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

Nutella Stuffed Cookies!

Gooey Nutella Stuffed Cookies with Chocolate Chips - Heaven in Every Bite!
4.98 from 36 votes
Print Pin Rate
Category: Cookies
Type: Cookies
Keyword: Nutella
Prep Time: 10 minutes
Total Time: 22 minutes
Servings: 15 Cookies
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


  • 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!


  • 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%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.


Find my other Recipes on my Recipes Page!

You can find me on:

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.

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!


  • Sally
    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
      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

  • Darcy
    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

  • Rana
    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
      July 10, 2020 at 3:12 pm

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

  • Anon
    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.

  • Jo
    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.

  • Elycia
    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
      July 6, 2020 at 9:10 pm

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

  • Megan Ward
    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
      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

  • Mandy Barker
    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
      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!

  • Daisy
    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
      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

  • Tiff Maguire
    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!

  • Crystal
    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
      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

  • Crystal
    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

  • Carrie
    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
      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
      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
      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!

  • Kirsten Barker
    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
      June 15, 2020 at 10:03 am

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

  • Lara
    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 :))

  • Natasha
    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!

  • Tina
    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
      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

  • Molly
    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
      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

  • Chloe
    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
      June 10, 2020 at 9:06 am

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

    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
      June 10, 2020 at 9:06 am

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

  • Jen Spencer
    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!

  • Natasha Randall
    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
      May 30, 2020 at 7:08 pm

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

  • Laura Edgar
    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!

  • Winnie
    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
      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!

  • Nicole
    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
      May 22, 2020 at 8:02 pm

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

  • Laita Olimon
    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
      May 20, 2020 at 8:52 pm

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

  • Alanna
    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
      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

  • Kim
    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

  • Elise
    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
      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.

  • Chelsey Pitchley
    May 9, 2020 at 1:23 pm

    What size cookie scoop do you use for your cookies?

  • Rachael Hanger
    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
      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

  • Natalie Armstrong
    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!

  • Jessica
    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!

  • Ava
    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
      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…!

  • C
    May 3, 2020 at 2:31 pm

    5 stars
    Best cookies I’ve made!!

  • Veronika
    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.

  • Zainab
    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
      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.

  • Lauren gibbins
    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
      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!

  • Aaliya
    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
      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
      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
      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

  • Gemma White
    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!

  • 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!

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

      No idea I’m afraid.

    • Sara
      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
      May 25, 2020 at 4:58 pm

      Hey! Yes, just double it all!!

  • 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 🙂

    • mia
      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

  • 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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