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Nutella Stuffed Cookies Recipe
If you love soft baked cookies with a gooey Nutella center that pulls like melted fudge, this Nutella Stuffed Cookies Recipe is going to be your new “make again and again” dessert. These chewy Nutella cookies feel bakery-level fancy but are easy enough for a weeknight craving or a cozy Sunday bake.
Full Recipe Introduction
Let me explain what makes this Nutella Stuffed Cookies Recipe such a keeper.
We start with a simple, classic cookie dough—soft, buttery, and just a little chewy around the edges. Then we tuck a spoonful of chilled Nutella right into the middle of each cookie so they bake up with a warm, gooey Nutella center. Think chocolate hazelnut cookies that taste like your favorite childhood spread and a café cookie had a very delicious baby.
I’m a 50-year-old mom, a long-time home baker, and I swear these homemade stuffed cookies make adults light up just as much as the kids. I pull them out for:
- Holiday cookie trays
- Back-to-school treats
- Snow days
- “Rough day, need something sweet now” evenings
They’re also a great Nutella dessert recipe for gifting—wrap a few Nutella stuffed cookies in parchment, tie with a little twine, and people instantly think you spent way more time than you actually did.
While these aren’t exactly a “health food,” we keep the ingredient list down-to-earth: real butter, real vanilla, and basic pantry staples. No mystery stuff. You can tweak the sugar, swap in whole wheat pastry flour if you like, and even make them smaller for built-in portion control.
And here’s the thing: a single warm Nutella filled cookie with a cup of coffee? Pure happiness. Sometimes that’s the only “data” I care about.
Why You’ll Love This Nutella Stuffed Cookies Recipe
- Soft and chewy texture – These are soft baked cookies with lightly crisp edges and a tender, chewy center.
- Gooey Nutella middle – That molten Nutella center feels like biting into a lava cake in cookie form.
- Simple pantry ingredients – No fancy stuff, just flour, sugar, butter, Nutella, and a few basics you probably have on hand.
- Great make-ahead dessert – Both the Nutella centers and cookie dough can be prepped ahead and frozen.
- Freezer-friendly – Bake from frozen for fresh, warm Nutella filled cookies whenever the craving hits.
- Crowd-pleasing flavor – Chocolate hazelnut cookies appeal to adults, teens, and little ones all at once.
- Easy Nutella cookies for beginners – Clear steps, forgiving dough, and no special equipment.
- Customizable – Add chocolate chips, swap flours, or adjust size for lunchboxes, parties, or cookie platters.
Ingredients for Nutella Stuffed Cookies
This recipe makes soft, chewy Nutella stuffed cookies with a generous filling. Measure carefully—especially the flour—to keep that perfect texture.
For the Nutella centers
- ¾ to 1 cup Nutella (or any chocolate hazelnut spread)
For the cookie dough
- ½ cup (1 stick / 113 g) unsalted butter, softened to room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 1¾ cups (220 g) all-purpose flour, spooned and leveled
- 1 tablespoon cornstarch (for extra-soft, thick cookies)
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt (or ¼ teaspoon table salt)
- ½ cup (90 g) chocolate chips or chunks (optional, for extra chocolatey cookies)
Ingredient Notes & Substitutions
- Nutella – Name brand works beautifully, but any good-quality chocolate hazelnut spread will do. Thicker spreads are easier to scoop and freeze.
- Butter – Use unsalted so you can control the salt level. If you only have salted butter, reduce added salt to a pinch.
- Sugars – The mix of white and brown sugar gives you both sweetness and chew. You can use all brown sugar for extra chewy Nutella cookies.
- Flour – All-purpose works best. For a slightly heartier cookie, use half all-purpose and half whole wheat pastry flour.
- Cornstarch – Makes the cookies softer and thicker. You can skip it, but the cookies will spread a little more.
- Egg – Room temperature eggs mix in more evenly. If you forget, place the egg (still in its shell) in warm water for 5–7 minutes.
- Chocolate chips – Optional, but lovely. Semi-sweet or dark chocolate balances the sweetness of the Nutella.
You know what? One of the biggest mistakes I see with stuffed cookies is using warm Nutella and warm butter. That’s how you get flat, sad cookies. Chilling is our secret weapon here.
