These quick and easy Nutella stuffed chocolate chip cookies are soft and chewy with crisp edges and are full of delicious Nutella!
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After sharing my Nutella Brownies recipe I was itching to work on another Nutella recipe! For these cookies, I’ve used my delicious Chewy Chocolate Chip Cookies recipe (which requires no chilling before baking) and filled them with delicious Nutella!
These chewy Nutella stuffed chocolate chip cookies are honestly so, so good, I had to give most of them away to stop me from eating them all 😁
How to stuff chocolate chip cookies with Nutella
As you can imagine, stuffing a cookie with smooth, runny Nutella can get very messy! Therefore, you’ll need to measure out the individual scoops of Nutella (one teaspoon’s worth per cookie) onto a plate or baking tray.
Then simply place it into your freezer for around 30 minutes to an hour to firm up. These harder lumps of Nutella are then MUCH easier to handle; you simply place between two flattened pieces of cookie dough and roll them together into a ball!
Nutella Stuffed Chocolate Chip Cookies Ingredients
For this recipe, I simply made my Chewy Chocolate Chip Cookies and then stuffed them with Nutella! Full ingredient amounts can be found in my recipe card at the end of this blog post, but to summarise, you’ll need:
- Plain flour for the cookie’s main structure
- Cornflour adds softness to the cookie
- Bicarbonate of soda leavens them which helps with thickness
- Salt to balance the flavours
- Softened butter for delicious buttery flavour and helps with chewiness
- Caster sugar for sweetness
- Light brown sugar for sweetness and extra chewiness!
- Egg yolks bind the dough and again helps make them extra chewy
- Vanilla extract for flavour
- Chocolate chips no explanation needed
- Nutella for stuffing the cookies, making them extra thick and delicious inside!
How to make Nutella stuffed chocolate chip cookies
As this recipe is based on my Chewy Chocolate Chip Cookies recipe, we follow the same steps up to the point of stuffing them with delicious Nutella! I’ve given full instructions with step-by-step photos in the recipe card at the bottom of this post, but here’s a little summary:
- Measure out 26 heaped teaspoons of Nutella onto a plate or baking tray and place in the freezer for 30-60 minutes to firm up
- Preheat your oven to 180°C/160°C fan
- Add the plain flour, cornflour, bicarbonate of soda and salt to a medium bowl, then whisk together and set aside
- Using a stand mixer or hand mixer with the beater attachments fitted, beat the softened butter and both sugars until light and fluffy
- Next, add the egg yolks and vanilla and beat to combine
- Add half the dry ingredients and beat until just combined, then repeat with the final half
- Add the chocolate chips and beat to combine
- Measure out two level tablespoons of dough per cookie. Flatten each piece, place a frozen Nutella piece on top of one, press the other on top and roll together to form a ball
- Place up to 8 dough balls on a baking tray (I prefer using silicone baking trays for the most even baking!) and bake for around 11-12 minutes until very lightly golden on the edges
- Place the baking tray onto your countertop and leave for a further 5 minutes as they will continue to bake on the hot tray
- Remove the cookies with a spatula and place them on a wire rack to cool
Tips for making the best Nutella stuffed chocolate chip cookies
- Definitely freeze the Nutella scoops before trying to roll them inside a cookie ball or it will get very messy! It should only take them between 30-60 minutes to freeze firm enough to roll without melting
- When you remove the cookies from the oven they will look a little underbaked and this is ok; they will continue to bake slightly on the hot tray but remain soft and chewy in the centre!
- Leave space between each cookie dough ball to allow for spreading in the oven. I never put more than 8 dough balls on my standard-sized baking tray
- For perfectly round cookies, when still hot from the oven you can use the edge of a spatula to gently push the edges of the cookies inwards where they’ve gone slightly misshapen/oval – you have to be quick though while they’re still really hot!
- I also like to add a few extra chocolate chips on top while the cookies are still hot, but this is mainly for appearance!
- If you want the Nutella to be really soft and runny, these cookies are best eaten fresh from the oven. Just allow them to cool a little first (so you don’t burn your mouth on molten Nutella!)
- If eating them once completely cool, the Nutella will be firmer inside. You can heat them briefly in the microwave for 20-30 seconds and this will soften the Nutella slightly (though it won’t be as runny as when fresh from the oven!)
How to make giant Nutella stuffed chocolate chip cookies
Want an extra-large Nutella stuffed cookie? Simply double up when rolling the dough balls! Measure out four level tablespoons of cookie dough and then press each together so you end up with two larger dough balls. Flatten these dough balls then place two scoops of frozen Nutella on top of one, place the other flattened dough on top, and roll into a dough ball!
You can make 13 giant cookies using this recipe, and they will take around 14 minutes to bake 😊
Nutella Stuffed Chocolate Chip Cookies FAQs
Why do cookies spread and flatten?
Possible causes include using too much butter or egg, or not enough flour. It can also be due to your oven being too hot; this will cause the butter inside the dough to melt too quickly, causing too much spreading of the cookie dough!
Why won’t cookies spread when baking?
