Nutella Stuffed Cookies Recipe
If you love soft baked cookies with a gooey Nutella center, this Nutella Stuffed Cookies Recipe is going to be your new go-to dessert for holidays, bake sales, or “just because” baking days.
You know what? I’ve baked a lot of cookies over my 50 years, and these might be the ones my family requests the most. They’re thick, chewy Nutella cookies with a rich chocolate hazelnut flavor and that magical surprise in the middle—warm, melty Nutella. This is the kind of nutella dessert recipe that feels bakery-fancy but is very home-baker friendly. I like to make them on cold Saturday afternoons when the house needs a little extra cozy.
These Nutella stuffed cookies are essentially classic soft sugar-and-brown-sugar cookies wrapped around spoonfuls of Nutella, then baked just until the edges set and the centers stay soft. They hit that sweet spot between chewy and tender, with a slightly crisp edge that makes them perfect for dunking in milk or a big mug of coffee. They look impressive on a cookie platter, but they’re absolutely doable for beginner bakers—no mixer gymnastics or finicky chilling schedule.
From an SEO geek standpoint (yes, that’s the blogger brain talking), “Nutella stuffed cookies” and “Nutella filled cookies” spike in searches every November and December. That tells me two things: people want comfort, and they want it in cookie form. But honestly, these work just as well for back-to-school treats, Valentine’s dessert boxes, or “I brought these to the office and now I’m everyone’s favorite” moments.
They’re also wonderfully flexible. You can make the basic nutella stuffed cookie recipe as written, or dress it up with hazelnuts, sea salt, or even a little espresso powder for a more grown-up chocolate hazelnut cookie. I’ll walk you through every step, with plenty of tips I learned while testing batch after batch (my neighbors were very happy test subjects).
Why You’ll Love This Recipe
- Gooey center, chewy edges – You get that molten Nutella middle with soft baked cookies around it. Cookie perfection.
- No fancy equipment needed – A bowl, a whisk, a hand mixer if you like, and a baking sheet. That’s it.
- Freezer-friendly – You can freeze both the Nutella “pucks” and the cookie dough balls for fresh Nutella filled cookies any time.
- Crowd-pleasing flavor – Chocolate hazelnut cookies feel special but familiar, so kids and adults both go back for seconds.
- Great for gifting – They hold their shape, stack well, and look impressive in cookie tins or holiday boxes.
- Customizable – Add hazelnuts, chocolate chips, or a sprinkle of sea salt—lots of room to play.
- Make-ahead friendly – Chill the dough or stuff them a day ahead so baking day is quick and easy.
- Better-than-store-bought texture – These homemade stuffed cookies stay soft for days, especially if you follow my storage tips.
Ingredients
Here’s what you’ll need to make this Nutella Stuffed Cookies Recipe. Measure carefully; cookies are a little picky about balance, but you’ll be in great shape if you level your cups and use room-temperature ingredients.
For the Nutella centers:
- ¾ cup Nutella (or any chocolate hazelnut spread)
For the cookie dough:
- 2 ¼ cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt (table salt works, just use a scant ½ teaspoon)
- ¾ cup (170 g) unsalted butter, softened to room temperature
- ¾ cup (150 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 2 tablespoons milk (whole milk preferred for tenderness)
- ½ cup mini chocolate chips (optional, for extra chocolatey chewy Nutella cookies)
For finishing (optional but lovely):
- Flaky sea salt, for sprinkling
- Additional Nutella, warmed slightly, for drizzling
Ingredient tips (from my kitchen to yours):
- Nutella: Scoop it straight from the jar and freeze it—generic brands work, but the flavor of real Nutella is deeper and more nostalgic.
- Butter: Use real butter, not margarine, or the texture will spread too much and lose that thick, bakery-style look.
- Flour: Spoon it into your measuring cup and level it with a knife; packed flour leads to dry cookies.
- Eggs: Room temperature eggs blend more smoothly with butter and sugar, which gives you that soft, even crumb.
- Milk: Using whole milk gives a slightly richer, softer cookie; low-fat works but the cookies may be a bit firmer.
Directions
Prep the Nutella centers
- Freeze the Nutella “pucks.”
Line a small baking sheet or plate with parchment paper. Using a teaspoon or small cookie scoop, drop 16–18 small mounds of Nutella (about 1 teaspoon each) onto the parchment. Place in the freezer for at least 30 minutes, or until firm.
Tip: Don’t skip this. Frozen Nutella is much easier to wrap in dough and keeps that gooey Nutella center while baking.
Make the cookie dough
-
Whisk the dry ingredients.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. -
Cream the butter and sugars.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar with a hand mixer (or stand mixer with paddle) on medium speed for about 2–3 minutes, until light and fluffy. It should look a little paler and feel airy. -
Add egg, yolk, and vanilla.
