Irresistible Nutella Stuffed Cookies: Your Guide to Gooey Chocolate Perfection
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Prepare for a truly decadent treat with these large Nutella Stuffed Cookies! Imagine a rich, soft chocolate cookie generously filled with a luscious, melted Nutella center. Each bite offers the perfect contrast of perfectly crispy edges yielding to an incredibly gooey, melt-in-your-mouth interior. The best part? You don’t need any fancy equipment – just a hand whisk and a spatula are all it takes to whip up these incredible cookies. Designed for every Nutella enthusiast, these cookies are so easy and utterly delicious, you’ll find yourself baking them again and again to satisfy those intense chocolate-hazelnut cravings.
These large Nutella stuffed cookies are not just quick and easy to make; they are destined to become your new go-to favorite. They transcend ordinary cookie recipes, offering an elevated experience that is simply irresistible for any Nutella lover. With their delightfully soft and gooey texture complemented by perfectly crispy edges, these cookies are a masterpiece of homemade baking. The generous amount of Nutella baked into each cookie ensures a burst of chocolate-hazelnut flavor in every single bite. Their simplicity and incredible taste mean you’ll be eager to whip up a batch whenever a sweet craving strikes.
Looking for more amazing cookie creations? Be sure to explore our other fantastic recipes, including Lemon Blueberry Cookies, Tiramisu Cookies, and Coffee Cake Cookies. Each offers a unique flavor profile to delight your taste buds!
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WHY THIS RECIPE WORKS
- Effortlessly Easy to Make: This recipe stands out for its incredible simplicity. You won’t need a stand mixer or any specialized baking gadgets. With just a single mixing bowl and a hand whisk, you can achieve professional-quality cookies. The straightforward steps make this recipe perfect for beginner bakers and seasoned pros alike, proving that extraordinary flavor doesn’t require complicated techniques.
- The Ultimate Texture Contrast: Prepare for a textural symphony! These cookies boast the most satisfyingly crispy edges that give way to an unbelievably soft, chewy, and gloriously gooey center. The melted Nutella core adds an extra layer of lusciousness, creating a dessert experience that’s truly next-level. This perfect balance ensures every bite is a delightful exploration of textures.
- A Dream for Nutella Lovers: If you adore Nutella, this is your ultimate cookie fantasy. Each cookie is generously stuffed with a frozen dollop of Nutella, ensuring a molten, chocolatey hazelnut explosion with every bite. The rich cocoa cookie perfectly complements the sweet and nutty spread, making these a truly indulgent treat crafted specifically for those who can’t get enough of that iconic chocolate spread.
INGREDIENT NOTES
These are some of the key ingredients you’ll need to create these heavenly Nutella Stuffed Cookies. For a complete list with precise measurements, please refer to the recipe card below.
- Nutella: The star of the show! You’ll need 10 tablespoons of Nutella for stuffing. Freezing small dollops of Nutella is a crucial step that prevents it from completely melting and oozing out during baking, ensuring that delightful gooey center. You can also use your favorite hazelnut spread as a delicious alternative.
- Cocoa Powder: For the deepest chocolate flavor and a rich, dark color, I highly recommend using a high-quality Dutch-process cocoa powder. Unlike natural cocoa, Dutch-process cocoa is alkalized, which gives it a smoother, less bitter taste and a more intense color. My top recommendations for excellent flavor are Valrhona or Ghirardelli brands.
- Butter: This recipe calls for melted butter, which contributes to the cookies’ chewy texture and slightly crispy edges. Melting the butter gently over low heat and then allowing it to cool to room temperature is important. This ensures it combines smoothly with the sugars without cooking the eggs or creating an overly greasy dough.
- Brown Sugar: We use dark brown sugar in this recipe to add unparalleled moisture and a wonderful caramel-like depth of flavor to the cookie dough. The molasses in dark brown sugar keeps the cookies incredibly soft and chewy, preventing them from drying out during baking. This is key for that perfect indulgent texture.
- Granulated Sugar: Along with brown sugar, granulated sugar provides sweetness and helps create those coveted crispy edges. A little extra granulated sugar is also used for rolling the cookie dough balls, adding a beautiful sparkle and an additional layer of texture to the exterior.
- Eggs (Large Egg + Egg Yolk): The combination of a whole large egg and an extra egg yolk is essential. The whole egg provides structure and richness, while the added egg yolk contributes extra fat, which results in a more tender, chewy, and moist cookie. This duo ensures a luxurious texture.
