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Nutella Stuffed Cookies

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These cookies deliver an amazing mix of crunch and soft gooeyness. Warm Nutella spills out for a tasty surprise. Best enjoyed fresh after baking!

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Updated on Mon, 05 May 2025 15:10:04 GMT
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A cookie split open with gooey chocolate inside, held in someone's hand. | cookingkitchn.com

Here's a cookie trick I stumbled on during a midnight kitchen adventure that's now the treat everyone bugs me for. These Nutella-Filled Cookies are pure magic - you bite through a soft chocolate chip outside and hit a warm chocolate-hazelnut center. They're mouth-wateringly good and surprisingly quick to throw together.

What Makes Them Unforgettable

The magic of these cookies comes from their awesome mix of textures. You get those slightly crunchy edges, that chewy middle, and then boom - melted Nutella that just floods your mouth. They look like you slaved away for hours, but between us, they're actually dead easy to make whenever chocolate cravings strike.

What You'll Need

  • Salt: Just a tiny bit to bring out all the other flavors.
  • Vanilla Extract: It makes the whole cookie taste better, you'll see.
  • Chocolate Chips: Because there's no such thing as too much chocolate.
  • Egg: Let it warm up a bit on your counter first for easier mixing.
  • Honey: My sneaky trick for cookies that stay soft for days.
  • Baking Soda: This gives them that perfect rise.
  • Unsalted Butter: The backbone of any great cookie dough.
  • Brown Sugar: Brings that lovely caramel taste and keeps everything chewy.
  • Flour: Just regular stuff from the grocery store works fine.
  • Nutella: Our hidden treasure that we'll freeze beforehand so it doesn't run everywhere.

How To Make Them

Step 4: Into The Oven
Put them on your cookie sheet with plenty of room between them and bake at 350°F for about 12 minutes. You want golden edges but the centers should still look a bit pale. Let them sit on the tray for 10 minutes after baking.
Step 3: Put It All Together
Take your firm dough and break it into 10 equal chunks. Flatten each piece, drop a frozen Nutella chunk in the middle, then fold the dough around it and seal it tight. Roll them into balls and press a few chocolate chips on top.
Step 2: Mix Your Cookie Dough
In one bowl, combine all your dry stuff. In another, mix your melted butter, sugar, vanilla and honey together. Add your egg, stir it all up, then gradually mix in the dry ingredients. Stick it in the fridge until it's firm enough to handle, about 90 minutes.
Step 1: Get Your Nutella Ready
Drop spoonfuls of Nutella onto a parchment-lined plate, press them down slightly, and stick them in the freezer. They need to be totally frozen, so leave them for at least an hour.

Tricks For Success

  • They need room to spread out on the baking sheet, so don't crowd them.
  • Make sure you squeeze the dough completely shut around the Nutella or you'll get leaks.
  • Don't skip chilling the dough - it seems annoying but it's crucial for how they turn out.
  • Double-check that your Nutella balls are totally frozen or you'll end up with a big mess.

How To Enjoy Them

Nothing beats these cookies when they're still a bit warm and the Nutella's all gooey inside. They're fantastic with a glass of cold milk, great with coffee, and downright amazing with a scoop of vanilla ice cream on top. They'll stay good in a container for three days, though at my place they vanish way before that.

Why These Ingredients Work

I always pick brown sugar for these because it makes the texture so chewy and perfect. That touch of honey isn't just for sweetness - it locks in moisture. The baking soda creates those beautiful golden edges everyone loves, and don't even think about skipping the vanilla or salt - they're what makes everything pop.

Mix It Up

I've swapped the Nutella for Biscoff spread or peanut butter and they turn out amazing. During Christmas, I toss in some cinnamon and top them with white chocolate chips. Once you get the basic method down, you can play around with so many different flavors.

Frequently Asked Questions

→ Why wait a bit after baking?

