Just when you thought chocolate chip cookies couldn’t get any better, I present to you Exhibit A – Nutella stuffed chocolate chip cookies! These cookies are so delicious, and are easier to make than you think. This easy cookie recipe is carefully balanced and packed with chocolatey hazelnut flavour in every bite!

Why You’ll Love These Nutella Stuffed Cookies:

Soft, Chewy & Gooey – These cookies are the perfect balance of crisp edges and a soft, chewy centre, with a warm molten Nutella filling that stays deliciously gooey even after baking. No dry cookies here!

Nutella in Every Bite – If you’re a Nutella lover, this recipe is for you. Each cookie is stuffed with a rich, chocolatey centre that oozes with every bite, making them even more indulgent than your usual chocolate chip cookies.

Packed with Chocolate – Loaded with finely chopped chocolate for maximum meltiness, these cookies are rich, decadent, and full of flavour. The perfect treat for any chocolate fan!

Surprisingly Easy to Make – No fancy equipment or complicated steps—just freeze the Nutella, wrap it in cookie dough, and bake. They look impressive but are incredibly simple to make.

Perfect for Any Occasion – Whether you’re baking for a cosy night in, a bake sale, or a special treat, these Nutella stuffed cookies are guaranteed to be a hit. They also freeze well, so you can prep a batch in advance!

The Ultimate Comfort Bake – Soft, warm, and packed with gooey Nutella, these cookies are the ultimate comforting bake. Serve them fresh from the oven with a glass of milk for pure bliss!

Ingredients for Nutella Stuffed Cookies

Nutella – The gooey, chocolate-hazelnut heart of these cookies. Freezing it first keeps it from melting too much in the oven!

Unsalted Butter – Makes the cookies rich, buttery, and helps them spread just the right amount.

Light Brown Sugar – Adds moisture and a hint of caramel-like flavour, making the cookies soft and chewy.

Caster Sugar – Just a bit to balance the richness and add a little crispness to the edges.

Vanilla Extract – A simple but essential touch that enhances all the flavours.

Egg – The glue that holds everything together while making sure the cookies have the perfect texture.

Plain Flour – The base of the dough, keeping the cookies sturdy but tender.

Bicarbonate of Soda – aka Baking Soda – helps the cookies puff up slightly while keeping them chewy inside.

Salt – A must-have for balance! A tiny bit brings out the flavours of the chocolate and Nutella.

Cornflour – Aka cornstarch, this little ingredient makes the cookies extra soft and tender.

Chocolate Chips – Because more chocolate is always a good idea! They add gooey chocolate pockets throughout the cookie.

How to Make Nutella Stuffed Cookies

Line a baking tray with parchment paper.
Scoop 12 heaped teaspoons of Nutella onto the tray and freeze until firm (60 minutes).
Preheat your oven to 190°C (375°F) or 170°C (340°F) Fan.

In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
Mix in the vanilla extract and egg, beating until smooth.
In a separate bowl, whisk together the flour, baking soda, salt, and cornstarch.

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
Stir in the chocolate chips.
Divide the dough into 12 equal portions – they don’t have to be perfect, just as equal as you can get.

Flatten each portion slightly into a disc shape.
Place a frozen Nutella blob in the centre of each dough piece and wrap the dough around it, ensuring it is completely sealed.
Roll each filled dough portion into a smooth ball.

Line 2 large baking trays with parchment paper and space the cookies at least 5cm (2 inches) apart – they will probably spread a little when baking. I like to put them with the seam facing up so the Nutella doesn’t ooze out.
Bake for 11-13 minutes or until the edges are lightly golden. The cookies will continue to set as they cool.
Let the cookies cool on the tray for 5-10 minutes, then transfer to a wire rack to cool completely.

Enjoy while warm for an extra gooey center!

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Equipment

1 Weighing Scales

Teaspoon
Baking Sheet
Greaseproof Paper

Mixing Bowl

Ingredients

For the Cookies:

15 teaspoons Nutella (approx 225g) (3/4 cup) frozen in dollops
115 g unsalted butter, softened (1/2 cup)

150 g light brown sugar (3/4 cup, packed)
25 g granulated sugar (2 tbsp)
1 tsp vanilla extract

1 medium egg
275 g plain flour (all-purpose flour) (2 1/4 cups)
½ tsp bicarbonate of soda (baking soda)

½ tsp salt
1 tbsp cornflour (cornstarch)
150 g chocolate chips (1 cup)

Instructions

Line a baking tray with parchment paper.
Scoop 12 heaped teaspoons of Nutella onto the tray and freeze until firm (60 minutes).
Preheat your oven to 190°C (375°F) or 170°C (340°F) Fan.

In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
Mix in the vanilla extract and egg, beating until smooth.
In a separate bowl, whisk together the flour, baking soda, salt, and cornstarch.

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
Stir in the chocolate chips.
Divide the dough into 12 equal(ish) portions.

Flatten each portion slightly into a disc shape.
Place a frozen Nutella blob in the centre of each dough piece and wrap the dough around it, ensuring it is completely sealed.
Roll each filled dough portion into a smooth ball.

Line 2 large baking trays with parchment paper and space the cookies at least 5cm (2 inches) apart – they will probably spread a little when baking. I like to put them with the seam facing up so the Nutella doesn't ooze out.
Bake for 11-13 minutes or until the edges are lightly golden. The cookies will continue to set as they cool.
Let the cookies cool on the tray for 5-10 minutes, then transfer to a wire rack to cool completely.

Enjoy while warm for an extra gooey center!

Notes

Store in an airtight container at room temperature for up to 5 days.
Freeze unbaked stuffed cookie dough balls for up to 3 months. Bake from frozen, adding 1-2 extra minutes to the baking time.