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 everyone’s favorite chocolate hazelnut spread in the middle of a big chocolate chip cookie for the perfect surprise inside. The cookie dough is simple to make and you end up with cookies that look and taste gourmet. Get your glass of milk ready!
If you’re looking for a cookie recipe that goes the extra mile, or simply wanting to incorporate more Nutella into your diet, then may I suggest these Nutella stuffed chocolate chip cookies. Sure, you could simply get a cookie and spread some Nutella on top. But there is something absolutely magical about biting into a chocolate chip cookie and having warm Nutella ooze out like a molten lava cake. 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
To get the Nutella inside of each cookie, you’ll wrap chocolate chip cookie dough around frozen spoonfuls of Nutella. You’ll start by dropping spoonfuls of Nutella onto a cookie sheet lined with wax paper or parchment paper. The easiest way to do this is using a cookie scoop or melon baller. I used about ⅓ – ½ of my 1.5 tablespoon cookie scoop (it’s labeled “medium” in size) to drop spoonfuls of Nutella. A small cookie scoop works well. You’ll then pop the cookie sheet into the freezer for the Nutella to harden. After about 10-15 minutes, I take it out of the freezer and flatten the balls/dollops down slightly so they are more uniform in size and shape. This also makes it easier for wrapping the dough and ensuring your cookies are similar in shape. Then you’ll pop the cookie sheet back in the freezer for about 20-30 minutes, or until the Nutella is completely frozen (leave 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 added so they’re extra chewy. With this recipe, it’s important that the dough doesn’t feel sticky or the cookies will spread too thin and won’t “hold” the Nutella. If your dough feels sticky to the touch – AKA it’s sticking to your fingers if you squeeze it – then you should mix in 1-2 extra tablespoons of flour. You can also pop the dough in the fridge for 30 minutes so it’s less sticky.
Then it’s time to assemble the cookies.
- First, you’ll scoop about 1.5 tablespoons of dough and flatten it slightly. I used my medium cookie scoop for this.
- Then place one of our frozen discs of Nutella in the middle.
- Place a second scoop of about 1.5 tablespoons of dough on top of the Nutella.
- Pinch the dough around the edges of the Nutella and roll the dough into a ball. I always try to keep the disc of Nutella horizontal because I find it makes the cookies bake into more round, uniform shapes.
The cookies will need to bake for about 11-13 minutes, or until the tops look set.
Baking Tips & Tricks
- I prefer to use mini chocolate chips for this recipe because I find it’s much easier to wrap the dough around the Nutella.
- The Nutella should be completely frozen or wrapping the dough around becomes 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. Make sure you’re not using the wax paper if you used it to line your cookie sheets for the Nutella spoonfuls.
- The dough balls can be frozen in an airtight freezer bag for up to 2 months. You’ll bake the cookie dough from frozen. The balls will just need 1-2 minutes longer.
These Nutella stuffed cookies are big, 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 Chip Cookies – these have Nutella in the cookie dough
- Nutella Shortbread Bars
- Nutella Brownies…. what can I say, I love Nutella!
Nutella Stuffed Cookies
- Cookie Sheets
- 19.5 teaspoons Nutella (13 scoops of 1.5 teaspoons)
- 1 ⅔ cup all-purpose flour (208 grams) AKA plain flour
- 2 tablespoons cornstarch AKA corn flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (112 grams) cut into cubes
- ½ cup brown sugar (105 grams)
- ½ cup granulated sugar (100 grams)
- 1 teaspoon vanilla extract
- 1 large egg
- ¾ cup mini chocolate chips (135 grams)
- Line a cookie tray with parchment paper or wax paper.
- Drop spoonfuls of Nutella onto the lined cookie sheet. Each spoonful should be about 1.5 teaspoons of Nutella. I used about ⅓ to ½ of my medium cookie scoop. I got 13 cookies with this recipe. I recommend dropping a few extra spoonfuls of Nutella in case it yields a few more cookies for you.
- Place the cookie sheet in the freezer for about 10-15 minutes. Then remove from the freezer and flatten the spoonfuls down slightly so that they are round circles. Place back in the freezer for 20-30 minutes. Keep in the freezer until you're ready to assemble the cookies.
- Preheat the oven to 350F (180C or 170C on a fan forced oven).
- Whisk together the flour, cornstarch, baking powder, baking soda and salt in a medium bowl. Set aside.
- In a large bowl beat together the butter, brown sugar and granulated sugar until there are no longer lumps of butter.
- Beat in the egg and vanilla extract.
- Turn off the mixer and add the flour mixture into the butter mixture. Do a few stirs by hand first, then mix together with the electric mixer starting on a low speed until combined. The dough should not feel sticky to the touch/stick to your fingers.
- Stir in the chocolate chips.
- Line cookie sheets with baking paper (not wax paper) or silicone baking mats.
- Scoop about 1 to 1.5 tablespoons of dough and flatten slightly.
- Place 1 disc of frozen Nutella in the middle of the cookie dough.
- Scoop another 1 - 1.5 tablespoons of cookie dough and place on top of the Nutella disc.
- Pinch the dough around the edges of the Nutella and roll the cookie dough into a ball shape. Be careful to keep the Nutella horizontal.
- Place cookie dough balls 2-3 inches (bout 5-7 cm) apart on the lined cookie sheets.
- Bake 1 sheet at a time in the preheated oven for about 11-13 minutes, or until the tops look just set. Cool cookies on the cookie sheet for at least 10 minutes before transferring to a wire rack to continue cooling. Note: I recommend placing cookie dough balls in the fridge as the first tray is baking.
- Flour: Measure the flour carefully to prevent cookies from becoming too dry and crumbly. Whisk first, then spoon into dry measuring cups and level off the top. Or use a scale and grams measurements for the most accuracy.
- Chocolate Chips: I recommend using mini chocolate chips because the smaller the chocolate chips, the easier it is to wrap the dough around the Nutella.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days. Cookie dough balls can be placed in a freezer bag and frozen for up to 2 months. Bake from frozen as directed in the recipe. The cookies will need about 1-2 minutes longer.
- Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 13 equal-sized cookies.
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