If you’re a chocolate lover with a soft spot for the luscious swirl of hazelnut spread, Nutella-Stuffed Chocolate Chip Cookies are guaranteed to become your next baking obsession. Each bite is the perfect balance of chewy cookie, melty chocolate chips, and a deliciously gooey Nutella center that practically oozes happiness. Trust me, these aren’t your average cookies—they’re a showstopper at parties, an indulgent reward after a long day, and a warm surprise with every bite.
Ingredients You’ll Need
Let’s keep things simple and irresistible: every ingredient in Nutella-Stuffed Chocolate Chip Cookies has a starring role, from creating the perfect soft chewy base to ensuring that molten Nutella middle. Grab these kitchen staples and let’s get started!
- Unsalted butter (1 cup, softened): Softened butter brings that familiar, crave-worthy richness and helps make the cookies extra tender.
- Brown sugar (1 cup, packed): Adds moisture and an irresistible caramel note to the cookies, making them extra chewy.
- Granulated sugar (1/2 cup): Sweetens the dough while helping the edges turn deliciously crisp.
- Large eggs (2): The secret to binding everything together for that perfect thick, bakery-style texture.
- Vanilla extract (2 teaspoons): Elevates all the flavors and adds a warm, cozy aroma that makes the cookies smell like heaven.
- All-purpose flour (3 cups): The sturdy base that gives these cookies their structure—don’t skimp or swap here!
- Baking soda (1 teaspoon): Ensures the cookies rise to the occasion and have those signature golden edges.
- Salt (1/2 teaspoon): A touch of salt balances out the sweetness and makes the chocolate shine.
- Semi-sweet chocolate chips (2 cups): There’s no such thing as too much chocolate, and these chips deliver dreamy pockets of melty goodness.
- Nutella (1 cup, chilled in spoonfuls): The star of the show! Freezing Nutella first creates those irresistible gooey centers.
- Flaky sea salt (optional, for topping): A sprinkle on top adds texture and an addictive sweet-salty finish.
How to Make Nutella-Stuffed Chocolate Chip Cookies
Step 1: Freeze the Nutella
This little trick is the secret weapon behind that magical molten center. Start by spooning teaspoon-sized scoops of Nutella onto a lined baking sheet and freezing until firm. It’s a patience game, but freezing makes stuffing your cookies way easier and keeps the Nutella perfectly gooey after baking.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter together with both sugars until the mixture is light and fluffy. This ensures your cookies bake up soft in the middle but slightly crisp around the edges—they’re everything you want in a Nutella-Stuffed Chocolate Chip Cookie.
Step 3: Mix in the Eggs and Vanilla
Add the eggs one at a time, blending well after each addition, then stir in the vanilla extract. This little step is all about adding richness and that classic cookie aroma straight from your childhood kitchen.
Step 4: Combine the Dry Ingredients
Whisk together the flour, baking soda, and salt in a separate bowl. Gradually add the dry mixture to your wet ingredients, mixing until just combined. Don’t overdo it—just enough to make a lush, slightly sticky dough.
Step 5: Fold in the Chocolate Chips
Gently fold in the semi-sweet chocolate chips, making sure every bite will have melty chocolate. This is where the cookies start to look and feel irresistibly loaded with chocolate—just the way they should.
Step 6: Shape and Fill the Cookies
Scoop about two tablespoons of dough, flatten it gently in your palm, and nestle a frozen dollop of Nutella smack in the center. Add another disk of dough on top and pinch the edges closed so the Nutella is safely tucked away. Roll it all into a neat ball for uniform baking. Repeat with the rest—don’t worry, you’ll get faster as you go!
Step 7: Chill Again (Trust Me!)
Pop the stuffed cookie dough balls into the fridge for 20 to 30 minutes. This extra chill time keeps the cookies thick and ensures that precious Nutella stays gooey at the center—not running everywhere on your baking sheet.
Step 8: Bake to Golden Perfection
Arrange the dough balls on a parchment-lined tray and bake at 350°F (175°C) for 11 to 13 minutes. You’ll know they’re done when the edges are just starting to turn golden but the centers still look a tad soft. Resist the urge to overbake—gooey is the goal!
Step 9: Finish & Cool
Let your Nutella-Stuffed Chocolate Chip Cookies cool for a few minutes on the baking sheet before transferring to a rack. If you’re a fan of salty-sweet combos, now’s the moment to sprinkle on flaky sea salt while they’re still warm.
How to Serve Nutella-Stuffed Chocolate Chip Cookies
Garnishes
For that bakery-fancy finish, a light sprinkle of flaky sea salt right after baking highlights the rich, chocolatey flavor. If you want to amp up the wow factor, dust them with a little cocoa powder or drizzle over some extra melted Nutella for a double indulgence.
