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 really are a crowd pleaser!
I have tried the recipe many times, but ended up with the following modifications- I only use 120 g of sugar, I use 3 different types of chocolate chunks (dark, milk and white) and add a handful of roasted nuts (usually pecans but everyone loved it when I used mixed nuts). A sprinke of salt on top and they are addictive! My friends asked to take some home for their families to try on several occasions as they liked them so much 🙂
Hi Jane, these stuffed cookies are a firm favourite in my family. I’ve had a request from my son to have triple chocolate cookie aswell as stuffed nutella… would this work?
Hello!
I’ve made these multiple times and they’re a definite favourite. I find the recipe easy to follow and I love that it doesn’t require a million different steps.
Just wondering, if I wanted to change it up a bit, instead of nutella in the middle, could I stuff a square of chocolate?
Thanks x
You can, but the chocolate square will solidify again! x
Recipe is great! Do you have any tips for getting that “end to end” spread on the Nutella filling? My cookies tended to end up with more of a filling “bulge” than the more even spread shown in your photos. Would love to be able to get some Nutella in every bite vs a loaded center (which was also very delicious).
Hi Jane just wondered if I wanted to make the big fat cookies could I just double or triple the recipe.
I chilled my dough for 1hr in the fridge before baking, it came out chewy & gooey, so so so good.
However, after mixing everything , the dough tends to be sticky during the shaping, what went wrong here? 🤔 Is it the heat? As my frozen Nutellas were starting to melt within few mins out from the freezer too.
This does sound like the heat unfortunately, especially if the Nutella was melting so quickly!
Hi Jane, thank you for the amazing recipe.
Please could you tell me what percentage of cocoa callebaut chips you use ?
Thanks so much.
These are delicious and gooey. Very easy to make, I put Nutella in centre and instead of choc chips replaced with sultanas. Added a little cinnamon.
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