There’s nothing quite like biting into a warm, soft cookie filled with rich, creamy Nutella. These Nutella stuffed cookies are a guaranteed crowd-pleaser, perfect for when you want a quick homemade treat that feels indulgent without any fuss. Whether you’re baking for a family gathering or just craving something sweet, this recipe delivers gooey chocolate-hazelnut magic in every bite.
You’ll love how easy and satisfying it is to make these cookies. The combination of a tender cookie exterior and a molten Nutella center creates a delightful contrast that’s hard to resist. Let me walk you through making these irresistible Nutella stuffed cookies that will quickly become your go-to dessert.
Why You'll Love This Recipe
- Soft, chewy cookies with a decadent gooey Nutella center.
- Quick and simple to prepare in under 30 minutes.
- Perfect for sharing or enjoying as a personal indulgence.
- Uses common pantry ingredients with a special surprise inside.
- Great for all skill levels, from beginner bakers to pros.
Ingredients
Gather these ingredients to make about 12 Nutella stuffed cookies. The dough is straightforward and pairs perfectly with the rich Nutella filling.
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup Nutella (chocolate hazelnut spread), chilled or slightly frozen for easier handling
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 12 cookies
- Calories: Approximately 220 per cookie
How to Make Nutella Stuffed Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until fully combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually mix the dry ingredients into the wet until just combined, being careful not to overmix.
- Take about 1 tablespoon of dough and flatten it into a small disk in your hand. Place about 1 teaspoon of chilled Nutella in the center and carefully fold the dough around it, sealing completely to form a ball. Repeat for all cookies.
- Place the dough balls on the prepared baking sheet about 2 inches apart. Gently flatten each ball slightly with your palm.
- Bake for 10-12 minutes until the edges are lightly golden but the centers remain soft. The cookies will look slightly underbaked in the middle.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The Nutella center will remain deliciously gooey.
Tips for the Best Results
- Chilling the Nutella slightly makes it easier to handle and prevents it from leaking during baking.
- Don’t overmix the dough to keep cookies tender and soft.
- Use parchment paper or a silicone mat to prevent sticking and ensure even baking.
- Flatten dough balls gently before baking to promote even cooking and prevent cracking.
- Let cookies rest a bit before removing from the baking sheet to avoid breaking.
Storage and Reheating
Store leftover Nutella stuffed cookies in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week or freeze for up to 3 months, separated by parchment paper to prevent sticking.
To reheat, warm cookies in a microwave for 10-15 seconds or in a preheated 300°F oven for 5 minutes to revive the gooey Nutella center and soft texture.
Frequently Asked Questions
Can I use other nut butters instead of Nutella?
Yes, you can substitute Nutella with other creamy spreads like peanut butter or almond butter, but the flavor and texture will differ. For best results, choose a creamy, thick spread that holds shape when chilled.
How do I prevent the Nutella from leaking out during baking?
Chilling or slightly freezing the Nutella before stuffing helps it hold its shape better. Also, make sure to seal the cookie dough tightly around the filling to keep it contained.
Can I make these cookies gluten-free?
Absolutely! Replace the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Just ensure the blend contains xanthan gum or another binder for best texture.
What’s the best way to store these cookies?
Store them in an airtight container at room temperature for a few days, or refrigerate to extend freshness. Freezing is great for longer storage, and reheating restores the gooey center nicely.