Step-by-Step Directions
1. Freeze the Nutella centers
Line a small baking sheet or plate with parchment paper. Using a small spoon or a mini cookie scoop, drop 18–20 teaspoon-sized dollops of Nutella onto the parchment.
Place the tray in the freezer for at least 30–45 minutes, or until the Nutella mounds are firm enough to handle.
Tip: Don’t skip this step—firm Nutella is what keeps the gooey middle in place rather than oozing out.
2. Cream the butter and sugars
In a large mixing bowl (or the bowl of a stand mixer), add the softened butter, granulated sugar, and brown sugar.
Beat with a hand mixer or stand mixer on medium speed for 2–3 minutes, until the mixture looks light, fluffy, and a bit paler in color.
If your butter was too cold and it looks chunky, just keep beating. If it was too melted and looks greasy, chill the bowl in the fridge for 10 minutes and beat again.
3. Add egg and vanilla
Add the egg and vanilla extract to the creamed butter-sugar mixture.
Beat on medium speed for about 30–45 seconds, just until everything is well combined and smooth.
Scrape down the sides and bottom of the bowl with a spatula so there are no streaks of egg.
4. Mix dry ingredients separately
In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
Whisk until everything looks evenly combined and there are no clumps.
This might feel like an extra bowl to wash, but it helps prevent tiny pockets of baking soda or flour from hiding in your dough.
5. Combine wet and dry
Add the dry ingredient mixture to the wet ingredients in two batches.
Mix on low speed, or stir with a spatula, just until the flour disappears into the dough. The dough will be thick and slightly sticky.
If using chocolate chips, gently fold them in now.
Tip: If the dough seems very sticky and soft, add 1–2 extra tablespoons of flour, but stop as soon as it holds its shape. Over-floured dough makes dry cookies.
6. Chill the cookie dough
Cover the bowl of dough and refrigerate for 30–45 minutes, or up to 24 hours.
Chilled dough gives you thicker, chewier Nutella stuffed cookies that don’t spread too much.
If chilling longer than 2 hours, let the dough sit at room temperature for 10–15 minutes before shaping. It will be easier to scoop.
7. Preheat the oven and prep pans
When you’re almost ready to bake, preheat your oven to 350°F (175°C).
Line two baking sheets with parchment paper or silicone baking mats.
Baking on parchment helps cookies bake evenly and makes cleanup simple—especially helpful when you’re working with a gooey Nutella center.
8. Shape and stuff the cookies
Use a medium cookie scoop (about 1½ tablespoons) or a spoon to portion the cookie dough into 18–20 equal balls.
Flatten each dough ball slightly into a disk in the palm of your hand.
Place one frozen Nutella mound in the center of each disk. Fold the dough up and around the Nutella, pinching to fully seal the edges. Roll gently between your palms to make a smooth ball.
Place stuffed dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Key tip: Make sure there are no cracks—any gaps can let the Nutella leak out. If you see cracks, just pinch the dough closed.
9. Bake the cookies
Bake one sheet at a time on the middle rack for 10–12 minutes, or until:
- The edges look just set and slightly golden
- The tops no longer look shiny, but still appear soft
The centers should still feel a little soft if you gently tap the cookie with a fingertip.
Remember: soft baked cookies firm up as they cool. It’s better to pull them a minute early than a minute late.
10. Cool (a little) and serve warm
Let the cookies cool on the baking sheet for 10 minutes—they’re fragile right out of the oven with that gooey Nutella center.
Transfer to a wire rack to cool further… or enjoy them warm while the Nutella is still molten.
If you want that dramatic “Nutella pull” for photos, serve within 20–30 minutes of baking.
Servings & Timing
- Yield: About 18–20 Nutella stuffed cookies
- Prep Time: 25 minutes active time
- Chill Time: 60–90 minutes total (for Nutella + dough)
- Bake Time: 10–12 minutes per batch
- Total Time: Around 2 hours (much of it hands-off chilling)
Honestly, most of this recipe is waiting—perfect time to clean up, make coffee, or peek at other cookie recipes.
Fun Variations on These Nutella Stuffed Cookies
If you like to play in the kitchen (I do!), here are some easy ways to change things up while keeping that gooey Nutella center.
