Make nutella stuffed cookies by enclosing firm, frozen Nutella discs in chilled brown sugar dough, then baking at 350°F for 12 to 13 minutes. Let them rest before breaking one open for crisp edges, a chewy middle, and warm chocolate hazelnut filling.
These chocolate chip cookies hide a generous layer of Nutella inside buttery, hand-mixed dough. Around the 15-minute mark after baking, the edges feel firm enough to hold while the filling still gives that lovely molten pull.
You don’t need an electric mixer, but you do need time for chilling. Barely melted butter makes the dough easy to stir, and flat frozen filling makes assembly much less sticky. The trick is in the seal.
Clear space for a small tray in the freezer before you begin mixing.
Why Each Ingredient Matters for Soft, Chewy Cookies
Flour and egg build a shell around the molten filling, while butter, brown sugar, and honey give the dough richness and chew. Vanilla adds aroma, salt balances sweetness, and dark chocolate brings a pleasantly bittersweet contrast to the Nutella.
- 10 tbsp (slightly heaped) Nutella or other chocolate-nut spread
- 1/2 cup dark chocolate chips (or chopped 70% dark chocolate)
Cookie dough
- 1 1/3 cups plain flour / all-purpose flour
- 1/2 tsp baking soda (bi-carbonate soda)
- 1/4 tsp cooking salt / kosher salt
- 120g/ 8 tbsp unsalted butter, cut into 1 cm / 1/2 inch cubes (fridge cold is fine)
- 2/3 cup (tightly packed) brown sugar
- 1 tsp vanilla extract
- 1 tsp honey or corn syrup
- 1 large egg (55g / 2 oz), at room temperature
Butter: Stop heating while small pieces remain, then let stirring finish the job. The result should look opaque and pale yellow rather than like clear oil. This gives you a stir-together dough without creaming butter and sugar or making the mixture unnecessarily hot.
Brown sugar and honey: Pack the brown sugar tightly when measuring. Both ingredients help retain moisture, supporting a soft, chewy center rather than a dry, crumbly bite. The honey is a texture helper here, not a prominent flavor; corn syrup is the listed alternative.
Flour, baking soda, and egg: Flour supplies structure, while baking soda encourages browning and spread. Stick with the listed large egg rather than a jumbo one, since extra liquid can make the dough harder to enclose around the filling. Use the provided weight as your reference if checking the egg.
Dark chocolate: Chips give distinct chocolate bites, while chopped 70% dark chocolate creates less uniform pieces and softer pockets. Either provides a welcome counterpoint to the sweet filling. Keep it for the surfaces and sides during shaping, as directed below.
I use the rubber spatula to work the last soft butter pieces into the liquid, stopping when the mixture looks pale and milky rather than oily.
How to Make the Nutella Stuffed Cookies Step by Step
This batch makes 10 cookies, with about 25 minutes of active preparation. Plan around the 1 1/2-hour dough chill, and prepare the Nutella during that pause so both components are ready for assembly.
Freeze the Nutella into Flat Discs
Flat discs fit inside the dough more comfortably than tall scoops. Aim for about 8 mm / 1/3 inch thick: broad enough to distribute the filling, but with room for a sealed border of dough around it. The freezing step appears after mixing below so you can use the chilling time efficiently.
Mix the Milky Butter Dough and Chill
Use a heatproof bowl and rubber spatula for the wet mixture. The freshly mixed dough will feel too soft to shape; that’s expected, not a reason to add more flour.
Cookie dough
- Distribute the baking soda and salt through the flour in a bowl, then put the bowl aside.
The dry mixture should look uniform, without visible pockets of soda. - Heat the cubed butter in a heatproof bowl on high in the microwave for 30 seconds, then work it with a rubber spatula until the remaining pieces melt.
Look for an opaque, milky yellow mixture rather than transparent yellow oil. - Stir the brown sugar, vanilla, and honey or corn syrup into the butter before incorporating the egg.
The combined wet ingredients should have a glossy, caramel-colored appearance. - Fold in the dry mixture until incorporated, cover the bowl, and refrigerate for 1 1/2 hours.
The dough will start slightly warm and too soft to roll, then become firm enough to shape into a log.
Frozen Nutella mounds
- Portion the Nutella onto a small parchment-lined tray, flatten each portion into a round about 8 mm / 1/3 inch thick, and freeze for 1 hour.
The discs are ready when they hold their shape as you lift them from the paper.
Wrap, Seal, and Bake to Golden Perfection
Bring out just a small batch of frozen discs at a time. Draw the dough up around each disc like a pouch, then pinch the opening closed without leaving a thin base or exposed filling.
Stuffing and baking
- Set the oven to 350°F / 180°C, or 160°C fan-forced, and prepare two baking trays with a light coating of grease beneath parchment paper.
The paper should lie flat against the trays. - Gather the chilled dough into a log about 18 cm / 7 inches long and divide it into 10 equal portions.
