The BEST Bakery Style Nutella Stuffed Chocolate Chip Cookies Recipe — soft, thick, and chewy cookies wrapped around a warm, gooey center of Nutella. These crowd-pleasing treats are easy to make and perfect for serving on their own or with vanilla ice cream.
Nutella Stuffed Chocolate Chip Cookies
These cookies have a slightly crisp edge and a tender, chewy interior with a molten Nutella center. They’re delicious on their own or warmed and served with a scoop of vanilla ice cream. If you prefer a softer, pizookie-like texture, pull them from the oven a little sooner.
Ingredients for Nutella Cookies
- 1 cup salted butter, softened
- ½ cup white sugar
- 1 cup brown sugar
- 2 eggs
- ½ tsp baking powder
- 1 tsp baking soda
- 3 cups all-purpose flour
- 1 cup chocolate chips
- 12 generous dollops of Nutella, frozen
Spoon 12 generous dollops of Nutella onto a parchment-lined baking sheet and place them in the freezer until completely solid. Freezing the Nutella is essential — it prevents the filling from melting out while baking and stops the cookie dough from becoming too wet.
Recipe
Equipment
- Cookie sheet
- Parchment paper
- Mixing bowls
- Electric mixer (or sturdy whisk and elbow grease)
Instructions
- Freeze the Nutella: Use a spoon or cookie scoop to place 12 generous dollops of Nutella on a parchment-lined baking sheet. Freeze until completely solid.
- Cream the butter and sugars: In a large bowl, beat the softened butter with the white and brown sugars until light and creamy.
- Add eggs: Mix in the eggs until the batter is smooth and well combined.
- Combine dry ingredients: Gently stir in the baking powder, baking soda, and flour until just combined. Avoid overmixing to keep cookies tender.
- Fold in chocolate chips: Add the chocolate chips and mix until evenly distributed throughout the dough.
- Form dough balls: Scoop a large ball of cookie dough into the palm of your hand.
- Encase the Nutella: Press a frozen Nutella dollop into the center of the dough ball, then mold the dough around it, adding extra dough as needed to completely seal the filling.
- Repeat: Continue forming stuffed dough balls until you have 12 cookies.
- Bake: Place the stuffed cookies on a parchment-lined cookie sheet and bake in a preheated 350°F (175°C) oven for about 11 minutes. Bake slightly less for a softer center or a few minutes longer for a firmer cookie.
- Cool: Allow the cookies to cool for several minutes on the baking sheet so the filling sets slightly before serving.
Storage
- Store baked cookies in an airtight container at room temperature or in the refrigerator for up to 5 days.
- Freeze baked cookies for 1–2 months. Reheat in 30-second microwave intervals or in an air fryer at 350°F for about five minutes to restore freshness.
- You can also freeze unbaked, stuffed dough balls for 1–2 months. Bake from frozen, but expect a slightly different texture—more like a pizookie—since the dough and filling thaw while baking.
Notes
- Freezing the Nutella is the most important step — it prevents leakage during baking.
- Serve warm with vanilla ice cream for an indulgent dessert.
- Don’t overmix the dough once the flour is added; overworking will make the cookies dense.
More Desserts to Try Next
- The BEST 6 Minute Chocolate Chip Cookies Recipe
- Peanut Butter Brownie Trifle
- Chocolate Turtles
- Banana Pudding
- Amish Cinnamon Bread
