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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Is it possible to sub the cornflour please? I have all the other ingredients but this. Thank you
Hiya! Use 25g more flour instead, though the texture will change slightly! Hope this helps! x
Made these for a party and apparently I didn’t make enough because people were eating three of these each! Awesome recipe and now everyone bothers me to make these every time I have a dinner party. Thank you Jane!!
Would it be ok to use caramel sauce instead, I’ve looked at your caramel stuffed cookie recipe but it uses sweets for the centre, and I have a jar of caramel waiting to be used . Thanks 😊
Hiya! Sadly it does not freeze solidly so would not work – take a look at my caramel cookie cup recipe instead! Hope this helps! x
Hi Jane!
Would it be possible to use frozen tsp-scoops of white cooking chocolate instead of Nutella? Or do I need the consistency of the spread to get the centre gooey? Love your recipes and can’t wait for your second book! It’s SO CLOSE NOW!!!!!
Hiya! Sadly only spreads will stay soft and gooey – any chocolate will harden again! Hope this helps! x
Hello! I am so excited to give this recipe a try! I just want to confirm that it’s corn flour, because I believe we call it corn starch.. thanks so much!
Hi Jane,
Just curious what brand of chocolate did you use in this recipe?
Hiya! I always use Callebaut in my bakes! Hope this helps! x
Can you substitute the unsalted butter for stork?
Hiya! Yes this should be fine! Enjoy x
Why do you not need to put the cookie dough balls in the freezer for 30 minutes or fridge for an hour like the original recipe? Thanks!
These ones you have never had to – not all of my cookie dough recipes require chilling.
i want to know what is the temperature for a small cookies
Hey Jane just wondering if it it necessary to freeze the Nutella or could you just put a scoop of it on top of the dough when scooping it out?
Thanks
It makes it very hard to successfully cover the nutella without it being frozen, and also it means the nutella doesn’t over bake as it’s started from frozen, not room temp.
How to do we have make sure that the cookie size is the same. I’m using the same gms but I see the spreading is different sometimes for some of the cookies. Is that possible?
Kindly help.
If I want to make mini cookies how much each portion would weigh in grams?
And how many minutes should I keep it in the oven ?
Same question to “giant galaxy cookies”
Thanks 🙏🏼
Hi Jane, how many days can the dough be kept in the fridge before using? Thanks
48 hours! x
I was looking for a recipe for a Nutella filled cookie and for the most part, this was a great one to find. Freezing the Nutella was a brilliant idea! It’s probably because I changed the recipe to be in cups, but I found the dough to be dry. I added an extra egg and that helped it become that traditional sticky cookie dough. Also, the recipe made exactly 15, so I’m doubly impressed.
Thank you!
10/10 recommend, I doubled the mix and used a bunch of different fillings, reeses cups, chocolate covered marshmallows and of course Nutella were crows favourites
I made several batches of these and gave them for Christmas gifts. Every single family wanted the recipe. Every Nutella cookie was gone faster then all of the others I sent. Making so many was difficult, since it was hard to keep the dough and nutella cold enough. But they’re so delicious, it was worth the effort.