I still remember the first time I bit into one of these: a crisp, golden edge gave way to a pillowy cookie and then a molten ribbon of Nutella that made everything pause for a second. Nutella Stuffed Chocolate Chip Cookies take the comfort of a classic chocolate chip cookie and surprise you from the inside. They’re perfect for bake sales, after-school snacks, last-minute guests, or any time you want a showstopping treat with minimal fuss. If you like a gooey center and classic cookie texture, this version brings Nutella inside the dough in the same spirit as bakery-style chocolate chip cookies: bakery-style chocolate chip cookies.
Why you’ll love this dish
These cookies combine two universal cravings: crispy, buttery cookie edges and a warm, chocolate-hazelnut core. They’re fast to make, use pantry staples, and are an impressive no-fail dessert for family gatherings or spontaneous friends dropping by. The method is forgiving, so even novice bakers can produce consistent results.
"The balance of buttery cookie with a molten Nutella center is unforgettable. I served them warm and everyone asked for the recipe."
They’re great when you want:
- A dessert that looks gourmet but takes under an hour from start to finish.
- Kid-approved treats for lunchboxes or birthday parties.
- A make-ahead option: assemble now, bake when guests arrive.
Step-by-step overview
You’ll cream butter and sugars, add eggs and vanilla, then fold in dry ingredients and chocolate chips. The trick is forming small dough rounds, flattening them, adding a teaspoon of Nutella, and sealing the dough completely. Bake until the edges are set and lightly golden so the center stays soft and gooey. Expect total hands-on time around 20 minutes and baking in batches.
What you’ll need
- 1 cup unsalted butter, softened (or use salted butter and reduce added salt)
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour (spoon and level for accuracy)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips (semisweet or a mix of milk and dark)
- Nutella for filling (about 1 teaspoon per cookie)
Ingredient notes:
- Brown sugar: light or dark both work; dark gives deeper molasses flavor.
- Flour: for gluten-free, try a tested 1-to-1 GF blend and expect slightly different texture.
- Butter: softened, not melted. If too soft, chill dough briefly to prevent spreading.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat the softened butter with the brown and granulated sugars until light and fluffy, about 2 to 3 minutes.
- Add the vanilla and eggs and mix until the batter is smooth and homogenous.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture. Mix until just combined.
- Fold in the chocolate chips with a spatula.
- Scoop about 1 tablespoon of dough. Flatten it in your palm.
- Place 1 teaspoon of Nutella in the center of the dough disk.
- Fold the dough around the Nutella and seal the edges, shaping into a smooth ball.
- Place cookies on the prepared baking sheet about 2 inches apart.
- Bake for 10 to 12 minutes, until the edges are golden and the centers still look slightly soft.
- Let the cookies rest on the baking sheet for 3 to 5 minutes, then transfer to a wire rack to cool completely.
Best ways to enjoy it
Serve these cookies warm for that irresistible molten center. Pair them with a glass of cold milk, a scoop of vanilla ice cream, or a simple dusting of powdered sugar. For a dessert plate, place one warm cookie beside a scoop of ice cream and a drizzle of chocolate sauce. They’re also lovely packed individually in cellophane for parties or as a sweet gift.
Storage and reheating tips
- Room temperature: Store cooled cookies in an airtight container for 2 to 3 days.
- Refrigeration: Not necessary, but you can refrigerate for up to a week; allow to come to room temperature before serving.
- Freezing: Freeze baked cookies in a single layer on a tray, then transfer to a freezer-safe bag for up to 3 months. To freeze unbaked stuffed dough, freeze the shaped balls on a tray, then bag them; bake directly from frozen with an extra 1 to 2 minutes of baking time.
- Reheating: Warm a cookie in the microwave for 8 to 12 seconds for a gooey center, or 3 to 4 minutes in a 300°F (150°C) oven for several cookies.
Food safety: this recipe contains raw eggs before baking. Avoid tasting raw dough and ensure cookies reach a safe internal temperature by baking until edges are set.
Pro chef tips
- Seal well: Make sure the Nutella is fully enclosed by dough to prevent leaks during baking.
- If your butter is too soft, the dough will spread. Chill balls for 10 to 20 minutes on a baking sheet if needed.
- For uniform cookies, use a 1-tablespoon cookie scoop and press gently to form the pocket.
- If you like a firmer center, reduce the Nutella to 3/4 teaspoon per cookie.
- For slightly chewier cookies, swap 1/4 cup of the flour for bread flour.
For more techniques on texture and shaping, compare methods in this guide to homemade chocolate chip cookies.
Creative twists
- Double chocolate: use chocolate cookie dough and white chocolate chips for contrast.
- Salted finish: sprinkle a tiny pinch of flaky sea salt on warm cookies.
- Nut-free: replace Nutella with sunflower seed butter if you need a nut-free alternative.
- Mini marshmallow: add a mini marshmallow along with Nutella for a s’mores vibe.
- Vegan swap: use vegan butter, flax eggs (2 tablespoons ground flax + 6 tablespoons water), and dairy-free chocolate chips; texture will be slightly different.
Common questions
How many cookies does this recipe make?
Yields vary by size. Using a 1-tablespoon scoop typically makes about 30 to 36 cookies. If you prefer larger cookies, expect fewer per batch.
Can I use refrigerated Nutella?
Refrigerated Nutella is firm and harder to work with. If your Nutella is cold, soften it slightly at room temperature or microwave a small amount for 5 to 8 seconds before scooping to make filling easier.
Do I need to chill the dough?
Chilling is optional. If your kitchen is warm or the butter was very soft, chill the shaped balls for 10 to 20 minutes to reduce spreading. Chilling also firms the Nutella if it got soft during assembly.
What if Nutella leaks while baking?
Leakage usually means the edges were not sealed. Press seams together firmly and smooth the dough over the seam. If leaks happen, remove any excess from the baking sheet between batches to avoid burning.
Can I make these ahead and bake later?
Yes. Freeze the assembled, unbaked cookie balls on a tray until firm, then store in a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.
Nutella Stuffed Chocolate Chip Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat the softened butter with the brown and granulated sugars until light and fluffy, about 2 to 3 minutes.
- Add the vanilla and eggs and mix until the batter is smooth and homogenous.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture. Mix until just combined.
- Fold in the chocolate chips with a spatula.
- Scoop about 1 tablespoon of dough. Flatten it in your palm.
- Place 1 teaspoon of Nutella in the center of the dough disk.
- Fold the dough around the Nutella and seal the edges, shaping into a smooth ball.
- Place cookies on the prepared baking sheet about 2 inches apart.
- Bake for 10 to 12 minutes, until the edges are golden and the centers still look slightly soft.
- Let the cookies rest on the baking sheet for 3 to 5 minutes, then transfer to a wire rack to cool completely.
