Laura Mariano
Nutella Stuffed Cookies Recipe
Soft, chewy cookies with a gooey Nutella center that delight every bite. This indulgent, chocolatey treat is perfect for cozy home baking, parties, or gift-giving. With an easy-to-follow recipe, you’ll create cookies with a melt-in-your-mouth surprise that impresses both kids and adults alike.
Why You’ll Love These Nutella Stuffed Cookies
These cookies are irresistibly soft on the outside, with a gooey Nutella filling that melts in your mouth. Kid-friendly and adult-approved, they make a fun baking project for birthdays, holidays, or weekend treats. Made with simple ingredients, each cookie delivers maximum chocolate-hazelnut flavor. Customize with chocolate chips, nuts, or a peanut butter swirl to match your taste.
Bold Tip: Chill cookie dough before baking to prevent spreading and keep the Nutella center perfectly intact.
What Makes These Cookies Special
Hidden Nutella inside gives a delightful surprise in every bite. The cookies have a chewy, soft texture with a slight crisp edge, perfectly balanced sweetness, and a tender interior. Serve warm for that irresistibly melty chocolate effect that makes these cookies truly unforgettable.
Ingredients You’ll Need
Cookie Dough Base
2 ¼ cups all-purpose flour
1 cup unsalted butter, softened
½ cup granulated sugar
¾ cup brown sugar, packed
2 large eggs
2 tsp vanilla extract
1 tsp baking soda
½ tsp salt
Filling
Nutella or any chocolate-hazelnut spread
Optional Add-Ins
½ cup chocolate chips or chunks
¼ cup crushed hazelnuts
Pinch of sea salt for sprinkling
Pro Insight: Chilling the dough helps prevent Nutella from leaking and keeps the cookies’ shape uniform during baking.
Choosing the Right Nutella and Ingredients
Use classic Nutella for smooth, sweet filling or experiment with other chocolate-hazelnut spreads.
Soft, room-temperature butter combined with the right sugar ratio ensures chewy cookies.
Fresh eggs and high-quality vanilla extract improve flavor depth.
Avoid pre-chopped chocolate if using as mix-in; uniform melting is key for consistent texture.
Kitchen Tools You’ll Need
Mixing bowls
Whisk or electric mixer
Measuring cups and spoons
Baking sheet and parchment paper
Cookie scoop or spoon
Small ice cream scoop or spoon for Nutella filling
Step-by-Step Instructions: How to Make Nutella Stuffed Cookies
Step 1: Prepare the Cookie Dough
Cream butter and sugars until smooth. Add eggs and vanilla, mixing well. Combine dry ingredients separately, then fold into wet mixture until fully incorporated.
Step 2: Chill Dough
Chill dough for 30–60 minutes. This firms the dough and prevents cookies from spreading too much while baking.
Step 3: Portion Dough
Scoop cookie dough into balls. Make an indentation in the center for Nutella.
Step 4: Fill with Nutella
Spoon a small amount of Nutella into each indentation. Cover with another portion of dough and seal edges carefully.
Step 5: Bake
Preheat oven to 350°F (175°C). Bake cookies 10–12 minutes until edges are golden, but centers remain slightly soft.
Step 6: Cool
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Bold Tip: Do not overbake — cookies continue to set as they cool, keeping the Nutella center melty.
Texture & Flavor Tips for the Best Nutella Stuffed Cookies
Use a combination of white and brown sugar for a chewy texture.
Slightly underbake for soft, gooey centers.
Chilling the dough ensures cookies hold their shape.
Sprinkle a pinch of sea salt on top to enhance chocolate flavor.
Optional: dust with powdered sugar for an elegant touch.
Common Mistakes to Avoid
Filling not sealed → Nutella leaks during baking.
Overbaking → dry cookies.
Skipping dough chilling → cookies spread too much and flatten.
Using cold Nutella straight from the fridge → hard to fill and seal.
Crowding the baking sheet → uneven baking.
Bold Tip: Handle dough gently to avoid breaking the Nutella pocket.
Storage & Reheating Tips
Store in an airtight container at room temperature for 3–4 days.
Freeze unbaked cookie dough balls for future baking.
Reheat baked cookies 10–15 seconds in the microwave for a melty center.
Avoid long storage in the fridge, as it can dry out cookies.
Nutella Stuffed Cookies Recipe – Easy Gooey Chocolate Hazelnut Cookies
Equipment
- Mixing bowls
- Whisk or electric mixer
- Measuring Cups and Spoons
- Baking sheet and parchment paper
- Cookie scoop or spoon
- Small ice cream scoop or spoon for filling
- Wire cooling rack
Ingredients
Cookie Dough Base
- 2 ¼ cups all-purpose flour
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
Filling
- Nutella or chocolate-hazelnut spread
Optional Add-Ins / Toppings
- ½ cup chocolate chips or chunks
- ¼ cup crushed hazelnuts
- Pinch of sea salt for sprinkling
- Powdered sugar for dusting (optional)
Instructions
- Prepare the Cookie Dough:Cream butter and sugars until light and fluffy. Mix in eggs and vanilla until smooth. Combine dry ingredients separately, then fold into wet mixture until fully incorporated.
- Chill Dough:Cover and refrigerate 30–60 minutes. This prevents spreading and ensures the Nutella center stays intact.
- Portion Dough:Scoop cookie dough into balls using a cookie scoop. Make an indentation in the center of each ball for the Nutella.
- Fill with Nutella:Spoon a teaspoon of Nutella into each indentation. Cover with another portion of dough and seal edges completely.
- Bake:Preheat oven to 350°F (175°C). Bake cookies 10–12 minutes until edges are golden and centers remain slightly soft.
- Cool:Let cookies rest on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
Notes
- Chill dough to prevent spreading and maintain shape.
- Use room-temperature butter for creamy dough.
- Seal Nutella completely inside to avoid leakage.
- Cookie scoop ensures uniform size and even baking.
- Optional: sprinkle sea salt or dust with powdered sugar for extra flavor and presentation.
- Variations: double chocolate, peanut butter swirl, mini bites, gluten-free, vegan.
- Store baked cookies at room temperature in an airtight container for 3–4 days. Freeze unbaked dough balls up to 3 months. Reheat for 10–15 seconds in the microwave for a melty center.
