Nutella Stuffed Chocolate Chip Cookies – Easy Gooey Treat

Hey there, cookie lovers! Have you ever bitten into a cookie and wished there was a river of molten Nutella waiting inside? Well, today's your lucky day. I'm Kwame, and I'm about to show you how to make the ultimate Nutella Stuffed Chocolate Chip Cookies – the kind that makes people close their eyes and sigh with happiness.

Think of these cookies as a treasure hunt: a crispy, golden exterior hiding a gooey, nutty surprise. We'll freeze the Nutella into little discs, wrap them in a buttery dough, and bake them just until the edges are set but the center stays soft. It's like a chocolate chip cookie and a warm Nutella sandwich had a delicious baby.

Whether you're baking for a party, a cozy night in, or just because you deserve a treat, these cookies are guaranteed to impress. And don't worry – I'll walk you through every step, from making the perfect dough to achieving that bakery-style crackly top. Let's get baking!

About the Ingredients

1 cup (2 sticks / 226g) unsalted butter, softened

Use good-quality butter for the best flavor. If you're dairy-free, swap in vegan butter – it works just as well.

1 cup (200g) packed light brown sugar

Brown sugar adds moisture and chewiness. You can use dark brown for a deeper molasses flavor.

1/2 cup (100g) granulated sugar

Regular white sugar helps with spreading and crispiness. Organic cane sugar works too.

2 large eggs

Room-temperature eggs incorporate better. If you're out, use 1/4 cup unsweetened applesauce per egg.

2 teaspoons vanilla extract

Pure vanilla extract gives the best flavor. You can use vanilla bean paste for extra specks.

2 1/2 cups (315g) all-purpose flour

Measure by spooning and leveling. For a gluten-free version, use a 1:1 gluten-free flour blend.

1 teaspoon baking soda

This helps the cookies spread and become golden. Make sure it's fresh for best results.

1/2 teaspoon salt

Fine sea salt is best. If using salted butter, reduce to 1/4 teaspoon.

1 1/2 cups (270g) semi-sweet chocolate chips

Use good-quality chips or chop a chocolate bar for melty pools. Dark chocolate chips work too.

1/2 cup (about 150g) Nutella, chilled and scooped into 12 discs

Freeze the Nutella discs for at least 2 hours – this prevents them from melting into the dough. You can also use any chocolate-hazelnut spread.

Tips & Tricks

• Chill the Nutella discs thoroughly – if they're not solid, they'll leak out during baking.
• Don't overmix the dough – mix until just combined to keep cookies tender.
• Use a cookie scoop for uniform size – they'll bake evenly and look professional.
• Let cookies cool on the pan for 5 minutes – they'll be too soft to move right away.

Step-by-Step Instructions

1. Freeze Nutella Discs

Line a small baking sheet with parchment. Scoop 12 heaping teaspoons of Nutella onto the sheet and flatten into discs. Freeze for at least 2 hours, until solid.

2. Preheat Oven and Prep

Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.

3. Cream Butter and Sugars

In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. This incorporates air for a tender crumb.

4. Add Eggs and Vanilla

Add the eggs one at a time, beating well after each, then mix in the vanilla extract. Scrape down the bowl as needed.

5. Whisk Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. This ensures even distribution.

6. Combine Dough

Gradually add the dry ingredients to the wet mixture, mixing on low until just combined. Do not overmix – it's okay if a few streaks of flour remain.

7. Fold in Chocolate Chips

Gently fold in the chocolate chips with a spatula until evenly distributed.

8. Assemble Stuffed Cookies

Take about 2 tablespoons of dough (or use a #40 cookie scoop) and flatten into a disc. Place a frozen Nutella disc in the center, then top with another disc of dough and seal the edges completely. Roll into a ball.

9. Bake to Golden Perfection

Place balls 3 inches apart on the prepared sheets. Bake for 11-13 minutes, until the edges are golden brown and the centers are just set but still soft. The tops should look slightly cracked. Let cool on the pan for 5 minutes, then transfer to a wire rack.

Delicious Variations

Peanut Butter Stuffed

Swap the Nutella for frozen peanut butter discs (use a thick, no-stir peanut butter).

Double Chocolate

Add 2 tablespoons of cocoa powder to the dough and use white chocolate chips.

Salted Caramel

Replace Nutella with frozen caramel squares – just be sure to seal well to prevent leaks.

How to Store Nutella Stuffed Chocolate Chip Cookies

Frequently Asked Questions

I hope you enjoy making these Nutella Stuffed Chocolate Chip Cookies as much as I do! If you try them, drop a comment below and let me know how they turned out. Don't forget to share your photos with me on social media – I'd love to see your gooey creations. Happy baking!

Nutella Stuffed Chocolate Chip Cookies

Nutella Stuffed Chocolate Chip Cookies: gooey hazelnut centers, crispy edges, and melty chocolate in every bite. Easy 50-minute dessert!

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 1 cup (2 sticks / 226g) unsalted butter, softened
• 1 cup (200g) packed light brown sugar
• 1/2 cup (100g) granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups (315g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups (270g) semi-sweet chocolate chips
• 1/2 cup (about 150g) Nutella, chilled and scooped into 12 discs

📋 Instructions

1. 1Freeze Nutella Discs — Line a small baking sheet with parchment. Scoop 12 heaping teaspoons of Nutella onto the sheet and flatten into discs. Freeze for at least 2 hours, until solid.
2. 2Preheat Oven and Prep — Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
3. 3Cream Butter and Sugars — In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. This incorporates air for a tender crumb.
4. 4Add Eggs and Vanilla — Add the eggs one at a time, beating well after each, then mix in the vanilla extract. Scrape down the bowl as needed.
5. 5Whisk Dry Ingredients — In a separate bowl, whisk together the flour, baking soda, and salt. This ensures even distribution.
6. 6Combine Dough — Gradually add the dry ingredients to the wet mixture, mixing on low until just combined. Do not overmix – it's okay if a few streaks of flour remain.
7. 7Fold in Chocolate Chips — Gently fold in the chocolate chips with a spatula until evenly distributed.
8. 8Assemble Stuffed Cookies — Take about 2 tablespoons of dough (or use a #40 cookie scoop) and flatten into a disc. Place a frozen Nutella disc in the center, then top with another disc of dough and seal the edges completely. Roll into a ball.
9. 9Bake to Golden Perfection — Place balls 3 inches apart on the prepared sheets. Bake for 11-13 minutes, until the edges are golden brown and the centers are just set but still soft. The tops should look slightly cracked. Let cool on the pan for 5 minutes, then transfer to a wire rack.

👨‍🍳 Chef's Note: For the best texture, do not overbake – the centers should look slightly underdone when you pull them out. They'll finish setting on the hot pan.

Servings: 6

Cuisine: American

Course: Dessert

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Kwame Osei

Kwame writes about technology and digital privacy for everyday users. He breaks down complex topics like data tracking and encryption into simple, relatable terms.