Dessert

Nutella-Stuffed Cookies Recipe

ByNaomi Fletcher March 6, 2026March 6, 2026

Introduction

These Nutella-stuffed cookies are a perfect blend of soft, chewy cookie dough and a rich, creamy chocolate-hazelnut center. Easy to make and irresistibly delicious, they are sure to satisfy any sweet tooth craving.

A close-up image of two stacked chocolate chip cookies on a white marbled surface, with the top cookie broken in half showing its gooey, melted dark brown chocolate center. The cookie dough is light golden brown with visible darker chocolate chunks embedded throughout. The surface shows a slightly crispy texture with coarse sugar crystals sprinkled on top, adding a subtle sparkle. The bottom cookie is whole but slightly pressed under the top one, revealing soft, chewy layers inside. The background is softly blurred with other cookies out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter (softened)
3/4 cup granulated sugar
3/4 cup brown sugar (packed)
1 large egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips (optional)
1/2 cup Nutella (chilled)

Instructions

Step 1: Scoop the Nutella into small dollops (about 1 teaspoon each) onto a baking sheet lined with parchment paper. Freeze for about 30 minutes until firm.
Step 2: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 3: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Step 4: Beat in the egg and vanilla extract until well combined.
Step 5: In another bowl, whisk together the flour, baking soda, and salt.
Step 6: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips if using.
Step 7: Take about 2 tablespoons of cookie dough and flatten it in your hand. Place a frozen dollop of Nutella in the center and wrap the dough around it, sealing completely. Roll into a ball and place on the baking sheet.
Step 8: Repeat with remaining dough and Nutella, spacing cookies about 2 inches apart.
Step 9: Bake for 10-12 minutes, until edges are lightly golden. The centers may look slightly underbaked.
Step 10: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 11: Serve warm or at room temperature and enjoy with a glass of milk.

Tips & Variations

Chilling the Nutella ahead ensures a gooey but contained center that doesn’t ooze out during baking.
For extra texture, add chopped hazelnuts or walnuts to the cookie dough.
Substitute Nutella with any other chocolate-hazelnut spread or even peanut butter for a different twist.
Use dark or white chocolate chips for flavor variation.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies for up to 1 month and thaw at room temperature before serving. Reheat briefly in a microwave for a warm, melty center.