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Yields:
16 serving(s)
Prep Time:
40 mins
Total Time:
1 hr 40 mins
If you agree with me that a jar of Nutella is basically dessert with a spoon, boy do I have the recipe for you. Tuck a scoop of chocolate-hazelnut spread inside chocolate chip cookie dough, and you’ve got next‑level magic. These Nutella‑stuffed cookies are soft, gooey, and loaded with chocolate‑hazelnut goodness. There’s a melty surprise in every bite. Serve them warm with a tall glass of cold milk and call it a night.
What else can you make with Nutella?
I love baking with Nutella. If you're looking for more inspiration for using the sweet nutty spread, try Nutella crepes, thumbprint cookies, or this celebration-worthy chocolate-strawberry layer cake.
Why do you use two kinds of chocolate in Nutella-stuffed chocolate chip cookies?
A: Using both semisweet chips and chopped dark chocolate bar creates the best contrast—chips hold their shape for texture, while the bar melts into rich, gooey pockets that blend with the Nutella. That said, you can stick to one type of chocolate if you prefer, or even swap in milk or white chocolate for a sweeter twist.
Why do you need to chill the cookie dough?
It's important to chill both the dough and the Nutella balls so the cookies don't spread into a messy pool in the oven. You want the butter in the dough to be nice and firm when you bake the cookies so they hold their shape well.
How do you store Nutella-stuffed chocolate chip cookies?
These cookies will stay fresh in an airtight container at room temperature for up to three days. You can also freeze them for up to three months. Pop a frozen cookie into the microwave for 30 seconds to a minute to warm it up.
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Ingredients
- 1 cup Nutella (or other chocolate-hazelnut spread)
- 1 stick salted butter, at room temperature
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 1/2 tsp. vanilla extract
- 1 large egg, at room temperature
- 1 1/4 cups all-purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. kosher salt
- 3/4 cup semisweet chocolate chips
- 2 oz. dark chocolate, chopped into chunks
Directions
- Step 1Line 2 baking sheets and 2 large plates with parchment paper. Scoop Nutella onto the plates in 1-tablespoon portions; place 8 on each plate and freeze until firm, at least 30 minutes.
- Step 2Meanwhile, beat the butter, granulated sugar, and brown sugar in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, 2 to 3 minutes, scraping the sides of the bowl as needed. Add the vanilla and egg and beat on medium speed until incorporated. Add the flour, baking soda, and salt, and mix on low speed until just combined. Stir in the chocolate chips and chopped dark chocolate with a rubber spatula.
- Step 3Scoop the dough into 16 mounds (about 2 tablespoons each) and divide between the prepared baking sheets. Refrigerate until firm, about 20 minutes.
- Step 4Preheat the oven to 350˚F. Remove 1 plate of Nutella and 1 pan of dough from the freezer and fridge. One at a time, flatten each mound of dough into a disk and place a scoop of Nutella in the center. Wrap the dough around the Nutella to enclose it. Roll into a ball and return to the baking sheet, arranging the cookies 2 inches apart. Place the filled cookies in the fridge; repeat with the remaining Nutella and dough.
- Step 5Bake the cookies until golden brown, 11 to 13 minutes. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely.
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