These Nutella Stuffed Cookies are super decadent and satisfying. If you have a chocolate craving, one of these gooey cookies is the perfect fix. Nutella is the key ingredient because it enhances the chocolate flavor, and the nuttiness from the hazelnut takes each bite up a notch.
Recipe Essentials
- 🍽️ Course: Dessert
- ⏱️ Cooking Time: 12 minutes
- 🍴 Servings: 12
- 🧄 Flavor Profile: Soft, chewy, and rich with a gooey Nutella center. Sweet and chocolatey with just the right hint of hazelnut.
- 🍚 Best Served With: Perfect with a glass of cold milk or hot coffee. Also amazing crumbled over vanilla ice cream or next to fresh berries.
- 🧊 Make Ahead?: Yes! Prepare the cookie dough and put it in the refrigerator for a couple of hours before you plan to bake the cookies.
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I found that these stuffed Nutella cookies are too good not to share. From simple dinner guests to potlucks and even bake sales, these treats are always a hit. Be prepared to be asked for the recipe every time!
These Nutella brookies are just to die for. Those and our Nutella cookie cups are some more wonderful Nutella treats that you should make.
If you love this recipe, you will fall head over heels for our new maple pecan cookies. They are so delicious and addictive. You can't stop at only one.
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Why You'll Love This Recipe
- It's easy to make: This is a surprisingly easy homemade cookie recipe. Even if you don't bake often, you can still pull off scrumptious Nutella-stuffed cookies!
- It's freezer-friendly: You can prepare these cookies and store them in the freezer to enjoy them later; they're still soft and yummy.
- It takes less than 30 minutes: Preparing the cookie dough and baking the cookies takes less than 30 minutes, so you don't have to wait long to devour a Nutella-stuffed chocolate cookie.
Ingredients
The most important ingredients needed for this Nutella-stuffed cookie recipe are listed below. They're super easy to find at your local grocery store!
- Butter: I use salted butter in this cookie recipe, but if you only have unsalted, that's fine. Add a pinch of salt to balance the sweetness of the other ingredients. Ensure the butter is softened as well, but not melted.
- Sugar: A combination of granulated and brown sugar makes for the best chewy cookies with slightly crisp edges. I use light brown sugar, but if you want a stronger molasses taste, you may try dark brown sugar.
- Cocoa powder: I prefer the richness of Dutch process cocoa. Natural cocoa powder works fine in this recipe as it works well with the baking soda and doesn't alter the texture of the cookies.
- Nutella: You can't make Nutella-filled cookies without the star ingredient! Use store-bought or try a homemade chocolate hazelnut spread.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Mocha: Add 1 teaspoon of instant coffee with the cocoa powder to create a lovely mocha flavor.
- Add hazelnuts: Fold in ½ cup of chopped hazelnuts into the cookie dough for texture and to enhance the flavor of the Nutella.
- Add Oreos: Stir in some crushed Oreos for even more decadence and chocolate flavor.
How to Make Nutella Stuffed Cookies
All the steps needed to prepare and bake these Nutella-stuffed cookies are listed below. Ensure that you line your cookie sheet with parchment paper and preheat your oven to 350 degrees F before you get started.
Step 1: Beat the butter and sugar. Combine the butter with both sugars in a mixing bowl. Then, beat them with an electric mixer until they come together.
Step 2: Add egg and vanilla. Next, beat in the egg and vanilla extract until the mixture is nice and creamy.
Step 3: Stir in the dry ingredients. Now you can add the remaining dry ingredients and beat on low speed until there are no dry pockets.
Step 4: Scoop the dough. Then, use a 2-tablespoon cookie scoop to scoop the dough onto the cookie sheet, leaving about an inch or so in between each ball.
Step 5: Bake the cookies. Stick the pan into the oven and bake the cookies for about 12 minutes.
