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Gooey Nutella Stuffed Cookies with Chocolate Chips – Heaven in Every Bite!

So, we all know that cookies are generally one of my most favourite treats in the world… like, out of most bakes, I won’t eat the whole thing. I know, what a shock right?! Just kidding. But most of the time when I bake a cake/dessert/whatever, I will have a few bites of a slice, and then give the rest away.

This isn’t because I don’t like what I’m baking, it’s because I am realistic. I can often bake 3-4 bakes a day, and it gets a little sickening after a while! Also, side note, I actually prefer savoury food. OH MY DAYS the shock that must be on some of your faces whilst you read this… but genuinely, savoury food has my heart.

 

Anyway, one thing that I will often struggle not to eat the entire batch of, is something cookie related. Cookie bars, or cookies, or anything like that, I adore. I will devour so many, it’s a struggle to move after. This is why I wanted to take cookies on my blog to the next level… gooey stuffed cookies. This time? NUTELLA STUFFED COOKIES. 

These often sound like they would be a little complicated to bake, but really? They are so incredibly easy. Yeah, you have to wait a little longer as you have to freeze Nutella into little dollops to stuff inside the cookies, but other than that? They are just my usual cookies! 

I definitely did not invent the idea of these, and they’re often featured on cafe menus or in places like Starbucks, but I just adore them. They just always look utterly incredible in photos when the Nutella is still runny, and they are probably one of the main definitions of Food Porn. You just have to have a little faith when making them and don’t be impatient. 

I usually get a jar of Nutella, and two teaspoons, and just take a little heap of Nutella out with one, and then scrap on to a lined tray with the other spoon. Stick them in the freezer until solid, and then you can make your cookies and bake to your hearts content. They are obviously best served warm and fresh, but you can reheat them. Or even just eat cold! 

I went for a ‘Vanilla’ based cookie dough, aka one without cocoa powder in. I wanted to have more definition in-between the melted Nutella and the Cookie in the photos just you can easily see how delicious they are. You can of course make them into chocolate versions, by swapping out 25g of the flour, for 25g of cocoa powder. 

Honestly though, just imagine making a batch of these, leaving them to cool for a couple of minutes so that you don’t burn yourself (trust me, straight from the oven is a mistake), but then having a nice cup of tea, and a warm gooey Nutella Stuffed Cookie on the side. Okay, maybe a few of them… Enjoy! x

Nutella Stuffed Cookies!

Gooey Nutella Stuffed Cookies with Chocolate Chips - Heaven in Every Bite!
Print Pin Rate
Category: Cookies
Type: Cookies
Keyword: Nutella
Prep Time: 10 minutes
Total Time: 22 minutes
Servings: 15 Cookies
Author: Jane's Patisserie

Ingredients

  • 15 tsps Nutella (heaped)
  • 115 g Unsalted Butter
  • 175 g Light Brown Sugar
  • 1 tsp Vanilla
  • 1 Medium Egg
  • 275 g Plain Flour
  • 1/2 tsp Bicarbonate of Soda
  • 1/2 tsp Salt
  • 1 tbsp Cornflour
  • 200 g Finely Chopped Chocolate

Instructions

  • Scoop heaped teaspoons of Nutella onto a lined tray, and freeze till solid. This usually takes 30-60 minutes!
  • Once the Nutella has frozen, make your Cookie Dough!
  • Preheat your oven to 190C/170C Fan!
  • Beat together your Butter and Sugar until fluffy, and then add in your Vanilla and Egg and beat again till smooth.
  • Whisk together your Flour, Salt, Bicarbonate of Soda and Cornflour, and then add in to the other mix. 
  • Add in the finely chopped chocolate and mix till combined. 
  • Scoop your Cookies with a cookie scoop to portion. 
  • As you scoop each cookie, flatten the dough slightly into a disc shape, and add a frozen lump of Nutella to the middle and then wrap the cookie dough around the Nutella fully so its covered!
  • They will be balls of Cookie in the end!
  • Line 2-3 LARGE trays with parchment paper - and add 6 cookies to each tray. Each cookie might spread a bit whilst baking, so you want room for them to grow!
  • Bake in the oven for 11-13 minutes, or until golden. The more you bake, the less gooey they will be!

Notes

  • The freezing of the Nutella is important so it's easier to make, and to keep the Nutella gooey!
  • You can make these Chocolate flavoured by taking out 25g of the Flour, and adding in 25g of Cocoa Powder!
  • These are best fresh so that they are still warm and gooey, but will last for 3-4 days once made - you can easily microwave them so that they are gooey inside again!
  • They aren't designed to spread that much, but if you want you can flatten them if you can, but the Nutella being frozen makes it harder. I leave them as is. 
  • These are based on my Rolo Cookies!
  • These will last for 3-4+ days once made!

Enjoy!

Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

238 Comments

  1. Anthea on September 25, 2021 at 1:03 pm

    5 stars
    10/10 recommend, I doubled the mix and used a bunch of different fillings, reeses cups, chocolate covered marshmallows and of course Nutella were crows favourites

  2. Linde on June 2, 2021 at 1:30 am

    5 stars
    I made several batches of these and gave them for Christmas gifts. Every single family wanted the recipe. Every Nutella cookie was gone faster then all of the others I sent. Making so many was difficult, since it was hard to keep the dough and nutella cold enough. But they’re so delicious, it was worth the effort.

  3. Harsheen on May 28, 2021 at 8:59 pm

    For how long can i freeze the dough

  4. Anushi on May 26, 2021 at 8:40 am

    5 stars
    Made these cookies today and they are delicious! The kids loved them. Thanks for this receipt.

    • Samantha on October 7, 2021 at 8:54 am

      If I’ve already baked them, could I still freeze some?
      If so, once defrosted do I need to reheat them in the oven or just microwave for a short time?



  5. Aisha on May 4, 2021 at 1:51 pm

    Hey Jane, could I fill them with nutella and make the cookie balls and leave them in the fridge overnight?

    • Jane's Patisserie on May 5, 2021 at 7:48 pm

      You can but then the Nutella won’t be frozen when baking so may leak a bit x



  6. Ellen Tait on April 10, 2021 at 11:29 am

    Can I freeze the dough? Would you recommend defrosting the day before baking?

