I first made these Nutella stuffed chocolate chip cookies on a rainy afternoon when I wanted something quick, comforting, and a little showy. The outside bakes up like a classic chocolate chip cookie while the center melts into a creamy hazelnut surprise. If you already love a bakery-style chocolate chip cookie, you will appreciate how the extra filling turns every bite into a gooey treat without needing a complicated technique.
What makes this recipe special
These cookies combine two crowd-pleasers into one: the familiar chew of a chocolate chip cookie and the irresistible, creamy hit of Nutella in the center. They work for after-school snacks, potlucks, casual dessert plates, and last-minute gifts. The dough is straightforward and pantry-friendly, and stuffing with about a teaspoon of Nutella keeps pockets of soft, melty filling without collapsing the cookie.
"Perfect balance of crisp edges and molten center. My kids thought it was magic."
Preparing Nutella Stuffed Chocolate Chip Cookies
Step-by-step overview
- Cream the butter and sugars until fluffy, then add eggs and vanilla for structure and flavor.
- Mix dry ingredients separately to avoid overworking the dough.
- Fold in chocolate chips for texture and pockets of extra chocolate.
- Portion small discs of dough, add a dollop of Nutella, then seal and roll.
- Bake until the edges are set but the centers stay slightly soft so the filling remains luscious.
This overview gives you the flow so you know what to expect before you gather ingredients.
What you’ll need
- 1 cup unsalted butter, softened (room temperature)
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips
- Nutella for filling, about 1 to 2 teaspoons per cookie
Notes on substitutions and choices:
- Swap half the chips for chopped chocolate if you want bigger melty pockets.
- For dairy-free cookies use a plant-based butter and dairy-free chocolate chips; texture will be slightly different.
- If you prefer less sweetness, reduce granulated sugar by 2 tablespoons.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat the softened butter with brown and granulated sugars until light and fluffy, about 2 to 3 minutes.
- Add the vanilla and then the eggs, one at a time, mixing until smooth after each addition.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
- Fold in the chocolate chips so they are evenly distributed.
- Scoop about 1 tablespoon of dough. Flatten it into a small disc, place about 1 teaspoon of Nutella in the center, then fold the dough around the Nutella and roll into a ball, sealing the seams.
- Place the cookie balls on the prepared sheets at least 2 inches apart to allow spreading.
- Bake for 10 to 12 minutes, until the edges are golden and the centers are slightly soft. Avoid overbaking to keep the filling gooey.
- Let cookies cool on the baking sheets for 3 to 5 minutes before transferring to a wire rack to cool completely.
Best ways to enjoy it
Serve warm so the Nutella center is soft and flowing. Plate one or two cookies with a scoop of vanilla ice cream for an easy warm-and-cold contrast, or arrange several on a platter for a party plate. These cookies also pair nicely with a cup of coffee or hot chocolate for an afternoon pick-me-up.
How to store & freeze
- Room temperature: Store in an airtight container for up to 3 days. Place parchment between layers to prevent sticking.
- Refrigeration: Not necessary for short-term storage and can firm up the filling. Use the fridge only if your kitchen is very warm and consume within 5 days.
- Freezing: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a 325°F oven for 5 to 8 minutes or microwave for 10 to 20 seconds to restore the gooey center.
Food safety note: These cookies contain eggs but are fully baked. Ensure they reach a normal baked appearance and store at recommended temperatures to avoid spoilage.
Pro chef tips
- Chill the dough for 15 minutes if it feels too soft to shape; slightly chilled dough seals more cleanly around the filling.
- Use a small cookie scoop for consistent sizing. A tablespoon scoop makes neat, uniform cookies.
- If your Nutella is runny, scoop it into a piping bag and freeze little dollops on a tray for 15 minutes before embedding. This prevents the filling from leaking into the dough while shaping.
- Watch the first batch closely to determine the exact bake time for your oven. Rotate pans halfway through if your oven has hot spots.
- For a shinier, crinkly top, lightly press extra chocolate chips onto the tops before baking.
In case you want a slightly different texture or technique, try this bakery-style chocolate chip cookie method as inspiration.
Creative twists
- Double chocolate: Use cocoa in the dough and white chocolate chips for contrast.
- Salted hazelnut crunch: Sprinkle flaky sea salt on top after baking and add chopped toasted hazelnuts to the dough.
- Peanut butter swap: Replace Nutella with peanut butter for a different flavor profile.
- Mini stuffed cookies: Use half-tablespoon dough balls and a smaller dollop of filling to make bite-sized treats.
- Gluten-free version: Substitute a 1-to-1 gluten-free flour blend and add an extra 1 to 2 tablespoons of flour if the dough seems too wet.
Common questions
How many cookies does this recipe make?
Using about 1 tablespoon of dough per cookie, expect roughly 30 to 36 cookies depending on exact sizing and how much Nutella you add. If you make larger cookies, the yield will be lower.
Can I use a different hazelnut spread or homemade filling?
Yes. Any chocolate-hazelnut spread will work, and a thicker homemade ganache can be used for a richer center. If your filling is very soft, chill small portions before stuffing so they hold their shape during assembly.
Will the Nutella leak out while baking?
Nutella can ooze if the seams are not sealed. Make sure to fully wrap the dough around the filling and pinch seams closed. Slight leakage can occur if you use too much filling or overbake, which breaks down the dough structure.
Can I make the dough ahead of time?
Yes. Dough can be refrigerated for up to 48 hours. Bring chilled dough back to room temperature for easier shaping or scoop and bake directly from chilled, adding a minute or two to the bake time.
Are these safe with raw eggs?
The eggs are used in the dough but the cookies are fully baked, which makes them safe to eat. If you have concerns about raw eggs in any uncooked dough or batter, avoid tasting raw dough and consider pasteurized eggs.
How do I reheat frozen cookies without making them soggy?
Reheat from frozen in a preheated 325°F oven for 5 to 8 minutes. This warms the center gently and keeps the exterior crisp. Microwaving is faster but can soften the exterior; short bursts of 10 seconds work best.
Nutella Stuffed Chocolate Chip Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat the softened butter with brown and granulated sugars until light and fluffy, about 2 to 3 minutes.
- Add the vanilla and then the eggs, one at a time, mixing until smooth after each addition.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
- Fold in the chocolate chips so they are evenly distributed.
- Scoop about 1 tablespoon of dough. Flatten it into a small disc, place about 1 teaspoon of Nutella in the center, then fold the dough around the Nutella and roll into a ball, sealing the seams.
- Place the cookie balls on the prepared sheets at least 2 inches apart to allow spreading.
- Bake for 10 to 12 minutes, until the edges are golden and the centers are slightly soft. Avoid overbaking to keep the filling gooey.
- Let cookies cool on the baking sheets for 3 to 5 minutes before transferring to a wire rack to cool completely.