Side Dishes
You truly can’t go wrong pairing these cookies with an ice-cold glass of milk, but they’re also divine alongside a scoop of vanilla ice cream or a hot cup of coffee. The creamy, cool or warm complements make the Nutella-Stuffed Chocolate Chip Cookies even more irresistible.
Creative Ways to Present
Turn your cookies into the star of the dessert table! Stack them on a vintage cake stand, serve them warm in a paper-lined basket, or gift-wrap in rustic brown paper with twine for an edible present. For parties, slice the cookies in half to show off that gooey Nutella center—no one can resist the dramatic reveal.
Make Ahead and Storage
Storing Leftovers
To keep your Nutella-Stuffed Chocolate Chip Cookies tasting fresh, store them in an airtight container at room temperature. They’ll maintain their chewy texture and gooey centers for up to four days—though honestly, they rarely last that long in most households!
Freezing
If you’d like to save some for later, these cookies freeze beautifully. Wrap each (cooled) cookie individually in plastic wrap and tuck them into a zip-top bag. They’ll stay perfectly delicious for up to three months in the freezer. You can also freeze the unbaked, stuffed dough balls for an easy treat whenever the craving hits.
Reheating
Recreate that fresh-from-the-oven magic by reheating cookies in a warm oven (about 300°F) for 3 to 5 minutes, or give them a quick zap in the microwave for 15 seconds. This brings the Nutella center back to its melty, irresistible state and makes the chocolate chips deliciously gooey again.
FAQs
Can I use a different chocolate hazelnut spread instead of Nutella?
Absolutely! Any chocolate hazelnut spread with a similar consistency will work beautifully in Nutella-Stuffed Chocolate Chip Cookies. Just make sure to freeze spoonfuls before assembling your cookies to avoid any melty messes during baking.
Why do I have to freeze the Nutella first?
Freezing keeps the Nutella from disappearing or making the dough overly gooey as it bakes. It creates that signature molten center without oozing out, ensuring your Nutella-Stuffed Chocolate Chip Cookies look and taste bakery perfect every time.
Can I make the dough ahead and bake later?
Yes! Assemble the stuffed dough balls and store them in the refrigerator for up to 24 hours or freeze for longer storage. You can bake them straight from the freezer, just add a minute or two to your baking time to account for the chill.
What’s the best way to get even-sized cookies?
Using a cookie scoop for both the dough and the Nutella ensures your Nutella-Stuffed Chocolate Chip Cookies come out uniform in size and bake evenly. This also makes stuffing and shaping the cookies quick and tidy.
How do I know when the cookies are done?
Look for golden edges and slightly soft centers—the cookies will finish setting as they cool on the baking sheet. Resist the urge to bake until completely firm, or you’ll miss out on that soft, gooey experience that makes these so special.
Final Thoughts
If you’re searching for a treat that’s a surefire crowd-pleaser (or just want to spoil yourself!), these Nutella-Stuffed Chocolate Chip Cookies deliver pure joy in every bite. The combination of classic cookie and molten hazelnut center is impossible to resist—so gather your ingredients, follow these simple steps, and prepare to impress your friends and family with cookies they’ll never forget. Happy baking!
Print
Nutella-Stuffed Chocolate Chip Cookies Recipe
- Prep Time: 25 minutes (plus chilling)
- Cook Time: 12 minutes
- Total Time: 37 minutes (plus chilling)
- Yield: 18–20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the ultimate treat with these Nutella-Stuffed Chocolate Chip Cookies! A delicious twist on classic chocolate chip cookies, these gooey delights are filled with a decadent surprise in every bite.
Ingredients
Cookies:
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Fillings:
- 1 cup Nutella (chilled in spoonfuls on a baking sheet)
- Flaky sea salt for topping (optional)
Instructions
- Prepare Nutella Filling: Line a baking sheet with parchment paper and drop 1-teaspoon dollops of Nutella onto it. Freeze for at least 30 minutes until firm.
- Make Cookie Dough: Cream together butter and sugars, add eggs and vanilla. In a separate bowl, whisk flour, baking soda, and salt. Combine wet and dry ingredients, fold in chocolate chips.
- Assemble Cookies: Flatten dough, place a frozen Nutella dollop in the center, cover with another piece of dough, seal edges, roll into a ball.
- Bake: Chill stuffed dough balls, then bake at 350°F (175°C) for 11–13 minutes.
- Enjoy: Cool slightly, sprinkle with flaky sea salt if desired.
Notes
- Freezing Nutella helps maintain a gooey center.
- Store cookies in an airtight container for up to 4 days or freeze for longer freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 270
- Sugar: 21g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
