Nutella Stuffed Cookies!

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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

4.91 from 10 votes
Nutella Stuffed Cookies!
Prep Time
10 mins
Total Time
22 mins

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

Course: Cookies
Cuisine: Cookies
Keyword: Nutella
Servings: 15 Cookies
Calories: 206 kcal
Author: Jane's Patisserie
  • 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
  1. Scoop heaped teaspoons of Nutella onto a lined tray, and freeze till solid. This usually takes 30-60 minutes!

  2. Once the Nutella has frozen, making your Cookie Dough!

  3. Preheat your oven to 190C/170C Fan!

  4. Beat together your Butter and Sugar until fluffy, and then add in your Vanilla and Egg and beat again till smooth.

  5. Whisk together your Flour, Salt, Bicarbonate of Soda and Cornflour, and then add in to the other mix. 

  6. Add in the finely chopped chocolate and mix till combined. 

  7. Scoop your Cookies with a cookie scoop to portion. 

  8. As you scoop each cookie, flatten the dough slightly, and add a frozen lump of Nutella to the middle and make sure the cookie surrounds the Nutella fully!

  9. They will be balls of Cookie in the end!

  10. 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!

  11. Bake in the oven for 11-13 minutes, or until golden. The more you bake, the less gooey they will be!

Recipe 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!
Nutrition Facts
Nutella Stuffed Cookies!
Amount Per Serving
Calories 206 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 28mg9%
Sodium 131mg6%
Potassium 59mg2%
Carbohydrates 29g10%
Sugar 14g16%
Protein 2g4%
Vitamin A 210IU4%
Calcium 23mg2%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet. These are only estimates.


Find my other Recipes on my Recipes Page!

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© 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.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Madeline
    April 3, 2020 at 7:06 pm

    Can I add rolled oats to this recipe?

    • Jane's Patisserie
      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!

  • Constantin
    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
      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?

  • Claire C
    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
      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!

  • Claire
    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…

  • Claire
    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
      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!

  • Marie Turnbull-Davison
    January 21, 2020 at 8:27 am

    Can you make 1 giant cookie with this recipe?

  • Sid
    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
      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!

  • AManda
    November 25, 2019 at 3:32 pm

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

    • Jane's Patisserie
      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.

  • Lizzy C
    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 🙂

  • AJ
    October 1, 2019 at 1:55 pm

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

  • Neelab Fazli
    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

  • Leanne
    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!

  • Leanne
    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
      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

  • Grace
    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?

  • Louise
    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
      July 10, 2019 at 8:41 am

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

  • Jamielee
    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

  • Mehz
    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?

  • Fazeen Ansari
    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
      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
      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
      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.

  • Zoe
    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!

  • Vicki
    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!

  • Sophie
    March 11, 2019 at 4:12 pm

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

  • Samantha
    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
      March 11, 2019 at 5:27 pm

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

  • Kyle Turner
    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
      March 11, 2019 at 9:02 am

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

  • Chloe
    March 8, 2019 at 12:40 pm

    They look absolutely amazing, so tasty!

  • Carol Abnett
    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
      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

  • Pixie
    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
      March 6, 2019 at 3:20 pm

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

  • R
    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
      March 6, 2019 at 2:25 pm

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

  • Shan
    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.


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