- Vanilla Extract: Always opt for pure vanilla extract for the best and most authentic flavor. Vanilla enhances and complements the rich chocolate and hazelnut notes beautifully, adding a warm, aromatic depth that artificial vanilla simply cannot replicate.
- All-Purpose Flour: Standard all-purpose flour provides the primary structure for our cookies. It’s crucial not to overmix the dough once the flour is added, as this can develop too much gluten, leading to tough rather than tender cookies.
- Baking Powder & Baking Soda: These leavening agents work in tandem to give the cookies their perfect rise and soft texture. Baking soda reacts with the acidic cocoa powder and brown sugar, while baking powder provides additional lift, ensuring a light yet chewy crumb.
- Salt: A small amount of salt is vital in baking. It balances the sweetness of the sugars and Nutella, and enhances all the other flavors, bringing out the richness of the chocolate and the nuttiness of the Nutella. Don’t skip it!
STEP BY STEP INSTRUCTIONS
Creating these delightful Nutella Stuffed Cookies is a surprisingly simple process, requiring minimal equipment. All you’ll need are two large bowls, a whisk, and a spatula. Below, you’ll find detailed instructions to guide you through each stage. The complete recipe with exact measurements is available in the recipe card at the bottom of this post.
STEP 1: Freeze Your Nutella Dollops. Begin by preparing your Nutella filling. Scoop out 10 rounded tablespoons of Nutella onto a plate lined with parchment paper. This parchment paper will prevent the Nutella from sticking and make it easy to remove later. Place the plate into the freezer immediately. Freezing the Nutella is a crucial step that helps it stay solid while you’re molding the cookie dough around it, ensuring a distinct, gooey Nutella core after baking rather than it simply melting into the dough.
STEP 2: Prepare and Cool the Melted Butter. Gently melt the butter either in the microwave in short bursts (checking frequently to prevent overheating) or in a small saucepan over low to medium heat. The goal is to melt it completely without letting it bubble or brown, as this can alter the final texture of your cookies. Once melted, pour the butter into a large mixing bowl and transfer it to the fridge to cool down to room temperature. This usually takes about 20 minutes. Cooling the butter is essential to prevent it from scrambling the eggs or creating a greasy, unworkable dough when combined with other ingredients.
STEP 3: Combine Wet Ingredients for the Cookie Dough. Once your melted butter has cooled to room temperature, add the granulated sugar and dark brown sugar to the same bowl. Using a whisk, vigorously whisk the sugars and butter together for about 1 minute until well combined and slightly lightened. This step creates a smooth, cohesive base. Next, crack in the large egg and the additional egg yolk, then stir in the pure vanilla extract. Continue to whisk until all these wet ingredients are fully incorporated and the mixture is smooth and creamy.
STEP 4: Mix Dry Ingredients and Form the Cookie Dough. In a separate, medium-sized bowl, thoroughly stir together the all-purpose flour, rich cocoa powder, baking powder, baking soda, and salt. Ensure these dry ingredients are well combined to allow for even distribution in the dough. Gradually add this flour mixture to the wet ingredients. Using a spatula, mix gently until the ingredients are just combined and no streaks of dry flour remain. Be careful not to overmix, as this can lead to tough cookies. Once mixed, cover the cookie dough and place it in the fridge to chill for at least 30 minutes. Chilling the dough helps solidify the fats, preventing the cookies from spreading too much during baking and intensifying the flavors.
While the cookie dough is chilling, it’s the perfect time to preheat your oven to 175ºC (350ºF) for a conventional oven. Also, prepare your baking sheets by lining them with parchment paper. This prevents sticking and ensures even baking.
STEP 5: Stuff and Shape Your Cookies. Retrieve the chilled cookie dough and the frozen Nutella dollops from the freezer. Using a large 2-ounce cookie scoop (or approximately ¼ cup / 75g of dough), scoop out a portion of the dough. Flatten this dough into a disc in the palm of your hand. Quickly place one of the frozen Nutella dollops in the center of the flattened cookie dough. Gently mold the dough around the Nutella, ensuring it is completely enclosed with no cracks or exposed Nutella. Work relatively quickly here to prevent the Nutella from thawing. Once sealed, roll the dough between your hands to form a smooth ball, then roll the entire cookie ball in granulated sugar (or cane sugar for a more distinct coating). This sugar coating adds a lovely crunch and visual appeal.
