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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First time making these and I have a couple tips for anyone who wants to make these. Once the nutella drops were put in the freezer, I started the cookie dough as directed. Here’s the tip… Make the dough and, what I did was flattened then when the nutella is ready, you just place it on each flattened cookie and boom all ready to encase.
Yep, it’s the easiest way..!
I haven’t got cornflour- can I leave this out or substitute it with something else? What is the purpose of the cornflour?
Cornflour in cookies creates the best texture ever and I entirely recommend doing it – you can use 25g more flour instead, but the texture is different!
hi jane! love this recipe. I wanted to ask whether I could freeze the dough for a few days before baking it? it would be much easier. these cookies and the triple chocolate cookies?! please let me know! also what temperature would i bake it on if i can freeze them? and would it make a difference to the taste? thanks!
As you would have to freeze the nutella, and then wrap in cookie dough, and then freeze again (and bake for longer) it may mean the nutella will over bake slightly x
How to store these cookies and for how long?
Hiya! These will last for 3-4 days at room temperature, or you can freeze them for up to 3 months! x
Made these today for the first time! Will definitely try again as I found some spread lots and others didn’t. In your opinion should the cookie be doughy like (Bens cookies/millies) or crunchy? Also stupidly forgot to put my Nutella back in the freezer between batches so last ones weren’t great! Tasted amazing regardless though!
The cookie dough should just about come together, and not be sticky – and the softer nutella could definitely result in more spreading! X
Hi Jane, you normally weigh your cookies. Can I ask instead of a cookie scoop what weight would each dough ideally be?
Many thanks
I only tend to weigh the larger NYC cookies, anything like this or my other cookies I don’t weigh. I find a 5cm scoop is the best! You just need to add up the ingredients and divide to work it out!
Hi Jane, thank you for the recipie. When you say to add vanilla…do you mean vanilla extract or essence?
Always extract – essence should never be used in my opinion as its fake vanilla and nasty stuff!
Hi Jane – i absolutely love your recipes and have made so many of them already. These are one id like to try next, but i wondered how gooey the batter was around the nutella? I was after the melted nuttella centre with a really gooey batter and crisp outside. (abit like the amazing domnios cookies), would this be doable?
You don’t want the cookie dough to be too gooey when making it because it will struggle to encase the Nutella – the best way to do it is to bake maybe 1-2 minutes less, or just reheat the cookies when you want to eat them as they will always solidify eventually!
Hello, I’m very new to baking and was wondering if leaving out the bicarbonate of soda would make any difference? Thank you for the recipe!
Yes it will make a difference – it’s a raising agent, and you need it for the best cookie! You can use 1.5tsps of baking powder as a sub, but it’s still the best to use bicarb x
Absolutely LOVE this recipe. Works a treat every time! Best cookie recipe ever. Today I have done half Nutella stuffed and half biscoff stuffed. Worked a dream! Thanks Jane cxxx
Hello Jane! Thank you for this delicious recipe. I was wondering if I can substitute cornflour with cornstarch would it give the same results?
Hey! Cornflour and cornstarch are the same thing so both work!
If I want to make Rolo cookies and Nutella cookies can I use the same recipe? So do half and half.
Yes!
Thank you so, so much for taking the time out to share your recipes. These cookies have come out AMAZING! Followed it word for word and it did not disappoint. You’re such a kind and good person for sharing recipes which must take you hours to perfect.
Can any cookie recipe be stuffed with nutella? Looking forward to trying this recipe.
Not really no – some cookie doughs work because of what they are made up of, but some spread far too much and it wouldn’t work x
LOVE these cookies, made them so many times and they always go down a treat. I was just wondering if instead of Nutella i could use peanut butter as the filling? Thank you x
Hey! Yay! Yes you can use any thing like that!! x
Aah help! I’ve just put my Nutella in the freezer and realised I’ve only got self raising flour. Should I just leave out the bicarbonate? Will it still work?! Megan x
The risk with self raising is where it rises it could risk leaking the Nutella, so yes maybe leave out the bicarb and be prepared for a smidge leakage. x
Hi Jane
These cookies are absolutely fantastic- I’ve made them twice and they taste delicious. I just wondered if you could advise me! Both times I’ve made them I’ve left them in balls and they’ve flattened quite a lot and not stayed fat. I’m freezing the Nutella for a couple of hours but they go completely flat. I’m definitely not over baking but wondered if my oven too cool/hot? Or are my filling teaspoons too big? Thanks
It shouldn’t be the filling being too much – it is probably the oven/how you mix the cookie dough/if you make an ingredient changes! If you have a watch of my NYC Cookie recipe video on YouTube (which isn’t the same, but very similar recipe) and it may give you an idea on the actual cookie dough which is usually the spreading issue!