March 6, 2019
Nutella Stuffed Cookies!
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Gooey Nutella stuffed cookies with chocolate chips and a molten Nutella centre – heaven in every bite!
So, we all know that cookies are generally one of my most favourite treats in the world… I have been baking for this blog for many years now, and I just don’t get bored of posting new and delicious cookie recipes. One cookie recipe that had been requested over and over was these beauties; my Nutella stuffed cookies.
Nutella stuffed cookies
So most of the time with my bakes I will try a bit of it to make sure it tastes nice, and give the rest away. However, when it comes to bakes like cookie bars, or cookies, or anything like that which I adore, I will devour so many. 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. The top tip I have in the world for these is the patience of letting the Nutella freeze before you try and make them as it makes it so much easier.
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 when you eat them still warm out of the oven. You just have to have a little faith when making them and don’t be impatient.
Nutella
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!
Of course, if you don’t like Nutella you can instead use whatever spread you want. For example I have posted my Biscoff Stuffed Cookies, and you can make a stuffed version of my Kinder Bueno Cookies if you want as well, so it’s up to you. I, of course, adore all of them and want to eat every type of stuffed cookie around.
Cookie dough
I went for a classic ‘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.
- Butter – For this sort of bake, you can use a block butter, or a baking spread.
- Sugar – I went for all light brown sugar as I like the flavour, but you can swap all or part of it for white granulated sugar like in my other cookie bakes
- Egg – I tend to use medium eggs in my bakes, but you can use one large egg instead of in this cookie recipe
- Vanilla – Optional, but adds a delicious flavour.
- Flour – Plain flour is the best so you don’t get a cake like cookie
- Raising agents – For these, I use bicarbonate of soda which is classic for a cookie bake. Baking powder is different.
- Salt – I always add sea salt to my cookies because it’s delicious, but you can definitely leave it out, or use salted butter
- Chocolate chips – any chocolate finely chopped up or small chocolate chips is best to prevent the Nutella leaking out
Baking
When prepping these you have to be quite careful, and make sure to follow the steps. Make sure that you Nutella is nice and frozen before you start making your cookie dough and then that will definitely help.
I prep my cookie dough, and then portion it already into the 15 cookies that the batch makes (I use a 5cm cookie scoop to portion these easily without having to weigh them) and place all of them onto one of the lined trays you are going to bake onto.
With clean and preferably not warm hands, I press a ball of cookie dough into my palm, using my other palm, and then place a frozen ball of Nutella in the middle. I wrap the cookie dough around carefully making sure to seal in the Nutella, and then place back onto the large baking trays. It really is just down to baking them in the oven then, so it is quite easy.
Tips & Tricks
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!
- I use this 5cm cookie scoop for this recipe
- I use these large baking trays
- You can swap the Nutella to a different spread like biscoff
- These cookies will last 4-5+ days at room temperature
- You can freeze the baked cookies for 3+ months
- You can prep the cookies and then freeze for baking, but the Nutella might be slightly less gooey after baking
Nutella Stuffed Cookies!
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 until solid. This usually takes 30-60 minutes
- Once the Nutella has frozen, make the cookie dough
- Preheat the oven to 190C/170C Fan
- Beat together the butter and sugar until fluffy, and then add in the vanilla and egg and beat again until smooth.
- Whisk together the flour, salt, bicarbonate of soda and cornflour, and then add in to the other mix.
- Add in the finely chopped chocolate and mix until combined.
- Scoop the cookies with a 5cm cookie scoop to portion (or split into 15)
- 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
- 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!
- I use this 5cm cookie scoop for this recipe
- I use these large baking trays
- You can swap the Nutella to a different spread like biscoff
- These cookies will last 4-5+ days at room temperature
- You can freeze the baked cookies for 3+ months
- You can prep the cookies and then freeze for baking, but the Nutella might be slightly less gooey after baking
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Hi the part where you wrap the Nutella on cookie do you place it in middle and wrap it around or do you add another layer of cookie ontop? I’m so confused TT
You place the Nutella in the middle and wrap around, not two bits of cookie dough. x
Can the dough be stored in the fridge for a day or two so the cookies are always baked fresh?
Yes, they can! 48 hours max x
Hi when the cookies have come out of the oven do I put then on a cooling rack?
Loved it♡ Tried them out for the first time. For some reason my dough was much drier than I thought and couldn’t hold its shape so I added one more egg and came out perfectly.
Thank you 🙂
Can these be cooked in Ninja??? 160 on bake??
