Nutella Stuffed Chocolate Cookies
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If you’re looking for the most decadent chocolate cookies, then look no further! These Nutella stuffed chocolate cookies are thick and fudgy with a rich chocolate flavor and a dollop of chocolate hazelnut spread in the middle. They ooze with Nutella when you take a bite!
I’ve made a lot of Nutella recipes, but these Nutella stuffed chocolate cookies might just be the most decadent. The recipe starts with chewy, fudgy double chocolate cookies. The dough makes cookies that are extra thick and have a rich chocolate flavor that’s not too sweet. Then each dough ball is wrapped around a dollop of frozen Nutella. (Freezing the Nutella first is necessary so that it doesn’t melt out of the cookies as they bake).
You end up with an extra fudgy chocolate cookie that oozes with Nutella when you take a bite. The recipe isn’t overly difficult, but does take a few extra steps to assemble the stuffed cookie dough balls. Make sure to allocate enough time for freezing!
This is the sister recipe of my Nutella stuffed chocolate chip cookies – and I think I might like this recipe even better!
Making Nutella Stuffed Cookies
Freeze the Nutella
You’ll first drop dollops of Nutella on a lined cookie sheet (you can use parchment or wax paper). It’s necessary to freeze the Nutella, otherwise it can melt out of the cookie dough balls as the cookies bake.
Make the Cookie Dough
This recipe is very simple. You’ll start by sifting together the dry ingredients – flour, cocoa, baking soda and salt – to remove any lumps. Then in a separate bowl you’ll cream together the butter and sugars. The egg and vanilla are beaten into the butter mixture, followed by the dry ingredients and a touch of milk. The dough will be thick. You’ll then stir in the chocolate chips.
I recommend covering the bowl with plastic and popping it in the fridge for about 30 minutes. This step isn’t always necessary – but it makes the dough easier to work with and your fingers less sticky.
Assemble & Bake the Cookie Dough Balls
Always leave the frozen Nutella dollops in the freezer, just taking one out at a time as you go. Otherwise, they can melt and become impossible to work with.
First – you’ll scoop out about 1 1/2 tablespoons of dough and flatted slightly. Place a dollop of frozen Nutella in the middle. Scoop out another about 1 tablespoon of dough (or slightly less) and place on top of the frozen Nutella dollop. Then pinch the dough around the sides of the Nutella dollop so that it’s fully encased in cookie dough, and roll into a ball.
The assembled cookie dough balls then go back in the freezer for at least 30 minutes or for up to 2 months. The cookies will bake from frozen to ensure that the Nutella doesn’t melt out of the cookies. When they’re done, the tops should look just set.
Recipe Tip
Cool the cookies on the cookie sheets for at least 20 minutes before transferring. If you try to transfer them too soon, they’ll fall apart due to the warm Nutella in the middle.
Freezing & Make Ahead Tips
Because the cookie dough balls require freezing – this cookie recipe is perfect for prepping ahead of time. After making the cookie dough balls, place them in a freezer bag, squeeze out the excess air, and freeze for up to 3 months. Bake from frozen, as directed in the recipe.
Baked and cooled cookies will store for up to 4 days at room temperature or 6 days in the fridge (although fresh cookies are always best). Baked and cooled cookies can also be frozen in an airtight container for up to 3 months. I recommend placing sheets of parchment paper or wax paper between each cookie sheet to avoid them sticking together. Always thaw in the fridge, then bring to room temperature before enjoying.
More Stuffed Cookies to Try
- Nutella Stuffed Chocolate Chip Cookies
- Cheesecake Stuffed Red Velvet Cookies
- Reese’s Stuffed Cookies
- Cheesecake Stuffed Gingerbread Cookies
Nutella Stuffed Chocolate Cookies
Equipment
- Cookie Sheets
Ingredients
- 3/4 cup Nutella, you may need a little more or a little less
- 1 cup all-purpose flour (125 grams), spooned and leveled
- 1/2 cup cocoa powder (45 grams), I recommend Dutch Process
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt, I prefer fine sea salt
- 1/2 cup unsalted butter (112 grams), cut into cubes – not melted!
- 1/2 cup brown sugar (105 grams), packed, I used dark
- 1/3 cup granulated sugar (67 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 1-2 teaspoons milk, any variety
- 2/3 cup chocolate chips (about 120 grams), your favorite variety – I used dakr
Instructions
Freeze the Nutella
- Line a baking tray or plate with parchment paper or wax paper. Drop spoonfuls of Nutella onto the lined tray. Each spoonful should be about 2 teaspoons (about ½ to ⅔ the size of a tablespoon). Place in the freezer.
Make the Cookie Dough
- In a medium bowl, sift together the flour, cocoa, baking soda and salt to remove any lumps. Then whisk together. Set aside.
- In a separate large bowl, beat the butter and sugars until creamed.
- Beat the egg and vanilla into the butter mixture.
- Starting with the mixer on a low speed, beat the dry ingredients into the butter mixture. It should be slightly difficult to incorporate all of the dry ingredients. Then mix in the milk. Start with 1 teaspoon – if that's enough for all of the dry ingredients to be incorporated – then do not mix in any more. If needed, beat in 1 more teaspoon.
- Stir in the chocolate chips.
- Cover the bowl and refrigerate for about 30 minutes (or overnight). This step is so that the dough is slightly less sticky and easier to work with.
Assemble the Dough Balls
- Ensure the Nutella dollops are completely frozen. Leave them in the fridge, only taking 1 out at a time as you go to avoid the Nutella dollops melting.
- If your dough has been in the fridge overnight, I recommend removing it from the fridge and letting it sit on the counter for about 10 minutes first. Scoop out about 1 to 1½ tablespoons of cookie dough. Flatten slightly into a disc shape.
- Take 1 frozen Nutella dollop out of the fridge. Place in the middle of the dough disc. Scoop out another 2 teaspoons to 1 tablespoon of dough. Place on top of the frozen Nutella. Pinch the dough around the sides of the frozen Nutella dollop so that it's completely encapsulated in dough. Then roll into a ball.
- Place the prepared dough ball back in the freezer. Keep working, with the dough, forming one dough ball at a time and placing the dough balls back in the freezer.
- Freeze the prepared dough balls for at least 30 minutes, or place in a freezer bag and freeze for up to 3 months.
Bake
- When ready to bake, do not thaw the dough balls. Preheat the oven to 350℉ (180℃) and line cookie trays with parchment paper or baking mats.
- Place the frozen cookie dough balls about 2 to 2½ inches (about 5 cm) apart on the lined cookie sheets.
- Bake 1 sheet at a time in the middle of the preheated oven. They'll bake for about 10-13 minutes, or until the tops look set.
- When the cookies come out of the oven, optionally place a few extra chocolate chips on top of each cookie. Cool the cookies on the cookie tray for at least 20 minutes before transferring to a cooling rack to continue cooling. Transferring the cookies too early will lead to them falling apart!
Notes
- Nutella: Any brand of chocolate hazelnut spread should work for this recipe. However, do not use chocolate hazelnut spread that can separate – AKA the oil sits on top. The excess oil can cause the cookies to spread too thin and become a oily mess.
- Storage: Store baked and cooled cookies in an airtight container for up to 4 days.
- Nutrition: Details provided are an estimate only based on 1 cookie, assuming the recipe yields 14 uniform cookies.
- Making A Larger Batch: This recipe can be doubled. Simply double all of the ingredients.
