Nutella-Stuffed Chocolate Chip Cookies will forever redefine your cookie standards! These gourmet cookies are easy to make and feature an ooey, gooey Nutella center that makes every bite a delightful surprise. No dough chilling required!
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Step aside, regular ol’ chocolate chip cookies. Move on over, caramel-stuffed cookies. There’s a new fan favorite in town: Nutella-stuffed cookies.
In my house, Nutella isn’t just a delicious spread; it’s practically a food group all on its own. We’ve found countless ways to enjoy its creamy goodness, from Nutella-stuffed French toast to puff pastry twists and Nutella strawberry hand pies. But now, the spotlight is on soft, chewy and oh-so-gooey Nutella-stuffed chocolate chip cookies.
These cookies are a delightful surprise waiting to happen. With each bite, you’ll experience a warm, gooey Nutella center that oozes with creamy chocolate-hazelnut goodness, adding an extra layer of decadence to the classic chocolate chip cookie.
So, if you’re ready to channel your inner baker and create cookies that not only taste extraordinary but also look and feel like they’re straight from a bakery display, you’re in the right place. Nutella-stuffed chocolate chip cookies are about to become your new obsession. Let’s dive in and create cookie perfection together!
Why You’ll Love ‘Em
- They’re made with pantry staple ingredients.
- You don’t have to chill the dough.
- They’re easy to make. Despite their gourmet appearance, this recipe is beginner-friendly.
- They have the perfect texture balance. Stuffed chocolate chip cookies offer the perfect contrast in textures, with the outer cookie providing a satisfying chewiness and the inner filling contributing a creamy component.
- They’re bakery-worthy. These cookies take the classic chocolate chip cookie to a whole new level by adding a creamy Nutella filling, creating a gooey and indulgent surprise in every bite.
- They have an irresistible gooey center.
If you love stuffed cookies, don’t miss my recipes for Salted Caramel-Stuffed Snickerdoodles and Caramel-Stuffed Chocolate Chip Cookies.
- Nutella: The star of the (cookie) show! This creamy, chocolate-hazelnut spread serves as the filling for these cookies, creating a gooey center that’s pure indulgence.
- Butter: Unsalted butter is used as the fat component of the cookie dough. It adds richness and helps create a tender texture.
- Sugar: A combination of white sugar and brown sugar is used to sweeten the cookies and give them a chewy texture. The brown sugar also contributes to the cookies’ softness.
- Cold eggs: Using cold eggs in cookie recipes that don’t require chilling the dough, like my recipes for Kitchen Sink Cookies and No-Chill Chocolate Chip Cookies, helps to maintain the dough’s temp, preventing excessive spreading during baking.
- Vanilla extract: Vanilla extract enhances the overall flavor profile of the cookies, adding a pleasant, aromatic sweetness. Have homemade vanilla extract? Use that!
- All-purpose flour: Flour is the main dry ingredient that forms the cookie dough. It gives the cookies structure and helps them hold their shape.
- Baking soda and baking powder: You’ll need both to ensure that the cookies rise and have the perfect, light and fluffy texture.
- Salt: A small amount of salt is added to balance the sweetness and enhance the overall flavor of the cookies.
- Chocolate chips or chunks: My go-to chocolate mix is half semisweet chocolate chips and half dark chocolate chunks.
Kelly’s Note: Not a fan of Nutella? Swap in your favorite nut butter. Peanut butter would be delicious!
See the recipe card for full information on ingredients and quantities.
Before starting, ensure that your ingredients are at the right temperature. You’ll want softened butter and cold eggs. Here’s a general overview of the steps, for the full instructions, see the recipe card below.
- Freeze the Nutella. Line a baking sheet with parchment paper. Scoop 1 ½ tablespoon mounds of Nutella onto the baking sheet, spacing the mounds about 1 inch apart. Place the baking sheet in the freezer until the Nutella is frozen solid, about 20 minutes.
- Cream the butter and sugars. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, white sugar and brown sugar until light and fluffy, about 2 minutes.
- Add eggs and vanilla. Beat in the eggs, one at a time, and add the vanilla extract. Mix until well combined.
- Add the dry ingredients. Add the flour, baking soda, baking powder and salt and beat just until combined. Fold in the chocolate chips or chunks.
- Form cookie dough balls. Scoop out two 1 1/2-tablespoon mounds of dough and flatten them slightly. Place a frozen Nutella mound into the center of one piece of cookie dough then press the second piece of dough on top, sealing together the edges. Make sure the Nutella is fully enclosed.
- Bake. Bake the cookies on parchment paper-lined baking sheets in a 375°F oven for 9 to 12 minutes, rotating the pans halfway through, until they are slightly crispy around the edges and barely set in the centers.
- Cool. Remove the cookies from the oven and let them cool for 5 minutes on the baking sheets before transferring them to a rack to cool completely.
Pro Tip: The key to chewier, softer cookies that taper into crispy edges is to underbake the cookies. Remove them from the oven when they are barely set in the centers then let them continue baking on the hot cookie sheets outside the oven for 5 to 7 minutes before transferring them to a rack to cool completely.
Once cooled, these cookies are ready to be devoured. The Nutella filling will be deliciously gooey, creating a perfect contrast with the chewy cookie exterior.