Thanks
Hi! Thank you for the wonderful recipe! I’ve made it several times in the past and the cookies were delicious. I would like to know if I could add some chopped up toasted hazelnuts to the dough? Could you please let me know if this would work and how much would be best?
how many cookies do you get
I have been making these cookies for sometime now as those are my kids’ favourite. My kids always ask me to give them at least 10 pieces to school as they are favourite now with all their friends. All Mums, pressed by their kids asked the reciepie and I referred them to this page. While usually they come about very smooth and nice, couple of times they turned out a bit patchy and with cracked surface. Would you know why? I cant figured out yet. Some of guesses I have is that, I use sometimes chocolate droplets instead of shredded chocolate and I think it makes them dry and cracked. I also always use only 100 gr of sugar, instead of 175, as it is sweet with us. We like the combination of seeet filling and not too seeet dough. Can it be because I dont add enough sugar? I also never seem to use all required flour. It always goes less than suggested, as I know already how the dough has to feel. Would it be the reason? As once I have added flour in full and they came out quite dry. Anyway, this is an amazing recipie and I meant to write a big thank you on this page for sometime now.
Hiya – to get the best results you do need to follow the recipe as written as it’s been developed to this recipe for a reason. By reducing multiple ingredients you will cause the end product to look different and not always look like mine, sorry! x
What temperature do we bake them in?
190ºc/170ºc fan. Hope this helps! x
Is it possible to sub the cornflour please? I have all the other ingredients but this. Thank you
Hiya! Use 25g more flour instead, though the texture will change slightly! Hope this helps! x
Made these for a party and apparently I didn’t make enough because people were eating three of these each! Awesome recipe and now everyone bothers me to make these every time I have a dinner party. Thank you Jane!!
Would it be ok to use caramel sauce instead, I’ve looked at your caramel stuffed cookie recipe but it uses sweets for the centre, and I have a jar of caramel waiting to be used . Thanks 😊
Hiya! Sadly it does not freeze solidly so would not work – take a look at my caramel cookie cup recipe instead! Hope this helps! x
Hi Jane!
Would it be possible to use frozen tsp-scoops of white cooking chocolate instead of Nutella? Or do I need the consistency of the spread to get the centre gooey? Love your recipes and can’t wait for your second book! It’s SO CLOSE NOW!!!!!
Hiya! Sadly only spreads will stay soft and gooey – any chocolate will harden again! Hope this helps! x
Hello! I am so excited to give this recipe a try! I just want to confirm that it’s corn flour, because I believe we call it corn starch.. thanks so much!
Hi Jane,
Just curious what brand of chocolate did you use in this recipe?
Hiya! I always use Callebaut in my bakes! Hope this helps! x
Can you substitute the unsalted butter for stork?
Hiya! Yes this should be fine! Enjoy x
Why do you not need to put the cookie dough balls in the freezer for 30 minutes or fridge for an hour like the original recipe? Thanks!
These ones you have never had to – not all of my cookie dough recipes require chilling.
i want to know what is the temperature for a small cookies
Hey Jane just wondering if it it necessary to freeze the Nutella or could you just put a scoop of it on top of the dough when scooping it out?
Thanks
It makes it very hard to successfully cover the nutella without it being frozen, and also it means the nutella doesn’t over bake as it’s started from frozen, not room temp.
How to do we have make sure that the cookie size is the same. I’m using the same gms but I see the spreading is different sometimes for some of the cookies. Is that possible?
Kindly help.
If I want to make mini cookies how much each portion would weigh in grams?
And how many minutes should I keep it in the oven ?
Same question to “giant galaxy cookies”
Thanks 🙏🏼
Hi Jane, how many days can the dough be kept in the fridge before using? Thanks
48 hours! x
I was looking for a recipe for a Nutella filled cookie and for the most part, this was a great one to find. Freezing the Nutella was a brilliant idea! It’s probably because I changed the recipe to be in cups, but I found the dough to be dry. I added an extra egg and that helped it become that traditional sticky cookie dough. Also, the recipe made exactly 15, so I’m doubly impressed.
Thank you!
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
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.
For how long can i freeze the dough
I usually say up to three months!
Made these cookies today and they are delicious! The kids loved them. Thanks for this receipt.
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?
Hey Jane, could I fill them with nutella and make the cookie balls and leave them in the fridge overnight?
You can but then the Nutella won’t be frozen when baking so may leak a bit x
Can I freeze the dough? Would you recommend defrosting the day before baking?
Hey! Yes you can and you can just bake them from frozen xx
May I know if freezing the dough for about 30 minutes would change the texture of the cookie?
Hey! No I wouldnt do this you only need to freeze the nutella xx
Can I make these non stuffed?
Very good
Thank you so much!xx
Hello,
If I want to make a huge batch, could I double or triple ..etc… Same ingredients..
Yes!!
How much dough for each cookie? And would this recipe work with ur mince pie cookie recipe if I replaced the mincemeat fir Nutella?
Hi, am I able to use margarine or does it have to be block butter?
You can use a baking spread, but not necessarily all margarines work x
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!