    • Jane's Patisserie on April 13, 2021 at 1:01 pm

      Hey! Yes you can and you can just bake them from frozen xx



  7. Pauline on April 7, 2021 at 4:31 pm

    May I know if freezing the dough for about 30 minutes would change the texture of the cookie?

    • Jane's Patisserie on April 9, 2021 at 11:54 am

      Hey! No I wouldnt do this you only need to freeze the nutella xx



  8. Amy on March 28, 2021 at 4:52 pm

    Can I make these non stuffed?

  9. Badsy on March 28, 2021 at 12:04 pm

    5 stars
    Very good

    • Jane's Patisserie on March 29, 2021 at 2:53 pm

      Thank you so much!xx



  10. Nourhan on March 18, 2021 at 11:10 am

    5 stars
    Hello,
    If I want to make a huge batch, could I double or triple ..etc… Same ingredients..

  11. Leanne on March 16, 2021 at 7:45 pm

    Hi, am I able to use margarine or does it have to be block butter?

    • Jane's Patisserie on March 23, 2021 at 3:25 pm

      You can use a baking spread, but not necessarily all margarines work x



  12. Maddie on March 10, 2021 at 5:37 pm

    Hi Jane
    I love making these but they always come out very dark and look ‘patchy’ (only word I can describe it) I’m guessing it’s from the light brown soft sugar. When I make the NY style cookie with some granulated/some light brown soft sugar they come out nice and yellowly..

    The quantity for this recipe could I use 100g light soft brown sugar and 75g granulated sugar or caster sugar!? Thought that might help with the colouring of the cookie but please help!

    • Jane's Patisserie on March 10, 2021 at 7:22 pm

      Oh how strange! How do you mix them? I never have a problem with just brown sugar and it shouldn’t cause a patchy look! But you can follow the granulated one if you preferred! I generally avoid caster sugar these days in cookies x



    • maddie on March 10, 2021 at 9:04 pm

      i mix them using my kitchen aid mixer and beat it until very light and fluffy… very strange! and they always look very dark brown and patchy, I’ll try it with some light brown sugar and granulated and see if that makes a difference.. thanks for your help!



    • Jane's Patisserie on March 12, 2021 at 8:34 am

      How weird!!! Yes definitely give that a go instead! X



  13. Danielle Tait on March 1, 2021 at 9:37 pm

    Hi Jane,

    Thank you so much for this recipe – cannot wait to try this and will review when I have 🙂

    Can I ask, how would you recommend storing cookie dough balls that won’t be baked straight away? I only have 1 large baking tray and would only be able to bake 6 at a time and would like the texture to be the same for every cookie.

    Thank you xx

    • Jane's Patisserie on March 1, 2021 at 10:01 pm

      They can just stay in the fridge for the mean time!! x



  14. Ashley on February 24, 2021 at 11:33 am

    5 stars
    Absolutely love this recipe! Thank you. Instead of Nutella can I use peanut butter ? Xx

  15. Nikki on February 15, 2021 at 3:18 pm

    5 stars
    Can you Premake and then freeze the whole cookie to bake at a later date if needed? If so how long would you cook for.

    • Jane's Patisserie on February 15, 2021 at 9:09 pm

      Yes you can – the only thing is that the extra time might make the centre less gooey unless served warm. Only add 1-2 minutes baking time x



    • Anonymous on February 22, 2021 at 10:59 am

      Hi Jane! I would just like to ask if there are any alternatives for cornstarch or if there isn’t where can I get it? Also can I double this recipe?
      Thanks! <3 🙂



  16. Phoebe on February 8, 2021 at 10:37 am

    Can you use all granulated sugar instead of a mix or would this affect the bake?

    • Jane's Patisserie on February 8, 2021 at 4:44 pm

      You can do! All it means is the cookie will be lighter in colour x



  17. Kirsten Barker on February 4, 2021 at 7:02 pm

    5 stars
    Hi Jane. I just wondered how come this says 15 servings but 6 cookies on each tray? Is it meant to be 15 or 12?

    Thanks:)

    • Jane's Patisserie on February 4, 2021 at 7:18 pm

      I put 6 cookies on a tray, but the recipe makes 15. So, one tray will have three cookies at the end x



    • Mansidak on February 16, 2021 at 2:31 pm

      Is it only brown sugar? I can’t see white sugar so just clarifying



    • Jane's Patisserie on February 16, 2021 at 8:01 pm

      It is – but you can use white granulated sugar in place of the light brown soft sugar.



  18. Amanda on January 31, 2021 at 10:06 am

    Hi Jane
    How do I make this into a cookie dessert served in a tray? Just wondering how much it spreads and do I place the qhunks randomly throughout

    • Jane's Patisserie on February 1, 2021 at 5:15 pm

      These cookies naturally spread as it’s a regular cookie dough, so its best to layer it instead in the tray if that makes sense!



  19. Sara on January 31, 2021 at 7:43 am

    Hi, just out of interest why do you use cornflour in this cookie recipe? Xx

    • Jane's Patisserie on January 31, 2021 at 11:48 am

      It creates a wonderful texture – I love using it in all my cookies/cookie bars (especially plain ones like this) x



  20. Amy Sheriff on January 28, 2021 at 7:30 pm

    5 stars
    So simple to make and utterly delicious! They were a hit with the whole family. Thank you for the amazing recipe.

  21. Rebecca on January 27, 2021 at 8:32 pm

    5 stars
    Loved this recipe I added some white chocolate chips too

  22. Ted on January 10, 2021 at 12:03 pm

    5 stars
    lovely recipe xxxx

  23. Michelle on January 7, 2021 at 3:40 am

    I would like to ask how do you make a vanilla cookie dough into chocolate one? Do you substitute the flour in the recipe and cocoa powder for 1:1 ratio?
    Example: a recipe requires 160g of flour, so I will replace 30g of flour with 30g of cocoa powder.

    Do let me know your thoughts!!

  24. Carmela on January 5, 2021 at 7:57 pm

    I only have large eggs. Is that ok or should I increase the flour and other ingredients? & by how much?

    • Jane's Patisserie on January 6, 2021 at 9:52 am

      I would just use the one large egg – it should be okay. If the mixture is ‘wet’ it shouldn’t have come from the egg x



    • Yash on September 11, 2021 at 11:38 am

      I made as you said Jane,! But It was abit wet, it’s stiks on my hand. why is that ?



