. Learn how to make thick New York-style chocolate chip cookies that have whole teaspoons of Nutella hiding inside.
Oh hi, Nutella! I see you there.
These thick and chewy Nutella Stuffed Cookies are my new favourite thing. With their crisp edges and soft centres, but let’s be real, the magic is all in that AMAZING Nutella filling. One bite and you’ll be smitten!
Today I’m showing you how to make these New York-style cookies at home – it’s so much easier than you’d think!
Nutella stuffed things is not a new concept around here. We’ve already stuffed our chocolate cookies, our banana bread and our cinnamon donuts. But now, it’s all about the beautiful chocolate chip cookie.
But not just any cookie. If you’ve been around these parts for a little while, you might have heard of – or even made – my Levain Bakery Cookies. Inspired by my most recent trip to New York, they’re super thick and chunky and unapologetically FULL of chocolate.
So I wanted to take those cookies and fill them with Nutella. I did. And the results were magical.
Why you will love these cookies
- You only need pantry staples
- They’re so much easier to make than you’d think
- The cookie dough comes together in minutes
- They look and taste like a bakery cookie
- And they’re filled to the brim with Nutella!
How to make thick cookies
Just like my Levain Bakery Cookies, this recipe has been designed to make thick cookies. Because warm butter causes cookies to spread as it melts in the oven, we use cold butter in this recipe. You do need to mix it just a little bit longer to blend with the sugar, but that simple step will help create thicker cookies – perfect for hiding that molten Nutella filling.
If you don’t want to use cold butter or you don’t have a stand mixer, you can use room temperature butter, but if you do, I recommend chilling the dough for at least 30 minutes before baking. This will help minimise cookie spreading.
We also use a little more flour than a regular Chocolate Chip Cookie and brown sugar for extra flavour. And when we add our egg, we keep it cold from the fridge. All these little steps help create the perfect cookie dough.
These Nutella Stuffed Cookies won’t be as thick as ones stuffed with chocolate chunks (big, chunky mix in’s also helps to stop spreading). But they are just as delicious. Instead we use just a few chocolate chips – but not too many – because we want the cookie dough to still be pliable.
If you’ve had trouble with cookies spreading too much in the past, I recommend baking one tester cookie. If your cookie is too flat – mind you it’ll still be delicious – chill the cookie dough balls for 30 minutes to 1 hour and try again.
How to stuff cookies with Nutella
Are you wondering how we get all that deliciousness up in that cookie? Are you picturing a sticky mess of Nutella and cookie dough? It’s actually so much easier than you’d think.
We freeze it!
Yes, this recipe begins by spooning out teaspoons of Nutella and placing them in the freezer. After about an hour, the little Nutella nuggets will be ready to be wrapped in delicious chocolate chip cookie dough. But you’ll have to work quickly, as they melt fast.
- Grab a piece of cookie dough (roughly 1 tablespoon) and use your fingers to roughly flatten into a circle shape. No need to be perfect here.
- Place a frozen Nutella nugget on top.
- Grab a second piece of cookie dough (roughly 1 tablespoon) and again flatten it out, before place it on top of the Nutella. You should have something resembling a Nutella burger.
- Use your fingers to pinch the two pieces of cookie dough together, completely hiding the Nutella inside.
- Gently use the palms of your hands to reshape into a ball of cookie dough, ensuring all the Nutella is still safely hidden inside.
Frequently asked questions
Yes! But it’s best to roll the cookie dough into balls when the Nutella is frozen and the cookie dough is soft. So roll them up and place them in the fridge or freezer until you are ready to bake.
Yes. When your cookies come out of the oven, the Nutella will be very warm and extra gooey. As your cookies cool, it’ll return to its natural state – but it should be as it is out of the jar, sticky and still somewhat gooey. The photos taken above were a few hours after my cookies had completely cooled.
Store these in an airtight container at room temperature.
More Nutella recipes to try
- Nutella Swirl Cookies
- Nutella Mug Cake
- Nutella Stuffed Cookie Cups
- Easy Nutella Brownies
- Nutella Truffles
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 Cookies
Thick New York style cookies filled with Nutella.
Ingredients
- 10–12 teaspoons (150 grams or approximately 1/2 cup) Nutella
- 115 grams (1/2 cup or 1 stick) butter, COLD (straight from the fridge), roughly chopped
- 190 grams (1 cup) brown sugar
- 1 teaspoon vanilla extract
- 1 large egg, cold
- 245 grams (1 and 3/4 cup) plain flour or all purpose flour
- 1/2 teaspoon baking soda
- Pinch of salt
- 75 grams (1/2 cup) chocolate chips, plus extra for decorating
Instructions
- Spoon out teaspoons of Nutella on a small plate lined with baking or parchment paper. Place in the freezer for at least 1 hour.
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
- In a large mixing bowl, add cold butter and sugar. Beat with an electric mixer on medium speed until combined. Add vanilla and egg. Beat again until combined – but try not to over mix. Scrape down the sides of the bowl.
- Add flour, baking soda and salt and beat on a low speed until soft cookie dough forms. Add chocolate chips and beat briefly.
- Scoop out roughly 1 tablespoon of cookie dough, and flatten it using your hands. Place a piece of frozen Nutella on top. Then grab another piece of cookie dough, approximately 1 tablespoon, and place it on top.