The dough should hold its shape well enough for clean cuts. - Flatten each portion around a frozen Nutella disc, pinch the dough closed, turn the smooth side upward, shape it into a round about 1.5 cm / 3/5 inch thick, and press chocolate into its top and sides, arranging five cookies on each tray with 8 cm / 3 inches between them.
Each round should have a continuous covering of dough around the filling, with no exposed spread or visibly thin patches. - Bake both trays together for 12 to 13 minutes, checking the edges and centers before removing them.
The rims should look golden, with pale golden centers that have just set rather than become firm. - Keep the baked cookies on their trays for 10 minutes, then lift them onto a rack for at least another 5 minutes of cooling.
The bases will firm during the tray rest so the cookies can move without folding or breaking.
Pro Tips and Troubleshooting Common Issues
Temperature and dough thickness matter more than making every cookie perfectly round. Use these cues to catch problems before the tray goes into the oven.
- Filling leaks: A thin spot or open seam gives melted spread an escape route. Pinch the pouch closed, inspect the base and sides, and redistribute the surrounding dough over any weak patch.
- Nutella becomes sticky during assembly: The discs have softened while waiting on the counter. Leave the remaining portions in the freezer and retrieve them in small batches.
- The middle looks too tall: A rounded mound concentrates the filling in one spot and makes wrapping awkward. Flatten the spread before freezing rather than trying to squash a firm mound into the dough.
- Cookies spread too thin: Under-chilled dough or an oversized egg can contribute. Use the listed 55g large egg as your reference and let the dough firm fully before shaping.
- Dough sticks to your hands: Warm dough smears instead of wrapping neatly. Return it to the refrigerator until it holds its shape rather than working extra flour into it.
- Cookies look pale: Judge the whole cookie, not just its center. A pale golden middle is intended, but the edges should show golden color before you remove the trays.
- Cookies break when lifted: They need their cooling rest. The combined tray and rack rest gives the edges time to become holdable without requiring a firm, overbaked center.
Even dough coverage matters with other filled cookies, too, including chewy Rolo cookies. A tidy seam helps, but a sturdy bottom is just as important.
Delicious Variations and Filling Ideas
Keep these optional changes separate from the dough and filling quantities above. Toppings are the least disruptive way to customize; flour and filling swaps can change how the cookies handle.
Flaky Sea Salt and Toasted Hazelnut Upgrade
Finish the warm cookies with a tiny pinch of flaky sea salt and lightly toasted chopped hazelnuts. Salt balances the sweet spread and brown sugar, while the nuts add crunch that contrasts with the soft middle.
If you enjoy that salty chocolate contrast, salted brownie cookies offer another way to bring it to a cookie tray.
Double Chocolate and Dual-Chip Variations
- Cocoa dough: Replacing part of the flour with unsweetened dark cocoa creates a chocolate dough variation, but cocoa changes moisture absorption and structure. It isn’t a direct scoop-for-scoop substitution, so treat this as an adaptation rather than an established ratio for this dough.
- Two-chocolate topping: Use semisweet chips alongside hand-chopped dark chocolate within the listed chocolate allowance. Chips give defined bites, while the irregular chunks create softer chocolate pockets.
Alternative Spreads and Gluten-Free Flour Option
- Creamy peanut butter: This offers a more savory, nutty filling, though brands vary in firmness. Only attempt wrapping if the chilled or frozen portion becomes firm enough to handle.
- Biscoff cookie butter: Expect a spiced cookie flavor rather than chocolate hazelnut richness. Its texture may differ from Nutella, so check handling consistency rather than assuming identical results.
- White chocolate hazelnut spread: This makes a sweeter filling with a milder cocoa flavor. As with other spreads, firmness matters more than the label.
- Gluten-free flour: A 1-to-1 baking blend containing xanthan gum is the most practical starting point, but results depend on the blend. Chill thoroughly and check that the dough bends around the filling without cracking before assembling the batch.
Best Ways to Serve Warm Nutella Cookies
Serve after the cooling rest, when the edges can support the warm middle. A plate beneath each cookie is useful for catching a little escaping filling once someone takes a bite.
- For an afternoon treat: Pair with cold milk or hot espresso to balance the richness.
- For a dessert platter: Add gooey s’mores cookies for another chocolate-centered option.
- For an ice cream dessert: Sandwich vanilla bean ice cream between cookies that have cooled enough to hold it without immediately melting it.
Make-Ahead Preparation, Storage, and Reheating
Use the dough-chilling stage to prepare the filling and baking trays. The freezing method here covers Nutella discs for assembly, rather than long-term storage or baking fully stuffed dough from frozen.
- Coordinate preparation: Mix and refrigerate the dough first, then portion and freeze the Nutella while the dough firms. Keep the filling frozen until you’re ready to wrap it.
