I made soft, chewy chocolate cookies stuffed with Nutella using simple ingredients and no mixer, a clever twist on classic chocolate chip recipes that fits right into my collection of Filled Cookies.

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I can’t resist sharing these Nutella Stuffed Chocolate Chip Cookies. Theyre soft and chewy, but what makes them dangerous is the gooey surprise of Nutella chocolate hazelnut spread tucked inside.

Made with everyday all purpose flour so you won’t need weird stuff, they feel like a fun twist on the classic cookie. As a blogger who can’t stop trying new sweets, these Filled Cookies joined my small list of favorites and yes they count as prime Nutella Recipes material.

They’re simple, a little messy, and completely addictive. Try one and you might hide the rest.

Ingredients

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Mostly carbs, some protein gives structure and chew to cookies
It’s rich in fat, adds tenderness and flavor helps browning and mouthfeel
Granulated and brown sweeten, brown adds moisture and caramel notes lots of carbs
Provides protein and structure, helps bind dough and adds moisture and lift
Tiny flavor booster makes everything taste rounder and more aromatic
Sweet hazelnut spread with cocoa, creamy molten center, lots of sugar and fat
Chocolate chips add melty pockets and texture, some cocoa antioxidants but sugar
Optional pinch brightens flavors and contrasts sweetness tiny mineral boost

Ingredient Quantities

All purpose flour, 1 3/4 cups (220 g)

Baking soda, 1 teaspoon

Salt, 1/2 teaspoon

Unsalted butter, 1/2 cup (113 g) softened

Granulated sugar, 1/2 cup (100 g)

Light brown sugar, packed, 1/2 cup (110 g)

Large egg, 1

Vanilla extract, 1 teaspoon

Nutella chocolate hazelnut spread, about 1/2 cup (120 g)

Semisweet chocolate chips, 1 1/2 cups (255 g)

Coarse sea salt for sprinkling (optional), a pinch

How to Make this

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1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.

2. Whisk together 1 3/4 cups (220 g) all purpose flour, 1 teaspoon baking soda and 1/2 teaspoon salt in a bowl and set aside.

3. In a large bowl, cream 1/2 cup (113 g) softened unsalted butter with 1/2 cup (100 g) granulated sugar and 1/2 cup (110 g) packed light brown sugar by hand with a wooden spoon until light and a bit fluffy, about 2 to 3 minutes; stir in 1 large egg and 1 teaspoon vanilla extract until combined.

4. Fold the dry ingredients into the butter mixture just until no streaks of flour remain, do not overmix, then stir in 1 1/2 cups (255 g) semisweet chocolate chips.

5. Scoop out about 1/2 cup (120 g) Nutella into roughly 12 to 15 teaspoon-sized blobs on a parchment-lined tray, freeze until firm, about 30 to 60 minutes; freezing the Nutella keeps it from melting out while baking.

6. Use a tablespoon or small cookie scoop to portion dough into golf ball sized pieces, flatten each piece in your palm, place a frozen Nutella ball in the center and wrap the dough around it, pinching seams to fully seal; roll gently into a ball.

7. Place stuffed balls on the prepared sheet about 2 inches apart, optionally chill on the baking sheet in the fridge for 10 to 15 minutes to help them keep shape; sprinkle a pinch of coarse sea salt on top if you like a sweet-salty finish.

8. Bake at 350°F for 10 to 12 minutes until edges are set and the centers still look soft; the cookie will continue to cook off the sheet so don’t overbake.

9. Let cookies cool on the baking sheet for 8 to 10 minutes so the Nutella settles, then move to a wire rack to finish cooling. Store in an airtight container for up to 3 days or freeze for longer.

Equipment Needed

1. Oven (set to 350°F when you’re ready)
2. Baking sheet plus parchment paper or a silicone baking mat
3. Mixing bowls — one large for the wet stuff and one medium for the dry (you can use more if you want)
4. Measuring cups and measuring spoons
5. Wooden spoon or sturdy spatula for creaming and folding
6. Tablespoon or small cookie scoop to portion the dough
7. Small rimmed tray or extra baking sheet for freezing Nutella blobs
8. Wire cooling rack for finishing the cookies

FAQ

Q: Can I freeze the cookie dough or baked cookies? A: Yes. Freeze unbaked, assembled cookie balls on a tray until firm, then move to a freezer bag. Bake from frozen and add about 3 to 5 minutes to the time. Baked cookies freeze fine too, just thaw at room temp. Tip: scoop dough into uniform balls so they bake evenly.

Q: How do I stop the Nutella from leaking out while baking? A: Chill the filled dough balls for at least 30 minutes or freeze the Nutella dollops first. Make sure the dough fully wraps the filling and pinch seams tight, roll seam side down on the sheet. Dont overfill the center.

Q: Can I swap Nutella for other spreads? A: Yes, but texture and bake behavior change. Peanut butter or almond butter works, but they may be runnier or oilier so chill first. For very runny spreads add a little powdered sugar to thicken before stuffing.

Q: How do I get soft chewy cookies versus crisp ones? A: For chewy, bake until edges are set but center still looks soft, remove from oven and let cool on the sheet so they finish cooking. More brown sugar and slightly underbaking helps chewiness. For crisper cookies bake a minute or two longer until golden.

Q: What oven temp and bake time should I use? A: Preheat to 350 F (175 C). Bake standard sized stuffed cookies about 10 to 12 minutes, smaller ones 8 to 10 minutes, larger ones 13 to 15 minutes. Ovens vary so watch the edges not the center.