  25. Michelle on January 4, 2021 at 2:10 pm

    hi! When you mentioned the flour in the vanilla dough can be replaced with cocoa powder on 1:1 ratio of 25g flour for 25g of cocoa powder? Is it the ratio of 1:1? Can I do this ratio substituting method for other chocolate chip cookies recipe as well?
    I hope to hear from you soon!

    • Jane's Patisserie on January 10, 2021 at 2:22 pm

      It doesn’t work for every recipe, and not always when making a chocolate recipe a vanilla cookie, but for this yes you do sub 25g flour for cocoa powder!



  26. Sallie on December 30, 2020 at 3:51 pm

    5 stars
    Absolutely delicious! By far the best cookie I have ever eaten or made! You are a genius! Many Thanks!!!!

    • AJ on January 2, 2021 at 8:18 pm

      Hi Jane, I’d like to attempt these! What size cookie scoop do you use please?
      Thank you in advance xx



    • Jane's Patisserie on January 3, 2021 at 11:59 am

      5cm! X



  27. Chloe on December 3, 2020 at 3:42 pm

    5 stars
    Made these today along with Biscoff ones. OMG. Amazing! If I was to have the centre as lindt chocolate balls or Reeses peanut butter cups, would they still need to be frozen before putting inside the cookie dough?

    • Jane's Patisserie on December 4, 2020 at 8:39 am

      I would suggest freezing the Lindt because when they melt it’s very runny, but the peanut butter cup should be fine x



  28. Donna Mcgeoch on December 1, 2020 at 8:04 pm

    Love your recipes i have tried so many. Would these and your other cookie recipes freeze well after baking?

  29. Shona on November 25, 2020 at 6:46 pm

    Hi Jane could I use caramel filling with these xx

    • Jane's Patisserie on November 25, 2020 at 8:55 pm

      So I would recommend following my caramel cookie cup recipe – the problem with caramel is that it doesn’t freeze the same so it’s hard to make the cookies!



  30. TJ on November 24, 2020 at 12:49 pm

    Hey Jane these look amazing!! Just wondering if I could use white chocolate spread and white chocolate chips instead of nutella/milk chocolate? X

  31. Mariam on November 22, 2020 at 1:11 am

    5 stars
    Made these today for the first time and they came out amazing! The whole family loved them so much they’re begging me to make more!
    Thank you for these amazing recipes 🙏🏽

  32. Maya on November 19, 2020 at 10:01 pm

    5 stars
    In love with these cookies

    • Sophie on September 9, 2021 at 7:24 am

      What if I wanted to make half the amount… how much egg would I put?



  33. Jen on November 15, 2020 at 2:01 pm

    5 stars
    Absolutely perfect. I’m having so many requests for these cookies. I experiment with the filling.

  34. Z on November 11, 2020 at 1:03 am

    Hi Jane,
    I find when reheating them, the nutella doesn’t melt or get gooey even tho the cookie is quite hot?
    Any reason why this might be the case or any suggestions? 🙂

    • Jane's Patisserie on November 11, 2020 at 12:12 pm

      It depends – it might have over heated and then can’t melt again, but I’m not too sure. I only ever microwave for about 15-30 seconds and the nutella is soft. They are definitely best served fresh x



  35. Rebecca Deluce on November 6, 2020 at 8:30 am

    5 stars
    I have LOVED using your recipes! But as my partner is vegan, I’m wanting to make these in a vegan version. I don’t find egg replacements useful and have found that using vegetable oil tends to work. Just wondering if you thought this change would be okay for the recipe and how much oil you might suggest for the replacement?

    • Jane's Patisserie on November 6, 2020 at 3:04 pm

      Have a look at my vegan cookie recipe, as that should work stuffed!



    • Lauren on December 31, 2020 at 8:33 pm

      I made these recently for the first time and they were amazing. I made them again today and they went quite flat and spread, they definitely didn’t taste the same. Do you have any idea what could have cause that?



    • Jane's Patisserie on January 1, 2021 at 12:09 pm

      Did you change any brand or type of ingredient? That would be the easiest explanation x



  36. Stef on October 27, 2020 at 3:35 pm

    5 stars
    I have made these before and they were delicious! Just wondering, can you make the dough in advance and keep it in the fridge for a couple of days? (Before the nutella stage) If so, would i need to let the dough come back up to room temperature before putting in the oven?

    Thanks x

    • Jane's Patisserie on October 27, 2020 at 4:27 pm

      I would say the dough can be kept for max 48 hours but you don’t want to bring it back to room temp, otherwise it needs freezing (in which you’d want to put the Nutella in before as it’s best to bake cookies straight from frozen) xx



    • Rachel Wickett on October 28, 2020 at 8:29 am

      5 stars
      Made these also yesterday and they were amazing. Such an easy recipie and my partner really loves them. Will be making again, maybe stuff mine with different chocolate to try. Thanks for recipie. Xxx



  37. Lisa Avila on October 24, 2020 at 8:37 am

    5 stars
    These were absolutely delicious! I’ve been wanting to make these for awhile and decided to make them before work. I only had 100g of brown sugar so I did the rest with white sugar and didn’t put any chocolate because Nutella is already very strong. These were so easy to make–this recipe is definately a keeper! I’ll probably add some walnuts next time for better flavor and to make the cookie look better too.

  38. Georgia Dalamagas on October 16, 2020 at 12:47 pm

    5 stars
    I’m going to make this today but I wanted to know should I melt the butter or just use it softened?

    • Jane's Patisserie on October 16, 2020 at 3:14 pm

      If using baking spread, use it straight from the fridge. Block butter just needs to be slightly more towards room temp.



  39. Harvinder on October 11, 2020 at 5:29 pm

    5 stars
    Hi Jane
    Love all of your recipes! But if people don’t eat egg is there anyway I can substitute the egg for something else?

    • Jane's Patisserie on October 11, 2020 at 9:02 pm

      As it’s just one egg, it’s worth using a mashed banana, apple sauce, flaxseed or any of the usual egg replacers!



  40. Arlyta Andrew on October 11, 2020 at 1:20 pm

    5 stars
    I have been making this recipe for the last year, I am sorry for rating it so late! I LOVE this recipe and follow it to a tee! I make PERFECT cookies every single time! Thank you so much for sharing such a delicious and simple recipe!