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
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!
How weird!!! Yes definitely give that a go instead! X
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
They can just stay in the fridge for the mean time!! x
Absolutely love this recipe! Thank you. Instead of Nutella can I use peanut butter ? Xx
Ahh yay! And yes you can!! x
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.
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
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 🙂
Can you use all granulated sugar instead of a mix or would this affect the bake?
You can do! All it means is the cookie will be lighter in colour x
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:)
I put 6 cookies on a tray, but the recipe makes 15. So, one tray will have three cookies at the end x
Is it only brown sugar? I can’t see white sugar so just clarifying
It is – but you can use white granulated sugar in place of the light brown soft sugar.
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
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!
Hi, just out of interest why do you use cornflour in this cookie recipe? Xx
It creates a wonderful texture – I love using it in all my cookies/cookie bars (especially plain ones like this) x
So simple to make and utterly delicious! They were a hit with the whole family. Thank you for the amazing recipe.
Loved this recipe I added some white chocolate chips too
Can I freeze them once baked? I have some extra left over I’d like to keep back for Christmas
Yes absolutely you can, for up to 3 months! Hope this helps! x
lovely recipe xxxx
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!!
I only have large eggs. Is that ok or should I increase the flour and other ingredients? & by how much?
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
I made as you said Jane,! But It was abit wet, it’s stiks on my hand. why is that ?
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!
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!
Absolutely delicious! By far the best cookie I have ever eaten or made! You are a genius! Many Thanks!!!!
Hi Jane, I’d like to attempt these! What size cookie scoop do you use please?
Thank you in advance xx
5cm! X
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?
I would suggest freezing the Lindt because when they melt it’s very runny, but the peanut butter cup should be fine x
Love your recipes i have tried so many. Would these and your other cookie recipes freeze well after baking?
They can do for sure!
Hi Jane could I use caramel filling with these xx
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!
Hey Jane these look amazing!! Just wondering if I could use white chocolate spread and white chocolate chips instead of nutella/milk chocolate? X
Yesss it works the same!
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 🙏🏽
In love with these cookies
What if I wanted to make half the amount… how much egg would I put?
Absolutely perfect. I’m having so many requests for these cookies. I experiment with the filling.
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? 🙂
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
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?
Have a look at my vegan cookie recipe, as that should work stuffed!
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?
Did you change any brand or type of ingredient? That would be the easiest explanation x
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
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
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
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.
I’m going to make this today but I wanted to know should I melt the butter or just use it softened?
If using baking spread, use it straight from the fridge. Block butter just needs to be slightly more towards room temp.
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?
As it’s just one egg, it’s worth using a mashed banana, apple sauce, flaxseed or any of the usual egg replacers!
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!
Ahh that’s so lovely of you to say!! So glad you like it! x
Hi Jane! I only have a regular oven and not a fan one. What temp should I bake these cookie at?
190c!
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
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
Yes! As long as it’s a thick spread like nutella/biscoff, it works wonders!
Hi… How can I make my cookies softer. As I tried this and they where hard
That just means they are over baked, you need to reduce time or temp!
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!
Ooh I was wondering if this was possible! How long do you bake them for from frozen?
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 🙂
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
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!!!
Unfortunately I don’t measure in cups and don’t recommend it as I find it extremely unreliable in baking, sorry. x
Thank you so much for this lovely recipe!! The best cookies ever!! My dinner is ruined now! 🙂
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.
Yep, it’s the easiest way..!
I haven’t got cornflour- can I leave this out or substitute it with something else? What is the purpose of the cornflour?
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!
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!
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
How to store these cookies and for how long?
Hiya! These will last for 3-4 days at room temperature, or you can freeze them for up to 3 months! x
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!
The cookie dough should just about come together, and not be sticky – and the softer nutella could definitely result in more spreading! X
Hi Jane, you normally weigh your cookies. Can I ask instead of a cookie scoop what weight would each dough ideally be?
Many thanks
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!
Hi Jane, thank you for the recipie. When you say to add vanilla…do you mean vanilla extract or essence?
Always extract – essence should never be used in my opinion as its fake vanilla and nasty stuff!
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?
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!
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!
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
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
Hello Jane! Thank you for this delicious recipe. I was wondering if I can substitute cornflour with cornstarch would it give the same results?
Hey! Cornflour and cornstarch are the same thing so both work!
If I want to make Rolo cookies and Nutella cookies can I use the same recipe? So do half and half.
Yes!
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.
Can any cookie recipe be stuffed with nutella? Looking forward to trying this recipe.
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
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
Hey! Yay! Yes you can use any thing like that!! x
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
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
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
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!
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???
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
Such an easy recipe and the cookies are fabulous! The microwave trick is soooooo good 🤤 will be making them a lot – thank you!