- Salted Nutella Stuffed Cookies – Sprinkle each hot cookie with flaky sea salt right after baking for a sweet-salty bakery-style treat.
- Hazelnut Crunch – Fold ½ cup chopped toasted hazelnuts into the dough for extra nutty flavor and crunch.
- Double Chocolate Nutella Cookies – Replace ¼ cup of the flour with unsweetened cocoa powder and add chocolate chips for extra rich chocolate cookies.
- Mini Nutella Cookie Bites – Make smaller cookies using about 1 tablespoon dough each and tiny Nutella centers—perfect for parties or lunchboxes.
- Gluten-Friendly Version – Use a 1:1 gluten-free baking flour blend and chill the dough well; texture will be slightly different but still delicious.
- Holiday Spice Twist – Add ½ teaspoon ground cinnamon and a pinch of nutmeg to the dough for a cozy, wintery flavor.
Storage & Reheating Tips
You worked hard on these chewy Nutella cookies—let’s keep them tasting fresh.
Room temperature
- Store baked cookies in an airtight container at room temperature for 3–4 days.
- Place a small piece of bread in the container; it helps keep them soft.
Refrigerator
- For slightly longer storage, refrigerate in an airtight container for up to 1 week.
- Let cookies sit at room temperature for about 15 minutes before serving, or microwave for 8–10 seconds to re-soften the center.
Freezer – baked cookies
- Freeze baked, cooled cookies in a single layer on a baking sheet until firm, then transfer to a freezer bag.
- Label with the date and freeze for up to 2 months.
- Reheat from frozen in the microwave for 15–20 seconds, or in a 300°F oven for 5–7 minutes, until warm and soft again.
Freezer – unbaked dough balls
- Shape and stuff the cookie dough around the frozen Nutella as directed.
- Freeze the stuffed dough balls on a baking sheet, then transfer to a freezer bag when solid.
- Bake from frozen at 350°F, adding 1–2 extra minutes to the bake time.
Make-ahead tip: I love keeping a bag of unbaked Nutella stuffed cookie dough balls in the freezer. One or two warm cookies after dinner feels so special, and it’s automatic portion control.
Notes from My Kitchen (What I Learned Testing This Recipe)
- Measure flour lightly – Spoon flour into the measuring cup and level with a knife. Scooping straight from the bag packs the flour and leads to dry, dense cookies.
- Freeze Nutella well – Softer Nutella blobs are harder to wrap and more likely to leak, so give them time in the freezer.
- Don’t skip the dough chill – Warm dough spreads too much and the Nutella center gets closer to the surface. Chilled dough = thicker, bakery-style cookies.
- Rotate pans if needed – Ovens can heat unevenly. If your cookies brown more on one side, rotate the pan halfway through baking.
- Underbake just a bit – Pull the cookies when they look slightly underdone in the center. They firm up on the hot pan as they rest.
- Use parchment – With a gooey Nutella center, parchment paper saves you from any stuck-on bottoms or sad cookie surgery with a spatula.
And one more personal note: if you’re baking these with kids or grandkids, let them help place the frozen Nutella pieces. It’s an easy job, and they feel like little kitchen magicians when they discover the melted center later.
Frequently Asked Questions (FAQs)
1. Why is my Nutella leaking out of the cookies?
Most often, the Nutella wasn’t frozen long enough or the dough didn’t fully seal around the center. Make sure you freeze the Nutella until very firm and pinch any cracks closed before baking.
2. Can I make this Nutella stuffed cookie recipe without a mixer?
Yes, you can mix by hand with a sturdy wooden spoon; just cream the butter and sugars well until light and smooth, which may take a few extra minutes.
3. How do I keep my cookies from spreading too much?
Chill the dough, freeze the Nutella centers, and make sure your baking sheet is cool (not warm from a previous batch) before adding new dough balls.
4. Can I use margarine or oil instead of butter?
Butter gives the best flavor and texture, but a good-quality baking margarine can work in a pinch; avoid liquid oils because they change the structure and the cookies spread more.
5. Can I stuff these with something other than Nutella?
Yes—try thick peanut butter, Biscoff spread, caramel candies, or even a small piece of chocolate for a different kind of gooey center.