    • Jane's Patisserie on October 11, 2020 at 3:19 pm

      Ahh that’s so lovely of you to say!! So glad you like it! x



  41. Michelle on October 4, 2020 at 7:09 am

    Hi Jane! I only have a regular oven and not a fan one. What temp should I bake these cookie at?

    • Jane's Patisserie on October 4, 2020 at 9:56 am

      190c!



    • Michelle Rush on November 22, 2020 at 12:34 pm

      5 stars
      Made these 1st time son thinks they are “sick” (fab) love them now going to make biscoff ones thanks Jane once again another amazing receipe xxx



  42. Harvinder on October 3, 2020 at 5:41 pm

    5 stars
    Hi Jane
    I have made this recipe loads and love it! Is it possible to use this method again and swap the Nutella for dairy milk spread and galaxy spread etc

    • Jane's Patisserie on October 3, 2020 at 8:21 pm

      Yes! As long as it’s a thick spread like nutella/biscoff, it works wonders!



  43. Nicole on September 28, 2020 at 6:39 pm

    Hi… How can I make my cookies softer. As I tried this and they where hard

    • Jane's Patisserie on September 29, 2020 at 9:44 am

      That just means they are over baked, you need to reduce time or temp!



  44. Sandra Barends on September 20, 2020 at 6:20 am

    5 stars
    The favourite cookies in our house! I usually make a whole batch, freeze them (before baking) and bake them fresh whenever we feel like it, takes no time at all and that way they’re always perfect!

    Thank you for all your recipes, they’re easy to make and delicious!

    • Katherine on November 9, 2020 at 9:36 pm

      Ooh I was wondering if this was possible! How long do you bake them for from frozen?



  45. Sophia V on September 3, 2020 at 1:44 pm

    5 stars
    Hi Jane,
    This recipe looks amazing but since I am new to baking, is there a difference between light brown sugar and brown sugar? If I just use brown will it still work? Also what kind of chocolate do you recommend to use? Like cooking or eating chocolate and which percentage (like 70% dark or milk ect…)
    Thanks
    Sophia 🙂

    • Jane's Patisserie on September 3, 2020 at 2:07 pm

      Light brown sugar for us is soft brown sugar – it’s not called muscavado, or Demerara or anything like that! And as it’s just chopped through you can use whatever you prefer chocolate wise x



  46. Julie on September 2, 2020 at 12:43 pm

    Hi Jane I would so love to make these cookies-can you please help and convert the flour, butter, sugar, and chocolate measurements into cups please. I’ve tried to google but am getting different responses. Thanks so much!!!

    • Jane's Patisserie on September 2, 2020 at 3:12 pm

      Unfortunately I don’t measure in cups and don’t recommend it as I find it extremely unreliable in baking, sorry. x



  47. Maria on August 29, 2020 at 5:07 pm

    5 stars
    Thank you so much for this lovely recipe!! The best cookies ever!! My dinner is ruined now! 🙂

  48. Nancy on August 8, 2020 at 12:43 pm

    4 stars
    First time making these and I have a couple tips for anyone who wants to make these. Once the nutella drops were put in the freezer, I started the cookie dough as directed. Here’s the tip… Make the dough and, what I did was flattened then when the nutella is ready, you just place it on each flattened cookie and boom all ready to encase.

  49. Hannah on August 4, 2020 at 3:20 am

    I haven’t got cornflour- can I leave this out or substitute it with something else? What is the purpose of the cornflour?

    • Jane's Patisserie on August 4, 2020 at 2:15 pm

      Cornflour in cookies creates the best texture ever and I entirely recommend doing it – you can use 25g more flour instead, but the texture is different!



  50. U on July 26, 2020 at 3:22 pm

    hi jane! love this recipe. I wanted to ask whether I could freeze the dough for a few days before baking it? it would be much easier. these cookies and the triple chocolate cookies?! please let me know! also what temperature would i bake it on if i can freeze them? and would it make a difference to the taste? thanks!

    • Jane's Patisserie on July 26, 2020 at 5:49 pm

      As you would have to freeze the nutella, and then wrap in cookie dough, and then freeze again (and bake for longer) it may mean the nutella will over bake slightly x



  51. Kim on July 26, 2020 at 2:50 pm

    Made these today for the first time! Will definitely try again as I found some spread lots and others didn’t. In your opinion should the cookie be doughy like (Bens cookies/millies) or crunchy? Also stupidly forgot to put my Nutella back in the freezer between batches so last ones weren’t great! Tasted amazing regardless though!

    • Jane's Patisserie on July 26, 2020 at 5:48 pm

      The cookie dough should just about come together, and not be sticky – and the softer nutella could definitely result in more spreading! X



  52. Winnie on July 24, 2020 at 9:42 am

    Hi Jane, you normally weigh your cookies. Can I ask instead of a cookie scoop what weight would each dough ideally be?
    Many thanks

    • Jane's Patisserie on July 24, 2020 at 10:07 am

      I only tend to weigh the larger NYC cookies, anything like this or my other cookies I don’t weigh. I find a 5cm scoop is the best! You just need to add up the ingredients and divide to work it out!



  53. Ina on July 19, 2020 at 9:43 pm

    Hi Jane, thank you for the recipie. When you say to add vanilla…do you mean vanilla extract or essence?

    • Jane's Patisserie on July 19, 2020 at 10:44 pm

      Always extract – essence should never be used in my opinion as its fake vanilla and nasty stuff!



  54. Alexandra Taylor on July 15, 2020 at 4:05 pm

    Hi Jane – i absolutely love your recipes and have made so many of them already. These are one id like to try next, but i wondered how gooey the batter was around the nutella? I was after the melted nuttella centre with a really gooey batter and crisp outside. (abit like the amazing domnios cookies), would this be doable?

    • Jane's Patisserie on July 15, 2020 at 8:54 pm

      You don’t want the cookie dough to be too gooey when making it because it will struggle to encase the Nutella – the best way to do it is to bake maybe 1-2 minutes less, or just reheat the cookies when you want to eat them as they will always solidify eventually!



  55. Sally on July 12, 2020 at 3:49 pm

    5 stars
    Hello, I’m very new to baking and was wondering if leaving out the bicarbonate of soda would make any difference? Thank you for the recipe!

