Nutella Stuffed Chocolate Chip Cookies
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These Nutella Stuffed Chocolate Chip Cookies are the ultimate treat for any chocolate lover! Each cookie is made with a soft, chewy dough that’s filled with melty chocolate chips and a thick layer of creamy Nutella hidden in the center.
They’re rich, gooey, and taste like a cross between a bakery cookie and a warm chocolate lava cake.
The best part? They’re surprisingly easy to make. You can prep the Nutella centers ahead of time, chill them, and then wrap them in cookie dough when you’re ready to bake. These cookies look impressive, but I promise the process is super simple and the result is absolutely crave-worthy!
And if you love all things Nutella, be sure to also try my Banana Nutella Muffins!
For more fun and delicious chocolate chip cookie recipes, try my Chocolate Potato Chip Cookies, Cowboy Cookies, Brown Butter Pecan Chocolate Chip Cookies, Chocolate Dipped Brown Butter Cookies, or my Chocolate Chip Cookie Ice Cream Cups!
Table Talk with Tawnie
So who else remembers when Nutella first blew up around 2010? It was marketed as this “better-for-you” chocolate spread, and I remember thinking, “wow, this stuff is amazing!”. And okay, sure, it might not be the healthiest option, but it’s absolutely delicious and still one of my favorite indulgences. If you’re as obsessed with Nutella as I am, you need to try these cookies! They taste like something straight out of a fancy bakery like Crumbl, but the best part is that you can make them right at home!
- Nutella: The key to these cookies is making sure you’re Nutella stays frozen as long as possible to prevent it from melting inside the dough. I like to go ahead and spoon out my 2 teaspoons of Nutella and let them freeze for at least an hour before adding to the cookies. Also, working in batches when you stuff them inside the cookie dough can help it stay frozen as well.
- All-purpose flour: All-purpose flour is the only flour I’ve tested this cookie recipe with. As always, it’s very important to make sure you’re using the spoon and level method to measure your flour when baking (you can also use a kitchen scale to weigh your ingredients). Too much flour can result in drier, harder cookies, which you definitely don’t want with these!
- Egg + egg yolk: The extra egg yolk adds richness, soft tenderness, and helps bind the dough. Make sure both your egg and egg yolk are at room temperature.
- Vanilla bean paste: I’ve really enjoyed using vanilla bean paste lately for my cookies because it has a deeper, more complex flavor than regular vanilla extract. It also adds little flecks of real vanilla bean throughout the dough for extra flavor! If you don’t have vanilla bean paste, you can swap for equal amounts of vanilla extract.
- Chocolate chips: Another ingredient I have been loving lately to really up my cookie game are these Guittard Super Cookie Chips. They’re really great for large cookies; however, you can also just use regular semi-sweet chocolate chips.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Freeze the Nutella
Drop 2-teaspoon mounds of Nutella onto a prepared baking sheet and freeze for at least an hour. Make sure to keep frozen until ready to stuff each cookie dough ball because Nutella thaws quickly!
Mix wet & dry ingredients
In a stand mixer, beat the butter and sugars together until smooth and creamy. Then add the rest of the wet ingredients and mix again. In a separate bowl, whisk together the dry ingredients.
Combine ingredients
Add the dry ingredients to the wet and mix until just combined. Add the chocolate chips and fold in with a rubber spatula. Be careful not to over-mix!
Stuff with Nutella
Scoop out the cookie dough and flatten slightly in your hand. Then place one frozen Nutella mound in the center and wrap the dough around it. Tip: Work in small batches (about 6 cookies at a time) and keep the rest of the Nutella in the freezer so it stays firm.
Bake & enjoy!!
Bake for 8-10 minutes. Once done, top with a few extra chocolate chips and a sprinkle of flaky sea salt, then let cookies cool slightly. After a few minutes, ENJOY a warm cookie with that gooey Nutella center!🤤
Expert Tips
- Spoon and level flour: Spoon the flour into your measuring cup and be sure it’s leveled. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need. Spoon and level by using a spoon to scoop the flour into the measuring cup and use the back of a knife to level off the top of it. You can also use a kitchen scale for accurate measurements.
- Prep Nutella centers in advance: To save time, you can prep the Nutella centers ahead of time and stick them in the freezer until you’re ready to bake.
- Keep Nutella cold: Make sure to keep the Nutella mounds frozen until the moment you stuff them into the cookie dough to prevent melting inside the dough.
- Chill the dough: You can also chill the stuffed cookie dough balls for 15-20 minutes before baking if your kitchen is warm to help prevent melting/spreading.
