There’s something about biting into a chocolate cookie and discovering a warm, gooey Nutella center that feels like winning a tiny lottery. I stumbled onto this recipe when I had half a jar of Nutella sitting in my pantry and a serious craving for something indulgent. The first batch disappeared so fast that I barely got two cookies for myself.
What makes these Nutella stuffed chocolate cookies special is the contrast – a crispy edge, a soft fudgy middle, and then that molten hazelnut chocolate surprise. They look like regular chocolate cookies from the outside, which makes the reveal even better. Plus, they’re surprisingly simple to make. No fancy equipment, no tempering chocolate, just straightforward mixing and baking.
These cookies take about 30 minutes from start to finish, making them perfect when you need a dessert that impresses without the stress. The dough is forgiving, and even if your Nutella blobs aren’t perfectly centered, they still taste incredible. Whether you’re baking for a party or just treating yourself on a Tuesday night, this Nutella cookie recipe delivers every single time.
Why This Stuffed Cookies Recipe Works
The secret to getting that perfect gooey center is freezing the Nutella before stuffing. Room temperature Nutella would just melt into the dough and disappear. By freezing small portions first, you create pockets that stay intact during baking and turn into that signature molten center.
The cookie dough itself is rich and cocoa-heavy, which balances the sweetness of the Nutella. I use both cocoa powder and melted chocolate to get a deep, almost brownie-like flavor. The texture lands somewhere between a chewy cookie and a fudgy brownie – soft in the middle with slightly crisp edges that give way when you bite down.
Timing matters here. Underbake these cookies just slightly, pulling them out when the edges are set but the centers still look a bit soft. They’ll continue cooking on the hot pan for a few minutes after you remove them from the oven. This ensures you get that tender, melt-in-your-mouth texture instead of a dry, cakey cookie.
Ingredients You’ll Need
For the Nutella Centers:
- 120g Nutella (about 1/2 cup)
For the Cookie Dough:
- 113g unsalted butter (1/2 cup), melted
- 150g granulated sugar (3/4 cup)
- 100g light brown sugar (1/2 cup, packed)
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- 156g all-purpose flour (1 1/4 cups)
- 40g unsweetened cocoa powder (1/2 cup)
- 1 tsp baking soda
- 1/2 tsp salt
- 100g semi-sweet chocolate chips (optional, for extra chocolate)
You can swap the all-purpose flour with a 1:1 gluten-free blend if needed. The texture might be slightly different, but they’ll still be delicious. If you don’t have brown sugar, use all granulated sugar and add 1 tablespoon of molasses to mimic that moisture and depth.
Step-by-Step Instructions
Prep the Nutella Centers:
- Line a small plate or tray with parchment paper.
- Scoop 1 teaspoon portions of Nutella onto the parchment (you should get about 18-20 portions).
- Freeze for at least 30 minutes until solid and easy to handle.
Make the Cookie Dough:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together melted butter, granulated sugar, and brown sugar for about 1 minute until smooth.
- Add the egg, egg yolk, and vanilla extract, then whisk until fully combined and slightly glossy (about 30 seconds).
- In a separate bowl, sift together flour, cocoa powder, baking soda, and salt.
- Fold the dry ingredients into the wet ingredients using a spatula until just combined – don’t overmix or the cookies will be tough.
- If using chocolate chips, fold them in gently at this stage.
Assemble the Cookies:
- Scoop about 2 tablespoons of cookie dough and flatten it slightly in your palm.
- Place one frozen Nutella portion in the center.
- Scoop another tablespoon of dough and flatten it, then place it on top of the Nutella.
- Gently press the edges together, rolling between your palms to seal completely – make sure no Nutella is peeking through or it will leak during baking.
- Place the stuffed dough balls on the prepared baking sheets, spacing them about 3 inches apart (they spread quite a bit).
Bake:
- Bake for 10-12 minutes until the edges are set but the centers still look slightly underdone.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes – this is when they finish setting.
- Transfer to a wire rack to cool completely, or eat them warm when the Nutella is still molten (highly recommended).
The cookies will look slightly puffed when they come out but will deflate as they cool. That’s normal and actually creates that perfect dense, fudgy texture.
