These Nutella stuffed cookies are made with our favorite chocolate chip cookie dough and stuffed with frozen Nutella that gives these cookies a gooey Nutella filling.
We love making chocolate chip cookies with different flavors, you should try our lemon cooler cookies, brown butter pecan cookies, biscoff butter cookies, brookies cookies, chewy chocolate cookies, and our brown butter chocolate chunk cookies.
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Why this recipe works
- These are extremely easy to make.
- They are made with simple ingredients.
- They are stuffed with gooey Nutella filling that is irresistible.
- Easily satisfies your cookie craving.
- Crispy on the outside and chewy on the inside cookies.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Cake flour- we used a combination of all-purpose flour and cake flour in this recipe. cake flour makes these cookies thick and chewy!
Baking soda – baking soda helps the cookies rise and spread. Make sure that your baking soda isn't expired. Don't replace baking soda with baking powder!
Cornstarch- cornstarch helps to create a crumbly and tender texture for these cookies, plus, it keeps the cookie thick and soft.
Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
Brown sugar- adds a caramelly flavor and chewy texture to the cookies.
Eggs- you will need 1 large egg for this recipe. Make sure that your egg is at room temperature.
Vanilla extract- adds extra flavor.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Chocolate chips- you can use any kind of chocolate chips for these cookies, we like to use either dark chocolate chips or semisweet chocolate chips.
Nutella- you will need 1 ½ cups of Nutella for this recipe. We like using Nutella for this recipe, but if you don’t like Nutella or are allergic to one of the ingredients, you can use any kind of chocolate hazelnut spread.
Instructions
Step 1: Into a big mixing bowl, add the room temperature butter, and cream it with an electric hand mixer for 2-3 minutes or until it's creamy and light in color.
Step 2: Add the brown sugar, and granulated sugar. Cream the butter and sugar with an electric hand mixer until the mixture is creamy and light. Add the eggs, one at a time, and vanilla extract, and mix until combined and creamy.
Step 3: Then, add the flour, cake flour, cornstarch, baking soda, and kosher salt, and mix with the hand mixer until almost combined.
Step 4: Add the chocolate chips and fold with a spatula until the mixture is just combined.
Step 5: Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.
Step 6: Freeze the Nutella by scooping about 2 teaspoon of Nutella on a parchment paper-lined baking sheet and place in the freezer for at least an hour.
Tip: Nutella melts very fast, so when you are making the stuffed cookie dough balls, keep the Nutella in the freezer.
Step 7: Use a cookies scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 2 tablespoons at a time.
Step 8: Place the cookie dough balls onto a parchment paper-lined baking sheet and flatten the balls into disks using the palm of your hand. Place the frozen Nutella on the dough disk and roll it into a ball.
Tip: to prevent these cookies from spreading too much, place the cookie dough balls in the freezer for 30 minutes before baking.
Step 9: Bake in a 180c (350f) preheated oven for 11-12 minutes. Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Expert tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
- Chill the dough! This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up. We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Faq's
This usually means that there is too much flour in the dough. It is very important to measure your flour correctly.
These cookies will last for up to 5 days stored at room temperature in an airtight container.
We used regular unsalted butter for this recipe. If you want to use salted butter in this recipe, skip the salt and make the recipe as written.
Freezing
Follow the instructions as written and make the Nutella stuffed dough balls, then transfer the dough balls into a freezer-friendly airtight ziplock bag, and freeze the cookie dough ball for up to 3 months.
When ready to bake the cookies, bake them right away, no need to thaw. Add an extra minute or so for the baking time.
Substitutions
You can change this recipe in a few ways. Here are our most popular options:
- Dairy-free - If you are dairy-free, replace the butter with vegan butter or plant-based butter. Do not use margarine. It will change the flavor of these cookies and leave a weird taste.
- Chocolate spread- if you don't have the brand "Nutella" in your area, you can use any off-brand chocolate hazelnut spread or your favorite chocolate spread.
- Peanut butter- stuff these cookies with peanut butter instead of Nutella!
Tools
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Saucepan to brown the butter.
- Baking sheet and rack set (our fave)
- Cookies scoop set of 3 (the best cookie scoop we used)
More cookies recipes:
Biscoff butter cookies- these cookies are soft and chewy, made and filled with biscoff spread, chocolate chips, biscoff cookies, and topped with more biscoff spread.
Brown butter chocolate chunk cookies- These brown butter chocolate chunk cookies are the most amazing cookies. They are filled with nutty brown butter, chocolate chunks, and topped with flaky salt.
Chewy chocolate chip cookies- These chewy chocolate chip cookies are soft and chewy and loaded with chocolate chips. This chewy chocolate chip cookies recipe is our dream dessert that we never get sick of.
M&M cookies- These m&m cookies are chewy, soft, crispy edges, and loaded with chocolate chunks and m&m’s. These are the perfect holiday cookies, you can make them big or small.
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📖 Recipe
Nutella Stuffed Cookies
Ingredients
- 230 g Butter soft
- ½ cup Sugar
- 1 cup brown sugar
- 2 Eggs
- 1 teaspoon Vanilla extract
- 1 ½ cups Cake flour
- 1 ½ cups Flour
- ½ teaspoon Kosher salt
- 1 teaspoon Baking soda
- 1 teaspoon Cornstarch
- 1 ½ cups Chocolate chips
Filling:
- 12 tablespoon Nutella
Instructions
- Into a big mixing bowl, add the room temperature butter, and cream it with an electric hand mixer for 2-3 minutes or until it's creamy and light in color.
- Add the brown sugar, and granulated sugar. Cream the butter and sugar with an electric hand mixer until the mixture is creamy and light. Add the eggs, one at a time, and vanilla extract, and mix until combined and creamy.
- Then, add the flour, cake flour, cornstarch, baking soda, and kosher salt, and mix with the hand mixer until almost combined.
- Add the chocolate chips and fold with a spatula until the mixture is just combined.
- Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.
- Freeze the Nutella by scooping about 2 teaspoon of Nutella on a parchment paper-lined baking sheet and place in the freezer for at least an hour.
- Tip: Nutella melts very fast, so when you are making the stuffed cookie dough balls, keep the Nutella in the freezer.
- Use a cookies scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 2 tablespoons at a time.
- Place the cookie dough balls onto a parchment paper-lined baking sheet and flatten the balls into disks using the palm of your hand. Place the frozen Nutella on the dough disk and roll it into a ball.
- Tip: to prevent these cookies from spreading too much, place the cookie dough balls in the freezer for 30 minutes before baking.
- Bake in a 180c (350f) preheated oven for 11-12 minutes. Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
- Chill the dough! This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up. We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
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