Best Nutella Stuffed Chocolate Chip Cookies Recipe

This Nutella stuffed chocolate chip cookies recipe is the kind of dessert you make when you want a guaranteed wow moment. You get everything you already love about a classic chocolate chip cookie, but with a soft, gooey Nutella center that melts into every bite. If you’ve been craving bakery-style cookies that feel extra special without being overly complicated, I think you’re going to fall hard for these.

The first time I made these, I wanted something cozy, rich, and a little over-the-top in the best possible way. Think golden-brown cookies with crisp edges, soft centers, puddles of chocolate, and that dreamy chocolate-hazelnut filling tucked inside. The decadent image of stacked cookies, glossy Nutella, chocolate chunks, and toasted hazelnuts on a rustic table is exactly the vibe of this recipe: indulgent, inviting, and impossible to resist.

What I really love is that you don’t need fancy techniques to pull this off. I’ll walk you through the simple trick that makes stuffing the cookies easy, plus the little details that help them bake up thick, tender, and loaded with flavor. Whether you’re baking for a party, holiday tray, girls’ night, or just because you deserve a warm cookie after a long day, these are absolutely worth it.

Quick Recipe Info Card

Why You’ll Love It

• Each cookie has a rich, melty Nutella center that feels bakery-worthy.
• The texture is perfect: crisp edges, soft middle, and plenty of chocolate in every bite.
• You can make them ahead, chill the dough, and bake when you’re ready.
• They look seriously impressive, but the method is very beginner-friendly.
• This recipe is ideal for holidays, cookie boxes, birthdays, and weekend baking.
• If you love classic chocolate chip cookies, this version feels like the ultimate upgrade.

Nutritional Benefits and Adaptable Variations

• These cookies offer a satisfying treat with energy from carbohydrates and fats, making them a great occasional dessert when you want something truly indulgent.
• Nutella brings a chocolate-hazelnut flavor that adds a little nuttiness and richness without needing extra fillings or frostings.
• Chocolate chunks provide antioxidants naturally found in cocoa, especially if you use dark chocolate.
• You can swap semi-sweet chocolate chips for dark chocolate chunks if you prefer a deeper, less sweet flavor.
• For a salty-sweet twist, finish the baked cookies with a light sprinkle of flaky sea salt.
• You can use a good 1:1 gluten-free flour blend if you need a gluten-free adaptation.
• Make mini versions for party platters by using smaller portions of dough and smaller frozen Nutella dollops.
• Add chopped toasted hazelnuts for extra crunch and even more chocolate-hazelnut flavor.

Ingredients

Step-by-Step Instructions

1. Freeze the Nutella dollops. Line a small plate or tray with parchment paper. Scoop 12 heaping teaspoons of Nutella onto the parchment, then freeze them for about 20 to 30 minutes. This makes stuffing the cookies so much easier and keeps the centers nice and thick.
2. Preheat and prep. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper so the cookies bake evenly and release easily.
3. Mix the dry ingredients. In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set that aside while you make the dough.
4. Cream the butter and sugars. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until the mixture looks light and creamy, about 2 to 3 minutes. This step helps create that soft, thick cookie texture.
5. Add the wet ingredients. Mix in the egg, egg yolk, and vanilla extract until fully combined. Scrape down the bowl so everything blends evenly.
6. Combine wet and dry. Add the dry ingredients to the wet ingredients and mix just until no dry streaks remain. Don’t overmix here, or the cookies can turn dense.
7. Fold in the chocolate. Stir in the chocolate chips and dark chocolate chunks. At this point, the dough should be thick, rich, and packed with chocolate.
8. Chill the dough. Cover and chill the dough for 15 to 20 minutes. This short chill helps the cookies hold their shape and makes stuffing them less messy.
9. Stuff the cookies. Scoop about 2 tablespoons of dough and flatten it in your hand. Place one frozen Nutella dollop in the center, then top with another smaller flattened piece of dough. Seal the edges completely around the filling and roll gently into a ball. Repeat with the remaining dough and Nutella.
10. Arrange for baking. Place the dough balls on the prepared baking sheets, leaving about 3 inches between each cookie since they will spread a little.
11. Bake. Bake for 11 to 13 minutes, or until the edges are lightly golden and the centers still look slightly soft. That soft center is what gives you the best texture once they cool.
12. Finish and cool. If you want picture-perfect cookies, gently press a few extra chocolate chunks onto the tops right after baking. Sprinkle with flaky sea salt if you like. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack.
13. Serve warm if you can. The Nutella center is at its absolute best while still a little warm and gooey. If they cool completely, just microwave one for 8 to 10 seconds for that fresh-baked effect.

Nutrition Information

Nutrient	Per Serving
Calories	322
Carbohydrates	40g
Protein	4g
Fat	17g
Saturated Fat	9g
Sugar	24g
Fiber	2g
Sodium	145mg

Nutrition values are approximate and can vary depending on ingredient brands, exact portion sizes, and any substitutions you make.

Storage & Make-Ahead Tips

If you somehow have leftovers, these cookies store beautifully. Keep them in an airtight container at room temperature for up to 4 days. I like to add a piece of parchment between layers so they stay neat and don’t stick together.

• To reheat: Microwave one cookie for 8 to 10 seconds to bring back the soft, molten center.
• To refrigerate: Store in the fridge for up to 1 week, then warm slightly before serving for the best texture.
• To freeze baked cookies: Freeze in a sealed container for up to 2 months. Thaw at room temperature and warm before eating.
• To freeze unbaked dough: Assemble the stuffed dough balls, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 1 to 2 extra minutes.
• Make-ahead tip: You can freeze the Nutella dollops and make the dough a day in advance, which makes assembly super easy the next day.

FAQ Section

1. Can I make these Nutella stuffed chocolate chip cookies ahead of time?

Yes, absolutely. I actually think this recipe is even easier when you spread it out. You can make the dough up to 24 hours ahead and keep it chilled, or fully assemble the stuffed cookie dough balls and freeze them until you’re ready to bake.

2. Why is my Nutella leaking out of the cookies?

This usually happens if the Nutella wasn’t frozen first or if the dough wasn’t sealed completely around the filling. Make sure the Nutella is firm and that you pinch the dough edges well so there are no openings.

3. Can I use store-brand chocolate hazelnut spread?

Yes, you can. Just make sure it has a thick consistency similar to Nutella. If it seems runnier, freeze it a bit longer before stuffing the cookies.

4. How do I keep the cookies thick instead of flat?

Chilling the dough helps a lot. Also, measure your flour correctly by spooning it into the cup and leveling it off. Overly warm dough and under-measured flour are the two biggest reasons cookies spread too much.

5. Can I make these smaller?

You can, but keep in mind that the gooey center is easier to achieve in medium or large cookies. If you go smaller, use a smaller amount of frozen Nutella and reduce the baking time by a minute or two.