Gooey. Decadent. Completely Irresistible.
Description
If you’re a cookie lover and a Nutella addict (or even just Nutella-curious), these Nutella-Stuffed Chocolate Chip Cookies are your new dessert obsession. Classic chewy chocolate chip cookies are taken to a whole new level when they’re stuffed with a hidden pocket of creamy Nutella that oozes out with every bite.
The contrast between the warm, golden-brown cookie exterior and the rich, hazelnut-chocolate center is simply unforgettable. They’re indulgent, a little dramatic (in the best way), and perfect for everything from bake sales to date nights to cozy evenings in.
Ingredients (U.S. Standard Measurements)
For the Filling
- ¾ cup Nutella (chilled until firm)
For the Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
1. Freeze the Nutella
- Line a small baking sheet with parchment paper.
- Scoop teaspoon-sized dollops of Nutella onto the sheet (about 20–24).
- Freeze for at least 30–60 minutes, or until solid. This makes stuffing the cookies much easier.
2. Make the Cookie Dough
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet, mixing just until combined.
- Fold in the chocolate chips.
3. Assemble the Cookies
- Scoop out about 2 tablespoons of dough and flatten it into a disc.
- Place a frozen Nutella ball in the center and wrap the dough around it, sealing it completely.
- Roll gently into a ball and place on a parchment-lined baking sheet.
- Repeat with remaining dough and Nutella.
- Chill the assembled cookie dough balls for 30 minutes (optional but helps them bake thicker).
4. Bake
- Preheat oven to 350°F (175°C).
- Bake cookies for 11–13 minutes, or until edges are golden but centers still look slightly soft.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Nutrition Facts (Per Cookie, based on 20 cookies)
- Calories: 330
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 38g
- Sugar: 25g
- Protein: 3g
- Sodium: 160mg
Tips & Tricks
- Freeze your Nutella ahead of time – You can even store dollops in the freezer for days for quick cookie prep!
- Don’t skip chilling – Chilling the cookie dough helps prevent spreading.
- Use a cookie scoop – Keeps cookies uniform for even baking.
- Customize – Swap in white chocolate or dark chocolate chips, or add chopped hazelnuts for extra crunch.
- Storage – Store in an airtight container for up to 5 days or freeze baked cookies for up to 2 months.
Something Extra from Me
For a next-level dessert, warm the cookies slightly and serve with a scoop of vanilla or hazelnut gelato. Drizzle with more Nutella and sprinkle with crushed hazelnuts for a plated dessert worthy of a bistro.
Want to make them mini? Make smaller cookies and use just ½ teaspoon of Nutella for bite-sized bliss. They’re perfect for parties or gift boxes.
You could also take it over the top by sandwiching two cookies with Nutella between them and rolling the edges in mini chocolate chips. Yes, that’s a Nutella-stuffed cookie sandwich. You’re welcome. ????
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