Incorporate your favorite hazelnut spread into chocolate chip cookies with these Nutella Stuffed Cookies. We’ll be adding the Nutella to the inside to create treats that are perfectly crispy and chewy on the outside, and gooey on the inside!
Deliciously sweet chocolate chip Nutella cookies
Nutella lovers, this one is for you! Cookies are always good, but when they’re filled with ooey gooey Nutella, they’re arguably even better. These delicious cookies are made by freezing spoonfuls of Nutella and then wrapping cookie dough around them! Can you say mouth watering?!
This treat feeds a crowd and is the perfect way to satisfy your post-dinner sweet tooth. They’re made with standard baking ingredients, and they’re easy to make too!
Ingredients in these Nutella-stuffed chocolate chip cookies
The ingredients used to make these deliciously chewy cookies consist of regular baking goods like butter, brown sugar, white sugar, egg, vanilla extract, flour, and baking powder. However, we’re taking things a step further by adding Nutella!
- Nutella: You can’t have Nutella cookies without it! We’ll kick off this recipe with 1 cup of the delicious hazlenut spread.
- Butter: We will then use 1 stick of softened butter to begin creating the cookie dough.
- Brown sugar: Brown sugar will help us get chewy cookies! Use 1/2 cup.
- White sugar: Follow the brown sugar with 1/4 cup of white sugar.
- Egg: Next, 1 large egg will help the ingredients bind together properly. It will also help the cookies achieve the right texture.
- Vanilla extract: Vanilla extract is a must! Include 1 tsp.
- White flour: 2 cups of all purpose flour will help the dough come together and will create delicious, thick cookies.
- Baking soda: 1/2 tsp of baking soda will help the cookies bake properly.
- Baking powder: Baking powder is just as important! Use 1/2 tsp.
- Salt: Add a bit of salt, also in the amount of 1/2 tsp.
- Chocolate chips: Finally, finish off the cookie dough by throwing in 12 oz of your favorite chocolate chips.
Kitchen tools used to make these Nutella cookies
To make these Nutella chocolate chip cookies, you’ll need 7 main baking tools and a few measuring cups.
- 2 baking sheets
- Parchment paper
- Large mixing bowl
- Hand mixer or stand mixer
- Medium mixing bowl
- Wire rack
To measure out ingredients, you will need the following sized measuring cups: 1/2 tsp, 1 tsp, 1/4 cup, 1/2 cup, and 1 cup.
How to make Nutella stuffed cookies
Ready to dive into baking? This recipe comes together easily and begins by prepping the Nutella. Then, we’ll prep the dough, combine it with the Nutella, and bake.
This recipe yields 24 gooey Nutella cookies, making these a great treat to prepare for a crowd!
To begin, preheat the oven to 350°F and line a baking sheet with parchment paper.
Then, line a second baking sheet with parchment paper and add 1/2 tbsp dollops of Nutella on top. This should make around 24 dollops. Place the parchment paper in the freezer and let it freeze for at least 30 minutes.
Next, grab a large mixing bowl and add the softened butter. Using a hand mixer or stand mixer, beat in the brown sugar and white sugar. Beat until creamy, and then add the egg and vanilla. Beat until creamy again.
Grab a medium mixing bowl and combine the flour, baking soda, baking powder, and salt.
In slow increments, add the flour mixture to the wet mixture. Combine until it is well mixed and a dough has formed.
Next, stir in the chocolate chips. No need to chill the dough in the fridge for this recipe!
Using a cookie scoop or spoon, measure out about 2 tbsp of cookie dough at a time. Flatten with your hands and place a frozen piece of the Nutella inside. Wrap the dough around the frozen Nutella and pinch it at the seams until the Nutella is fully covered. If necessary, roll the dough into cookie dough balls.
Bake for 12-14 minutes, or until the cookies become golden brown. Let cool for 10 minutes before moving the cookies to a wire rack to continue cooling.
Flake with sea salt.
Nutella cookie topping ideas
These cookies are loaded from top to bottom with hazelnut and chocolate. They’re a sweet tooth haver’s dream! If you’re in the mood for adding additional toppings, here are a few ideas you can try:
- Crushed candy (any kind works! Think M&Ms, Reese’s Cups, Twix Bars, etc.)
- Crushed pretzels (a delish addition for achieving salty and sweet)
- Crushed nuts (peanuts, pecans, walnuts, etc.)
- Extra chips (chocolate, white chocolate, butterscotch, peanut butter, or even caramel)
- A flavor drizzle (chocolate, caramel, etc.)
What makes cookies chewy vs crunchy?
How chewy or crispy a cookie is depends on the type of sugar used. More brown sugar, and you get chewier cookies. More white sugar, and you get crispier cookies! This recipe uses a nice blend of both, creating the most perfect middle ground texture.
How long do stuffed cookies last?
These Nutella stuffed cookies will be nice and tasty for up to around 4 days. Cookies have a great shelf life, and you’re able to store them in an airtight container and keep at room temperature. To keep them nice and fresh for a couple of extra days, store in the refrigerator instead.
Can I add an extra egg to cookie dough?
Eggs impact the texture of cookie dough, and the amount of eggs used will depend on the other recipe ingredient amounts. In this recipe, I do not recommend using extra eggs.
What is the best way to reheat cookies?
Nutella stuffed cookies can be reheated by microwaving for around 5-10 seconds. That should be plenty of time to make them nice and ooey gooey on the inside.
Do stuffed cookies need to be refrigerated?
These chocolate chip and Nutella cookies do not need to be refrigerated, no! However, feel free to refrigerate them if you’d like to keep them fresher longer, or if you like the taste of chilled cookies.
If you liked this recipe, you’ll want to try these!
Keep your baking tools out, because there are so many more delicious cookie recipes where these came from! The maple pecan cookies are a must-try, especially in the fall!
- Healthy Chocolate Crinkle Cookies
- Maple Pecan Oatmeal Cookies
- Gingersnap Cookies Recipe
- Healthy Kitchen Sink Cookies
All recipes by Erin Morrissey and Photos by Sierra Inn
- 1 cup nutella
- 1 stick butter, softened
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 2 tsp vanilla
- 2 cups white flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 12oz chocolate chips
- Preheat oven to 350F and line baking sheet with parchment paper.
- Line another baking sheet with parchment paper and add 1/2 tbsp dollops of nutella to paper. This should make around 24 dollops. Stick parchment paper in freezer and let freeze for at least 30 minutes.
- In a large bowl, add softened butter and beat with brown and white sugar using a hand mixer or stand mixer. Beat until creamy, then add in egg and vanilla, and beat until creamy again.
- In a medium bowl, mix together flour, baking soda, baking powder, and salt.
- Slowly and in increments add the flour mixture to the wet mixture until well combined and dough has formed.
- Stir in chocolate chips.
- Using about 2 tbsp of dough, flatten with hand and place a frozen piece of nutella inside. Wrap dough around nutella and pinch at seems until fully covered. If necessary, roll in ball shape.
- Bake for 12-14 minutes or until golden brown. Let cool 10 minutes before moving to cookie rack to cool longer.
- Flake with sea salt.
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