Nutella Stuffed Chocolate Chip Cookies — soft, chewy, and packed with melty chocolate chips and a gooey Nutella center. Crispy edges, soft middle, total comfort.
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Nutella Stuffed Chocolate Chip Cookies made from my go-to chocolate chip cookie dough, each one wrapped around a frozen spoonful of Nutella for a gooey center and soft, chewy bite.
Baked golden at the edges and tender inside, these Nutella Stuffed Chocolate Chip Cookies build on my classic chocolate chip cookies—more melty chocolate, rich hazelnut, maximum comfort.
Why you'll love this recipe
Ingredients for Nutella Stuffed Chocolate Chip Cookies
- Butter: Unsalted and softened for the perfect cookie texture.
- Sugar: A mix of white and brown sugar for flavor and chewiness.
- Egg: Room temperature so it blends smoothly.
- Vanilla Extract: Adds warmth and enhances the chocolate flavor.
- Flour: Use all-purpose and measure with a kitchen scale for accuracy.
- Baking Soda: Gives the cookies their soft, chewy rise.
- Chocolate Chips: Dark, milk, or white — your choice.
- Nutella: The signature chocolate hazelnut spread for that gooey center.
How To Make Nutella Stuffed Chocolate Chip Cookies
Scoop small teaspoons of Nutella onto a parchment-lined baking sheet and freeze for about 20 minutes until firm enough to handle.
In a large bowl or stand mixer, cream the softened butter with white and brown sugar for 2–3 minutes until smooth and fluffy.
Add the egg and vanilla extract, then mix for another minute until fully combined.
Add flour, baking soda, salt, and chocolate chips to the wet mixture and stir gently until a soft, slightly sticky dough forms.
Wrap each frozen Nutella scoop inside a dough ball, seal well, and place on a lined baking sheet. Top with extra chocolate chips and chill for 30 minutes (or 15 in the freezer).
Preheat the oven to 350°F/180°C and bake for 12–14 minutes, until edges are golden and centers remain soft.
Cool slightly on the baking sheet, then transfer to a rack and enjoy warm and gooey.
Tips For Nutella Stuffed Cookies
Storage & Freeze
- Room temp: airtight up to 3–4 days.
- Freeze: baked or unbaked up to 3 months; bake from frozen +1–2 min.
Variations & Substitutions
Recipe Questions
Can I use store-bought cookie dough to make Nutella stuffed cookies?
Yes! Just chill the dough before stuffing to prevent the Nutella from leaking while baking.
How do I keep the Nutella center gooey after baking?
Freeze the Nutella before wrapping it in dough — that’s the secret to a melty center that stays soft even after cooling.
Can I freeze Nutella stuffed cookies?
Absolutely. Freeze them baked or unbaked for up to 3 months, and bake straight from the freezer when ready.
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I hope you love these Nutella stuffed chocolate chip cookies. If you make them, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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Nutella stuffed chocolate chip cookies
- Total Time: 22 minutes
- Yield: 12 cookies
Description
Soft and chewy Nutella stuffed chocolate chip cookies with gooey centers and crispy edges. Easy to make, perfectly sweet, and totally irresistible for any Nutella lover. (makes 12 cookies)
Ingredients
- 12 teaspoons (about ½ cup / 140g) Nutella, frozen
- 120g (½ cup) unsalted butter, softened
- 100g (½ cup) granulated sugar
- 50g (¼ cup) brown sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 220g (1¾ cups) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 150g (¾ cup) chocolate chips
Instructions
- Place 12 teaspoons of Nutella on a baking sheet lined with parchment paper and freeze for 20 minutes.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer for 2–3 minutes until the mixture is creamy and smooth.
- Add the egg and vanilla extract and mix again for 1–2 minutes until well combined.
- Add the flour, baking soda, salt, and chocolate chips, then mix gently with a spatula or wooden spoon until the dough is homogeneous and slightly sticky.
- Form 12 balls of cookie dough, press one frozen Nutella portion into the center of each, and wrap it completely in the dough so it’s fully enclosed.
- Place the cookie dough balls on a large baking sheet lined with parchment paper, spaced about 2 inches (5 cm) apart, and chill for 30 minutes in the fridge or 15 minutes in the freezer.
- Preheat the oven to 350°F (180°C) and bake the cookies for 12–14 minutes until golden brown on the edges but still soft in the middle.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them carefully to a wire rack to cool completely.
Notes
Storage: Keep cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Tips:
- Use a scale for accuracy — it guarantees perfect cookies every time.
- Chill before baking so they stay thick and chewy.
- Freeze the Nutella to get that signature gooey center.
- Slightly underbake for soft, melt-in-your-mouth texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 289
- Sugar: 23.1 g
- Sodium: 112.1 mg
- Fat: 14.3 g
- Carbohydrates: 38.4 g
- Protein: 3.7 g
- Cholesterol: 37.8 mg
Great cookies!