- Don’t over-bake: The cookies will continue to cook on the hot baking sheet once you pull them out of the oven. Be sure not to over-bake these cookies in order to achieve soft centers.
- Extra gooey look: I like to top the freshly baked cookies with a few extra chocolate chips and flaky sea salt right when they come out of the oven to make them look like they came straight from the bakery.
Think of this cookie series as a warm-up round before the gingerbread men, candy canes, and red & green sprinkles take over. These recipes will be sure to get you in the baking mood without diving headfirst into December just yet.
Variations / Substitutions
- Gluten-free: Swap the all-purpose flour for Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
- Different spreads: Feel free to get creative with your spreads! You can try cookie butter (or try these Cookie Butter Cookies), peanut butter, cream cheese, different hazelnut spreads, or even caramel!
- Different chocolate chips: You can use regular chocolate chips, mini chocolate chips, chocolate chunks, or even a chopped chocolate bar (great for getting pools of chocolate). You can also use a mix of dark chocolate, milk chocolate, semi-sweet, or white chocolate chips.
Storage / Freezing
- To store: If you have any cookies left, store them in a sealed container at room temperature for up to 5 days, or in the freezer for up to 3 months.
- Freeze baked cookies: Let cookies cool completely. Then freeze in an airtight container for up to 3 months.
- Freeze cookie dough: To freeze the cookie dough, scoop the dough into 3 Tbsp. balls and freeze in a single layer in an airtight container for up to 3 months. You can bake the cookie dough straight from the freezer; just add an extra minute or so to your bake time. Ovens may vary.
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Ingredients
- 1/2 cup Nutella (frozen in 2-teaspoon mounds)
- 1 cup unsalted butter (softened to room temperature)
- 1 cup dark brown sugar (packed)
- 1/2 cup granulated sugar
- 1 large egg + 1 yolk (room temperature)
- 1 Tbsp. whole milk
- 1 Tbsp. vanilla bean paste (or pure vanilla extract)
- 2⅔ cups all-purpose flour (spooned and leveled)
- 1 tsp. baking soda
- 1/2 tsp. fine salt
- 1½ cups chocolate chips (such as Guittard Super Cookie Chips or semi-sweet chips)
- Flaky sea salt (for garnish)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Freeze the Nutella: Line a small baking sheet with parchment paper. Drop 2-teaspoon mounds of Nutella onto it and freeze for at least 60 minutes, or until firm. Keep frozen until ready to stuff each cookie dough ball because Nutella thaws quickly!1/2 cup Nutella
- Preheat the oven: Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- Cream butter & sugars: In a stand mixer fitted with the paddle attachment, beat butter, brown sugar, and granulated sugar together on medium speed for 2–3 minutes until smooth and creamy.1 cup unsalted butter, 1 cup dark brown sugar, 1/2 cup granulated sugar
- Add wet ingredients: Mix in the egg, egg yolk, milk, and vanilla bean paste until well combined, scraping down the bowl as needed.1 large egg + 1 yolk, 1 Tbsp. whole milk, 1 Tbsp. vanilla bean paste
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt.2⅔ cups all-purpose flour, 1 tsp. baking soda, 1/2 tsp. fine salt
- Form the dough: Add the dry ingredients to the wet mixture and mix on low until just combined.
- Add chocolate chips: Fold in chocolate chips by hand with a rubber spatula.1½ cups chocolate chips
- Stuff with Nutella: Scoop about 3 tablespoons of dough, flatten slightly in your hand, and place one frozen Nutella mound in the center. Wrap the dough around it, sealing completely so no Nutella is exposed. (And remember: Work in small batches about 6 cookies at a time and keep the rest of the Nutella in the freezer so it stays firm.)
- Bake: Place cookies on prepared sheets, spaced apart. Bake for 8-10 minutes, or until edges are golden and centers look slightly underbaked. Start Timer
- Finishing touches: Immediately after baking, cookie-scoot into perfect circles using a round cutter or spoon, then top with a few extra chocolate chips and a sprinkle of flaky sea salt.Flaky sea salt
- Cool: Allow cookies to rest on the baking sheet for 5-10 minutes before transferring to a wire rack. Enjoy warm for that gooey Nutella center!
Notes
- ❄️Keep the Nutella mounds frozen until the moment you stuff them to prevent melting inside the dough.
- 🍪Don’t over-bake! These cookies are best with slightly soft centers.
- 🍫For an extra gooey look, re-press chocolate chips into the tops of warm cookies.
- 🧊Chill stuffed cookie dough balls for 15-20 minutes before baking if your kitchen is warm.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Creating Kaitlin