    • Jane's Patisserie on July 12, 2020 at 7:15 pm

      Yes it will make a difference – it’s a raising agent, and you need it for the best cookie! You can use 1.5tsps of baking powder as a sub, but it’s still the best to use bicarb x



  56. Darcy on July 10, 2020 at 10:03 am

    5 stars
    Absolutely LOVE this recipe. Works a treat every time! Best cookie recipe ever. Today I have done half Nutella stuffed and half biscoff stuffed. Worked a dream! Thanks Jane cxxx

  57. Rana on July 10, 2020 at 2:46 am

    Hello Jane! Thank you for this delicious recipe. I was wondering if I can substitute cornflour with cornstarch would it give the same results?

    • Jane's Patisserie on July 10, 2020 at 3:12 pm

      Hey! Cornflour and cornstarch are the same thing so both work!



  58. Anon on July 7, 2020 at 9:45 am

    If I want to make Rolo cookies and Nutella cookies can I use the same recipe? So do half and half.

  59. Jo on July 7, 2020 at 12:46 am

    5 stars
    Thank you so, so much for taking the time out to share your recipes. These cookies have come out AMAZING! Followed it word for word and it did not disappoint. You’re such a kind and good person for sharing recipes which must take you hours to perfect.

    • Kaydee on October 29, 2020 at 1:52 am

      Can any cookie recipe be stuffed with nutella? Looking forward to trying this recipe.



    • Jane's Patisserie on October 29, 2020 at 9:47 am

      Not really no – some cookie doughs work because of what they are made up of, but some spread far too much and it wouldn’t work x



  60. Elycia on July 6, 2020 at 6:41 pm

    5 stars
    LOVE these cookies, made them so many times and they always go down a treat. I was just wondering if instead of Nutella i could use peanut butter as the filling? Thank you x

    • Jane's Patisserie on July 6, 2020 at 9:10 pm

      Hey! Yay! Yes you can use any thing like that!! x



  61. Megan Ward on July 6, 2020 at 3:00 pm

    Aah help! I’ve just put my Nutella in the freezer and realised I’ve only got self raising flour. Should I just leave out the bicarbonate? Will it still work?! Megan x

    • Jane's Patisserie on July 6, 2020 at 6:23 pm

      The risk with self raising is where it rises it could risk leaking the Nutella, so yes maybe leave out the bicarb and be prepared for a smidge leakage. x



  62. Mandy Barker on July 2, 2020 at 1:31 pm

    5 stars
    Hi Jane

    These cookies are absolutely fantastic- I’ve made them twice and they taste delicious. I just wondered if you could advise me! Both times I’ve made them I’ve left them in balls and they’ve flattened quite a lot and not stayed fat. I’m freezing the Nutella for a couple of hours but they go completely flat. I’m definitely not over baking but wondered if my oven too cool/hot? Or are my filling teaspoons too big? Thanks

    • Jane's Patisserie on July 2, 2020 at 7:37 pm

      It shouldn’t be the filling being too much – it is probably the oven/how you mix the cookie dough/if you make an ingredient changes! If you have a watch of my NYC Cookie recipe video on YouTube (which isn’t the same, but very similar recipe) and it may give you an idea on the actual cookie dough which is usually the spreading issue!



  63. Daisy on June 23, 2020 at 10:08 pm

    5 stars
    I’m not quite sure what I did, I’ve made these loads and they always work amazing. But today they tasted a bit bitter and did not spread out in the slightest. I think I added too much bicarbonate of soda (I didn’t measure I just threw it in) do you think this is why???

    • Jane's Patisserie on June 23, 2020 at 10:20 pm

      Yes that would be why – you really need to measure properly especially raising agents as too much has a nasty flavour and can cause problems with the bake! x



  64. Tiff Maguire on June 19, 2020 at 2:24 pm

    5 stars
    Such an easy recipe and the cookies are fabulous! The microwave trick is soooooo good 🤤 will be making them a lot – thank you!

  65. Crystal on June 17, 2020 at 9:39 am

    Hi Jane
    I want to make these cookies and freeze any left over dough for another day!
    Do you recommend flattening them into individual discs before freezing so it’s easier to put the Nutella in..
    Or balls of cookie dough? I’m really unsure about freezing cookie dough and cooking from frozen!
    Please help?
    Thanks so much x

    • Jane's Patisserie on June 17, 2020 at 6:58 pm

      Hey! So normally I would just freeze the cookie dough and bake from frozen! Ideally you would freeze with the Nutella inside so you can bake from frozen, but without I would say discs so it’s easier! x



  66. Crystal on June 17, 2020 at 12:10 am

    5 stars
    Hi Jane!
    I want to make these but freeze any extra dough left over for another time..
    When freezing the cookie dough do you recommend flattening them into discs before freezing to make it easier to add the Nutella in.. I’m really unsure of what to do when it comes to freezing cookie dough and cooking from frozen!
    Thank you for your help! X

  67. Carrie on June 15, 2020 at 9:41 am

    Hi Jane,
    I love your recipes and want to try these Nutella Stiffed ones with my kids. My little boy doesn’t like getting his hands dirty/messy so I was wondering where you got your cookie scoop from? I’ve been trying to find one but the only ones I can find all seem too big, around 5-6cm diameter. Hope you can help. Thanks 😊 x

    • Jane's Patisserie on June 15, 2020 at 10:02 am

      Hiya – so I use a 5cm scoop, but you will still need to flatten the cookie dough with your hands to add the nutella into the middle!



    • Andy B on July 8, 2020 at 11:30 am

      5 stars
      Ditto the above question, what ‘is’ a cookie scoop?
      Is it the same as a melon baller or is it a bigger volume thing like an ice cream scoop?
      Btw, I make the NYC cookies and they are wonderful so I’m looking forward to these!!!



    • Jane's Patisserie on July 8, 2020 at 6:25 pm

      A cookie scoop is like an ice cream scoop, but has a mechanism where it pushes the mixture out! Google them as they will come up!



    • Bethany on August 15, 2020 at 1:32 pm

      you can try a metal ice cream scoop I use them and they’re fine if not try some plastic gloves!! xx



  68. Kirsten Barker on June 14, 2020 at 8:59 pm

    Hi Jane I love this recipe when I made it last time. I wondered if I could adapt your NYC cookie recipe to have nutella inside? Would I just go off that recipe and add the the nutella? 🙂

    • Jane's Patisserie on June 15, 2020 at 10:03 am

      Hey! Yes, follow the guidelines of this one, but use the other recipe!



