If you’re looking for the ultimate indulgence, these Nutella Stuffed Chocolate Chip Cookies are about to become your new obsession. Picture this: a soft and buttery chocolate chip cookie with a hidden pocket of gooey, melted Nutella in the center. Yeah, it’s as good as it sounds.
The magic starts with melted butter, giving these cookies that irresistible chewy texture. Then, we take it up a notch by freezing dollops of Nutella to make sure it stays perfectly encased in the dough while baking. Roll the cookie dough in mini chocolate chips, and you’ve got a cookie that’s crispy on the outside, gooey on the inside, and packed with chocolate in every bite.
Let’s get baking, shall we?
Recipe tips
Freeze the Nutella: The key to getting that gooey Nutella center is freezing it before baking. Use a teaspoon to scoop Nutella onto a wax paper-lined baking sheet, then freeze for at least 30 minutes. You can do this step ahead of time and store the Nutella dollops in a zip-top bag in the freezer until you’re ready to bake.
Seal the Dough: When wrapping the dough around the Nutella, make sure to pinch the edges closed completely. If any Nutella is exposed, it might leak out while baking (which, to be honest, isn’t the worst thing, but we want that surprise filling to stay inside).
Roll in Mini Chocolate Chips: This extra step gives the cookies a fun texture and makes sure every bite is packed with chocolate goodness. Plus, they look amazing when baked up!
Chill the Dough: This recipe requires you to chill your cookie dough for 45 minutes before assembling. Chilled dough helps the cookies hold their shape better and keeps them from spreading too much in the oven. These cookie will
Cookie dough scoop: I always get a ton of questions about what scoop I use, so I wanted to link the ones I used for this recipe! I like this set because it comes in 3 different sizes. For these cookies I used the large size. Using a cookie dough scoop gives you perfect cookie dough balls that are even and therefore will bake evenly!
Baking sheet: For all of my cookie recipes you I suggest you use a cookie sheet. You can use a jelly roll however I find the edges of the cookies tend to brown a little faster and they bake differently.
Reshaping the Cookies: Don’t worry if your cookies come out of the oven looking a bit uneven or flat. You can quickly reshape them with a spoon or a round bowl or cookie cutter while they’re still warm. Gently nudge the edges into place for a perfect circle.
Storage: These cookies can be stored in an airtight container at room temperature for up to 3 days, but good luck keeping them around that long! You can also freeze baked cookies for up to 3 months. Just thaw them at room temperature or warm them in the microwave for 15-20 seconds to get that gooey Nutella center again.
There you have it—Nutella stuffed chocolate chip cookies that are guaranteed to impress anyone lucky enough to snag one. The mix of soft, chewy cookie and melty Nutella is seriously addictive, so don’t be surprised if you find yourself making these on repeat. If you’re looking for more cookie recipes, click here! Enjoy!
Nutella Stuffed Chocolate Chip Cookies
Ingredients
- 1 ¼ cup melted butter room temperature, I use salted but you can use unsalted if you prefer!
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 tsp vanilla extract
- 2 eggs room temperature
- 3 cups all-purpose flour
- 2 tsp corn starch
- 1 tsp baking soda
- ½ tsp kosher salt
- ¾ cup Nutella
Instructions
- Line a baking sheet or plate with wax paper or parchment paper. Scoop 2 teaspoons of Nutella onto the prepared pan. Repeat to create 18 dollops of Nutella and freeze for at least 30 minutes.
- In the bowl of a stand mixer combine melted butter, brown sugar, granulated sugar and vanilla. Mix on low until combined. While the mixer is on low add in the eggs, one at a time, followed by the dry ingredients.
- Line a cookie sheet with parchment paper and scoop 18 even dough balls. Gently flatten the dough and place the frozen Nutella scoop in the center. Cover completely with the dough and roll in mini chocolate chips, then place on the prepared baking sheet. Cover with clear wrap and chill in the refrigerator for 45 minutes, but up to 24 hours. **If your dough is too soft, refrigerate for 30 minutes and then scoop the dough balls, fill with the Nutella and then chill for 45 minutes.
- Preheat the oven to 350°. Space 5 cookie dough balls about 2 inches a part and bake for 12 minutes, or until the edges are just set. Leave the rest of the cookie dough in the refrigerator until needed.
- These cookies will spread! As soon as the cookies come out of the oven use a round cookie cutter or glass to gently reshape the cookies into perfect circles. Place the cookie cutter over the cookie and gently scoot it around until the cookie melds into a circular shape. Let cool for 5 minutes on the baking sheet before gently transferring to a cooling rack to cool completely.