Nutella stuffed chocolate chip cookies with a gooey Nutella center, soft chewy texture, and golden crisp edges.
This nutella stuffed chocolate chip cookies recipe makes thick bakery-style cookies filled with melted Nutella and rich chocolate chips.
Based on my classic chocolate chip cookies, this version adds a soft center and a gooey filling for the best stuffed cookies texture.
Why you’ll love this recipe
- Gooey Nutella center: Each cookie hides a soft melted chocolate hazelnut filling
- Soft and chewy: Thick cookies with crisp edges and tender centers
- Easy stuffed cookies: Simple method using frozen Nutella for perfect results
Ingredients you need
- Unsalted butter: softened, room temperature
- Sugar: mix of white sugar and brown sugar
- Egg: room temperature
- Vanilla extract: pure vanilla for flavor
- All-purpose flour: measured accurately
- Baking soda: for soft, chewy cookies
- Chocolate chips: dark, milk, or semi-sweet
- Nutella: for the gooey stuffed center
Tips before you start
- Freeze the Nutella: makes stuffing easier and keeps a gooey center
- Chill the dough: prevents spreading and keeps cookies thick
- Do not overmix: mix just until combined for soft texture
- Seal the dough well: fully cover Nutella to avoid leaks
- Bake slightly underdone: centers stay soft and chewy
How to make Nutella stuffed chocolate chip cookies
Based on my classic chocolate chip cookies recipe, this version adds a gooey Nutella center for thick stuffed cookies.
Scoop small portions of Nutella onto a lined tray and freeze for 20 minutes until firm.
Cream softened butter with white and brown sugar until smooth and fluffy.
Add egg and vanilla, then mix until fully combined.
Stir in flour, baking soda, salt, and chocolate chips until a soft dough forms.
Wrap each frozen Nutella piece inside a dough ball and seal well.
Place on a lined baking sheet, add extra chocolate chips on top, and chill for 20–30 minutes.
Bake at 180°C (350°F) for 12–14 minutes until edges are golden and centers stay soft.
Cool on the baking sheet, then transfer to a rack before serving.
Storage
- Room temp: airtight up to 3–4 days.
- Freeze: baked or unbaked up to 3 months; bake from frozen +1–2 min.
Storage
Store in an airtight container at room temperature up to 4 days or freeze up to 2 months.
Variations
- Double chocolate: add cocoa powder for richer cookies
- Hazelnut crunch: add chopped hazelnuts to the dough
- Peanut butter twist: mix Nutella with peanut butter
- Stuffed cookie bars: press dough in a pan with Nutella center
- White chocolate version: swap chocolate chips for white chocolate
Try this recipe with my double chocolate chip cookies base, or bake it as a skillet chocolate chip cookie for an even more indulgent gooey Nutella version.
More Nutella dessert recipes
- Nutella brownies
- Nutella cheesecake
- Nutella linzer cookies
- Nutella cupcakes
- Nutella stuffed chocolate chip cookies
Recipe Questions
Why is my Nutella leaking?
The dough wasn’t sealed properly or Nutella wasn’t frozen enough.
Can I freeze Nutella stuffed cookies?
Yes, freeze baked cookies or raw dough balls and bake from frozen.
How to keep cookies soft and chewy?
Do not overbake and let them finish setting as they cool.
More chocolate chip cookie recipes
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. 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
LadyMilonguera
Great cookies!