Nutella Stuffed Cookies are rich, gooey, and irresistibly indulgent, featuring soft-baked cookies with a molten Nutella center. This Nutella stuffed cookies recipe delivers crisp edges, chewy middles, and a chocolate-hazelnut surprise in every bite—perfect for dessert lovers and special treats.
Why You’ll Love This Recipe
- Gooey Nutella center in every cookie
- Soft, chewy texture with golden edges
- Simple ingredients and no mixer required
- Bakery-style cookies made at home
- Perfect for parties, holidays, or gifting
Ingredients
For the Filling
- 10 tablespoons Nutella (or other chocolate-hazelnut spread)
- 1/2 cup dark chocolate chips (or chopped 70% dark chocolate)
For the Cookie Dough
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 120 g (8 tablespoons) unsalted butter, cubed
- 2/3 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon honey or corn syrup
- 1 large egg, room temperature
Instructions
Prepare the Dough
- In a bowl, mix flour, baking soda, and salt. Set aside.
- In a heatproof bowl, microwave butter for 30 seconds until mostly melted. Stir to finish melting until milky in texture.
- Add brown sugar, vanilla, and honey. Stir until combined.
- Add egg and mix until smooth and caramel-like.
- Stir in dry ingredients until just combined.
- Cover and refrigerate dough for 1 1/2 hours until firm enough to shape.
Prepare the Nutella Filling
- Line a tray with parchment paper.
- Spoon Nutella into small discs about 8 mm thick.
- Freeze for 1 hour until firm.
Assemble the Cookies
- Preheat oven to 180°C (350°F). Line two baking trays with parchment paper.
- Roll dough into a log and cut into 10 equal portions.
- Flatten each portion, place a frozen Nutella disc in the center, and seal dough around it.
- Shape into thick rounds and press chocolate chips into the tops and sides.
Bake
- Bake for 12–13 minutes until edges are golden and centers are just set.
- Cool on the tray for 10 minutes, then transfer to a rack for 5 minutes before serving.
Tips & Tricks
- Freeze Nutella thoroughly for easy stuffing
- Do not overbake for maximum gooey centers
- Chill dough fully to prevent spreading
- Use dark chocolate for balanced sweetness
Details
- Prep Time: 25 minutes
- Chill Time: 2 1/2 hours
- Bake Time: 13 minutes
- Total Time: About 3 hours
- Yield: 10 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Vegetarian
Notes
- Cookies firm up as they cool
- Add chopped hazelnuts for crunch
- Store Nutella discs frozen until ready to use
Nutrition (Approximate per cookie)
- Calories: 310
- Protein: 4 g
- Carbohydrates: 38 g
- Fat: 16 g
FAQ
Why freeze the Nutella?
Frozen Nutella holds its shape and prevents leaking.
Can I use another spread?
Yes, chocolate spread, Biscoff, or peanut butter work.
Do these cookies spread a lot?
No, chilling keeps them thick and soft.
Can I freeze the dough?
Yes, freeze stuffed dough balls up to 1 month.
How do I keep them gooey?
Slightly underbake and let them finish setting on the tray.
Storage
Store Nutella stuffed cookies in an airtight container at room temperature for up to 3 days or refrigerate for 5 days. Warm briefly before serving for a gooey center.
Similar Recipes
Nutella Stuffed Cookies
Ingredients
For the Filling
- 10 tablespoons Nutella or other chocolate-hazelnut spread
- 1/2 cup dark chocolate chips or chopped 70% dark chocolate
For the Cookie Dough
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 120 g 8 tablespoons unsalted butter, cubed
- 2/3 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon honey or corn syrup
- 1 large egg room temperature
Instructions
Prepare the Dough
- In a bowl, mix flour, baking soda, and salt. Set aside.
- In a heatproof bowl, microwave butter for 30 seconds until mostly melted. Stir to finish melting until milky in texture.
- Add brown sugar, vanilla, and honey. Stir until combined.
- Add egg and mix until smooth and caramel-like.
- Stir in dry ingredients until just combined.
- Cover and refrigerate dough for 1 1/2 hours until firm enough to shape.
Prepare the Nutella Filling
- Line a tray with parchment paper.
- Spoon Nutella into small discs about 8 mm thick.
- Freeze for 1 hour until firm.
Assemble the Cookies
- Preheat oven to 180°C (350°F). Line two baking trays with parchment paper.
- Roll dough into a log and cut into 10 equal portions.
- Flatten each portion, place a frozen Nutella disc in the center, and seal dough around it.
- Shape into thick rounds and press chocolate chips into the tops and sides.
Bake
- Bake for 12–13 minutes until edges are golden and centers are just set.
- Cool on the tray for 10 minutes, then transfer to a rack for 5 minutes before serving.
Notes
- Cookies firm up as they cool
Conclusion
Nutella Stuffed Cookies are the ultimate indulgence—crispy on the outside, soft inside, and overflowing with melted Nutella. Easy to make and impossible to resist, this recipe is guaranteed to become a favorite dessert.