Certain recipes instantly take me back to my kitchen on a quiet evening, oven humming, the smell of butter and chocolate filling the air. This Nutella-stuffed chocolate chip cookie recipe is one of those creations that started as a simple craving and quickly became a reader favourite.
I wanted a cookie that felt nostalgic but indulgent, something familiar, yet a little dramatic when you break it open. Stuffed cookies have always felt special to me. They’re not everyday cookies. They are the kind you make when you want to impress guests or treat yourself after a long week.
Adding Nutella to classic chocolate chip cookie dough felt like the obvious next step. The result? Soft, bakery-style cookies with crisp edges and a molten chocolate-hazelnut centre that stays gooey long after baking.
If you love thick chocolate chip cookies, rich chocolate flavour, and that surprise moment when warm Nutella spills out, you’re in exactly the right place.
What is the Nutella Stuffed Chocolate Chip Cookies Recipe?
Nutella-stuffed chocolate chip cookies are exactly what they sound like: classic chocolate chip cookies wrapped around a generous spoonful of Nutella.
As the cookies bake, the dough sets around the filling, creating a soft centre with a hidden layer of melted chocolate-hazelnut spread. Unlike regular chocolate chip cookies, these have two distinct textures. You get the chewy cookie exterior and a creamy, almost lava-like interior.
Compared to Nutella swirl or Nutella-filled thumbprint cookies, this recipe fully encloses the filling, helping it stay in place during baking and giving you that dramatic break-apart moment.
These cookies are often seen in bakeries as “stuffed cookies” or “filled cookies,” but making them at home is surprisingly approachable, even for beginner bakers.
Why You’ll Love This Recipe
- Rich chocolate flavour from both chocolate chips and Nutella
- Soft, chewy centres with lightly crisp edges
- Bakery-style stuffed cookies made at home
- Simple ingredients you likely already have
- Perfect for parties, holidays, or gifting
- Easy to freeze and bake later
Ingredients Overview
Here’s a complete look at what you’ll need for this Nutella-stuffed chocolate chip cookie recipe, along with why each ingredient matters.
- Nutella – ¾ cup, chilled and portioned: The star filling chilling helps prevent leaks during baking.
- All-purpose flour – 2 ¼ cups: Provides structure. Spoon and level for accuracy.
- Baking soda – 1 teaspoon: Helps the cookies rise slightly while staying chewy.
- Salt – ¾ teaspoon: Balances sweetness and enhances chocolate flavour
- Unsalted butter – ¾ cup (170 g), melted and cooled: Melted butter creates a chewier cookie texture.
- Brown sugar – ¾ cup: Adds moisture and a caramel-like depth.
- Granulated sugar – ½ cup: Helps with spread and crisp edges.
- Large eggs – 2, room temperature: Bind the dough and add richness.
- Vanilla extract – 2 teaspoons: Rounds out the flavour
- Chocolate chips – 1 ½ cups: Semi-sweet works best, but dark chocolate chips are excellent too.
Substitution Notes
- Gluten-free cookies: Use a 1:1 gluten-free flour blend.
- Dairy-free cookies: use dairy-free butter and chocolate chips, plus a dairy-free chocolate-hazelnut spread.
- Vegan version, use flax eggs and plant-based substitutes, noting texture may vary slightly.
Step-by-Step Instructions
Prepare the Nutella Filling
Start by measuring ¾ cup Nutella, then scoop it into 1 tablespoon portions. This exact quantity ensures a rich, gooey centre without overpowering the cookie dough. Place each scoop onto a parchment-lined baking tray, spacing them slightly apart for easy handling.
Transfer the tray to the freezer and chill for at least 30 minutes until the Nutella is completely firm. This step is a game-changer. Frozen Nutella holds its shape, prevents messy leaks, and guarantees a perfectly stuffed cookie every time.
Working with cold filling makes assembly faster, cleaner, and more professional, giving your cookies that irresistible bakery-style surprise in every bite.
Mix Dry Ingredients
In a medium mixing bowl, add 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and ¾ teaspoon salt. These dry ingredients form the foundation of a thick, bakery-style cookie dough with the perfect balance of structure and softness.
Whisk everything together until evenly combined and free of lumps. Proper mixing at this stage ensures a consistent texture and even rising while baking. The baking soda helps create a light lift, while salt sharpens the chocolate flavour and enhances the Nutella filling.
Once blended, set the bowl aside. Having your dry ingredients ready makes the dough come together smoothly and prevents overmixing later, which is key for soft, chewy cookies.
Combine Wet Ingredients
In a large mixing bowl, add ¾ cup unsalted butter, melted and cooled, ¾ cup brown sugar, and ½ cup granulated sugar. Whisk until the mixture looks smooth, glossy, and well blended.
This step builds deep flavour and helps create soft centres with crisp edges. Next, add 2 large eggs (room temperature) and 2 teaspoons vanilla extract. Whisk again until fully incorporated and slightly thickened.
Properly combining the wet ingredients ensures even sweetness, rich texture, and a balanced cookie dough.
Take your time here. Well-mixed wet ingredients are the secret to chewy, bakery-quality Nutella-stuffed chocolate chip cookies with consistent results every time.
Make the Cookie Dough
Slowly add the prepared dry ingredients to the wet mixture, mixing gently until just combined. Use the full flour blend from earlier (2 ¼ cups flour, baking soda, and salt) and avoid overmixing to keep the dough soft and tender.
The texture should look thick, smooth, and slightly sticky. Next, fold in 1 ½ cups of chocolate chips, distributing them evenly throughout the dough. This creates a rich chocolate flavour in every bite and supports the Nutella centre perfectly.
Once mixed, the dough should be sturdy enough to hold the filling without spreading. A well-balanced cookie dough is essential for achieving thick, chewy, bakery-style Nutella-stuffed chocolate chip cookies with a flawless shape and texture.
