Nutella Stuffed Cookies Recipe – Easy Gooey Chocolate Hazelnut Cookies
This Nutella Stuffed Cookies Recipe features soft, golden cookies with a gooey chocolate hazelnut Nutella center. An easy dessert recipe perfect for chocolate lovers and sweet treat cravings.
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.