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 Jane
How do I make this into a cookie dessert served in a tray? Just wondering how much it spreads and do I place the qhunks randomly throughout
These cookies naturally spread as it’s a regular cookie dough, so its best to layer it instead in the tray if that makes sense!
Hi, just out of interest why do you use cornflour in this cookie recipe? Xx
It creates a wonderful texture – I love using it in all my cookies/cookie bars (especially plain ones like this) x
What is cornflour? I’m in the United States and not sure what is meant by this
Hiya! I believe it’s called cornstarch in the USA x
So simple to make and utterly delicious! They were a hit with the whole family. Thank you for the amazing recipe.
Loved this recipe I added some white chocolate chips too
Can I freeze them once baked? I have some extra left over I’d like to keep back for Christmas
Yes absolutely you can, for up to 3 months! Hope this helps! x
lovely recipe xxxx
I would like to ask how do you make a vanilla cookie dough into chocolate one? Do you substitute the flour in the recipe and cocoa powder for 1:1 ratio?
Example: a recipe requires 160g of flour, so I will replace 30g of flour with 30g of cocoa powder.
Do let me know your thoughts!!
I only have large eggs. Is that ok or should I increase the flour and other ingredients? & by how much?
I would just use the one large egg – it should be okay. If the mixture is ‘wet’ it shouldn’t have come from the egg x
I made as you said Jane,! But It was abit wet, it’s stiks on my hand. why is that ?
hi! When you mentioned the flour in the vanilla dough can be replaced with cocoa powder on 1:1 ratio of 25g flour for 25g of cocoa powder? Is it the ratio of 1:1? Can I do this ratio substituting method for other chocolate chip cookies recipe as well?
I hope to hear from you soon!
It doesn’t work for every recipe, and not always when making a chocolate recipe a vanilla cookie, but for this yes you do sub 25g flour for cocoa powder!
Absolutely delicious! By far the best cookie I have ever eaten or made! You are a genius! Many Thanks!!!!
Hi Jane, I’d like to attempt these! What size cookie scoop do you use please?
Thank you in advance xx
5cm! X
Made these today along with Biscoff ones. OMG. Amazing! If I was to have the centre as lindt chocolate balls or Reeses peanut butter cups, would they still need to be frozen before putting inside the cookie dough?
I would suggest freezing the Lindt because when they melt it’s very runny, but the peanut butter cup should be fine x
Love your recipes i have tried so many. Would these and your other cookie recipes freeze well after baking?
They can do for sure!
Hi Jane could I use caramel filling with these xx
So I would recommend following my caramel cookie cup recipe – the problem with caramel is that it doesn’t freeze the same so it’s hard to make the cookies!
Hey Jane these look amazing!! Just wondering if I could use white chocolate spread and white chocolate chips instead of nutella/milk chocolate? X
Yesss it works the same!
Made these today for the first time and they came out amazing! The whole family loved them so much they’re begging me to make more!
Thank you for these amazing recipes 🙏🏽
In love with these cookies
What if I wanted to make half the amount… how much egg would I put?