What could be better than a soft and chewy chocolate chip cookie? Filling it with a spoonful of Nutella of course! These Nutella stuffed cookies have a pool of chocolate hazelnut spread in the middle of a big chocolate chip cookie. The cookie dough is simple to make and you end up with cookies that look and taste gourmet. Get your glass of milk ready!

**This post was updated August 22, 2024 with a slightly updated recipe for thicker cookies and new photos**

If you’re looking for a cookie recipe that goes the extra mile, or simply want to incorporate more Nutella into your diet, then may I suggest these Nutella stuffed chocolate chip cookies? There is something absolutely magical about biting into a chocolate chip cookie and having warm Nutella ooze out like a molten lava. These cookies have the ultimate surprise inside, and while assembling them takes a little extra effort, it is totally worth it.

Making Nutella Stuffed Cookies

This recipe isn’t overly complicated – but it does require a bit of extra work to stuff the cookie dough balls with Nutella.

Before making the cookie dough, you’ll need to freeze spoonfuls of Nutella. Drop dollops of Nutella on a lined cookie sheet (you can line the sheet with parchment paper, wax paper or a baking mat). Each spoonful should be about 1-2 teaspoons in size – I use about 1/2 of a medium cookie scoop. Then pop the cookie sheet in the freezer.

While the Nutella is freezing, you’ll make the cookie dough. It’s a straight forward chocolate chip cookie dough recipe that has a little cornstarch (AKA cornflour to my UK readers) so that the cookies extra chewy. You’ll beat together the butter and sugars until creamed, then mix in the egg and vanilla extract. Then you’ll mix in the dry ingredients – flour, a little cornstarch, baking soda and salt. Lastly, stir in the chocolate chips.

Then it’s time to assemble the cookies.

1. First, you’ll scoop about 1.5 tablespoons of dough and flatten it slightly. I used my medium cookie scoop for this.
2. Then place one of the frozen spoonfuls of Nutella in the middle. Keep the rest of the Nutella dollops in the freezer so that they don’t melt!

3. Place a second scoop of about 1.5 tablespoons of dough on top of the Nutella.
4. Pinch the dough around the edges of the Nutella and roll the dough into a ball.

You’ll then pop the cookie dough balls back in the freezer for about 30 minutes. This is to prevent the cookies spreading too thin. If the cookies spread too thin, then the Nutella can ooze out while the cookies are baking.

After the cookies dough balls have firmed up in the freezer – then it’s time to bake. They’ll bake for about 11-13 minutes in the preheated oven, or until the tops look just set. I like to add a few extra chocolate chips on top of each cookie when they come out of the oven, but that’s optional.

Baking Tips & Tricks

• The Nutella should be completely frozen. Otherwise, forming the dough balls becomes virtually impossible.
• A cookie scoop will make your life much easier for this recipe.
• Remember to use baking paper or silicone baking mats to line your cookie sheets before baking the cookie dough balls. Do not use the same sheet of wax paper you used previously when freezing the Nutella spoonfuls.
• The dough balls can be frozen in an airtight freezer bag for up to 2 months. Bake the cookie dough from frozen. The balls will just need 1-2 minutes longer.

These Nutella stuffed cookies are soft, chewy, and oozing with Nutella. You’ll love the combination of slightly crispy edges and Nutella gooiness in the middle. And while these do take a little extra work, biting into one of these beauties makes it 1000% worth it.

And for more Nutella treats, be sure to try:

• Nutella Cheesecake
• Nutella Chocolate Cookies – these have Nutella in the cookie dough
• Nutella Shortbread Bars
• Nutella Brownies…. what can I say, I love Nutella!