This can be caused by too much flour, or not enough butter or egg. Too low an oven temperature is another cause. I highly recommend using an oven thermometer for baking; you’d be amazed how inaccurate oven temperatures can be!
Substituting light brown sugar for caster sugar can also affect cookie spread; light brown sugar is moister and helps more with spreading, so swapping it for caster sugar can prevent the cookies from spreading as much.
Why isn’t the Nutella runny inside my cookie?
The Nutella will be runny and smooth when fresh from the oven. Unfortunately once the cookies cool, the Nutella firms up inside. It’ll still be slightly soft but not runny. You can warm the cookie briefly in the microwave for 20-30 seconds to soften it further if you like, though it won’t go runny again when heated in the microwave!
Do I need to freeze scoops of Nutella before making stuffed cookies?
YES! You’d make a fine mess trying to roll these up with soft Nutella inside so please don’t skip the freezing step! 😅
How long will homemade Nutella chocolate chip cookies last?
They should keep well for up to 3-4 days when stored in an airtight container at room temperature; no need to chill in the fridge.
Can I freeze Nutella stuffed chocolate chip cookies?
Yes, baked cookies can be stored in an airtight container or double wrapped in film before freezing. They should keep well for 4-5 months.
You can also freeze unbaked cookie dough balls! Simply store them in the same way as above, but allow for 1-2 extra minutes of bake time when baking from frozen!
To conclude, these Nutella stuffed chocolate chip cookies are:
- Soft and chewy cookies with crisp edges
- Stuffed with delicious Nutella
- Quick and easy to make with no need to chill the dough first
- Best eaten fresh from the oven when the Nutella is still runny!
- Great for freezing before or after baking
If you try this recipe I’d love to see! You can show me by tagging me @bakerjoblog or using #bakerjoblog!
Other cookie recipes to try:
- White Chocolate Macadamia Nut Cookies
- Chewy Triple Chocolate Chip Cookies
- Triple Chocolate Chip Cookie Pizza
- Chewy Chocolate Chip Cookie Bars
- Strawberry White Chocolate Cookies
- Peanut Butter Banana Dog Treats
Nutella Stuffed Chocolate Chip Cookies
Equipment
- Baking tray (I use silicone baking trays for more even baking)
- Stand mixer or hand mixer
- Large bowl and medium bowl
- Whisk
Ingredients
- 290 g plain flour
- 2 tsp cornflour level
- 1 tsp bicarbonate of soda level
- 1/4 tsp salt level
- 190 g unsalted butter softened/room temperature, spreadable (not block) butter
- 140 g light brown sugar
- 90 g caster sugar
- 2 medium egg yolks room temperature
- 1 tsp vanilla extract
- 160 g milk or dark chocolate chips
- 130 g Nutella
Instructions
- Around 30-60 minutes before you begin baking, measure out 26 heaped teaspoons of Nutella onto a large plate or baking tray lined with baking/parchment paper, and place in the freezer.
- Preheat your oven to 180°C/160°C fan.
- Add the plain flour, cornflour, bicarbonate of soda and salt to a medium bowl.
- Whisk to combine and set aside.
- Using a stand mixer or hand mixer with a large bowl and paddle/beater attachments, beat the softened butter, light brown sugar and caster sugar on medium speed for one minute until light and fluffy.
- Add the vanilla extract and egg yolks and beat on medium speed until combined (10-20 seconds).
- Add half the dry ingredients and beat on low speed until just combined. Repeat with the final half of dry ingredients.
- Add the chocolate chips and beat on low speed until just combined.
- Measure out two level tablespoons of dough per cookie. Flatten each tablespoon of dough, place a piece of frozen Nutella on top of one, then place the other on top, press the sides together to seal and then roll into a ball.
- Place cookie dough balls on your baking tray, leaving space between to allow for spreading in the oven. I usually place a maximum of 8 cookie balls on my standard-sized baking tray.Bake for 11-12 minutes until just lightly golden on the edges.
- Place the baking tray onto your countertop and leave for 5 minutes, as the cookies continue to bake through on the hot tray. Whilst the cookies are hot, you can create perfectly round cookies by using the edge of a spatula to gently push the sides of the cookies inwards (if the cookie looks irregular/oval!).I also like to press 3-4 extra chocolate chips on top of each cookie while they're still hot, but this is mainly for appearance!
- After 5 minutes, remove the cookies with a spatula and place them onto a wire rack to cool.
- If you want a really runny, soft Nutella centre, these are best eaten fresh from the oven (allow to cool slightly though so you don't burn your mouth on molten Nutella!)If eaten once cooled, the centre won't be runny but will still be slightly soft. You can soften it a little more by heating it briefly in the microwave for 20-30 seconds. It won't make it runny again but will slightly soften the Nutella!Best eaten within 3-4 days. Store in an airtight container at room temperature.
Notes
- Want an extra-large Nutella stuffed cookie? Simply double up when rolling out the dough! Measure out four level tablespoons of cookie dough and then press each together so you end up with two larger dough balls. Flatten these dough balls then place two scoops of frozen Nutella on top of one, place the other flattened dough on top, and roll into a dough ball! You can make 13 giant cookies using this recipe, and they will take around 14 minutes to bake 😊
