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Nutella stuffed chocolate chip cookies on plate with a bite taken out of one of the cookies to show the center.
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Nutella Stuffed Chocolate Chip Cookies

These Nutella Stuffed Chocolate Chip Cookies are seriously a dream come true! Each soft and chewy cookie is packed with tons of chocolate chips and a rich, melty Nutella center. They’re everything you love about a classic chocolate chip cookie, just made even better!
Course Dessert
Cuisine American
Keyword nutella stuffed chocolate chip cookies
Prep Time 30 minutes
Cook Time 10 minutes
Freeze Time 1 hour
Total Time 1 hour 40 minutes
Servings 14 -16 large cookies
Calories 458kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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
    Nutella scooped out onto parchment paper to place in the freeze before adding to cookie dough.
  • 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
    Creaming the butter and sugars together in a bowl.
  • 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
    Side-by-side image of adding the wet ingredients to the butter and sugars and mixing until combined.
  • 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
    Side-by-side image of mixing the dry ingredients together in a separate mixing bowl.
  • Form the dough: Add the dry ingredients to the wet mixture and mix on low until just combined.
    Wet and dry ingredients combined in bowl to make cookie dough.
  • Add chocolate chips: Fold in chocolate chips by hand with a rubber spatula.
    1½ cups chocolate chips
    Side-by-side image of adding the chocolate chips then mixing with rubber spatula to combine.
  • 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.)
    Side-by-side image of scooping out cookie dough then adding the frozen nutella into the center and wrapping dough around it.
  • 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
    Side-by-side image of placing cookie dough balls on prepared baking sheet and baking for 8-10 minutes.
  • 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!
    Hand holding nutella stuffed chocolate chip cookie.

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

Serving: 1cookie | Calories: 458kcal | Carbohydrates: 61g | Protein: 4g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 185mg | Potassium: 159mg | Fiber: 1g | Sugar: 40g | Vitamin A: 441IU | Calcium: 51mg | Iron: 2mg