Beat in the egg, egg yolk, and vanilla until fully combined and glossy. Scrape down the sides of the bowl as needed. -
Mix in milk.
Add the milk and mix just until incorporated. This helps create extra moist, chewy Nutella cookies. -
Combine wet and dry.
Add the dry ingredients to the wet ingredients in two additions, mixing on low just until the flour disappears. Don’t overmix; a few streaks of flour will finish blending when you fold in the extras. -
Fold in mini chocolate chips (optional).
Using a spatula, gently fold in the mini chocolate chips. The dough will be soft but not sticky. If it feels very soft or your kitchen is warm, cover and chill for 20–30 minutes.
Assemble the stuffed cookies
-
Preheat the oven and prep pans.
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. -
Portion the dough.
Scoop about 2 tablespoons of dough per cookie (a medium cookie scoop works great). Flatten each portion slightly into a disc in your palm. -
Add frozen Nutella.
Place a frozen Nutella mound in the center of each disc. Gently wrap the dough around the Nutella, pinching to seal and rolling it lightly between your hands to form a smooth ball. Make sure no Nutella peeks out, or it may leak a little while baking. -
Arrange and bake.
Place the stuffed dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, until the edges are set and just barely golden, but the centers still look soft and slightly underbaked. -
Cool (just a bit).
Let the cookies cool on the baking sheet for 5–10 minutes before moving to a wire rack. They continue to set as they cool, while the Nutella center stays thick and gooey. If you like, sprinkle with flaky sea salt while they’re still warm.
Servings & Timing
- Yield: About 16–18 Nutella stuffed cookies
- Prep Time: 25 minutes (plus a few minutes to portion Nutella)
- Freeze Time for Nutella: 30 minutes
- Chill Time for Dough (optional but helpful): 20–30 minutes
- Bake Time: 10–12 minutes per batch
- Total Time: About 1 hour 15 minutes, mostly hands-off while Nutella chills and cookies bake
Variations
Want to play a little? Here are some of my favorite twists on this nutella stuffed cookie recipe:
- Hazelnut Crunch: Add ½ cup chopped toasted hazelnuts to the dough for extra texture and nutty flavor.
- Double Chocolate Nutella Cookies: Replace ¼ cup of the flour with unsweetened cocoa powder for darker, chocolate-on-chocolate cookies.
- Salted Nutella Stuffed Cookies: Finish every cookie with a pinch of flaky sea salt right out of the oven for that sweet-salty bakery vibe.
- Espresso Hazelnut Cookies: Add 1–2 teaspoons instant espresso powder to the dry ingredients for a mocha twist that adults love.
- Holiday Sprinkle Version: Roll the stuffed dough balls in red and green sprinkles before baking for a festive Christmas Nutella dessert recipe.
- Gluten-Friendly Swap: Use a cup-for-cup gluten-free baking flour; the cookies will spread a bit more, but still taste wonderful.
Storage & Reheating
- Room Temperature: Store fully cooled Nutella filled cookies in an airtight container at room temperature for 3–4 days. I like to add a small slice of bread to keep them soft.
- Refrigerator: They’ll keep up to 1 week chilled, though the texture is best the first 3–4 days. Let them come to room temperature before serving so the center softens again.
- Freezer – Baked Cookies: Freeze in a single layer, then transfer to a freezer bag or container for up to 2 months. Thaw at room temperature or warm in a 300°F oven for 4–5 minutes.
- Freezer – Unbaked Dough Balls: Freeze stuffed dough balls on a tray until solid, then store in a freezer bag up to 2 months. Bake from frozen at 350°F, adding 1–2 extra minutes.
This make-ahead flexibility is wonderful for busy weeks—you can bake just a few easy Nutella cookies at a time whenever the craving hits.
Notes
- Don’t overbake. The cookies should look slightly underdone in the center when you pull them out; they’ll finish setting on the hot pan. Overbaking is the fastest way to lose that soft, chewy texture.
- Freeze time matters. When I rushed and only froze the Nutella for 10–15 minutes, the filling spread more and wasn’t as thick. A good 30 minutes gives you that rich, defined center.
- Cookie size. Larger cookies hold more Nutella, but if you go much bigger than 2 tablespoons of dough, lower the oven temp to 340°F and bake a minute or two longer so they cook through without burning the edges.
- Chilling the dough. If your kitchen runs warm (mine does in July), chill the dough after stuffing for 20 minutes before baking. It helps the cookies stay thick instead of spreading flat.
- Flavor layering. A little espresso powder, dark brown sugar, or a touch of extra vanilla can deepen the flavor profile and make these chocolate hazelnut cookies taste like something from a café.
- Testing batches. When I was testing, the batch with a mix of light brown sugar and granulated sugar stayed soft the longest—straight granulated sugar gave more crunch, but less chew.
