Nutella Stuffed Chocolate Chip Cookies are a gooey, chocolatey dream come true! Imagine your classic chocolate chip cookies packed with a creamy, hazelnut Nutella surprise right in the center. The outside is soft and slightly chewy, loaded with melty chocolate chips, while the inside hides that rich, smooth Nutella that makes every bite super special.
I love making these cookies when I want to treat myself or impress friends without too much fuss. One little tip I always use is to chill the dough before baking—it helps keep the Nutella from oozing out too much and gives the cookies a perfect texture. Plus, baking your own cookies fills the whole kitchen with the most amazing smell, which makes the wait even harder!
These cookies are perfect with a glass of cold milk or a cozy cup of coffee. Whenever I share them, they disappear fast because everyone loves the fun surprise inside. If you’re like me and enjoy a little chocolate fix that feels homemade, these Nutella stuffed chocolate chip cookies are a wonderful go-to to brighten any day.
Key Ingredients & Substitutions
Butter: Using softened unsalted butter helps create a tender, chewy cookie texture. If you only have salted butter, reduce added salt slightly in the recipe.
Sugars: The mix of granulated and brown sugar balances sweetness with moisture. Brown sugar adds chewiness and a hint of caramel flavor. You can swap light for dark brown sugar if you prefer a richer taste.
Nutella: Chilling Nutella before stuffing helps keep it from melting too fast during baking. If Nutella isn’t available, try any chocolate hazelnut spread or even peanut butter for a nutty twist.
Chocolate chips: Semi-sweet chips add that classic cookie feel, but feel free to use dark, milk, or white chocolate chips depending on your favorite flavor combo.
How Do You Keep the Nutella Inside the Cookie Without It Leaking Out?
Wrapping Nutella inside cookie dough can be tricky! Here are my tips to keep it inside:
- Chill the Nutella to firm it up before use.
- Use enough dough to fully encase the Nutella—don’t be stingy on the dough around the filling.
- Seal the edges by gently pinching dough together, making sure no gaps are left.
- Handle the cookies gently when placing on the baking sheet to avoid breaking the seal.
- Chilling the filled cookie dough balls for 15-30 minutes before baking can also help them hold shape better.
With these steps, you’ll get that lovely melted center without the mess!
Equipment You’ll Need
- Mixing bowls – I like using large bowls to mix ingredients easily and with plenty of room.
- Electric mixer or whisk – makes creaming butter and sugars quicker and fluffier.
- Measuring cups and spoons – ensure your ingredients are accurate for the best results.
- Baking sheets – a sturdy, flat sheet helps cookies bake evenly. Lining with parchment keeps them from sticking.
- Silicone spatula or wooden spoon – ideal for folding in chocolate chips and Nutella evenly.
- Cookie scoop (2-tablespoon size) – helps uniform cookies that bake evenly and look professional.
- Cooling rack – keeps cookies crisp and cools quickly without sogginess.
Flavor Variations & Add-Ins
- Peanut butter: Swap Nutella for peanut butter for a nutty, salty twist that pairs well with chocolate chips.
- White chocolate chips: Use instead of semi-sweet for a sweeter, milder flavor with a touch of creamy goodness.
- Chopped nuts: Add walnuts, pecans, or hazelnuts for crunch and extra flavor.
- Mint extract: Mix in a few drops for a refreshing minty kick that complements the chocolate.
Nutella Stuffed Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (227g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) packed brown sugar (light or dark)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups (281g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (270g) semi-sweet chocolate chips
- About 3/4 cup Nutella (chilled and scoopable, not runny)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 10-12 minutes to bake each batch. You might want to add about 15-30 minutes to chill the Nutella or dough if you want the cookies to hold shape better.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheets:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats so the cookies don’t stick.
2. Mix the Cookie Dough:
In a large bowl, use a mixer or whisk to cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy. Add the eggs one at a time, beating well after each. Stir in the vanilla extract.
In another bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing until just combined. Fold in the chocolate chips evenly.
3. Stuff the Cookies with Nutella:
Using about 2 tablespoons of dough, flatten it in your palm. Place about 1 teaspoon of chilled Nutella in the center. Carefully fold the dough around the Nutella, sealing it completely and rolling into a ball. Make sure no Nutella is showing or it might leak out while baking.
4. Bake and Cool:
Place the stuffed cookie dough balls about 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes, or until the cookie edges are golden but the centers still look soft.
Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. Serve warm or at room temperature to enjoy the gooey Nutella center and chewy cookie outside.
Can I Use Frozen Nutella for Stuffing the Cookies?
Yes! Freezing Nutella in small dollops on parchment paper before stuffing makes it easier to handle and helps prevent it from leaking during baking. Just let frozen Nutella soften slightly before wrapping it in cookie dough.
Can I Make These Cookies Ahead of Time?
Absolutely! You can prepare the stuffed cookie dough balls and refrigerate them for up to 24 hours before baking. If frozen, allow them to thaw in the fridge overnight for best results.
How Should I Store Leftover Cookies?
Store leftovers in an airtight container at room temperature for up to 3 days. To keep them fresh longer, you can also freeze baked cookies for up to 2 months and thaw at room temperature before enjoying.
Can I Substitute Another Nut Butter for Nutella?
Yes! You can use peanut butter, almond butter, or any chocolate-hazelnut spread you like. Keep in mind that different spreads may affect the texture and flavor slightly, so chilling the filling before baking is still recommended.