STEP 6: Bake to Perfection. Arrange 3-4 cookie dough balls on a prepared baking tray, leaving enough space between them for spreading. It’s best to bake one tray at a time to ensure even heat distribution. Bake for 11-12 minutes. The cookies will look soft in the center when they are done – this is exactly what you want for that gooey texture! Once baked, remove the tray from the oven and let the cookies cool on the baking tray for at least 3 minutes. They are very delicate when hot. After this initial cooling, use a spatula to carefully transfer them to a wire rack to cool down completely. This process allows them to firm up without becoming brittle.
EXPERT BAKING TIPS FOR PERFECT COOKIES
- Precision with a Kitchen Scale: For consistent and professional baking results, a kitchen scale is your best friend. My recipes, including this one, typically list ingredients in grams as the default measurement. Measuring by weight is far more accurate than using volumetric cups, which can vary greatly depending on how ingredients are scooped. Investing in a digital kitchen scale will drastically improve the precision and reliability of your baking.
- Avoid Overmixing Your Dough: Once you’ve added the dry ingredients to the wet, it’s crucial to mix only until just combined. Overmixing develops gluten in the flour, which can lead to tough, dense cookies instead of the desired soft and chewy texture. I always recommend using a spatula for the final incorporation, giving the mixture one last gentle fold to ensure all ingredients from the bottom of the bowl are evenly distributed without overworking the dough.
- The Right Baking Pan Matters: The type of baking sheet you use can significantly impact your cookies. For the best outcome, opt for light-colored aluminum baking pans. These pans reflect heat, leading to more gentle and even baking, which in turn results in a softer, more uniformly baked cookie with less risk of burnt bottoms. If you use a dark baking pan, it absorbs more heat, potentially causing the bottoms of your cookies to brown too quickly or become overly crisp, leading to a drier cookie overall. Always line your baking pans with parchment paper for easy release and consistent baking.
- Chill Your Dough: Don’t skip the chilling step! Chilling the cookie dough for at least 30 minutes allows the butter to solidify, preventing the cookies from spreading too much during baking. It also gives the flavors a chance to meld and deepen, resulting in a more flavorful cookie with a better texture.
- Room Temperature Ingredients: Ensure your eggs are at room temperature. Room temperature eggs emulsify better with the butter and sugar, creating a smoother, more homogeneous dough. This leads to a better overall texture and a more consistent bake.
FREQUENTLY ASKED QUESTIONS ABOUT NUTELLA STUFFED COOKIES
Absolutely! Preparing the cookie dough in advance is a fantastic time-saver. Simply scoop the cookie dough into individual balls, then place them in an airtight container or wrap them tightly with plastic wrap. Store these cookie dough balls in the fridge overnight. On the same day, or the day before, prepare the Nutella dollops and freeze them as instructed. The next day, you can easily fill the chilled cookie dough balls with the frozen Nutella and bake them according to the recipe’s instructions. This allows for fresh, warm cookies with minimal effort on the day of serving.
Yes, freezing the filled cookie dough is a great way to have fresh cookies whenever you want them. Once you’ve scooped and filled the cookie dough balls with Nutella, place them in an airtight container or a freezer-safe bag. You can store them in the freezer for up to 30 days. When you’re ready to bake, let the frozen cookie balls thaw at room temperature for about 1 hour before rolling them in granulated sugar and baking as instructed in the recipe. This method ensures you always have delicious, homemade Nutella Stuffed Cookies on hand.
Yes, absolutely! If you’re a peanut butter lover, you can certainly substitute Nutella with your favorite peanut butter. Follow the exact same technique as with the Nutella: scoop out 10 tablespoons of peanut butter onto parchment paper and freeze them until solid. This ensures they hold their shape and create a gooey peanut butter core in your cookies. The rich chocolate cookie base pairs wonderfully with peanut butter for a delicious variation.
Once baked and cooled, store your Nutella Stuffed Cookies in an airtight container at room temperature. While they are incredibly delicious, they are truly at their best when enjoyed within 1-2 days of being baked. After that, the Nutella center might start to firm up slightly, but they will still be tasty.
These cookies are fantastic on their own, especially when still slightly warm, allowing the Nutella center to be extra gooey. For an even more indulgent experience, try serving them with a scoop of vanilla bean ice cream or a glass of cold milk. They also make a perfect treat for sharing at parties or as a special dessert for any occasion.
For optimal freshness and that irresistible gooey center, store the Nutella stuffed cookies in an air-tight container at room temperature. They are truly best enjoyed within 1-2 days after they’ve been baked.