It gives the edges enough time to crisp up, but keeps the Nutella inside smooth and runny for the best bite.

→ How does freezing Nutella help?

Cold Nutella is easier to work with and stays perfectly inside the dough during shaping and baking.

→ How long can I keep these cookies?

They stay fresh and delicious for 3 days in a sealed container, keeping their crispy and chewy textures intact.

→ What’s the purpose of honey or syrup?

These add a golden color, help with browning, and keep the inside nice and moist.

→ My dough feels sticky. What should I do?

Sticky dough is normal! Chill it for around 90 minutes and keep any unused dough in the fridge while prepping.

Nutella Stuffed Cookies

A soft and crunchy delight packed with warm, gooey Nutella in the center. These are the perfect treat to enjoy just out of the oven.

Prep Time
25 Minutes
Cook Time
12 Minutes
Total Time
37 Minutes
By: Sophia

Category: Sweet Delights

Difficulty: Intermediate

Cuisine: Western

Yield: 10 Servings (10)

Dietary: Vegetarian

Ingredients

01 Heaping 10 tablespoons of Nutella.
02 Half a cup of dark chocolate: use chips or chop a bar with 70% cocoa.
03 One and one-third cups of all-purpose flour.
04 Half a teaspoon of baking soda.
05 A quarter teaspoon of coarse salt.
06 120g (8 tablespoons) unsalted butter, cut into small cubes, about 1cm each.
07 Tightly packed two-thirds cup of brown sugar.
08 One teaspoon of pure vanilla extract.
09 A teaspoon of honey or light corn syrup.
10 One large egg, about 55g, at room temperature.

Instructions

Step 01

In a bowl, mix up the flour, salt, and baking soda. Set it aside for later.

Step 02

Soften the butter in the microwave—about 30 seconds—and stir it until creamy but cloudy. Don’t let it turn clear yellow.

Step 03

Add the sugar, honey, and vanilla to the butter. Blend until smooth and combined.

Step 04

Stir in the egg until the mixture takes on a caramel-like look.

Step 05

Add the flour blend and mix in until you’ve got dough. Cover it up and let it chill for about 90 minutes.

Step 06

Spread Nutella into rounds (about 8mm thick) on parchment paper, pop them in the freezer for an hour.

Step 07

Crank up the oven to 180°C/350°F (or 160°C for fan ovens). Line two baking trays and grease them lightly.

Step 08

Roll dough into a log about 18cm long, then divide it into 10 equal pieces.

Step 09

Flatten each dough piece, pop one frozen Nutella round in the middle, and seal it all up, so none leaks out.

Step 10

Shape into little rounds about 1.5cm thick and press chocolate chips on top.

Step 11

Scatter five cookies on each tray, keeping about 8cm between them.

Step 12

Bake for 12-13 minutes until the edges go golden while the centers stay pale golden.

Step 13

Let them cool down on the trays for 10 minutes, then shift to a wire rack for 5 more minutes.

Notes

  1. They’re best enjoyed about 15 minutes after baking.
  2. Keep leftover dough chilled and Nutella frozen until needed.
  3. No gaps! Seal Nutella entirely inside the dough to stop leaks.
  4. Yields 10 cookies, each about 10cm wide.
  5. Store in an airtight container; stays tasty up to 3 days.
  6. Use weight measurements in Japan for accuracy.
  7. Fully melted butter does work, but creamy-soft butter makes better cookies.
  8. Some Nutella may poke out, but make sure sides are sealed tight.

Tools You'll Need

  • Two baking trays.
  • Parchment sheets.
  • A bowl that’s microwave-safe.
  • Flexible rubber spatula.
  • Measuring tools: cups and spoons.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy: butter and chocolate.
  • Egg product included.
  • Nut product: hazelnuts in Nutella.
  • Gluten components: flour.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 361
  • Total Fat: 19 g
  • Total Carbohydrate: 45 g
  • Protein: 4 g