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Nutella stuffed cookies are the ultimate bakery-style treat, thick, soft, and filled with a molten chocolate-hazelnut center that oozes with every bite. If you love warm, soft chocolate chip cookies with gooey centers, these are about to be your new obsession.
I first shared this recipe in 2020 and readers went crazy, so we’re bringing it back with updated photos, clearer steps, and extra Nutella pockets stuffed inside each cookie.
These Nutella chocolate chip cookies are thick, gooey, bakery-style cookies stuffed with a molten Nutella center, the ultimate chocolate-hazelnut treat for cookie lovers.
I originally shared these Nutella chocolate chip cookies back in 2020, and I swear… I’ve been thinking about them ever since. There’s just something about a soft, warm cookie that cracks open to reveal a molten Nutella center, it lives rent-free in my head. So here we are, bringing them back with fresh photos, clearer steps, and way more Nutella!
This time around, I wanted the cookie base to stand on its own too, thick bakery-style edges, soft-gooey center, and melty chocolate chips in every single bite before you even hit that hazelnut lava middle. And honestly? Remaking them was the perfect excuse to eat far too many again. Zero regrets. If we’re doing Nutella cookies, we’re doing them right.
If you’re as Nutella-obsessed as I am, make sure to try my Nutella brownies next, rich, fudgy, and packed with hazelnut swirls. And if you love baking in small batches, my small-batch chocolate chip cookies are always a go-to.
Why You’ll Love These Nutella Cookies
- Thick, bakery-style chocolate chip cookies
- Melted Nutella center in every bite
- Small-batch (fresh cookies fast!)
- No mixer required
- Freezer-friendly dough for emergencies (aka late-night cravings)
What Makes These Different?
- More Nutella per cookie than store-bought stuffed cookies (No skimping over here!)
- Thick bakery-style edges with soft centers.
- Freeze-ahead Nutella trick for perfect lava center.
- Tested across multiple batches and ratios.
Table of Contents
- Why You’ll Love These Nutella Cookies
- What Makes These Different?
- Ingredients to make the best Nutella chocolate chip cookies?
- How to Make Nutella Stuffed Chocolate Chip Cookies (Step-By-Step)
- Tips for Perfect Stuffed Cookies
- Storage (Fridge and Freezer Guide)
- FAQ-Frequently asked questions about these Nutella Chocolate Chip Cookies
- Chocolate Chip Nutella Stuffed Cookies Recipe
Ingredients to make the best Nutella chocolate chip cookies?
- Nutella – The star of the show! You’ll freeze small scoops before stuffing the dough.
- Unsalted butter, softened – Soft but not melted; this gives you that chewy bakery-style texture.
- Granulated sugar & brown sugar – The combo gives moisture, chew, and caramel notes.
- Egg yolk – Adds richness and makes the small-batch dough tender and gooey.
- Vanilla extract – Rounds out the chocolate and hazelnut flavors.
- All-purpose flour – Measured correctly (spoon & level) to avoid flat cookies.
- Cornstarch – My secret to super soft, thick cookies.
- Baking soda – For lift and chewy edges.
- Salt – Balances sweetness.
- Semi-sweet chocolate chips – Adds extra melty chocolate pockets.
Pro Tip: Stir your Nutella before scooping, if there’s any separated oil, mix it back in.
What is Nutella? (Quick Baking Note)
Nutella is a creamy chocolate-hazelnut spread that melts beautifully inside cookies, which is why it gives these that gooey, lava-style center. If your jar looks separated, just stir it first. Smooth Nutella freezes and bakes better than oily Nutella scooped straight from the top.
How to Make Nutella Stuffed Chocolate Chip Cookies (Step-By-Step)
- Scoop Nutella onto parchment (1 teaspoon-size) and freeze 30 minutes.
- Make Cookie Dough – Cream butter and sugars then add egg yolk and vanilla then mix in dry ingredients. Finally fold in chocolate chips.
- Flatten dough, wrap frozen Nutella center, seal well, roll smooth.
- Freeze dough balls 30 minutes so they stay thick.
- Bake until the edges golden, centers pale + soft.
- Let cool on sheet to set that molten center.
How to Stuff Cookies With Nutella (Quick Guide)
- Freeze Nutella scoops first, I use this 1 teaspoon scoop.
