Nutella-Stuffed Chocolate Chip Cookies Recipe

Nutella stuffed chocolate chip cookies: thick, bakery-style cookies with a golden-crisp edge, tender chewy center, and a molten Nutella core in every bite.

This recipe adapts a classic chocolate chip cookie dough to create a soft, slightly underbaked center that perfectly encases a frozen spoonful of Nutella. The result is a cookie that bakes up with crisp edges and a rich, gooey interior—ideal for sharing, gifting, or keeping all to yourself.

Why you’ll love this recipe

• Gooey Nutella center: Each cookie contains a melted chocolate-hazelnut surprise.
• Perfect texture: Thick, chewy cookies with crisp, golden edges.
• Simple technique: Freeze the Nutella portions and chill the dough for easy assembly and reliable results.

Ingredients you need

• Nutella: about 12 teaspoons (½ cup / 140 g), frozen into small portions
• Unsalted butter: 120 g (½ cup), softened to room temperature
• Granulated sugar: 100 g (½ cup)
• Brown sugar: 50 g (¼ cup), packed
• Egg: 1, at room temperature
• Vanilla extract: 1 teaspoon
• All-purpose flour: 220 g (1¾ cups), measured accurately
• Baking soda: ½ teaspoon
• Sea salt: ¼ teaspoon
• Chocolate chips: 150 g (¾ cup) — dark, milk, or semi-sweet

Tips before you start

• Freeze the Nutella: Scoop Nutella into small teaspoons or use a mini cookie scoop, freeze until firm — this prevents it from melting through the dough during assembly.
• Chill the dough: Refrigerate or briefly freeze formed dough balls so the cookies stay thick and don’t spread too much while baking.
• Don’t overmix: Combine wet and dry ingredients just until incorporated to keep the crumb tender.
• Seal well: Wrap each frozen Nutella portion completely in dough and smooth seams to avoid leaking.
• Slightly underbake: Remove cookies when the edges are set and golden but the centers still look soft — they finish cooking on the hot baking sheet and remain gooey.

How to make Nutella stuffed chocolate chip cookies

Follow these straightforward steps to create Nutella-stuffed cookies with dependable texture and flavor.

1. Freeze Nutella: Scoop 12 teaspoons of Nutella onto a parchment-lined tray. Freeze for 20 minutes or until firm enough to handle.
2. Cream butter and sugars: In a large mixing bowl, beat the softened butter with granulated and brown sugar for 2–3 minutes until smooth and slightly fluffy.
3. Add egg and vanilla: Mix in the egg and vanilla, blending until combined and glossy.
4. Combine dry ingredients: Gently fold in flour, baking soda, and salt, then stir in the chocolate chips until a soft, slightly sticky dough forms.
5. Form dough balls and fill: Divide dough into 12 equal portions. Flatten each portion slightly, place a frozen Nutella spoonful in the center, then wrap and seal the dough around it, smoothing seams so the filling is fully enclosed.
6. Chill before baking: Arrange dough balls on a parchment-lined baking sheet about 2 inches apart. Chill for 20–30 minutes in the refrigerator (or 15 minutes in the freezer) to firm up the dough.
7. Bake: Preheat the oven to 350°F (180°C). Bake for 12–14 minutes, until edges are golden and centers still look soft. Remove from oven and let rest on the baking sheet for 5 minutes to set the structure.
8. Cool and serve: Transfer cookies to a wire rack to cool slightly. Serve warm for maximum gooeyness or at room temperature for a chewier bite.

Storage

• Room temperature: Store cooled cookies in an airtight container for 3–4 days. Place a piece of parchment between layers to prevent sticking.
• Freezing: Freeze baked cookies or raw dough balls for up to 3 months. To bake from frozen, add 1–2 minutes to the baking time and watch closely so centers stay soft.

Variations

• Double chocolate: Add 2 tablespoons of cocoa powder to the dough and use dark chocolate chips for a richer flavor.
• Hazelnut crunch: Fold in chopped toasted hazelnuts for extra texture and accentuated hazelnut flavor.
• Peanut butter twist: Replace half the Nutella portions with a peanut butter filling or swirl a little peanut butter into the Nutella before freezing.
• White chocolate: Use white chocolate chips in the dough for a sweet, creamy contrast to the Nutella center.
• Skillet cookie: Press the dough into a cast-iron skillet, tuck in frozen Nutella portions, and bake for a shareable, gooey dessert.

Experiment with mix-ins and portion sizes to tailor these cookies to your taste—just remember to keep the Nutella frozen and the dough chilled for the best results.

Recipe Questions

Why is my Nutella leaking?

Nutella usually leaks when the frozen portions aren’t firm enough or the dough wasn’t wrapped tightly. Freeze the filling until solid and press the dough seams together carefully to fully enclose the filling.

Can I freeze Nutella stuffed cookies?

Yes. Freeze either baked cookies or raw dough balls. If baking from frozen, add a minute or two to the bake time and monitor closely so the interiors stay soft.

How to keep cookies soft and chewy?

Avoid overbaking: remove cookies when edges are set but centers remain slightly underdone. Let them sit on the hot baking sheet for a few minutes to finish setting, then cool on a rack.

More chocolate chip cookie ideas

• Peanut butter chocolate chip cookies
• Giant chocolate chip cookie
• Oreo chocolate chip cookies

If you try these Nutella stuffed chocolate chip cookies, leave a comment to share how they turned out. Happy baking!

Equipment

• Airtight container for storage
• Hand mixer or stand mixer to cream butter and sugars
• Ice cream scoop or small spoon for portioning dough
• Baking sheet lined with parchment paper
• Wire cooling rack