FAQs
Can I use a different chocolate hazelnut spread instead of Nutella?
Yes, most chocolate hazelnut spreads work just fine, though some generic brands are a bit sweeter or thinner; make sure it firms up in the freezer before stuffing.
Do I really have to freeze the Nutella first?
Freezing isn’t absolutely required, but it makes stuffing easier and helps keep the gooey Nutella center from leaking out during baking.
Why did my cookies spread too much?
Your butter may have been too soft, your dough too warm, or you might have used less flour than needed. Next time, chill the stuffed dough balls for 20–30 minutes before baking and be sure to measure flour carefully.
Can I make these Nutella stuffed cookies ahead of time?
Absolutely. You can prepare the dough and freeze the Nutella pucks a day or two ahead, then assemble and bake when you’re ready. Unbaked stuffed dough balls freeze very well.
How do I know when the cookies are done?
The edges should be set and just starting to turn golden, while the centers still look soft and slightly puffy. If they’re fully brown all over, they’re overbaked.
Can I make smaller cookies?
Yes, but they’re a little trickier to stuff. Use 1½ tablespoons of dough and slightly smaller Nutella mounds, then reduce bake time by 1–2 minutes.
Are these Nutella stuffed cookies good for mailing?
They can be mailed if well-wrapped in a sturdy tin, but they’re soft baked cookies, so they’re more delicate than crunchy ones. Ship them quickly and pack them snugly with parchment between layers.
Can I double this recipe?
Yes, you can double everything and bake in multiple batches; just keep the unbaked dough balls chilled while each tray is in the oven.
Conclusion
These Nutella stuffed cookies bring together everything I love in a homemade stuffed cookie—chewy edges, soft centers, and that thick, gooey Nutella surprise that makes people close their eyes on the first bite. They feel special enough for holidays and celebrations, but simple enough for a cozy afternoon bake with kids or grandkids.
If you try this Nutella Stuffed Cookies Recipe, let me know how it goes—leave a comment, share your favorite variation, or tell me who you shared them with. And if you’re in a cookie-baking mood, you might also enjoy exploring some of my other small-batch cookies and chocolatey treats next.
Nutella Stuffed Cookies
Ingredients
- 3/4 cup Nutella or any chocolate hazelnut spread, for centers
- 2 1/4 cups all-purpose flour 280 g
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt or scant 1/2 teaspoon table salt
- 3/4 cup unsalted butter 170 g, softened to room temperature
- 3/4 cup light brown sugar 150 g, packed
- 1/2 cup granulated sugar 100 g
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons pure vanilla extract
- 2 tablespoons milk whole milk preferred
- 1/2 cup mini chocolate chips optional, for extra chocolate flavor
- flaky sea salt optional, for sprinkling on top
- additional Nutella optional, warmed slightly for drizzling
Instructions
- Line a small baking sheet or plate with parchment paper. Using a teaspoon or small cookie scoop, drop 16–18 mounds of Nutella (about 1 teaspoon each) onto the parchment. Place in the freezer for at least 30 minutes, or until firm. This helps keep the centers gooey and makes them easier to wrap in dough.3/4 cup Nutella
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar with a hand mixer (or stand mixer with paddle attachment) on medium speed for 2–3 minutes, until light, fluffy, and slightly paler in color.3/4 cup unsalted butter, 3/4 cup light brown sugar, 1/2 cup granulated sugar
- Beat in the egg, egg yolk, and vanilla extract until fully combined and glossy, scraping down the sides of the bowl as needed.1 large egg, 1 large egg yolk, 2 teaspoons pure vanilla extract
- Add the milk and mix just until incorporated to help create a moist, chewy cookie texture.2 tablespoons milk
- Add the dry ingredient mixture to the wet ingredients in two additions, mixing on low speed just until the flour is incorporated. Do not overmix; a few faint streaks of flour are fine.2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt
- Using a spatula, gently fold in the mini chocolate chips, if using. The dough should be soft but not overly sticky. If it feels very soft or your kitchen is warm, cover and chill the dough for 20–30 minutes.1/2 cup mini chocolate chips
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Scoop about 2 tablespoons of dough per cookie (a medium cookie scoop works well). Flatten each portion slightly into a disc in the palm of your hand.
- Remove the frozen Nutella mounds from the freezer. Place one frozen Nutella piece in the center of each dough disc. Gently wrap the dough around the Nutella, pinching to seal, then roll lightly between your hands to form a smooth ball. Make sure no Nutella is exposed.3/4 cup Nutella
- Place the stuffed dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, until the edges are set and just barely golden while the centers still look soft and slightly underbaked.
- Let the cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack. They will continue to set as they cool while the Nutella center remains thick and gooey. If desired, sprinkle with flaky sea salt while warm and drizzle with a little warmed Nutella before serving.flaky sea salt, additional Nutella
