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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Absolutely perfect. I’m having so many requests for these cookies. I experiment with the filling.
Hi Jane,
I find when reheating them, the nutella doesn’t melt or get gooey even tho the cookie is quite hot?
Any reason why this might be the case or any suggestions? 🙂
It depends – it might have over heated and then can’t melt again, but I’m not too sure. I only ever microwave for about 15-30 seconds and the nutella is soft. They are definitely best served fresh x
I have LOVED using your recipes! But as my partner is vegan, I’m wanting to make these in a vegan version. I don’t find egg replacements useful and have found that using vegetable oil tends to work. Just wondering if you thought this change would be okay for the recipe and how much oil you might suggest for the replacement?
Have a look at my vegan cookie recipe, as that should work stuffed!
I made these recently for the first time and they were amazing. I made them again today and they went quite flat and spread, they definitely didn’t taste the same. Do you have any idea what could have cause that?
Did you change any brand or type of ingredient? That would be the easiest explanation x
I have made these before and they were delicious! Just wondering, can you make the dough in advance and keep it in the fridge for a couple of days? (Before the nutella stage) If so, would i need to let the dough come back up to room temperature before putting in the oven?
Thanks x
I would say the dough can be kept for max 48 hours but you don’t want to bring it back to room temp, otherwise it needs freezing (in which you’d want to put the Nutella in before as it’s best to bake cookies straight from frozen) xx
Made these also yesterday and they were amazing. Such an easy recipie and my partner really loves them. Will be making again, maybe stuff mine with different chocolate to try. Thanks for recipie. Xxx
These were absolutely delicious! I’ve been wanting to make these for awhile and decided to make them before work. I only had 100g of brown sugar so I did the rest with white sugar and didn’t put any chocolate because Nutella is already very strong. These were so easy to make–this recipe is definately a keeper! I’ll probably add some walnuts next time for better flavor and to make the cookie look better too.
I’m going to make this today but I wanted to know should I melt the butter or just use it softened?
If using baking spread, use it straight from the fridge. Block butter just needs to be slightly more towards room temp.
Hi Jane
Love all of your recipes! But if people don’t eat egg is there anyway I can substitute the egg for something else?
As it’s just one egg, it’s worth using a mashed banana, apple sauce, flaxseed or any of the usual egg replacers!
I have been making this recipe for the last year, I am sorry for rating it so late! I LOVE this recipe and follow it to a tee! I make PERFECT cookies every single time! Thank you so much for sharing such a delicious and simple recipe!
Ahh that’s so lovely of you to say!! So glad you like it! x
Hi Jane! I only have a regular oven and not a fan one. What temp should I bake these cookie at?
190c!
Made these 1st time son thinks they are “sick” (fab) love them now going to make biscoff ones thanks Jane once again another amazing receipe xxx
Hi Jane
I have made this recipe loads and love it! Is it possible to use this method again and swap the Nutella for dairy milk spread and galaxy spread etc
Yes! As long as it’s a thick spread like nutella/biscoff, it works wonders!
Hi… How can I make my cookies softer. As I tried this and they where hard
That just means they are over baked, you need to reduce time or temp!
The favourite cookies in our house! I usually make a whole batch, freeze them (before baking) and bake them fresh whenever we feel like it, takes no time at all and that way they’re always perfect!
Thank you for all your recipes, they’re easy to make and delicious!
Ooh I was wondering if this was possible! How long do you bake them for from frozen?
Hi Jane,
This recipe looks amazing but since I am new to baking, is there a difference between light brown sugar and brown sugar? If I just use brown will it still work? Also what kind of chocolate do you recommend to use? Like cooking or eating chocolate and which percentage (like 70% dark or milk ect…)
Thanks
Sophia 🙂
Light brown sugar for us is soft brown sugar – it’s not called muscavado, or Demerara or anything like that! And as it’s just chopped through you can use whatever you prefer chocolate wise x
Hi Jane I would so love to make these cookies-can you please help and convert the flour, butter, sugar, and chocolate measurements into cups please. I’ve tried to google but am getting different responses. Thanks so much!!!
Unfortunately I don’t measure in cups and don’t recommend it as I find it extremely unreliable in baking, sorry. x
Thank you so much for this lovely recipe!! The best cookies ever!! My dinner is ruined now! 🙂