Nutella Stuffed Chocolate Chip Cookies

Name: Nutella Stuffed Chocolate Chip Cookies
Prep time: 45 min
Cook time: 12 min
Total time: 57 min
Cuisine: cookies
Ingredients: 15 teaspoons Nutella; 1/2 cup butter, softened; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1 egg; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1/2 teaspoon baking soda; 1 1/2 cups all purpose flour; 1 cup semi-sweet chocolate chips

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Few things compare to the joy of discovering a rich, melty center inside a freshly baked chocolate chip cookie. These Nutella stuffed chocolate chip cookies take everything I already love about a classic chocolate chip cookie and crank it up a notch. They’re soft and chewy, loaded with chocolate chips, and hiding that dreamy spoonful of Nutella right in the middle. Every bite is a little surprise.

This recipe came about because I wanted something fun and unexpected but still easy to make. I almost always have a jar of Nutella in the pantry, and one day I just thought, why not wrap cookie dough around it? It worked better than I even imagined. The Nutella stays soft and creamy in the center, while the cookie bakes up golden around it. The flavor combo is amazing, and the texture is spot-on.

If you're into Nutella cookies or looking for a way to make your chocolate chip cookies even better, this is the recipe to try. I’ve made these for friends, family, bake sales, and random movie nights at home. They disappear fast, and people always ask for the recipe.

So What Exactly Is Nutella?

Nutella is a creamy chocolate hazelnut spread that originated in Italy and has kind of taken over the world since. It’s sweet, smooth, and has a rich cocoa flavor balanced by the nuttiness of roasted hazelnuts. You’ll usually find it near the peanut butter in the grocery store.

If you’re looking for substitutions, there are a few options. You can use any chocolate hazelnut spread, store-brand versions work fine too. If you want to skip hazelnuts altogether, try using peanut butter, cookie butter (like Biscoff), or even a thick chocolate ganache or caramel sauce. Just make sure it’s not too runny or it’ll leak out of the cookies while baking.

Ingredients You’ll Need

All-purpose flour – Gives the cookies structure so they don’t collapse around the Nutella.
Baking soda – Helps the cookies rise just enough and adds a bit of chew.
Salt – Balances the sweetness and enhances all the flavors.
Unsalted butter – Adds richness and keeps the texture soft and chewy.
Brown sugar – Gives the cookies moisture and that deeper, caramel-like flavor.
Granulated sugar – Helps the edges get that perfect light crisp.
Egg– Adds extra richness and keeps the cookies tender.
Vanilla extract – Rounds out all the flavors. Always use the real stuff if you can.
Chocolate chips – Because what’s a chocolate chip cookie without them? I like semisweet, but use what you love.
Nutella – The star of the show. You’ll scoop it into little blobs and freeze them before baking so they stay in place.

How to Make Nutella Chocolate Chip Cookies

Freeze your Nutella – Scoop teaspoons of Nutella onto a parchment-lined baking sheet and freeze for at least 30 minutes. This step is key so it doesn’t just melt into the dough.
Make the cookie dough – Cream the butter and sugars together until light and fluffy. Add the egg and vanilla. Mix in your dry ingredients, then stir in the chocolate chips.
Wrap the Nutella – Scoop out cookie dough (about 2 tablespoons per cookie), flatten slightly, and place a frozen Nutella blob in the center. Wrap the dough around it, sealing the Nutella inside.
Chill the dough balls – This helps prevent spreading. Chill for at least 30 minutes, or up to 2 days in the fridge.
Bake – Place cookies a few inches apart on a lined baking sheet and bake at 350°F for 10–12 minutes until the edges are golden but the centers still look a little soft.
Cool slightly, then enjoy – Let them sit for a few minutes on the baking sheet before moving to a wire rack. That Nutella center will stay gooey for a while.

Frequently Asked Questions About Nutella Chocolate Chip Cookies

Can I use my own chocolate chip cookie dough for this recipe?
Yes, you definitely can. This recipe uses a simple, chewy cookie dough that works well for stuffing, but if you already have a favorite chocolate chip cookie dough that you trust, you can use that instead. Just make sure the dough isn’t too thin or soft, because it needs to hold its shape around the Nutella and not leak during baking. A dough with a good balance of butter and flour is ideal.

Is freezing the Nutella really necessary?
It is, and I highly recommend it. When you freeze spoonfuls of Nutella before stuffing them into the cookie dough, it helps them stay in the center while baking. If you skip this step, the Nutella can melt too quickly in the oven and either leak out of the cookie or absorb into the dough, which kind of defeats the purpose. Freezing takes just a few extra minutes and makes a big difference in the final result.

What else can I use instead of Nutella?
There are plenty of options if you want to switch things up. Peanut butter is a classic substitute, especially if you like that sweet-salty combo. Almond butter or sunflower seed butter also work if you want something a little more subtle. Cookie butter (like Biscoff) is another fun one and adds a warm, spiced flavor. Even thick chocolate ganache or a firm caramel can work. Just make sure whatever you use can be scooped and frozen, and that it’s not too runny at room temp.

Can I add anything else to the dough?
Totally. These cookies are really flexible, and you can customize them however you want. A handful of chopped hazelnuts or walnuts adds crunch and complements the Nutella. You could use milk chocolate chips for a sweeter cookie, or dark chocolate if you like things a little richer. White chocolate chips or even a swirl of peanut butter in the dough would be delicious. You can also sprinkle the tops with flaky sea salt before baking for a salty-sweet vibe.

Can I make these gluten-free?
Yes, you can. I recommend using a 1-to-1 gluten-free flour blend that’s meant for baking. These blends usually contain xanthan gum or another binding agent, which helps mimic the structure of regular flour. The cookies might spread a little more or be slightly softer, but they should still work great. Just be sure to check that your chocolate chips and Nutella (or substitute) are also gluten-free if you're baking for someone with celiac.

How should I store them, and how long do they last?
Once the cookies are completely cool, store them in an airtight container at room temperature. They’ll stay fresh for about 3–4 days. If you want to keep them longer, you can freeze them. To freeze baked cookies, let them cool completely, then layer them in a freezer-safe container with parchment paper between the layers. They’ll keep for about 2 months. You can also freeze the unbaked, stuffed dough balls. Just freeze them on a baking sheet first, then transfer to a zip-top bag or container. Bake them straight from frozen—just add a couple of extra minutes to the bake time.

Can I make these smaller or larger?
You can, but the size will affect both the bake time and the final texture. If you make them smaller, you’ll need less dough per cookie and a smaller scoop of frozen Nutella. They’ll bake faster, but the ratio of cookie to filling will be different. If you go bigger (which I’ve totally done), they’ll need more time in the oven, and you might want to slightly flatten them before baking so they don’t stay too puffy in the middle. Just keep an eye on them in the oven either way.

Jessica Morone

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