Q: Any quick hacks for easier assembly? A: Yes. Use a small cookie scoop for consistent dough balls, flatten one ball, add a chilled teaspoon of Nutella, fold and seal. Freeze trays with the assembled balls for 15 minutes if seams are soft. Sprinkle a pinch of coarse sea salt on top before baking for a bakery style pop of flavor.

Nutella Stuffed Chocolate Chip Cookies Recipe Substitutions and Variations

All purpose flour: swap to whole wheat pastry flour 1:1 for a nuttier, slightly denser cookie, or use a cup-for-cup gluten free flour blend (with xanthan gum) 1:1 to make them gluten free, or bread flour 1:1 if you want chewier cookies.
Unsalted butter: use equal amount coconut oil or vegetable shortening for a dairy free option, or use salted butter 1:1 but cut the recipe salt by about 1/4 teaspoon; note melted fats will make cookies spread more.
Large egg: replace with a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes) for a vegan binder, or 1/4 cup unsweetened applesauce for a moister, slightly cakier result, or a commercial egg replacer per package directions.
Nutella: swap with another chocolate hazelnut spread 1:1, or make a quick filling by mixing 1/4 cup creamy peanut butter + 2 tbsp cocoa + 1-2 tbsp powdered sugar + 1 tsp neutral oil till spreadable then chill, or use spoonfuls of chilled chocolate ganache for a richer center.

Pro Tips

1. Chill both the Nutella blobs and the wrapped dough before baking. Freezing the Nutella keeps it from leaking and a quick chill after you seal them helps the cookies hold their shape so they dont spread into flat discs.

2. Pay attention to butter softness. Too soft and the dough will spread too much, too cold and you wont cream it well. If its too soft, pop it in the fridge for 10 minutes, if too hard grate or warm it a few seconds so it mixes easier.

3. Mix chocolate types and toss chips in a little flour. Use some chopped baking chocolate along with chips for gooey pockets, and a light dusting of flour on chips stops them from sinking to the bottom of the dough.

4. Pull them when the edges are set but centers still look soft, theyll finish cooking on the hot sheet. Overbaking is the fastest way to lose that melty Nutella surprise so err on the side of slightly underdone.

5. Make-ahead and finish tricks: freeze assembled balls on a tray then bag them for baking later, bake right from frozen adding a couple minutes to the time. After baking a quick 8 to 10 second zap in the microwave brings back that oozy center, and sprinkle flaky sea salt right after they come out so it stays crunchy.

Nutella Stuffed Chocolate Chip Cookies Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I made soft, chewy chocolate cookies stuffed with Nutella using simple ingredients and no mixer, a clever twist on classic chocolate chip recipes that fits right into my collection of Filled Cookies.

Servings

servings

Calories

181

kcal

Equipment: 1. Oven (set to 350°F when you’re ready)
2. Baking sheet plus parchment paper or a silicone baking mat
3. Mixing bowls — one large for the wet stuff and one medium for the dry (you can use more if you want)
4. Measuring cups and measuring spoons
5. Wooden spoon or sturdy spatula for creaming and folding
6. Tablespoon or small cookie scoop to portion the dough
7. Small rimmed tray or extra baking sheet for freezing Nutella blobs
8. Wire cooling rack for finishing the cookies

Ingredients

All purpose flour, 1 3/4 cups (220 g)
Baking soda, 1 teaspoon
Salt, 1/2 teaspoon
Unsalted butter, 1/2 cup (113 g) softened
Granulated sugar, 1/2 cup (100 g)
Light brown sugar, packed, 1/2 cup (110 g)
Large egg, 1
Vanilla extract, 1 teaspoon
Nutella chocolate hazelnut spread, about 1/2 cup (120 g)
Semisweet chocolate chips, 1 1/2 cups (255 g)
Coarse sea salt for sprinkling (optional), a pinch

Directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
Whisk together 1 3/4 cups (220 g) all purpose flour, 1 teaspoon baking soda and 1/2 teaspoon salt in a bowl and set aside.
In a large bowl, cream 1/2 cup (113 g) softened unsalted butter with 1/2 cup (100 g) granulated sugar and 1/2 cup (110 g) packed light brown sugar by hand with a wooden spoon until light and a bit fluffy, about 2 to 3 minutes; stir in 1 large egg and 1 teaspoon vanilla extract until combined.
Fold the dry ingredients into the butter mixture just until no streaks of flour remain, do not overmix, then stir in 1 1/2 cups (255 g) semisweet chocolate chips.
Scoop out about 1/2 cup (120 g) Nutella into roughly 12 to 15 teaspoon-sized blobs on a parchment-lined tray, freeze until firm, about 30 to 60 minutes; freezing the Nutella keeps it from melting out while baking.
Use a tablespoon or small cookie scoop to portion dough into golf ball sized pieces, flatten each piece in your palm, place a frozen Nutella ball in the center and wrap the dough around it, pinching seams to fully seal; roll gently into a ball.
Place stuffed balls on the prepared sheet about 2 inches apart, optionally chill on the baking sheet in the fridge for 10 to 15 minutes to help them keep shape; sprinkle a pinch of coarse sea salt on top if you like a sweet-salty finish.
Bake at 350°F for 10 to 12 minutes until edges are set and the centers still look soft; the cookie will continue to cook off the sheet so don't overbake.
Let cookies cool on the baking sheet for 8 to 10 minutes so the Nutella settles, then move to a wire rack to finish cooling. Store in an airtight container for up to 3 days or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.