- Use your fingertips to wrap the cookie dough completely around the Nutella and pinch it shut. Then roll the cookie dough using the palm of your hand into a ball.
- Place cookie dough balls on prepared oven trays, leaving room for cookies to spread out. Press a few extra chocolate chips on top of each cookie.
- Bake cookies for 12-14 minutes or until golden brown. Leave cookies to cool for 5-10 minutes before carefully transferring to a wire rack to cool completely.
Notes
Butter: We use cold butter to help make thick cookies. If you choose to use room temperature or softened butter for this recipe, you’ll need to chill the cookie dough for at least 30 minutes before baking to minimise spreading.
Cookie thickness: If you’ve had trouble with cookies spreading too much in the past, I recommend baking one tester cookie. If your cookie is too flat – mind you it’ll still be delicious – chill the cookie dough balls for 30 minutes to 1 hour and try again.
Nutrition Information
Chocky Cooker. says
Just the best!! Worked perfectly and didn’t last long in the cookie jar!!
★★★★★
Jessica Holmes says
Yes! Love that!
Mandy says
Hi love these cookies would they be OK frozen ?? Xx
Jessica Holmes says
Hi Mandy, yes you could freeze them. Or you can freeze the cookie dough and bake them fresh. You would just need to bring them back to room temperature before baking.
Varshni says
Hi! Cookies are getting more darker at bottom while baking don’t know why
Jessica Holmes says
Hi, perhaps check your oven settings. Also make sure you’re using a good quality aluminium pan.
Natalie says
Hi!
Thank you for the recipe. Can I ask what brand butter you use? x
Jessica Holmes says
Hi Natalie, at the moment I’ve been using Western Star as it’s the most accessible cultured butter.
Ines says
Hi Jessica, thank you for this recipe! Just wondering if I can use cold brown butter for extra flavour? Or would it affect the texture and spread? Thank you!
★★★★★
Jessica Holmes says
Hi! Yes you can. It might affect the spread – I’d just bake one cookie to test and if there’s too much spreading, just refrigerate the cookie dough for 1 hour and try again.
Valerie Bolton says
Hi there, I made the chocolate filled cookies using cooking chocolate. It looked like a slither of chocolate only although tastes good. I’m not sure if I’m supposed to make these bigger.
Jessica Holmes says
Hi Valerie, if you put a piece of chocolate inside a cookie, it will melt slightly, for these cookies the Nutella is frozen so it should hold its shape a bit more.
Cassie says
What would I do if it doesn’t spread at all?
Jessica Holmes says
Hi, if your cookies didn’t spread, it’s likely you added to much flour and/or cocoa. This article I wrote about cookies not spreading might help.
Judy says
Thank you for this recipe, Jessica. I’ve searched loads of Nutella centred cookies recipe and felt that yours was the best and I was not disappointed.
I used soft dark brown sugar and my cookies came out darker compared to yours. Once again, thank you.
Jessica Holmes says
Yay! So glad you enjoyed them Judy!!
Husena Vadnagarwala says
Hi Jessica. Loved your recipe! My cookies turned out almost perfect every single time. However they seem to be a little soggy in the centre. What could I be doing wrong?
Jessica Holmes says
Hi Husena, so glad you enjoyed them! It sounds like maybe they were just slightly under baked – maybe try cooking them for a few extra minutes next time.
Crisdith says
Hello,
Do not use brown sugar because it is difficult to find in my country. I am from Venezuela.
The recipe is delicious, thank you 🙂
★★★★★
Jessica Holmes says
So glad you enjoyed it!
Maija says
Hi Jessica, thank you for the recipe, it sounds amazing! Just wondering when comparing this recipe with the Levain cookie recipe – in the Levain cookies you use cornstarch but not in these. Is there a reason for it?
Jessica Holmes says
Hi Maija, you can definitely add a tablespoon of cornstarch if you like! It can help prevent cookies from spreading and also help them stay soft. However, I didn’t feel it was necessary in this recipe as the method of wrapping the cookie dough around the frozen Nutella means the cookies are bake differently and preventing spreading wasn’t the goal.
Maija says
Thank you for the quick reply. I chose not to use the cornstarch as I understood it was not necessary. I followed the recipe as it is (just added a bit more chocolate), and they turned out even more delicious than I thought they would be!
Jessica Holmes says
Love love love hearing that!
Ami says
Iloveit so much!
★★★★★
Jessica Holmes says
I’m so glad!
Christine McEwan says
Making these now. Are you Supposed to 10 to 12 finished cookies or half’s? To then make 5 to 6 cookies
Jessica Holmes says
Hi Christine, this recipe will makes 10-12 large cookies.
Janavarshni says
Hello! For baking cookies Both the rods on or only the bottom road on
Jessica Holmes says
Hi, I encourage you to check your oven manual for the best setting for baking. I use a fan-forced oven so it doesn’t have bottom/top rods.
Janet says
I have a similar recipe but I’m going to try some of your tips with this one! One thing I add is cinnamon chips! Really steps up the flavor! Folks love them and can’t quite figure out the flavors!
Jessica Holmes says
Oh that sounds brilliant Janet! I’ve never seen those here in Australia but perhaps I’ll have to grab some next time I visit the States!