  69. Lara on June 14, 2020 at 8:52 pm

    5 stars
    I loved these cookies!!!! Woke up at 6 am, way too awake, came across these cookies and then decided to make them for my brothers and parents!! Super popular since the dough wasn’t too sweet

    Highly highly recommended!!! I wish I could give it 20 stars instead of 5 :))

  70. Natasha on June 12, 2020 at 7:55 am

    5 stars
    I’m not much of a baker, been trying out a few of your recipes in lockdown and oh my goodness, these cookies are amazing. Best thing I’ve baked yet – just due to my skills haha!
    Your recipes are incredible!

  71. Tina on June 12, 2020 at 1:04 am

    Hi jane!!
    I want to make these a gluten free version, can I just swap on the plain flour for gluten free flour?
    Would this still work fine? Thank you! Xx

    • Jane's Patisserie on June 12, 2020 at 10:07 am

      Hey! So I haven’t personally tried that with these – it should be okay, but it may be slightly drier I’m not too sure! x



  72. Molly on June 11, 2020 at 12:36 am

    5 stars
    Hello! Was wondering if you would be putting any stuffed cookie videos up soon on YouTube as this would be very helpful to see how much for the spread and how you break them In half at the right time so it doesn’t fall apart 🙂

    • Jane's Patisserie on June 11, 2020 at 11:47 am

      Hey! It’s definitely on my list to do, I just haven’t had the time yet!! So Sorry! x



  73. Chloe on June 10, 2020 at 1:46 am

    5 stars
    Absolutely love these cookies! Wondering would this recipe work for a giant stuffed cookie?

    • Jane's Patisserie on June 10, 2020 at 9:06 am

      You can, but that can affect the bake due to the size!



  74. CHLOE on June 8, 2020 at 8:48 pm

    5 stars
    Amazing recipe Jane! Best cookies ever..
    Can this mixture be used to make 1 large tray bake kind of Nutella stuffed cookie?

    • Jane's Patisserie on June 10, 2020 at 9:06 am

      You can, but that can affect the bake due to the size!



  75. Jen Spencer on June 6, 2020 at 3:26 pm

    5 stars
    Great recipe, delicious cookies! Have already made a number of batches since discovering this fabulous recipe!

  76. Natasha Randall on May 30, 2020 at 5:50 pm

    hi jane, i’m going to be making these tomorrow, if i freeze the nutella this evening will it still be okay to use it tomorrow or would you still recommend to just for it for an hour before?
    i like to prepare 😂

    • Jane's Patisserie on May 30, 2020 at 7:08 pm

      Yesss you can definitely do it the day before!! x



  77. Laura Edgar on May 24, 2020 at 1:16 pm

    5 stars
    Absolutely love this recipe!
    I’ve never baked before so I was worried I’d get it wrong, but it was so easy to follow.
    I’ve now made the Nutella cookies twice so far and then the third batch I swapped the chocolate chips for white chocolate buttons, and swapped the Nutella for white chocolate Lindt balls for a gooey white chocolate middle!

  78. Winnie on May 22, 2020 at 3:10 pm

    Hi, I have tried making the cookies but my Nutella is not gooey and melty when I break it into half 😭 the nutella was really dry.. do u know what went wrong?

    • Jane's Patisserie on May 22, 2020 at 7:51 pm

      They can be over baked, or they’ve just cooled to a solid. Microwave them to warm them up!



  79. Nicole on May 21, 2020 at 10:35 pm

    Can I use chocolate chips as I have loads to use up rather chan chopped chocolate?

    • Jane's Patisserie on May 22, 2020 at 8:02 pm

      Yes you can – depending on the size though I would still chop it up a bit!



  80. Laita Olimon on May 20, 2020 at 1:58 pm

    I live in a sea level city… Do i need to adjust some of the ingredients? Looking forward to making these cookies… Thanks!

    • Jane's Patisserie on May 20, 2020 at 8:52 pm

      I’m afraid I have no idea when it comes to that sort of thing! Sorry!



  81. Alanna on May 17, 2020 at 10:48 pm

    Hi Jane, have you tried these using white choc chunks/chips? Not sure if the Nutella would maybe overpower white chocolate. Thanks 🙂

    • Jane's Patisserie on May 18, 2020 at 11:14 am

      Hey! I haven’t, but lots of my readers have – it’s worth a go if you want white chocolate! X



  82. Kim on May 14, 2020 at 4:02 pm

    5 stars
    Oh wow! I didn’t think it got much better than the NYC cookies and then I did these. Definitely a family favourite! X

  83. Elise on May 10, 2020 at 7:15 pm

    Hey! I made these and loved them. My family want me to try them with peanut butter cookies. How do I change/ adapt the cookie recipe to add peanut butter? And at what stage would I add it? Thank you xo

    • Jane's Patisserie on May 10, 2020 at 7:26 pm

      Basically do everything the exact same, but swap the Nutella for peanut butter! The cookie dough needs to stay the same.



  84. Chelsey Pitchley on May 9, 2020 at 1:23 pm

    What size cookie scoop do you use for your cookies?

  85. Rachael Hanger on May 4, 2020 at 11:41 am

    5 stars
    Made these and they are amazing. I did get slightly confused if I needed to cover the nutella with cookie dough or leave the nutella showing. I covered anyway but turned out amazing still.

    • Jane's Patisserie on May 4, 2020 at 11:47 am

      I will make sure it’s clearer in the method – you are meant to wrap the cookie dough around the Nutella, so its’ completely covered! This means the centre will be all Nutella goodness! x



    • Jade on February 24, 2021 at 7:38 am

      Hi, theses are so yummy! My family love changing the stuffing.
      If I only cooked 6, with the left over dough do I fridge or freezer it and the bring it to room temperature to bake?

      ☺️ thank you



    • Jane's Patisserie on February 24, 2021 at 10:50 am

      Just bake from frozen! Add 1-2 minutes time x



  86. Natalie Armstrong on May 3, 2020 at 10:35 pm

    5 stars
    Love these!! I made them using gluten free flour as an alternative and they were amazing!! Everyone enjoyed them!

  87. Jessica on May 3, 2020 at 8:03 pm

    5 stars
    These are the best cookies ever! Made them yesterday morning and they’ve now all gone. Positive comments from everyone who had one, quick microwave (15 seconds) before eating and they were absolutely perfect. Will definitely make again. Might try the biscoff ones next!

