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
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
Thick New York style cookies filled with Nutella.
- 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
- 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.
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.