Of course! Nutella-stuffed cookies are a glorious creation—a soft, buttery cookie hiding a molten heart of chocolate-hazelnut spread. They’re surprisingly simple to make and always impressive.
Here is a reliable, highly-rated recipe with tips for success.
The Ultimate Nutella-Stuffed Cookies
Yield: About 12-14 large cookies
Prep Time: 25 minutes + chilling
Cook Time: 10-12 minutes per batch
Ingredients:
For the Cookie Dough:
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2 ¼ cups (280g) all-purpose flour
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1 tsp baking soda
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½ tsp salt
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¾ cup (170g) unsalted butter, softened to room temperature
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¾ cup (150g) packed light brown sugar
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½ cup (100g) granulated sugar
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2 large eggs, at room temperature
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2 tsp pure vanilla extract
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1 ½ cups (255g) semi-sweet chocolate chips or chunks
For the Filling & Finishing:
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½ cup (about 150g) Nutella (or any chocolate-hazelnut spread)
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Optional: Flaky sea salt for sprinkling
Instructions:
1. Prepare the Nutella Filling:
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At least 2 hours before baking (or the night before), scoop teaspoon-sized portions of Nutella onto a parchment-lined plate or baking sheet. You should get 12-14 dollops.
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Freeze until completely solid, at least 2 hours. This step is crucial—it prevents the Nutella from oozing out during baking.
2. Make the Cookie Dough:
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In a medium bowl, whisk together the flour, baking soda, and salt.
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In a large bowl using a hand mixer or stand mixer, cream the softened butter, brown sugar, and granulated sugar together on medium speed for 2-3 minutes, until light and fluffy.
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Beat in the eggs one at a time, then add the vanilla. Scrape down the sides of the bowl.
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Gradually add the dry ingredients to the wet ingredients on low speed, mixing until just combined.
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Fold in the chocolate chips by hand. The dough will be thick.
3. Assemble the Cookies:
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Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
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Take a scoop of dough (about 2-3 tablespoons worth). Flatten it slightly in your palm.
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Place a frozen Nutella dollop in the center. Wrap the dough around the Nutella, sealing it completely and rolling it into a smooth ball. Ensure no Nutella is peeking through.
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Place the dough balls on the prepared baking sheets, leaving at least 3 inches between them as they will spread. You can gently press a few extra chocolate chips on top for looks.
4. Bake & Cool:
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Bake for 10-12 minutes, or until the edges are golden and set but the centers still look slightly soft.
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Pro-Tip: For extra-thick cookies, you can “slam” the baking sheet on the counter right when they come out of the oven to deflate them slightly and create a chewier texture.
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Immediately sprinkle with a pinch of flaky sea salt, if using.
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Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. They will be very soft initially but will set as they cool.
Key Tips for Success:
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FREEZE THE NUTELLA: This cannot be overstated. Solid Nutella centers are the secret.
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Don’t Overbake: The cookies continue to cook on the hot tray. Taking them out when they look slightly underdone guarantees a soft, gooey center.
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Chill the Dough Balls (Bonus Step): If you have time, chill the assembled dough balls for 30 minutes before baking. This prevents excess spreading.
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Use a Cookie Scoop: For even sizing and easier handling.
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Let Them Rest: The molten Nutella center is extremely hot. Letting them cool is both for texture and safety!
Variations:
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Stuffed with PB & Nutella: Use a tiny scoop of peanut butter along with the Nutella for a “inside-out Reese’s” effect.
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Hazelnut Delight: Add ½ cup of chopped, toasted hazelnuts to the dough.
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Stuffed Oreo Cookie: Sandwich a mini Oreo with the Nutella inside the dough ball for the ultimate stuffed cookie.
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Sea Salt & Dark Chocolate: Use dark chocolate chips and finish with a generous flake of sea salt.
Enjoy the glorious, messy, decadent result! They’re best enjoyed the same day, but can be stored in an airtight container for up to 3 days (if they last that long).