  88. Ava on May 3, 2020 at 7:56 pm

    5 stars
    These are delicious, I am seriously in love with all your bakes, they all look Devine and taste amazing, my family loves all your bakes that I make, I must have made these cookies at least 6 times!
    I would love to see triple chocolate NYC cookies.

    • Jane's Patisserie on May 3, 2020 at 7:57 pm

      Ahh yay!! Cookies are the best. And I have a Triple Chocolate NYC Cookie recipe coming very soon…!



  89. C on May 3, 2020 at 2:31 pm

    5 stars
    Best cookies I’ve made!!

  90. Veronika on April 19, 2020 at 7:44 pm

    5 stars
    Hello Jane,
    I tried many recipes of cookies but this is really the best one. My daughter love it with milk and me too. Greetings from Czech.

  91. Zainab on April 18, 2020 at 3:21 pm

    Hey jane
    When making 6 cookies it says 0.4 medium eggs , what does that mean

    • Jane's Patisserie on April 18, 2020 at 4:11 pm

      You probably won’t be able to make 6 cookies – it’s best to use the whole batch, and freeze half as the entire batch only uses one egg.



  92. Lauren gibbins on April 9, 2020 at 12:23 pm

    5 stars
    We love these cookies in our house, delicious warm with icecream! I have ran out of brown sugar, is it possible to use caster?

    • Jane's Patisserie on April 9, 2020 at 1:46 pm

      It’s best to use a similar grain size such as granulated, as caster may make the cookies spread more!



  93. Aaliya on April 8, 2020 at 11:24 pm

    Recipe looks easy enough! I tried to get in touch with you via social media but I got no replies. Can I make this without cornflour?

    • Jane's Patisserie on May 4, 2020 at 11:34 am

      I’m afraid I don’t often reply on social media as there are too many comments to reply to. Commenting on blog posts is always better. For the recipe to work as pictured, the cornflour is quite important!



    • Kay on May 23, 2020 at 8:08 am

      Hi please can you HELP
      I’m trying to make the Nutella cookies. I’ve been to 5 different shops there’s no plain flour or baking powder. I have bicarbonate soda and self raising flour. We substituted self raising for plain flour and had baking powder last time but we can’t find any anywhere so is there any way we can do the recipe without baking powder to substitute the plain flower for self raising??? Hope that makes sense. DILEMMA



    • Jane's Patisserie on May 23, 2020 at 9:51 am

      So these ideally you do want the plain flour – as they don’t need too much raising agent at all. You can try self raising, but because of the raising agent the Nutella may leak out when baking! X



  94. Gemma White on April 7, 2020 at 4:55 pm

    5 stars
    I just made these with my daughters. Everyone loved them. A perfect lockdown activity and treat!

  95. Madeline on April 3, 2020 at 7:06 pm

    Can I add rolled oats to this recipe?

    • Jane's Patisserie on April 3, 2020 at 7:34 pm

      You can certainly try it – but be careful when rolling as you don’t want to accidentally let the Nutella out!



  96. Constantin on March 30, 2020 at 4:11 pm

    Hi Jane
    I have tried your recipe. They are delicious. Thanks a lot. However my cookies have very smooth surface. Is there a way to make them crispy on the surface?

    • Jane's Patisserie on March 30, 2020 at 5:09 pm

      That can sometimes happen when ingredients are slightly different, or you even use a different oven. It may be worth maybe putting the heat up a bit and baking for less time?



  97. Claire C on February 23, 2020 at 9:02 pm

    5 stars
    These are soooooo gorg!!!

    Out of curiosity, what Is the purpose of the cornflour?

    Thanks for another great recipe 🙂

    • Jane's Patisserie on February 23, 2020 at 10:40 pm

      It makes the recipe actually work, it creates a better texture, and it binds the cookie. I use it in LOTS of cookie recipes for a reason!



  98. Claire on February 19, 2020 at 11:23 am

    5 stars
    Hello Jane,
    Thanks for your reply.
    I will try it again. I think the cookies melt at the bottom first and caused the bottom cooked faster than top, and that caused hard and cracked edges…

  99. Claire on February 12, 2020 at 10:27 am

    Hello Jane,
    I have baked this recipe twice now but everytime during baking my cookies look like they got “skirt” around them.
    They don’t look like your one that’s perfectly round at the edge.
    I assume it’s the oven temperature issue, I used 180c at middle shelf.
    Would like to hear your opinion on how I can improve the cookies.
    Thank you very much.

    • Jane's Patisserie on February 12, 2020 at 8:53 pm

      It’s very hard to tell – I’m not 100% sure on what you mean. If they’re like crispy/hard around the edges it could be the oven and/or an ingredient being slightly different. If you have a fan oven, use a lower temp (such as 160), or generally just lower the temp a bit to see if that helps as your oven might be running too hot!



    • Lucas on March 16, 2021 at 1:25 pm

      This is because you need to match the area covered by nutella with the area of the cookie, if you put a chunk in the middle the build the cookie up around it then there will be a small area in the middle with nutella and the outside rim will be just cookie dough, the cookie dough gets thinner as there’s no nutella and it flows out like a skirt around the ball of nutella.



  100. Marie Turnbull-Davison on January 21, 2020 at 8:27 am

    Hi,
    Can you make 1 giant cookie with this recipe?

  101. Sid on December 12, 2019 at 8:48 am

    Hey just wondering can these be made into a cookie bar I dont know if that would be genius or a disaster

    • Jane's Patisserie on December 12, 2019 at 10:03 am

      It wouldn’t really be stuffed cookie bars, but it would work if the nutella was still frozen!



  102. AManda on November 25, 2019 at 3:32 pm

    Can these be made without the cornflour? Have all ingredients but no cornflour 🙁 xx

    • Jane's Patisserie on November 25, 2019 at 4:05 pm

      No, the cornflour is essential to get the correct bake. I use it in a lot of my cookie bakes.



  103. Lizzy C on November 5, 2019 at 5:52 pm

    Would it be possible to do this with peanut butter, following the same method with freezing it like Nutella?
    Thank You 🙂

  104. AJ on October 1, 2019 at 1:55 pm

    Could I make these into ‘cookie cups’ by putting them into a muffin tin?