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
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
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
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
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!
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!!!
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!
you can try a metal ice cream scoop I use them and they’re fine if not try some plastic gloves!! xx
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? 🙂
Hey! Yes, follow the guidelines of this one, but use the other recipe!
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 :))
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!
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
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
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 🙂
Hey! It’s definitely on my list to do, I just haven’t had the time yet!! So Sorry! x
Absolutely love these cookies! Wondering would this recipe work for a giant stuffed cookie?
You can, but that can affect the bake due to the size!
Amazing recipe Jane! Best cookies ever..
Can this mixture be used to make 1 large tray bake kind of Nutella stuffed cookie?
You can, but that can affect the bake due to the size!
Great recipe, delicious cookies! Have already made a number of batches since discovering this fabulous recipe!
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 😂
Yesss you can definitely do it the day before!! x
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!
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?
They can be over baked, or they’ve just cooled to a solid. Microwave them to warm them up!
Can I use chocolate chips as I have loads to use up rather chan chopped chocolate?
Yes you can – depending on the size though I would still chop it up a bit!
I live in a sea level city… Do i need to adjust some of the ingredients? Looking forward to making these cookies… Thanks!
I’m afraid I have no idea when it comes to that sort of thing! Sorry!
Hi Jane, have you tried these using white choc chunks/chips? Not sure if the Nutella would maybe overpower white chocolate. Thanks 🙂
Hey! I haven’t, but lots of my readers have – it’s worth a go if you want white chocolate! X
Oh wow! I didn’t think it got much better than the NYC cookies and then I did these. Definitely a family favourite! X
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
Basically do everything the exact same, but swap the Nutella for peanut butter! The cookie dough needs to stay the same.
What size cookie scoop do you use for your cookies?
For these it’s a 5cm scoop!
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.
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
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
Just bake from frozen! Add 1-2 minutes time x
Love these!! I made them using gluten free flour as an alternative and they were amazing!! Everyone enjoyed them!
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!
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.
Ahh yay!! Cookies are the best. And I have a Triple Chocolate NYC Cookie recipe coming very soon…!
Best cookies I’ve made!!
Thank you!
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.
Hey jane
When making 6 cookies it says 0.4 medium eggs , what does that mean
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.
We love these cookies in our house, delicious warm with icecream! I have ran out of brown sugar, is it possible to use caster?
It’s best to use a similar grain size such as granulated, as caster may make the cookies spread more!
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?
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!
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
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
I just made these with my daughters. Everyone loved them. A perfect lockdown activity and treat!
Can I add rolled oats to this recipe?
You can certainly try it – but be careful when rolling as you don’t want to accidentally let the Nutella out!
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?
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?
These are soooooo gorg!!!
Out of curiosity, what Is the purpose of the cornflour?
Thanks for another great recipe 🙂
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!
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…
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.
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!
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.
Hi,
Can you make 1 giant cookie with this recipe?
Hey just wondering can these be made into a cookie bar I dont know if that would be genius or a disaster
It wouldn’t really be stuffed cookie bars, but it would work if the nutella was still frozen!
Can these be made without the cornflour? Have all ingredients but no cornflour 🙁 xx
No, the cornflour is essential to get the correct bake. I use it in a lot of my cookie bakes.
Would it be possible to do this with peanut butter, following the same method with freezing it like Nutella?
Thank You 🙂
Could I make these into ‘cookie cups’ by putting them into a muffin tin?
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
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!
No idea I’m afraid.
Hello Jane – if I want to make 30 do I have to double everything – eg 2 eggs instead of one etc?
Hey! Yes, just double it all!!
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?
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
These look yum, going to make them for some friends coming over:) where we would you suggest to store the cookies once baked?
In a container at room temp x
these were delicious but any ideas why my cookies decided they would just stay as balls rather than flatten out??
They’re meant to stay thick to keep the nutella inside and not splurge out x
Made these today for my children and omg!!! They are sooo good!!! Will definitely be making more
Can I use stork to bake these as I want to bake tomorrow with my 3 year old daughter?
Yes you can x
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…
I would suggest the freezer, rather than the fridge. You will still need to freeze the Nutella before hand.
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
Just bake from frozen, with an extra couple of minutes. The nutella might not be as gooey though, if the entire cookie is frozen.
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!
Yay! And that would be epic!
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!
Made these for my colleagues and they went down a treat! So good! Fab recipe 🙂
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
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
Yes you can – I’ve made these many times with many spreads!! x
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?
There is no need to melt the butter for these ones – and it is teaspoons as written.
They look absolutely amazing, so tasty!
Thank you!
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.
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
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
It’s 5cm in width – I have a few, but you can get them on amazon! x
‘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.
Ahahah yes, they never last that long in my house either!! And I much prefer it too!
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.
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.