- Cool before packing: Let baked cookies cool completely before closing them in an airtight container. Trapped warmth creates condensation and softens the edges.
- Protect the texture: Keep the container away from heat and moisture. Don’t expect stored cookies to retain exactly the same crispness as freshly cooled ones.
- Warm a serving: Microwave a cookie briefly, checking as you go, until the center softens. Heating individual portions gives you better control than repeatedly warming the whole batch.
Conclusion
These cookies combine crisp edges, chewy brown sugar dough, and a generous molten hazelnut center without requiring a mixer. Let the dough firm properly and keep the filling cold while you work.
Careful sealing makes the biggest difference during assembly. Add the optional flaky salt and toasted hazelnuts if you like, then give the cookies their cooling rest before enjoying that warm middle.
Frequently Asked Questions
How Do I Keep My Nutella from Leaking Out While Baking?
Use firm frozen discs, work in small batches, and pinch the chilled dough closed around each one. Check the bottom and sides for thin patches as well as checking the seam.
Can I Freeze the Stuffed Cookie Dough Balls to Bake at a Later Date?
The freezing directions here apply to the Nutella filling, not fully assembled cookies. A bake-from-frozen time for stuffed dough hasn’t been established here, so follow the chilled-dough baking method rather than assuming the same timing will work.
Can I Make These Nutella Stuffed Cookies with Gluten-Free Flour?
A 1-to-1 gluten-free baking blend containing xanthan gum is a reasonable option to try, though texture will vary by brand. Complete the dough chill and check that a portion wraps without crumbling before filling the rest.
How Long Do Nutella Stuffed Cookies Stay Fresh and How Do You Reheat Them?
For the best texture, enjoy them freshly baked and cooled. Store any remaining cookies fully cooled in an airtight container, and briefly microwave individual cookies until the filling softens; a specific storage duration isn’t established here.
Why Do You Need to Chill the Cookie Dough and Freeze the Nutella?
Chilling firms the butter-rich dough so it can hold its shape during wrapping and baking. Freezing makes the spread manageable enough to enclose, helping it stay in a distinct layer inside the cookie.
Nutella Stuffed Cookies
Equipment
- Heatproof bowl
- Rubber spatula
- baking paper / parchment paper
- 2 trays
- rack
Ingredients
- 10 tbsp Nutella or other chocolate-nut spread slightly heaped
- 1/2 cup dark chocolate chips or chopped 70% dark chocolate
Cookie dough
- 1 1/3 cups plain flour / all-purpose flour
- 1/2 tsp baking soda bi-carbonate soda
- 1/4 tsp cooking salt / kosher salt
- 120 g / 8 tbsp unsalted butter cut into 1 cm / 1/2 inch cubes (fridge cold is fine)
- 2/3 cup brown sugar tightly packed
- 1 tsp vanilla extract
- 1 tsp honey or corn syrup
- 1 large egg (55g / 2 oz), at room temperature
Instructions
Cookie dough
- Distribute the baking soda and salt through the flour in a bowl, then put the bowl aside. The dry mixture should look uniform, without visible pockets of soda.
- Heat the cubed butter in a heatproof bowl on high in the microwave for 30 seconds, then work it with a rubber spatula until the remaining pieces melt. Look for an opaque, milky yellow mixture rather than transparent yellow oil.
- Stir the brown sugar, vanilla, and honey or corn syrup into the butter before incorporating the egg. The combined wet ingredients should have a glossy, caramel-colored appearance.
- Fold in the dry mixture until incorporated, cover the bowl, and refrigerate for 1 1/2 hours. The dough will start slightly warm and too soft to roll, then become firm enough to shape into a log.
Frozen Nutella mounds
- Portion the Nutella onto a small parchment-lined tray, flatten each portion into a round about 8 mm / 1/3 inch thick, and freeze for 1 hour. The discs are ready when they hold their shape as you lift them from the paper.
Stuffing and baking
- Set the oven to 350°F / 180°C, or 160°C fan-forced, and prepare two baking trays with a light coating of grease beneath parchment paper. The paper should lie flat against the trays.
- Gather the chilled dough into a log about 18 cm / 7 inches long and divide it into 10 equal portions. The dough should hold its shape well enough for clean cuts.
- Flatten each portion around a frozen Nutella disc, pinch the dough closed, turn the smooth side upward, shape it into a round about 1.5 cm / 3/5 inch thick, and press chocolate into its top and sides, arranging five cookies on each tray with 8 cm / 3 inches between them. Each round should have a continuous covering of dough around the filling, with no exposed spread or visibly thin patches.
- Bake both trays together for 12 to 13 minutes, checking the edges and centers before removing them. The rims should look golden, with pale golden centers that have just set rather than become firm.
- Keep the baked cookies on their trays for 10 minutes, then lift them onto a rack for at least another 5 minutes of cooling. The bases will firm during the tray rest so the cookies can move without folding or breaking.