Step 6: Add the Nutella. Once the cookies come out of the oven, use the back of a spoon to make an indent in the center of each cookie. Now, you can add a spoonful of Nutella, allow it to melt, and then let the cookies cool completely before you enjoy one!
Recipe Tips
- Handle the hot cookies with care: When adding the indents to the freshly baked cookies, be careful! They will be very hot when they first come out of the oven.
- Store with parchment layers: When storing your cookies, use layers of parchment paper between them to keep the Nutella from sticking.
- No need to chill the dough: You can prepare the cookie dough and bake the cookies right away. There's no need to chill the dough in the refrigerator!
These Nutella-stuffed chocolate cupcakes are just as scrumptious as these homemade cookies!
If you're a big fan of all things chocolate, this recipe is meant for you. New to our site, these chocolate caramel cookies pack a lot of flavor and are totally to die for. Try them and let us know what you think!
Storage Directions
- Storing: Store any leftover Nutella-stuffed cookies in an airtight container on the counter for up to 4 days, or in the fridge for up to 1 week. Freeze the cookies for up to 3 months.
- Make ahead: If you like, you may prepare the cookie dough and put it in the refrigerator a couple of hours before you plan to bake the cookies. The recipe doesn't require chill time, but it doesn't hurt if you want to have the dough ready in advance for when you need it.
Serving Suggestions
- Keep with the flavor profile and enjoy a warm cookie with a sweet and refreshing Nutella milkshake.
- Ice cream and cookies are the perfect match! I highly recommend enjoying a scoop of Kit Kat ice cream or red velvet ice cream with your Nutella-stuffed cookie. You may even make a creative ice cream sandwich!
- Sometimes, I like it simple, and a cold glass of milk hits the spot!
- A hot cup of coffee is great, too. You can also go fancy and make a homemade pumpkin spice latte or a McDonald's peppermint mocha.
If you love serving cookies like these for Christmas, you just have to check out our Christmas crack cookies. Easy to make and even easier to eat. One bite and you'll be a lover for life!
Recipe FAQs
Sure! Form the cookie dough balls and place the sheet pan in the freezer for about 30 minutes for them to firm, and then transfer them to a freezer-safe bag for up to 6 months. Bake them from frozen and add 2-3 minutes to the baking time!
If you overbake them, they can become dry and crumbly. You want the middle to be set but still soft, and the edges to be set and to start to brown. Baking them longer can dry them out quickly!
Make sure that the indents are deep enough in the cookies so the Nutella stays in place as it sets. I add the Nutella when the cookies are still pretty warm and haven't had any issues.
More Delicious Cookie Recipes
Do you like cookie recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Nutella Stuffed Cookies
Ingredients
- ½ cup salted butter softened
- ½ cup white granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 1 ¼ cups all-purpose flour
- ½ cup cocoa powder
- 1 ½ cups Nutella
Instructions
- Preheat your oven to 350°F.
- Combine the butter and sugars in a large mixing bowl. Use an electric hand mixer to cream the ingredients together until the sugar is dissolved.
- Add the egg and vanilla. Blend until the mixture is smooth and creamy.
- Reduce the speed of your hand mixer and gently add flour, baking soda, and cocoa. Make sure no dry pockets remain in your cookie dough.
- Use a standard 2 tablespoon size cookie scoop to drop balls of cookie dough onto a large baking sheet. Bake your cookies for 12 minutes.
- As soon as your cookies come out of the oven, use the back of a spoon or a small cup to create an indent in the center of each cookie. Fill each cookie with a spoonful of Nutella and allow Nutella to melt.
- Let your cookies cool for five minutes before tranfsfering them to a wire cooling rack. Serve and enjoy!
Notes
- Be careful when adding the indents and Nutella to the cookies, as they will be very hot!
- Feel free to freeze the unbaked cookie dough so you can enjoy these Nutella-stuffed cookies at a later date.
- When storing these cookies, add parchment paper in between the layers to prevent them from sticking together.
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