Stuff the Cookies
Scoop 2 tablespoons of cookie dough and gently flatten it in your palm. Place 1 frozen tablespoon of Nutella in the centre, then top with an additional 1 tablespoon of dough.
Carefully wrap the dough around the filling, sealing all edges completely. This step is crucial to lock in the creamy Nutella centre.
Roll the stuffed dough into a smooth ball, making sure no filling is exposed. Proper sealing prevents leaks and delivers that irresistible molten centre after baking.
Repeat with the remaining dough and Nutella portions. Taking a few extra seconds here ensures thick, bakery-style Nutella-stuffed chocolate chip cookies with a dramatic, gooey surprise in every bite.
Chill the Dough
After stuffing, place the Nutella-filled cookie dough balls on a parchment-lined tray. Refrigerate for 20–30 minutes before baking. Chilling is a changer; it firms the dough, prevents excessive spreading, and enhances flavour development.
Cold dough ensures the cookies maintain their shape while the edges bake to a perfect crisp and thecentress stay soft and gooey.
It also makes handling easier, reducing the risk of Nutella leaking during baking. For best results, cover the tray loosely with plastic wrap to prevent the dough from drying out.
This simple step transforms your homemade cookies into thick, bakery-style Nutella-stuffed chocolate chip cookies with professional texture and irresistible presentation.
Bake
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Place the chilled Nutella-stuffed cookie dough balls on the sheet, leaving 2 inches between each for proper spreading.
Bake for 11–13 minutes, or until the edges are golden and the centres look slightly underbaked. This ensures soft, chewy cookies with a molten Nutella core. Avoid overbaking, as the chocolate-hazelnut filling can harden and lose its gooey texture.
After baking, allow the cookies to rest on the baking sheet for 10 minutes before transferring to a wire rack. This cooling period locks in the shape and preserves the rich, indulgent centre, giving you thick, bakery-style Nutella-stuffed chocolate chip cookies every time.
Expert Tips for Best Results
For bakery-perfect Nutella-stuffed chocolate chip cookies, start by freezing ¾ cup of Nutella in 1-tablespoon portions to prevent leaks. Use 2 ¼ cups all-purpose flour measured accurately for structure, and avoid overmixing the dough to keep it soft and chewy.
Chill the stuffed dough for 20–30 minutes before baking; this controls spreading and intensifies flavour. Bake at 350°F (175°C) for 11–13 minutes, removing when edges are se,t bucentresrs still look slightly underbaked for a molten Nutella core.
Use room-temperature 2 large eggs and properly melted ¾ cup butter to enhance texture. Handle gently after baking, and store in an airtight container to maintain freshness and gooey indulgence.
- Always freeze the Nutella before stuffing to avoid leaks.
- Slightly underbake for soft centres; cookies continue to set as they cool.
- Use a kitchen scale for evenly sized cookies.
- Chill the dough if your kitchen is warm to prevent flat cookies.
- Seal the dough well around the filling to keep Nutella inside.
A common mistake is baking too long. Overbaked stuffed cookies lose their gooey centre, so pull them out when they look just barely done.
Variations & Substitutions
Elevate your Nutella-stuffed chocolate chip cookies with simple twists. For double chocolate cookies, replace ¼ cup of the 2 ¼ cups all-purpose flour with cocoa powder for intense chocolate flavour. Add ½ cup chopped toasted hazelnuts for a crunchy Nutella-hazelnut delight.
Swap the ¾ cup Nutella with peanut butter or almond butter for a nutty alternative. For gluten-free cookies, use a 1:1 gluten-free flour blend; for dairy-free, substitute ¾ cup butter with plant-based butter and chocolate chips with dairy-free chocolate.
Mini cookies? Use ½ tablespoon Nutella and adjust baking time by 2–3 minutes. These adaptations maintain chewy, gooeycentress while catering to flavour preferences and dietary needs.
- Chocolate cookies: Add 1 teaspoon espresso powder for a deeper flavour.
- Mini stuffed cookies: Use smaller Nutella portions and reduce baking time by 2–3 minutes.
Storage & Make-Ahead Instructions
- Room temperature: Store baked cookies in an airtight container for up to 3 days.
- Refrigerator: Keeps well for up to 1 week; warm slightly before serving.
- Freeze unbaked: Freeze stuffed dough balls for up to 2 months. Bake directly from frozen, adding 1–2 minutes.
- Freezing baked cookies: Cool completely, freeze up to 2 months, and reheat gently.
Frequently Asked Questions (FAQ)
Can I make Nutella-stuffed chocolate chip cookies ahead of time?
Yes. The dough balls freeze beautifully and can be baked straight from frozen.
Why did my Nutella leak out during baking?
The filling was likely too warm, or the dough wasn’t sealed fully around it.
Can I use homemade chocolate chip cookie dough?
Absolutely, as long as it’s a thick, sturdy dough that can hold filling.
How do I keep stuffed cookies soft?
Store with a slice of bread in the container to maintain moisture.
Can I reduce the sugar in this recipe?
You can slightly reduce granulated sugar, but it may affect the texture.
What chocolate works best for Nutella-stuffed cookies?
Semi-sweet or dark chocolate chips balance the sweetness best.
Final Thoughts / Serving Suggestions
This Nutella-stuffed chocolate chip cookie recipe is one of those desserts that feels luxurious without being complicated.
Serve them warm with a glass of cold milk, alongside coffee, or as part of a dessert platter for gatherings. They’re perfect for holidays, bake sales, or anytime you want a cookie that truly stands out.
If you try this recipe, take a moment to break one open while it’s still warm. That gooey centre is the reward and the reason these cookies never last long in my kitchen.
