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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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!