- Wrap dough tightly – no cracks
- Chill again before baking
- Underbake slightly for lava center
Tips for Perfect Stuffed Cookies
- Freeze Nutella at least 30 minutes (or until solid)
- Wrap the dough tightly around the filling, make sure there are no cracks.
- Chill the cookie dough balls slightly to prevent spreading.
- Underbake slightly for that gooey center.
Storage (Fridge and Freezer Guide)
| Method | Time | Best For |
|---|---|---|
| Room temp | 3–4 days | Soft centers |
| Fridge | 5–6 days | Firmer texture |
| Frozen baked | 2 months | Quick treat (Just Microwave before) |
| Frozen dough balls | 2 months | Fresh–baked anytime (Add a few more minutes to the bake time) |
FAQ-Frequently asked questions about these Nutella Chocolate Chip Cookies
If you don’t have Nutella, you can use the Trader Joe’s cocoa hazelnut spread, a homemade chocolate hazelnut spread, Cookie butter or Biscoff spread, or even peanut butter stuffed cookies instead!
To prevent leaking, freeze your Nutella dollops for at least 30 minutes and wrap the cookie dough tightly around the filling so there are no cracks. Chilling the filled cookie dough balls before baking also helps them hold their shape and keeps the Nutella center molten instead of seeping out.
Stuffed cookies often fall flat when the dough is too warm or the dry-to-wet ratio is off. Make sure your Nutella scoops are fully frozen, use softened (not melted) butter, and chill the dough at least 30 minutes before baking so it stays sturdy in the oven. Also measure flour correctly and don’t skip the cornstarch, both help the cookies stay thick and soft instead of spreading thin.
Absolutely! You can freeze them two ways:
Baked cookies: freeze up to 2 months, thaw or microwave to serve
Unbaked stuffed dough balls: freeze up to 2 months, bake from frozen +1–2 minutes extra. Frozen dough actually makes them even thicker and gooier.
If the Nutella is firm instead of gooey, the cookies probably baked too long or cooled too much before serving. Slightly under-bake stuffed cookies (centers should look pale) and let them set on the sheet. Warm for 10–15 seconds in the microwave to bring back that melted center.
You can, it’ll take a little more work, but it’s feasible! Freeze mini Nutella dots, use half-size dough balls, and reduce bake time by 2–3 minutes. They’re perfect for parties and gifting.
Chocolate Chip Nutella Stuffed Cookies
Equipment
Ingredients
- 10 tsp nutella
- 4 tbsp butter slightly softened
- 1/4 cup brown sugar
- 2 tbsp granulated sugar
- 1 egg yolk at room temperature
- 1 tsp vanilla extract
- 1/2 cup flour
- 1 & 1/2 tbsp corn starch
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup semi sweet chocolate chips
Instructions
- Line a small plate or tray with parchment and drop 10 teaspoon-sized scoops of Nutella on it. Freeze for 30 minutes, or until firm.10 tsp nutella
- In a medium bowl, beat the softened butter, brown sugar, and granulated sugar until creamy. Mix in the egg yolk and vanilla.4 tbsp butter, 1/4 cup brown sugar, 2 tbsp granulated sugar, 1 egg yolk, 1 tsp vanilla extract
- Add flour, cornstarch, baking soda, and salt. Stir until just combined, then fold in chocolate chips. Do not overmix!1/2 cup flour, 1 & 1/2 tbsp corn starch, 1/4 tsp baking soda, 1/4 tsp salt, 1/2 cup semi sweet chocolate chips
- Scoop dough into 10 balls (about 2 tbsp each). Flatten a dough ball, place a frozen Nutella scoop in the center, and wrap the dough around it to seal completely. Roll smooth.
- Repeat, removing Nutella from the freezer one piece at a time so it stays solid.
- Freeze the stuffed dough balls for 30 minutes. white you preheat the oven to 350°F. Chilling is what makes them thick and gooey instead of thin and flat.
- Bake for 12–14 minutes or until edges are lightly golden and centers look slightly underbaked.
- Cool on the baking sheet for 15 minutes, they finish setting as they cool.
Hey
What if i dont have brown sugar
Should i use granulated sugar instead
Thank you
Unfortunately, these won’t work with granulated sugar Hulda.
Chahinez