  105. Neelab Fazli on August 26, 2019 at 12:01 am

    Hiya Jane! Love your recipes! Can i please ask if this recipe can be used as a basis for cookie cup recipe? Omitting the nutella ofcourse. Thank you xx

  106. Leanne on August 24, 2019 at 10:21 am

    Hi, do you think it’s possible to make these vegan? With vegan butter, soy milk replacing the egg and lotus in the middle? I never know what normal cupboard ingredient I can replace egg with!

    • Jane's Patisserie on August 24, 2019 at 5:53 pm

      No idea I’m afraid.



    • Sara on May 25, 2020 at 4:38 pm

      Hello Jane – if I want to make 30 do I have to double everything – eg 2 eggs instead of one etc?



    • Jane's Patisserie on May 25, 2020 at 4:58 pm

      Hey! Yes, just double it all!!



  107. Leanne on August 18, 2019 at 1:19 pm

    5 stars
    Omg these are amazing!!! Can they be frozen once cool? Wondering how the Nutella will react?
    Also do you know how different they are when using stork instead of butter?

    • Jane's Patisserie on August 18, 2019 at 2:13 pm

      They can, but the Nutella may not be quite as gooey after freezing – maybe microwave the cookies once they’ve thawed for 10-15 seconds! And you can, but I would advise butter. x



  108. Grace on July 24, 2019 at 3:22 pm

    These look yum, going to make them for some friends coming over:) where we would you suggest to store the cookies once baked?

  109. Louise on July 9, 2019 at 5:34 pm

    4 stars
    these were delicious but any ideas why my cookies decided they would just stay as balls rather than flatten out??

    • Jane's Patisserie on July 10, 2019 at 8:41 am

      They’re meant to stay thick to keep the nutella inside and not splurge out x



  110. Jamielee on April 9, 2019 at 5:03 pm

    5 stars
    Made these today for my children and omg!!! They are sooo good!!! Will definitely be making more

  111. Mehz on April 5, 2019 at 4:34 pm

    5 stars
    Can I use stork to bake these as I want to bake tomorrow with my 3 year old daughter?

  112. Fazeen Ansari on April 5, 2019 at 9:01 am

    Can I store the dough in refrigerator?
    I mean individual cookie ball wd Nutella inside…
    So wn I hv unexepected visitor I can make it…

    • Jane's Patisserie on April 5, 2019 at 10:09 am

      I would suggest the freezer, rather than the fridge. You will still need to freeze the Nutella before hand.



    • Victoria Hellawell on May 8, 2019 at 7:53 pm

      If I make these up and freezer them, do I cook from frozen and if so what temperature and cooking time or do I allow to defrost first?
      Thank you



    • Jane's Patisserie on May 10, 2019 at 5:26 pm

      Just bake from frozen, with an extra couple of minutes. The nutella might not be as gooey though, if the entire cookie is frozen.



  113. Zoe on March 27, 2019 at 5:11 pm

    5 stars
    Made these for our Comic Relief Bake Sale at work and they went down a storm! One of my colleagues wants me to make him a giant one!

  114. Vicki on March 18, 2019 at 10:21 pm

    5 stars
    Made these today for my Nutella mad 6 year old and her friends . They loved them. I am slowly working my way through your receipes as I love them all!

  115. Sophie on March 11, 2019 at 4:12 pm

    Made these for my colleagues and they went down a treat! So good! Fab recipe 🙂

    • mia on June 7, 2020 at 2:01 pm

      5 stars
      I’ve made these a few times now and everyone loves them! we swapped things a little yesterday and used malteser spread instead, still beautiful but the malteser spread made them very gooey on the bottom (more so than nutella) firmed up a little once cooled and still loved by everyone! your website is my go to website for recipes! xx



  116. Samantha on March 11, 2019 at 1:02 pm

    5 stars
    I’m going to bake these at the weekend, plus do some Biscoff ones and Cadbury Caramel ones as I’m sure I could just replace the Nutella with other spreads, right? x

    • Jane's Patisserie on March 11, 2019 at 5:27 pm

      Yes you can – I’ve made these many times with many spreads!! x



  117. Kyle Turner on March 10, 2019 at 4:07 pm

    5 stars
    Great recipe Jane, just made these and they are excellent. Just a thought though, could you melt the butter for the cookie dough or does the butter and sugar need to be beaten with just soft butter?

    PS. The Nutella says 15 tsps. Is this tsp or tbsp? If it’s neither what does it stand for?

    • Jane's Patisserie on March 11, 2019 at 9:02 am

      There is no need to melt the butter for these ones – and it is teaspoons as written.



  118. Chloe on March 8, 2019 at 12:40 pm

    They look absolutely amazing, so tasty!

  119. Carol Abnett on March 6, 2019 at 9:07 pm

    Hi Jane,
    Could these be frozen before cooking then baked when unexpected visitors call in, or so I don’t eat all of the 15 cookies .
    Thanks Carol.

    • Jane's Patisserie on March 7, 2019 at 8:53 am

      Yes, I imagine so! Make sure to still freeze the Nutella first so you can shape the cookies – and it might take a couple more minutes to bake! x



  120. Pixie on March 6, 2019 at 3:19 pm

    These look lush and will be making this next time all the young ones come over.. can I ask what cookie scoop you use? Thanks for your amazing recipes x

    • Jane's Patisserie on March 6, 2019 at 3:20 pm

      It’s 5cm in width – I have a few, but you can get them on amazon! x



  121. R on March 6, 2019 at 9:26 am

    ‘These will last for 3-4+ days once made!’

    More like hours, in my house! I’ll definitely give these a go tonight. I’m very grateful for the light brown sugar tip you used on another cookie recipe, it’s so much better for cookies than caster.

    • Jane's Patisserie on March 6, 2019 at 2:25 pm

      Ahahah yes, they never last that long in my house either!! And I much prefer it too!



  122. Shan on March 6, 2019 at 8:13 am

    These will be the next thing I bake for work! 😊
    Would love to see choc cookies stuffed with caramel 😍
    Thanks for all the fab recipes.

    • Katy on February 2, 2021 at 2:29 pm

      5 stars
      Awesome recipe, thanks a lot, easy to follow. I’ve made these with peanut butter, which wasn’t freeze maybe properly(???) so it’s not ,,runny”. Still delicious and it didn’t last more than one day in the box 😁 we ate them all.



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