Nutella Stuffed Chocolate Chip Cookies bake up thick and chewy, with melty chocolate chips and a gooey Nutella center that keeps them extra special.
Author’s Notes
When Chocolate Chip Cookies Go To The Next Level
If you’ve tried my Bakery Style Chocolate Chip Cookies and fallen in love, get ready because these are next-level good. You still get that giant bakery-style cookie with crisp edges and a soft, gooey, chewy center, but now there’s a big, melty Nutella middle. I mean, honestly, can a cookie get better than that?!
I’ll be honest…I’m more of a peanut-butter person, but everyone else in my family is firmly Team Nutella. So these Nutella Stuffed Chocolate Chip Cookies disappear fast every time I make them! My kids have already told me this is the only cookie they want me to make from now on, haha.
Ingredients In Nutella Stuffed Chocolate Chip Cookies
| Ingredient Group | Helpful Tip |
|---|---|
| Butter & Sugars | Keep the butter cold so the cookies stay thick and bakery-style. Cream until smooth and the batter looks like peanut butter. |
| Eggs & Vanilla | Use real vanilla for the best flavor, and be sure your eggs are large. |
| Dry Ingredients (flour, cornstarch, baking powder, baking soda, salt) | Measure the flour accurately. Too much flour gives you dry, puffy cookies, while too little can cause the cookies to leak and spread. |
| Chocolate Chips (mini & regular) | Using two sizes helps the chocolate mix through the dough more evenly. |
| Nutella & Sea Salt | Freeze the Nutella before stuffing for the best gooey center. A pinch of sea salt on top sharpens the flavor. |
Quick Tip
How To Prepare Nutella For These Cookies
Freezing small scoops of Nutella keeps them firm and easy to stuff into the dough. Drop tablespoon-sized dollops onto a lined tray and freeze for about 20 minutes until solid.
Keep the tray in the freezer and only grab a one at a time so the Nutella stays firm while you work.
How To Make Nutella Stuffed Chocolate Chip Cookies
- Cream ingredients: Beat cold butter, sugars, eggs, and vanilla.
- Add dry mix: Mix in dry ingredients, then stir in chocolate chips.
- Freeze Nutella: Freeze small scoops until solid.
- Stuff and shape: Wrap dough around frozen Nutella, seal, roll, and chill.
- Bake: Bake until set on top, then cool on the tray.
Storage
- Once Baked: These Nutella stuffed chocolate chip cookies are best and gooiest the same day they’re baked.
- Freeze cookie dough balls: Freeze shaped dough until firm, then store in an airtight bag for up to 3 months. Bake from frozen, adding 2 to 3 minutes to the bake time.
More Amazing Cookie Recipes:
Nutella Stuffed Chocolate Chip Cookies
Nutella Stuffed Chocolate Chip Cookies take classic chocolate chip cookies up a notch with extra chocolate and a gooey Nutella center.
Video
Equipment
- Food scale optional, see note 1
- Hand mixer or stand mixer with paddle attachment
- Large sheet pan (15" x 21")
- Silicone baking mat or parchment paper
Ingredients
- 16 tablespoons unsalted butter cold, see note 2 (1 cup)
- 1 cup light brown sugar soft, lightly packed
- 2/3 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups all-purpose flour
- 1 cup mini chocolate chips
- 1 cup chocolate chips
- Nutella
- fine sea salt for sprinkling, optional
Instructions
- Cut the cold butter into small cubes. Add the butter, brown sugar, and granulated sugar to a large bowl or a stand mixer with a paddle attachment. Beat until the mixture is creamy and smooth, like peanut butter. Scrape down the sides as needed. Add the eggs and vanilla and mix again until combined.
- Add the cornstarch, baking powder, baking soda, and salt. Add the flour (weigh for accuracy if possible) and mix just until the dough comes together. Add both types of chocolate chips and mix briefly to distribute. Cover the bowl and chill the dough while you prep the Nutella.
- Line a large sheet pan with parchment. Spoon large scoops of Nutella (about 1 tbsp in size) onto the sheet pan, spaced apart. Freeze until solid, about 20 minutes.
- Heat oven to 375°F. Line a dark metal sheet pan with a silicone baking mat.
- Portion the dough into 80-gram balls (about 4 packed tablespoons). Split each portion into two flattened discs. Working quickly, take one frozen Nutella dollop and place it in the center of one disc. Top with the second disc and pinch the edges together to seal the Nutella inside. Roll gently into a smooth ball. Place on the prepared baking sheet, spacing cookies at least 2 inches apart. Only add 6 cookies at a time to a tray. Freeze the shaped dough balls on the tray for 10 minutes.
- Bake straight from the freezer for 12 to 15 minutes, or until the tops no longer look gooey. The cookies are best slightly under-baked. Remove from the oven and immediately sprinkle with sea salt if desired. Press a few extra chocolate chips on top if you like .Cool cookies on the tray for 5 minutes (they’re very delicate when hot), then move to a cooling rack to finish cooling.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: If you have a food scale, use it for the most accurate measurements. Switch the recipe card to Metric and weigh ingredients and dough balls for even baking.
Note 2: Use cold butter. Softened or melted butter won’t cream properly and will change the cookie texture.
Storage: These cookies are best the day they’re baked. You can also freeze the shaped dough for up to 3 months and bake straight from frozen, adding 2 to 3 minutes.
Nutrition
Serving: 1serving | Calories: 371kcal | Carbohydrates: 52g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 247mg | Potassium: 83mg | Fiber: 1g | Sugar: 33g | Vitamin A: 385IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Kitchen Tools
These are the tools I use to get the best results with Nutella-Stuffed Chocolate Chip Cookies:
- Food scale: Helps portion dough evenly so every cookie bakes the same.
- Hand mixer or stand mixer: Creams the cold butter and sugars properly for the right texture.
- Silicone liner: For even baking and to avoid overly crisp bottoms/edges.
Tips For Making Nutella Stuffed Chocolate Chip Cookies
- Follow the recipe as written. This recipe has been tested a lot, so stick to it closely! Swaps can change the texture or make the cookies not work out at all!
- Chill the dough. The chill time helps the cookies stay thick and not spread.
- Use cold butter. Not softened or melted. Soft butter will lead to flat cookies.
- Don’t over-mix. Once the flour goes in, mix just until it comes together.
- Add sea salt. Sprinkle a little on top right after baking for a sweet and salty bite.
so good
As Chelsea’s husband I got to try a batch of these cookies, and mmh, they were so good!