Nutella Stuffed Double Chocolate Cookies
These Nutella-Stuffed Cookies are soft and chewy, with a gooey center. Perfect for cookie swaps and potlucks!
A few weekends ago, I grabbed a jar of Nutella at the grocery store to use for a recipe. I really had no idea what I was going to make with it at the time, but it sounded too good to pass up. Anything that’s sweet and chocolatey is usually too good for me to pass up anyways.
This past weekend I decided to stuff it into something even more chocolately, my favorite chocolate cookie recipe. Plus, it’s Monday and that calls for some chocolate too.
The Nutella cookies themselves only take about 10 minutes to mix up. After that, I always chill my dough in the refrigerator for about 45 minutes. Not only does it make the dough easier to work with if you’re stuffing the cookies, but it also creates a thicker cookie too.
The first time I made these, I tried just stuffing the Nutella at room temperature into the cookies. Unfortunately, it was a little bit messy and I ended up giving up and just baking the cookies. The second time around, I froze small drops of the Nutella on a baking sheet lined with parchment paper. Since you’ll be chilling the dough for a little while, this will give the Nutella time to freeze and make it much easier to stuff in the cookie.
These chocolate Nutella cookies come together with ingredients you likely have in your pantry. Here’s what you’ll need to make Nutella-filled cookies:
- All-purpose flour: Spoon and level the flour when measuring it so your cookies don’t wind up being dense.
- Cocoa powder: Use natural unsweetened cocoa powder in this recipe.
- Baking soda: Helps the cookies rise.
- Salt: Enhances the chocolate flavor.
- Butter: I recommend using unsalted butter since the amount of salt in salted butters can vary between different brands. If using salted butter, reduce the salt by 1/4 teaspoon per stick of butter in the recipe.
- Sugar: I used a blend of granulated and brown sugar in this recipe.
- Egg: Should be room temperature before starting this recipe.
- Vanilla extract: Use pure vanilla extract for the best flavor.
- Semi-sweet chocolate chips: You may substitute milk, dark, or white chocolate chips, if desired.
- Nutella: Give yourself enough time to let the Nutella harden in the freezer before proceeding with the recipe.
How to Make Nutella-Stuffed Cookies
These Nutella chocolate chip cookies require a few extra steps, but they’re worth it! First, you’ll need to scoop out small balls of Nutella and let them freeze for about an hour to harden.
Meanwhile, make the cookie dough as you normally would and refrigerate for at least 45 minutes. Once chilled, scoop out two tablespoons of dough at a time. Place on a baking sheet, flatten slightly with your hands, and drop a ball of frozen Nutella in the center of each. Fold the dough up around the Nutella.
Bake the cookies for 10 to 12 minutes and let cool slightly before digging in!
Nutella cookies may be stored in an airtight container at room temperature for up to five days.
- If you’re just looking for a regular chocolate cookie, then you can just bake these as instructed in the recipe without the Nutella.
- You must freeze the Nutella before adding it to the center of the cookie dough. It’s almost impossible to stuff the cookies with room temperature Nutella.
- I always slightly underbake my Nutella chocolate chip cookies just a little bit and then let them cool on the baking sheet for about 10 minutes. After that, transfer them to a wire rack to finish cooling. Once they’re cooled, the cookies are super soft and stay that way for several days.
More Easy Chocolate Chip Cookie Recipes!
- Soft & Chewy Monster Cookies
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Pumpkin Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookies
- Classic Chocolate Chip Cookies
Double Chocolate Nutella-Stuffed Cookies
- 1 and 1/3 cups (165 grams) all-purpose flour (spooned & leveled)
- 1/3 cup (30 grams) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115 grams) unsalted butter , softened
- 1/2 cup (100 grams) light brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1 large egg , at room temperature
- 1 teaspoon vanilla extract
- 1 cup (190 grams) semi-sweet chocolate chips
- 1/2 cup (145 grams) Nutella
- Line a small baking sheet with parchment paper. Using a spoon, drop the Nutella into small drops (about a teaspoon in size) on the parchment paper. This recipe will make about 20-22 cookies, so I suggest making about that many. Place in the freezer and freeze for about 1 hour.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Using a handheld mixer or stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar until light and fluffy. Add in the egg and vanilla, making sure to mix well after each ingredient.
- Slowly add the dry ingredients to the wet ingredients and mix until just combined.
- Add the chocolate chips and mix them into the batter.
- Cover the cookie dough and refrigerate for at least 45 minutes (this will make the dough much easier to work with).
- Preheat oven to 350°F degrees. Line two large baking sheets with parchment paper or a silipat mat.
- Remove the dough from the refrigerator. Take two tablespoons of dough at a time and drop it on the prepared baking sheet.
- Remove the Nutella from the freezer. Flatten each piece of dough, place one teaspoon of the Nutella in the center, then fold the dough back around it making sure the Nutella is completely closed inside.
- Bake at 350°F for 10-12 minutes.
- Remove from the oven and allow to cool on the baking sheet for 10 minutes, then transfer to a wire rack to finish cooling.