6. How do I know when the cookies are done?
The edges should look just set and lightly golden, while the centers still look soft but not shiny or raw. If they’re browning deeply, they’re overbaking.
7. Can I make the dough ahead and bake later?
Absolutely. Store the dough in the fridge for up to 24 hours, then let it sit at room temperature for 10–15 minutes before shaping and stuffing with Nutella.
8. Are these Nutella filled cookies good for shipping?
They’re best fresh, but you can ship them if you bake them fully, cool completely, and wrap them well; the center won’t be as molten, but they’ll still taste wonderful.
Conclusion
This Nutella Stuffed Cookies Recipe brings together everything I love about home baking: simple ingredients, cozy flavors, and a little bit of surprise in every bite. You get soft baked cookies with a chewy edge and that unforgettable gooey Nutella center that makes people pause and say, “Oh wow.”
If you try these chewy Nutella cookies, let me know how they turned out—leave a comment, share a photo, or tell me what fun twist you added. And if you’re still in a cookie mood, check out other chocolate hazelnut cookies or stuffed cookie ideas on my blog next time you’re planning a baking day.
Nutella Stuffed Cookies
Ingredients
- 3/4-1 cup Nutella or any chocolate hazelnut spread, for centers
- 1/2 cup unsalted butter 1 stick / 113 g, softened to room temperature
- 1/2 cup granulated sugar 100 g
- 1/2 cup light brown sugar 100 g, packed
- 1 large egg room temperature
- 2 teaspoons pure vanilla extract
- 1 3/4 cups all-purpose flour 220 g, spooned and leveled
- 1 tablespoon cornstarch for extra-soft, thick cookies
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt or 1/4 teaspoon table salt
- 1/2 cup chocolate chips or chunks 90 g, optional, for extra chocolatey cookies
Instructions
- Line a small baking sheet or plate with parchment paper. Using a small spoon or mini cookie scoop, drop 18–20 teaspoon-sized dollops of Nutella onto the parchment. Place the tray in the freezer for at least 30–45 minutes, or until the Nutella mounds are firm enough to handle.3/4-1 cup Nutella
- In a large mixing bowl or the bowl of a stand mixer, add the softened butter, granulated sugar, and brown sugar. Beat with a hand mixer or stand mixer on medium speed for 2–3 minutes, until the mixture looks light, fluffy, and slightly paler in color.1/2 cup unsalted butter, 1/2 cup granulated sugar, 1/2 cup light brown sugar
- Add the egg and vanilla extract to the creamed butter-sugar mixture. Beat on medium speed for 30–45 seconds, just until well combined and smooth. Scrape down the sides and bottom of the bowl so there are no streaks of egg.1 large egg, 2 teaspoons pure vanilla extract
- In a separate medium bowl, whisk together the flour, cornstarch, baking soda, and salt until evenly combined and free of clumps.1 3/4 cups all-purpose flour, 1 tablespoon cornstarch, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt
- Add the dry ingredient mixture to the wet ingredients in two batches. Mix on low speed or stir with a spatula just until the flour disappears and a thick, slightly sticky dough forms. If using chocolate chips, gently fold them in now.1 3/4 cups all-purpose flour, 1 tablespoon cornstarch, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, 1/2 cup chocolate chips or chunks
- Cover the bowl of dough and refrigerate for 30–45 minutes, or up to 24 hours. If chilling longer than 2 hours, let the dough sit at room temperature for 10–15 minutes before shaping so it is easier to scoop.
- When ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Use a medium cookie scoop (about 1 1/2 tablespoons) or a spoon to portion the chilled cookie dough into 18–20 equal balls. Flatten each ball slightly into a disk in the palm of your hand. Place one frozen Nutella mound in the center of each disk, then fold the dough up and around the Nutella, pinching to fully seal the edges. Roll gently into a smooth ball and place on the prepared baking sheets, spacing about 2 inches apart.3/4-1 cup Nutella
- Bake one sheet at a time on the middle rack for 10–12 minutes, or until the edges look just set and lightly golden and the tops no longer look shiny but still appear soft. The centers should still feel slightly soft if gently tapped.
- Let the cookies cool on the baking sheet for 10 minutes—they will be fragile straight from the oven. Transfer to a wire rack to cool further, or serve warm within 20–30 minutes for a gooey, molten Nutella center.
