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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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