Recipe Details
Serving Size: Makes 18-20 stuffed cookies Prep Time: 20 minutes (plus 30 minutes freezing time) Cook Time: 10-12 minutes per batch Total Time: About 1 hour Difficulty Level: Easy to Medium Equipment Needed: Mixing bowls, whisk or electric mixer, baking sheets, parchment paper, cookie scoop or spoon, wire cooling rack
Tips for Perfect Results
The biggest mistake people make with chocolate cookies is overbaking them. These need to come out when they still look a bit soft in the middle. Trust the timing more than your eyes here. If you wait until they look “done,” they’ll be dry and crumbly instead of fudgy.
Make sure your Nutella portions are completely frozen before you stuff them. If they start softening while you’re working, pop them back in the freezer for 5 minutes. Soft Nutella is impossible to work with and will just make a mess.
When sealing the dough around the Nutella, really press those edges together. Any gaps or thin spots will cause leaks during baking. If you’re worried about it, you can chill the assembled dough balls for 15 minutes before baking – this helps them hold their shape better.
For an extra touch, sprinkle a pinch of flaky sea salt on top of each cookie right after they come out of the oven. The salt cuts through the sweetness and makes the chocolate flavor even more intense. I learned this from a bakery in my neighborhood and it’s become my signature move.
Storage and Make-Ahead Options
These Nutella-stuffed chocolate cookies stay soft for about 3-4 days when stored in an airtight container at room temperature. Layer them with parchment paper if you’re stacking them to prevent sticking.
You can freeze the unbaked, stuffed dough balls for up to 3 months. Just place them on a baking sheet until frozen solid, then transfer to a freezer bag. Bake directly from frozen, adding 1-2 extra minutes to the baking time. This is honestly my favorite way to keep them on hand – fresh cookies whenever the craving hits.
If you want to prep ahead for a party, you can make the dough and freeze the Nutella portions the day before. Assemble and bake fresh on the day of serving for that just-baked aroma and warm, gooey centers.
Leftover cookies can be warmed in the microwave for 10-15 seconds to bring back that molten Nutella center. They taste almost as good as fresh from the oven.
Variations to Try
Swap the Nutella for peanut butter cups (frozen and chopped) if you prefer a peanut butter chocolate combo. The process is identical, just use the candy pieces instead of Nutella blobs.
For a more intense chocolate hit, use dark cocoa powder instead of regular unsweetened cocoa. The cookies will be slightly more bitter, which pairs beautifully with the sweet Nutella center.
Add 1/2 teaspoon of instant espresso powder to the dry ingredients. Coffee enhances chocolate flavor without making the cookies taste like coffee. It’s a subtle but noticeable upgrade.
If you want to make these even more decadent, drizzle cooled cookies with melted chocolate or dust them with powdered sugar. They don’t need it, but sometimes extra is just right.
Why These Beat Store-Bought
Bakery stuffed cookies usually cost $3-5 each, and honestly, they’re often disappointing – dry cookie, skimpy filling, or that weird artificial taste. Making them at home costs maybe $8-10 for the entire batch, and you control exactly how much Nutella goes into each one.
There’s also something satisfying about pulling apart a warm cookie and seeing that Nutella stretch. You can’t get that experience with packaged cookies that have been sitting on a shelf. The texture, the temperature, the aroma – it’s a completely different thing when they’re fresh.
Plus, you can customize these however you want. More Nutella? Go for it. Less sugar? Adjust it. The recipe is flexible enough to make it your own while still delivering that signature gooey center.
Common Questions
Can I use cookie butter instead of Nutella? Yes, speculoos or Biscoff spread works great. The flavor is different – more spiced and caramel-like – but the texture is similar and it freezes just as well.
Do I have to freeze the Nutella? Absolutely. If you skip this step, the Nutella will melt into the dough during baking and you won’t get that gooey center pocket. It’ll still taste good, but it won’t be stuffed cookies anymore.
Why are my cookies spreading too much? This usually means your butter was too hot when you mixed it, or the dough was too warm when it went into the oven. Let the dough rest for 10 minutes after mixing, or chill the shaped balls for 15 minutes before baking.
Can I make these without eggs? You can try using 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes). The texture will be slightly different – a bit more crumbly and less chewy – but they should still work.
These Nutella stuffed chocolate cookies remind me of desserts and sweet treats that make you pause and savor every bite. They’re the kind of recipe you’ll come back to whenever you need something impressive but don’t want to spend hours in the kitchen. The look on someone’s face when they bite into that gooey center? Worth every minute of prep time.
