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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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???
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
Such an easy recipe and the cookies are fabulous! The microwave trick is soooooo good 🤤 will be making them a lot – thank you!
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
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
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
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
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!
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!!!
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!
you can try a metal ice cream scoop I use them and they’re fine if not try some plastic gloves!! xx
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? 🙂
Hey! Yes, follow the guidelines of this one, but use the other recipe!
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 :))
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!
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
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
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 🙂
Hey! It’s definitely on my list to do, I just haven’t had the time yet!! So Sorry! x
Absolutely love these cookies! Wondering would this recipe work for a giant stuffed cookie?
You can, but that can affect the bake due to the size!
Amazing recipe Jane! Best cookies ever..
Can this mixture be used to make 1 large tray bake kind of Nutella stuffed cookie?
You can, but that can affect the bake due to the size!
Great recipe, delicious cookies! Have already made a number of batches since discovering this fabulous recipe!
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 😂
Yesss you can definitely do it the day before!! x
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!