Nutella Stuffed Cookies
These Nutella Stuffed cookies look like an old family favorite chocolate chip cookie on the outside but they’re hiding a chocolatey soft center that surprises you when you break one open. They feel like a bakery-style treat but are made with everyday ingredients you probably already have. Put that hazelnut spread to better use than just eating with a spoon when no one is watching with these easy extra special cookies.
Nutella stuffed cookies are a big soft chocolate chip cookie wrapped around a creamy hazelnut center. When they are still warm, the middle stays soft and spoonable, which makes each bite feel a little extra. Reheat gently to bring the magic back to completely cooled cookies!
These are perfect if you bought a big container of Nutella and want a fun way to use it up or try my Nutella Bundt Cake for another way to use a good amount of Nutella. They also make a thoughtful treat for someone who really loves Nutella without needing fancy decorating or extra steps.
What You Need To Make Nutella Stuffed Chocolate Chip Cookies
A good shopping list sets you up for an easy, stress free baking day. When you know you have everything you need and your ingredients are ready to go, baking feels calmer, more organized, and a lot more enjoyable. Being prepared leaves more room to focus on the fun part: mixing, baking, and sharing what you make.
- Nutella
- Unsalted butter
- Light brown sugar
- Vanilla
- Egg
- All purpose flour
- Cornstarch
- Baking powder
- Salt
- Chocolate chips
How to change it up
Swap some of the chocolate chips for chopped hazelnuts for an extra nutty flavor. Or use dark chocolate chips or white chocolate chips if you want or need to change up the chips. You can also add a pinch of espresso powder to the dough if you want a hint of coffee with your fresh cookies.
Using Store Brand Hazelnut Spread
Off brand or store brand hazelnut spread will work in this recipe. Most store brand versions have a similar texture and sweetness, so they freeze and bake the same way Nutella does. The flavor may be slightly different, but once it is tucked inside the cookie, most people will not notice a big difference.
Storing These Cookies
Store leftover cookies in an airtight container at room temperature for up to three days. Warming them briefly brings the center back to life and makes them feel freshly baked again.
Nutella Stuffed Cookies
Equipment
- Parchment lined baking sheets
- Hand mixer or stand mixer
- Mixing bowls
- Measuring cups and spoons
Ingredients
- 12 tsp Nutella
- 1/4 cup butter unsalted, room temperature
- 1/3 cup light brown sugar packed
- 1 tsp vanilla
- 1 medium egg
- 1 1/3 cups all purpose flour scooped and leveled
- 3/4 tsp cornstarch
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup chocolate chips mini or milk chocolate
Instructions
- Scoop teaspoons of Nutella onto a parchment lined tray
- Freeze for 45 minutes
- Preheat the oven to 350°F
- Beat the butter and brown sugar until light and fluffy about 3 to 4 minutes
- Add the vanilla and egg and beat until incorporated
- In a small bowl, whisk together flour, salt, baking powder, and cornstarch
- Add half of the dry ingredients to the mixer and mix until just combined
- Add the remaining dry ingredients and mix until fully incorporated
- Stir in the chocolate chips
- Remove the Nutella from the freezer
- Scoop a portion of dough and press it into a disc in your hand
- Place one mound of Nutella in the center and cover completely with dough
- Roll into a smooth ball making sure the Nutella is sealed inside
- Place cookies on the baking sheet leaving space between them
- Bake for 15 to 18 minutes until edges are lightly golden
- Serve warm for the best gooey center