Other Delicious Cookies Recipes To Try
- Red Velvet Cookies with Cream Cheese Frosting
- 25 Best Summer Dessert Ideas
- Carrot Cake Cookies
- 20 Best Easter Dessert Ideas
If you’ve loved this recipe, please make sure to leave a STAR REVIEW! Your feedback helps other bakers discover these fantastic cookies. Don’t forget to tag me on Instagram @juliemarieeats when you share your creations. For more inspiring recipe ideas, you can also follow me on Pinterest.
Nutella Stuffed Cookies
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Ingredients
FOR THE NUTELLA STUFFED COOKIES
- 10 tablespoon Nutella (for stuffing)
- 150 g unsalted butter (melted and cooled)
- 200 g granulated sugar
- 50 g dark brown sugar (packed)
- 1 large egg (room temperature)
- 1 egg yolk (room temperature)
- 1 teaspoon pure vanilla extract
- 260 g all-purpose flour
- 6 tablespoon Dutch-process cocoa powder
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- 50 g granulated sugar (or cane sugar for rolling the cookies)
For precise and accurate results in baking, which is both an art and a science, it is highly recommended to weigh your ingredients using a digital scale in grams. The US customary cup measurements are provided as rough estimates and may lead to inconsistencies due to inherent variations.
Instructions
NUTELLA STUFFED COOKIES
- On a plate lined with parchment paper, scoop out 10 rounded tablespoons of Nutella. Place this plate directly into the freezer while you prepare the cookie dough. This step is crucial for ensuring the Nutella remains solid when stuffing the cookies, preventing it from melting too quickly during baking.10 tablespoon Nutella
- Melt the butter using either a microwave (in 20-30 second intervals, stirring in between) or a saucepan over low-medium heat. Be careful not to let the butter bubble or brown, as this can affect the flavor and texture of the cookies. Pour the melted butter into a large mixing bowl and place it in the fridge to cool down to room temperature. This cooling process should take approximately 20 minutes.150 g butter
- Once the butter has cooled to room temperature, add both the granulated sugar and the dark brown sugar to the bowl. With a whisk, vigorously combine the sugars and butter for about 1 minute until the mixture is light and creamy. If you prefer, you can also use a stand mixer with the paddle attachment for this step, beating until well combined.200 g granulated sugar, 50 g dark brown sugar
- Add the large egg, the extra egg yolk, and the vanilla extract to the mixture. Mix thoroughly until all these wet ingredients are fully combined and incorporated, creating a smooth and cohesive base for your cookie dough.1 large egg, 1 egg yolk, 1 teaspoon vanilla extract
- In a separate, medium-sized bowl, whisk together the all-purpose flour, rich cocoa powder, baking powder, baking soda, and salt until they are well combined. Gradually add this dry ingredient mixture to the wet ingredients. Using a spatula, mix gently until the flour is just incorporated and no dry streaks remain. Avoid overmixing, as this can lead to tough cookies.260 g all-purpose flour, 6 tablespoon cocoa powder, ¾ teaspoon baking powder, ¾ teaspoon baking soda, ½ teaspoon salt
- Cover the cookie dough and place it in the fridge to chill for at least 30 minutes. While the dough is chilling, preheat your oven to 175ºC (350ºF) in a conventional oven setting. Line a baking sheet with parchment paper, preparing it for your cookies.
- Remove the chilled cookie dough and frozen Nutella dollops. Using a large 2-ounce cookie scoop (approximately ¼ cup or 75g of dough), portion out a ball of dough. Flatten this dough in the palm of your hand into a disc shape. Place one of the frozen Nutella dollops directly in the center of the cookie dough disc. Work quickly during this step so the Nutella doesn’t thaw before being enclosed within the dough.
- Carefully mold the cookie dough around the frozen Nutella, ensuring the Nutella is completely covered and there are no visible cracks in the dough. Roll the enclosed dough between your hands to form a smooth, uniform ball. Then, roll each cookie dough ball in the extra granulated sugar (or cane sugar) for a sparkling finish and a pleasant textural contrast.50 g granulated sugar
- Place 3-4 cookie dough balls on each prepared baking tray, ensuring sufficient space between them for spreading. Bake one tray at a time in the preheated oven for 11-12 minutes. The cookies will still appear soft in the center when they are ready, which is exactly how they should be for a gooey interior. Keep any remaining unbaked cookie dough balls in the fridge while the first batch bakes.
- Once baked, remove the tray from the oven and let the cookies cool on the hot baking tray for 3 minutes. This crucial resting period allows them to firm up slightly without losing their softness. After this short cooling period, use a spatula to carefully lift them and transfer them to a wire rack to cool down completely, achieving their perfect texture.