Don’t underestimate the power of that last sprinkle of crisp sea salt flakes! It might seem like a minor detail, but let me assure you, this tiny touch takes your classic chocolate chip cookies to an entirely new level of indulgence. The equation here is simple: Sweet + salty = dessert perfection!
- Freeze Nutella in Advance: The Nutella can be frozen into mounds and stored in an air-tight container in the freezer for up to 1 month.
- Don’t Overmix: Mix the dough until the ingredients are just combined. Overmixing can lead to tough cookies, so it’s okay if there are a few streaks of flour left.
- Proper Dough Ball Size: Use a consistent amount of dough for each cookie to ensure even baking. A cookie scoop or measuring spoon can help achieve this.
- Even Cookie Spacing: Place the dough balls on the baking sheet with enough space between them to allow for spreading during baking. Usually, about 2 inches apart is good.
- Use Parchment Paper: Line your baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Shaping Perfectly Round Cookies: Achieve bakery-worthy perfection by using a circular motion around each warm, just-out-of-the-oven cookie with a cookie cutter or the bottom of a glass. Gently trace the edges in a circular path to mold the Nutella-stuffed chocolate chip cookies into flawless, uniformly round shapes. See how at the 11-second mark in my video for Soft M&M Cookies on Facebook.
- Cool on Baking Sheet: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set without overbaking.
- Store Properly: If you have leftover cookies, store them in an airtight container to maintain freshness.
Frequently Asked Questions
Freezing the Nutella before incorporating it into the dough helps it hold its shape while baking. Additionally, ensure the filling is fully enclosed by the cookie dough.
Absolutely! Peanut butter (or your favorite nut butter) or soft caramels would be delicious.
Overly soft or warm cookie dough can lead to excessive spreading. If you’ve faced issues with cookies spreading excessively in the past, I suggest starting with a test cookie. If the test cookie turns out flatter than desired, I recommend refrigerating the cookie dough balls for 30 minutes to 1 hour before baking another batch.
Yes, you can refrigerate the cookie dough for up to 24-48 hours before baking. This can also enhance the flavor as the dough rests.
After baking, while the cookies are still warm and soft, gently use a circular cutter or the bottom of a glass to shape them into perfectly round cookies.
Stuffed cookies can last for about 2-3 days at room temperature or 3-5 days when refrigerated. For longer storage, freeze them for up to 2-3 months in an airtight container.
- Banana and Nutella Stuffed French Toast
- Nutella Chocolate Football Truffles
- Nutella Waffle Sandwich Cookies
- Banana and Nutella Dessert Bruschetta
- Strawberry Nutella Hand Pies
Ingredients
- 2/3 cup Nutella
- 1 cup unsalted butter, softened
- 3/4 cup white sugar
- 1 1/4 cups light brown sugar
- 2 large eggs, cold
- 2 1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups chocolate chips or chunks (See Kelly’s Note)
- Sea salt, for topping (optional)
Instructions
- Line a baking sheet with parchment paper. Scoop 1 ½ tablespoon mounds of Nutella onto the baking sheet, spacing the mounds about 1 inch apart. Place the baking sheet in the freezer until the Nutella is frozen solid, about 20 minutes.
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, white sugar and brown sugar until light and fluffy, about 2 minutes.
- Add the eggs one a time, beating between each addition, then beat in the vanilla extract.
- Add the flour, baking soda, baking powder and salt and beat just until combined, then beat in the chocolate chips.
- Scoop out two 1 1/2-tablespoon mounds of dough and flatten them slightly. Place a frozen Nutella mound into the center of one piece of cookie dough then press the second piece of dough on top, sealing together the edges. Repeat the scooping, filling and sealing process with the remaining dough. Arrange the cookies about 2 inches apart on the baking sheets.
- Bake the cookies for 9 to 12 minutes, rotating the pans halfway through, until they are slightly crispy around the edges and barely set in the centers. Remove the cookies from the oven and let them cool for 5 minutes on the baking sheets before transferring them to a rack to cool completely.
Kelly’s Notes
- The Nutella can be frozen into mounds and stored in an air-tight container in the freezer for up to 1 month.
- My go-to chocolate mix is half semisweet chocolate chips and half dark chocolate chunks.
- Use a consistent amount of dough for each cookie to ensure even baking. A cookie scoop or measuring spoon can help achieve this.
- The key to chewier, softer cookies that taper into crispy edges is to underbake the cookies. Remove them from the oven when they are barely set in the centers then let them continue baking on the hot cookie sheets outside the oven for 5 to 7 minutes before transferring them to a rack to cool completely.
- Achieve bakery-worthy perfection by using a circular motion around each warm, just-out-of-the-oven cookie with a cookie cutter or the bottom of a glass. Gently trace the edges in a circular path to mold the cookies into flawless, uniformly round shapes.
- If you have leftover cookies, store them in an airtight container to maintain freshness. Stuffed cookies can last for about 2-3 days at room temperature or 3-5 days when refrigerated. For longer storage, freeze them for up to 2-3 months in an airtight container.
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These were so insanely good!! I felt like a fancy baker with the frozen Nutella trick! Adding these to the regular rotation at our house :)
I’m so happy to hear that you enjoyed the recipe, Riley!