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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For how long can i freeze the dough
I usually say up to three months!
Made these cookies today and they are delicious! The kids loved them. Thanks for this receipt.
If I’ve already baked them, could I still freeze some?
If so, once defrosted do I need to reheat them in the oven or just microwave for a short time?
Hey Jane, could I fill them with nutella and make the cookie balls and leave them in the fridge overnight?
You can but then the Nutella won’t be frozen when baking so may leak a bit x
Can I freeze the dough? Would you recommend defrosting the day before baking?
Hey! Yes you can and you can just bake them from frozen xx
May I know if freezing the dough for about 30 minutes would change the texture of the cookie?
Hey! No I wouldnt do this you only need to freeze the nutella xx
Can I make these non stuffed?
Very good
Thank you so much!xx
Hello,
If I want to make a huge batch, could I double or triple ..etc… Same ingredients..
Yes!!
How much dough for each cookie? And would this recipe work with ur mince pie cookie recipe if I replaced the mincemeat fir Nutella?
Hi, am I able to use margarine or does it have to be block butter?
You can use a baking spread, but not necessarily all margarines work x
Hi Jane
I love making these but they always come out very dark and look ‘patchy’ (only word I can describe it) I’m guessing it’s from the light brown soft sugar. When I make the NY style cookie with some granulated/some light brown soft sugar they come out nice and yellowly..
The quantity for this recipe could I use 100g light soft brown sugar and 75g granulated sugar or caster sugar!? Thought that might help with the colouring of the cookie but please help!
Oh how strange! How do you mix them? I never have a problem with just brown sugar and it shouldn’t cause a patchy look! But you can follow the granulated one if you preferred! I generally avoid caster sugar these days in cookies x
i mix them using my kitchen aid mixer and beat it until very light and fluffy… very strange! and they always look very dark brown and patchy, I’ll try it with some light brown sugar and granulated and see if that makes a difference.. thanks for your help!
How weird!!! Yes definitely give that a go instead! X
Hi Jane,
Thank you so much for this recipe – cannot wait to try this and will review when I have 🙂
Can I ask, how would you recommend storing cookie dough balls that won’t be baked straight away? I only have 1 large baking tray and would only be able to bake 6 at a time and would like the texture to be the same for every cookie.
Thank you xx
They can just stay in the fridge for the mean time!! x
Absolutely love this recipe! Thank you. Instead of Nutella can I use peanut butter ? Xx
Ahh yay! And yes you can!! x
Can you Premake and then freeze the whole cookie to bake at a later date if needed? If so how long would you cook for.
Yes you can – the only thing is that the extra time might make the centre less gooey unless served warm. Only add 1-2 minutes baking time x
Hi Jane! I would just like to ask if there are any alternatives for cornstarch or if there isn’t where can I get it? Also can I double this recipe?
Thanks! <3 🙂
Can you use all granulated sugar instead of a mix or would this affect the bake?
You can do! All it means is the cookie will be lighter in colour x
Hi Jane. I just wondered how come this says 15 servings but 6 cookies on each tray? Is it meant to be 15 or 12?
Thanks:)
I put 6 cookies on a tray, but the recipe makes 15. So, one tray will have three cookies at the end x
Is it only brown sugar? I can’t see white sugar so just clarifying
It is – but you can use white granulated sugar in place of the light brown soft sugar.