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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J x
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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.
Hands down the BEST cookie recipe I’ve ever used!! I used a caramel biscoff spread in the middle and I’m fighting the urge to make another ten batches