These Nutella stuffed chocolate chip cookies are my kind of cookie when I want something a little more special than a basic batch. They’re soft and chewy, with a melty center that makes them feel like a treat without being fussy.
I like this version because the dough stays thick instead of spreading flat, and the chocolate chips actually show up in every bite. The Nutella doesn’t take over, either; it just gives you that rich hazelnut thing right in the middle. For me, they’re at their best when the edges are set and the centers are still a little soft.
These are great for cookie trays, weekend baking, or anytime you want a dessert that feels a bit more finished than a plain chocolate chip cookie. I usually serve them with coffee or a cold glass of milk, and they’re also really nice with a scoop of vanilla ice cream if you want to lean into dessert.
Why You’ll Love This Recipe
Soft and Chewy: The centers stay tender, with just enough structure around the edges so they don’t fall apart.
That Melty Middle: The Nutella center makes these feel like a “bakery case” cookie, but you can still make them with regular pantry ingredients.
Reliable Dough: This dough is easy to handle and doesn’t need a lot of extra flouring or guesswork.
Great for Sharing: They’re the kind of cookie people notice on a plate, especially when you break one open and see the filling.
Easy to Customize: Swap the chips, add chopped nuts, or finish with flaky salt if that’s your style.
Key Ingredients
Cookie Dough
- All-purpose flour: I use regular flour here. If you tend to scoop flour straight from the bag, try spooning it into the measuring cup so the dough doesn’t get dry.
- Baking soda: This is what gives the cookies lift and helps the edges set.
- Fine salt: Don’t skip it. It keeps the sweetness from tasting flat.
- Unsalted butter: I like unsalted so I can control the salt, and I usually let it sit out just until it’s soft but not greasy.
- Brown sugar: This is where a lot of the chewiness comes from. Light or dark both work, but dark brown sugar makes them a little richer.
- Granulated sugar: Helps the edges crisp just a bit while the centers stay soft.
- Egg: One egg is enough here. Bring it to room temp if you can so it mixes in smoothly.
- Vanilla extract: Use whatever vanilla you normally bake with. It makes the dough taste more like a real cookie instead of just “sweet.”
- Cornstarch: Optional, but I like it for a softer center. If you don’t have it, you can leave it out.
- Semi-sweet chocolate chips: Semi-sweet is my go-to here. Milk chocolate is fine if that’s what you have.
Filling and Finish
- Nutella: Freezing small scoops makes stuffing the cookies so much easier. Any chocolate-hazelnut spread works, but Nutella melts the nicest in my experience.
- Flaky sea salt: Optional, but really good on top if you like that salty-sweet thing. Use a light pinch.
Recipe Instructions
- Freeze the filling: Scoop small dollops of Nutella onto a parchment-lined plate and freeze until firm, about 30 to 45 minutes. Keep them in the freezer while you make the dough.
- Preheat the oven: Heat the oven to 350°F, then line 2 baking sheets with parchment paper.
- Mix the dry ingredients: Whisk the flour, baking soda, cornstarch (if using), and salt in a medium bowl, then set aside.
- Cream the butter and sugar: Beat the butter, brown sugar, and granulated sugar until creamy, about 1 to 2 minutes.
- Add the egg: Beat in the egg and vanilla just until combined.
- Add the dry ingredients: Mix in the flour mixture on low speed until you no longer see dry flour. Don’t overmix.
- Fold in the chocolate chips: Stir in the chocolate chips until they’re evenly mixed through the dough.
- Chill the dough: If the dough feels very soft, chill it for 20 to 30 minutes so it’s easier to stuff and shape.
- Shape the cookies: Scoop a portion of dough and flatten it in your hand. Place a frozen Nutella dollop in the center, then wrap the dough around it and roll gently to seal.
- Bake: Place the dough balls on the prepared baking sheets, leaving space for spreading. Bake for about 10 to 12 minutes, until the edges look set and lightly golden and the centers still look a little soft.
- Let cool: Let the cookies cool on the baking sheet for 10 minutes, then transfer to a rack to finish cooling. If you like, top with a tiny pinch of flaky salt while they’re still warm.
My Tips!
This is the section that separates “good” from “wow.” If you read only one part of this post, make it this one — it’s where I reveal my recipe trick.
Recipe Tips & Tricks
Chill the dough if it feels soft. Warm kitchens and very soft butter can make the dough hard to handle. A short chill makes stuffing and sealing much easier.
Freeze the Nutella in small scoops. If the filling is soft, it smears and you’ll fight with the dough. Firm little frozen dollops are simple and clean.
Seal the seams well. Pinch the dough closed so there aren’t thin spots around the filling. If you see Nutella peeking through, patch it with a small bit of dough.
Don’t overbake them. Pull them when the edges are set and the centers still look slightly underdone. They keep cooking on the pan as they cool.
Keep the dough balls tall. If you flatten them before baking, they can spread too much. I like to keep them more like a mound than a puck.
Simple tweaks
Here’s where the fun begins — a few simple tweaks can turn this recipe from casual treats into the star of any party.
Serving Suggestions
- Milk: A cold glass of milk is classic with these. It’s especially nice if you did the flaky salt on top.
- Coffee or espresso: These are really good with coffee, especially something not too sweet like a latte or black coffee.
- Ice cream: Serve one slightly warm with vanilla ice cream on the side. It’s a simple dessert plate that doesn’t need anything else.
- Fruit: Strawberries or raspberries are nice with these if you want something fresh on the plate. I usually keep it simple and just add a handful.
Eat it later
This section explains how to store leftovers properly and how far in advance the recipe can be prepared.
Storage and Make Ahead
Store baked cookies covered at room temperature for 2 to 3 days. If you want them soft again, warm one in the microwave for a few seconds.
You can make the dough ahead and keep it covered in the fridge overnight. I usually let it sit at room temperature for 10 to 15 minutes so it’s easier to scoop and wrap around the filling.
If you want them to last longer, freeze the baked cookies in an airtight container. Let them thaw at room temperature, or warm briefly if you like the centers melty.
You can also freeze the stuffed dough balls and bake from frozen. Just add a couple extra minutes in the oven and keep an eye on the edges.
It could help!
Before you close the tab or print the recipe, scroll through these quick answers.
Recipe FAQs
Do I have to freeze the Nutella first?
I really recommend it. If you try to stuff the cookies with room-temperature Nutella, it tends to smear and the dough gets messy fast.
Can I use a different filling?
Yes. Peanut butter, cookie butter, or a square of chocolate all work. Just keep the filling small so it doesn’t stretch the dough too thin.
How do I know when they’re done?
Look for set edges and a center that still looks a little soft and puffy. If you bake until the centers look fully firm, the cookies will cool down more dry than you want.
Why did my Nutella leak out?
Usually it’s from a thin spot or an open seam in the dough. Next time, use a little more dough on the bottom, pinch the top closed firmly, and roll it smooth before baking.
Can I make these smaller?
You can, but it’s harder to fully cover the filling. I’d suggest using very small frozen dollops and working quickly so the dough doesn’t warm up too much.
Keep it with you
The printable version with print button is at the end of the post, easy to follow, and includes all the steps you’ll need.
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