Nutella Stuffed Cookies Recipe

If you’ve been on the hunt for a cookie that’s both indulgent and feels like a little secret treat, you’re in the right place. This Nutella Stuffed Cookies Recipe is honestly one of my absolute favorites to make when I want something comforting yet spectacularly delicious. Imagine biting into a soft, chewy cookie that’s got a surprise molten Nutella center — it’s like a warm hug on a plate. Stick around and I’ll walk you through how to make these mouthwatering cookies that are as fun to make as they are to eat!

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Ingredients You’ll Need

These ingredients come together beautifully to give you that soft cookie texture with a rich, gooey center. Pro tip: Use good quality Nutella or your favorite chocolate-nut spread for maximum flavor, and keep your butter cold to get that perfect dough consistency.

• Nutella (or other chocolate-nut spread): The star of the show! Use your favorite brand for the filling – it needs to be thick enough to hold but still melt inside.
• Dark chocolate chips (or chopped 70% dark chocolate): Adds extra pockets of chocolate goodness inside the cookie dough.
• Plain flour / all-purpose flour: The base of the dough, giving structure without overpowering the softness.
• Baking soda (bi-carbonate soda): Helps the cookies rise nicely and get that perfect texture.
• Cooking salt / kosher salt: Just a pinch to balance out the sweetness and enhance the chocolate flavor.
• Unsalted butter (cut into cubes): Cold butter keeps the dough firm, making it easier to handle and resulting in a great cookie texture.
• Brown sugar: Adds moisture and a deep caramel flavor that enhances the cookie’s chewiness.
• Vanilla extract: A subtle note that rounds out the sweetness and complements the Nutella beautifully.
• Honey (or corn syrup): Helps keep cookies soft and chewy by locking in moisture.
• Large egg (room temperature): Binds everything together and contributes to the cookie’s tender crumb.

Variations

I love tweaking this Nutella Stuffed Cookies Recipe depending on who I’m baking for or what I’m craving. Don’t hesitate to make it your own! Here are some fun variations I’ve tried that you might enjoy too.

• Add Sea Salt on Top: Sprinkling a little flaky sea salt on the cookie dough balls before baking elevates the chocolate flavor and adds a fantastic contrast.
• Use Peanut Butter or Almond Butter: Swap Nutella for your favorite nut butter for a different but equally delicious filling.
• Gluten-Free Version: Substitute the all-purpose flour with a good quality gluten-free flour blend – just make sure it has some binding agents for the best texture.
• Mix in Nuts: Adding chopped hazelnuts or pecans in the dough creates a nice crunch that complements the gooey center.

How to Make Nutella Stuffed Cookies Recipe

Step 1: Prepare Your Nutella Filling

The first time I tried this, I actually chilled little spoonfuls of Nutella on a lined tray in the freezer for about 20 minutes to make them easier to handle. You want firm but scoopable balls that won’t melt too fast during baking. This little trick helped me avoid Nutella oozing out too early.

Step 2: Make the Cookie Dough

In a bowl, mix your flour, baking soda, and salt. Separately, cream the cold, cubed butter with the brown sugar until just combined — not too much or the dough gets greasy. Add the egg, vanilla, and honey, then gradually fold in flour mixture and chocolate chips. You’ll find the dough should be soft but firm enough to hold shape; if it feels too sticky, a quick chill in the fridge for 15 minutes helps.

Step 3: Stuff the Cookies

Here’s the fun part! Scoop about 2 tablespoons of cookie dough, flatten it, place a chilled ball of Nutella in the center, then gently wrap the dough around it and seal it completely. This step is key — if the dough doesn’t seal well, Nutella will ooze out during baking. I use the warmth of my hands to lightly press the edges and create a tight seal.

Step 4: Bake to Perfection

Place your cookie balls on a parchment-lined baking tray, giving them some space as they’ll spread a bit. Bake at 350°F (175°C) for 12 minutes — that’s the sweet spot for a soft, chewy cookie with a slightly crisp edge. Trust me, don’t overbake or you’ll lose that melty Nutella magic inside.

Step 5: The Best Part — Eat Them Warm

This recipe shines when you eat the cookies 15 minutes fresh out of the oven. The edges will be crisp enough to hold, and the Nutella inside floods your mouth with warm, gooey goodness. I’ve learned this is the moment when the cookie truly comes alive — sweet, soft, and utterly addictive.

How to Serve Nutella Stuffed Cookies Recipe

Garnishes

I often dust a little powdered sugar over the cookies just before serving — it gives a pretty finish and adds a touch of gentle sweetness. For a more decadent touch, a few flakes of sea salt really bring out the chocolate tones and balance the sweetness perfectly.

Side Dishes

These cookies pair wonderfully with a tall glass of cold milk (classic, right?) or a warm cup of coffee or tea to cut through the richness. Sometimes, I like to make a quick scoop of vanilla ice cream on the side to turn it into an indulgent dessert.

Creative Ways to Present

For parties, I’ve tried stacking the cookies with a dollop of whipped cream and a drizzle of Nutella or chocolate sauce for a stunning dessert platter. Wrapping individual cookies in parchment tied with twine makes them a cute homemade gift too — people love that extra touch.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature and find they keep their softness for about 2-3 days. If you want to extend freshness, place a slice of bread in the container—it helps maintain moisture and prevents hardening (I discovered this trick from my grandma!).

Freezing

You can freeze the cookie dough balls before baking or freeze baked cookies. If freezing dough, wrap the balls tightly in plastic wrap and place in a freezer-safe container—you can bake them straight from frozen by adding a couple of extra minutes to the baking time. Baked cookies freeze well wrapped in foil inside a freezer bag.

Reheating

To enjoy leftover cookies warm (which I highly recommend), pop them in a preheated oven at 300°F (150°C) for 5-7 minutes or microwave for about 15 seconds. This revives the gooey Nutella center perfectly, almost like fresh from the oven!

FAQs

Final Thoughts

This Nutella Stuffed Cookies Recipe is one I keep coming back to because it’s just so satisfying and makes everyone around me smile (my family goes crazy for it!). It’s comfort food elevated with that luxurious molten chocolate center that feels like a secret indulgence. Give it a try — I promise once you bite into these cookies fresh from the oven, you’ll want to make them over and over again. Happy baking, friend!

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