Nutella Stuffed Chocolate Chip Cookies – Deliciously thick and chewy soft-baked cookies that are stuffed with a Nutella centre, and loaded with chocolate chips!
I bring together Nutella and chocolate chip cookies to make the ultimate cookie recipe – Nutella Stuffed Chocolate Chip Cookies.
These cookies are soft, thick, and chewy. They have a thick layer of hazelnut chocolate spread sealed inside, and are stuffed full of chocolate chips. What’s not to love about them?
Nutella lovers – you neeeed to make these cookies as soon as possible, you’re gonna love them!
How to make Nutella Stuffed Chocolate Chip Cookies
Ingredients you’ll need:
- Plain flour
- Baking powder
- Baking soda
- Unsalted butter
- Light brown sugar
- Caster/granulated sugar
- Large egg
- Vanilla extract
- Chocolate chips: You can use milk, dark or semi-sweet.
- Nutella: Or any other hazelnut chocolate spread. You’ll need 14 teaspoons which equals to about 140g.
To make these cookies, start by scooping out 14 teaspoons of Nutella and placing them onto a baking tray lined with parchment or wax paper. Freeze until the Nutella is solid – about 1 hour.
Next, whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
In a separate bowl, whisk together the melted butter and sugars until combined. Add the egg and vanilla, and whisk until combined.
Add the dry ingredients, mix until just combined, then fold in the chocolate chips.
Roll the dough into 2oz balls. Flatten out the balls, and place 1 teaspoon of the frozen Nutella into the centres. Form the dough back into balls, sealing the Nutella inside.
Place the dough balls onto a baking tray lined with parchment paper or a silicone mat, and pop them in the freezer for 1 hour. Freezing is completely optional, but will result in thicker cookies.
Bake for 12 – 14 minutes. The cookies will still be very soft, but will firm up as they cool. Allow to cool on the baking tray for 10 – 15 minutes before transferring them to a wire rack to cool completely.
NOTE: These cookies are extremely soft and delicate the day they are baked due to the Nutella centre. I like to leave them overnight at room temperature or even in the fridge to allow them to firm up. The cookies pictured in this post were refrigerated overnight (kept on the wire rack), and then left at room temperature for an hour or two.
Scroll down for the FULL printable recipe. 🙂
These Nutella Stuffed Chocolate Chip Cookies are:
- super quick and easy to make
- soft, thick, and chewy
- stuffed with a thick layer of Nutella
- loaded with melty chocolate chips
How long will these cookies last? These cookies will stay fresh kept in an airtight container at room temperature for up to 1 week.
Can I freeze these cookies? Yes, but I always recommend freezing the dough balls instead so you’ll get freshly-baked cookies every time. Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see! ♥
Try these delicious cookies next!
- White Chocolate Raspberry Cookies
- Peanut Butter & Jam Pinwheel Cookies
- Chocolate Chip Coffee Cookies
- Chocolate Chip Peanut Butter Cookies
- Frosted Funfetti Cookies
Nutella Stuffed Chocolate Chip Cookies
- 2 cups plain/all-purpose flour 250g
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- 1/4 teaspoon salt
- 1/2 cup unsalted butter 115g, melted
- 3/4 cup light brown sugar 150g
- 1/4 cup caster/granulated sugar 50g
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup chocolate chips 175g
- 14 teaspoons Nutella
Place 14 teaspoons of Nutella onto a baking tray lined with parchment paper. Freeze until solid - about 1 hour.
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
Whisk together the melted butter and sugars until combined. Add the egg and vanilla, and mix until combined.
Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
Roll the dough into 2oz balls. Form the balls into flat circles, and place 1 teaspoon of frozen Nutella into the centres. Form the dough back into balls, sealing the Nutella inside.
Place onto the prepared baking tray, and freeze for 1 hour (optional but results in thicker cookies). Bake for 12 - 14 minutes.
Allow to cool on the baking tray for 10 - 15 minutes before transferring to a wire rack to cool completely.
These cookies are very soft and delicate the day they are baked due to the Nutella centre. Allow to set overnight for firmer cookies. (The cookies pictured were refrigerated overnight and left to come to room temperature the next day.)
Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week. Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen.
The calories are an estimate only.