Nutella Stuffed Chocolate Chip Cookies Recipe

You need a win. I get it. The day was long. The kids are loud. Your willpower is gone.

You deserve a treat that feels like a hug. But you don’t have hours to spend in the kitchen. That’s where these Nutella Stuffed Chocolate Chip Cookies come in. They are your secret weapon for a quick, bakery-style decadent treat at home.

They are your secret weapon. Maximum joy, minimum effort. A gooey, molten center hidden inside a classic cookie. Let’s fix your day in 30 minutes.

Recipe Overview

• Cuisine: American
• Category: Dessert
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Servings: 12 large cookies

Ultimate Guide to Nutella Stuffed Chocolate Chip Cookies

This is the only guide you need. Why? Because I’m a busy cook, just like you. I tested this for speed and flavor.

We’re skipping complicated steps. No chilling the dough. No fancy tools. Just a bowl, a spoon, and a dream of that surprise filling.

This recipe gives you that bakery-style decadent treat at home. The outside is crisp. The inside is pure, melty magic. It’s a flavor boost with almost zero fuss.

The Simple Ingredients

Check your pantry. You probably have most of this right now. That’s the beauty of it.

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 tbsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 2 cups semi-sweet chocolate chips
• 1/2 cup hazelnut spread (like Nutella), chilled

Let’s Get Cooking! (The Step-by-Step)

Ready? This is where the fun starts. Follow these steps and you can’t go wrong. I promise.

1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
2. In a large bowl, mix the softened butter, granulated sugar, and brown sugar. Beat it until it’s smooth and creamy.
3. Add the eggs and vanilla extract. Mix until everything is just combined.
4. In a separate bowl, whisk the flour, baking soda, and salt together.
5. Gradually add the dry ingredients to the wet ingredients. Stir until no dry flour remains.
6. Fold in the chocolate chips. Your dough is ready!
7. Scoop a heaping tablespoon of dough. Flatten it in your palm.
8. Place 1 teaspoon of the chilled hazelnut spread in the center.
9. Scoop another tablespoon of dough. Flatten it and place it on top. Pinch the edges completely to seal the filling inside. Roll it gently into a ball. Repeat!
10. Place the dough balls on your baking sheets, about 3 inches apart. Bake for 10-12 minutes, until the edges are golden.
11. Let the cookies cool on the sheet for 5 minutes. This is crucial! Then move them to a wire rack.

What to Serve With This Dish

These stuffed cookies are a full event. But if you want to make it a party, I have ideas.

Recipe

Nutella Stuffed Chocolate Chip Cookies Recipe

Make Nutella Stuffed Chocolate Chip Cookies Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Emily Morgan

Prep: 15 min | Cook: 12 min | Total: 27 min

Serves: - 4 + bites

★ Rate 🖨 Print

The Simple Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 tbsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 2 cups semi-sweet chocolate chips
• 1/2 cup hazelnut spread (like Nutella), chilled

Let’s Get Cooking! (The Step-by-Step)

1

Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.

2

In a large bowl, mix the softened butter, granulated sugar, and brown sugar. Beat it until it’s smooth and creamy.

3

Add the eggs and vanilla extract. Mix until everything is just combined.

4

In a separate bowl, whisk the flour, baking soda, and salt together.

5

Gradually add the dry ingredients to the wet ingredients. Stir until no dry flour remains.

6

Fold in the chocolate chips. Your dough is ready!

7

Scoop a heaping tablespoon of dough. Flatten it in your palm.

8

Place 1 teaspoon of the chilled hazelnut spread in the center.

9

Scoop another tablespoon of dough. Flatten it and place it on top. Pinch the edges completely to seal the filling inside. Roll it gently into a ball. Repeat!

10

Place the dough balls on your baking sheets, about 3 inches apart. Bake for 10-12 minutes, until the edges are golden.

11

Let the cookies cool on the sheet for 5 minutes. This is crucial! Then move them to a wire rack.

Notes

Enjoy your homemade Nutella Stuffed Chocolate Chip Cookies Recipe!

Nutrition Information

Serving Size: 1 cookie

Calories: ~420

Fat: 22g

Saturated Fat: 13g

Carbohydrates: 55g

Sugar: 38g

Protein: 5g

Did You Make This?

Leave a review and tag us on social media!

A big glass of cold milk is the classic move. It’s perfect for dunking. For another chocolatey dessert pairing, try a slice of this strawberry chocolate cake.

A scoop of vanilla ice cream turns one cookie into a next-level sundae. Drizzle a little extra hazelnut spread on top.

For a grown-up twist, try them with a shot of espresso. The bitter coffee cuts the sweet chocolate.

Make This Recipe Your Own (Quick Swaps)

Don’t have something? No stress. Make this recipe work for you.

Swap the semi-sweet chips for dark chocolate or milk chocolate. Use what you love.

Try a different spread. Peanut butter or a caramel sauce makes an amazing molten center.

Add 1/2 cup of chopped toasted hazelnuts to the dough. It doubles down on that nutty flavor.

How to Store Leftovers (If You Have Any!)

Let’s be real. You might have one or two left. Here’s how to keep them great.

Store cooled cookies in an airtight container at room temperature for up to 4 days.

You can also freeze the baked cookies for up to 3 months. Thaw at room temperature.

For the best experience, warm a leftover cookie in the microwave for 10 seconds. It brings back that gooey magic.

NUTRITION INFORMATION

• Serving Size: 1 cookie
• Calories: ~420
• Fat: 22g
• Saturated Fat: 13g
• Carbohydrates: 55g
• Sugar: 38g
• Protein: 5g

FREQUENTLY ASKED QUESTIONS

Can I chill the dough if I want to bake later?

Yes! You can cover and chill the stuffed dough balls for up to 48 hours. Bake straight from the fridge, adding 1-2 minutes to the bake time.

My filling leaked! What did I do wrong?

The seal wasn’t tight enough. Make sure no hazelnut spread is peeking out. Chilling the spread first is a huge help. It’s less runny.

Can I use a cookie scoop?

Absolutely. A medium cookie scoop (about 1.5 tbsp) makes this process even faster and more even. It’s my favorite tool.

See? I told you it was simple. You just made a dessert that will impress everyone. And you did it on a weeknight. If you’re looking for a savory, crowd-pleasing dinner to balance out the sweets, you’ll love these Crack Chicken Stuffed Shells.

That feeling when you break open a warm cookie and see that perfect, gooey center? That’s your win. You earned it.

Now go enjoy your decadent treat! And let me know how your cookies turned out. Leave a comment and a rating below!