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Nutella Stuffed Cookies

These cookies are pure indulgence - crispy edges, soft center, and warm Nutella that flows when bitten. Best enjoyed exactly 15 minutes after baking for the perfect cookie experience.

Featured in Sweet Treats and Baked Goods.

Fatiha
Updated on Sun, 05 Jan 2025 01:29:52 GMT
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A close-up of a hand holding a chocolate chip cookie with a gooey melted chocolate filling exposed from a bite taken out. Pin it
A close-up of a hand holding a chocolate chip cookie with a gooey melted chocolate filling exposed from a bite taken out. | zestplate.com

Let me share my absolute favorite cookie recipe that makes everyone's eyes light up. These Nutella Stuffed Cookies started as a late night baking experiment and turned into my most requested treat. Imagine biting into a soft chocolate chip cookie and finding warm melted Nutella inside. Pure heaven in every bite and you won't believe how easy they are to make.

Why They're Special

What makes these cookies stand out is that perfect combination of textures. The edges get slightly crispy the middle stays wonderfully chewy and that Nutella center just melts in your mouth. They look fancy but truth be told they're super simple to whip up whenever a chocolate craving hits.

Ingredients List

  • Nutella: The real star here we'll freeze it first so it stays put while baking.
  • Flour: Regular all purpose flour works perfectly no need for anything fancy.
  • Brown Sugar: This gives us that amazing caramel flavor and keeps our cookies nice and chewy.
  • Unsalted Butter: Makes everything better and gives us that rich cookie base.
  • Baking Soda: Just enough to make them puff up beautifully.
  • Honey: My secret ingredient for keeping these cookies soft for days.
  • Egg: Let it sit on the counter for a bit first it mixes in better that way.
  • Chocolate Chips: Because more chocolate is always good.
  • Vanilla Extract: Makes everything taste better trust me.
  • Salt: Just a pinch to make all the flavors pop.

Preparation Steps

Step 1: Prepare Nutella Discs
Spoon big dollops of Nutella onto a lined tray flatten them a bit and pop them in the freezer. Leave them for at least an hour until they're solid.
Step 2: Make the Dough
Mix your dry ingredients in one bowl. In another bowl stir together your melted butter sugar vanilla and honey. Add the egg mix it all up then fold in your dry ingredients. Pop it in the fridge until it firms up about an hour and a half.
Step 3: Assemble the Cookies
Split your chilled dough into 10 pieces. Flatten each one pop a frozen Nutella disc in the middle wrap the dough around it and seal it up tight. Shape them into balls and stick some chocolate chips on top.
Step 4: Bake
Space them out on your baking tray and bake at 350°F for 12 minutes. The edges should be golden but the middle still pale. Let them cool on the tray for 10 minutes before moving them.

Tips for Perfect Cookies

  • Make sure those Nutella discs are frozen solid or you'll have a melty mess on your hands.
  • Chilling the dough might seem like a pain but it makes all the difference in how they turn out.
  • Really pinch those edges closed around the Nutella no one wants it leaking out.
  • Give them plenty of space to spread while baking they like their personal space.

Serving Suggestions

These cookies are absolutely amazing while they're still warm and the Nutella is all melty. I love them with cold milk but they're also incredible with coffee or even better with vanilla ice cream. They'll keep in a container for three days but honestly they never last that long in my house.

Ingredient Insights

Brown sugar is my go to here because it makes them extra chewy. That little touch of honey keeps them soft for days. The baking soda gives us those perfect golden edges and don't skip the vanilla and salt they make everything taste better.

Variations to Try

Sometimes I switch things up and use peanut butter or Biscoff spread instead of Nutella. During the holidays I add some cinnamon to the dough and white chocolate chips on top. The possibilities are endless once you get the hang of it.

Frequently Asked Questions

→ Why wait exactly 15 minutes after baking?

This is the sweet spot - edges are crisp enough to hold the cookie, but the Nutella is still perfectly molten for that amazing flowing effect.

→ Why freeze the Nutella first?

Freezing makes it easier to handle and ensures it stays contained in the dough while shaping the cookies.

→ Can I store these cookies?

Yes, they stay excellent for 3 days in an airtight container, keeping their crispy edges and chewy centers.

→ Why do I need honey or corn syrup?

It helps cookies brown faster for that lovely caramel color and keeps them moist inside.

→ What if my dough is too soft?

This is normal - just chill it for 1.5 hours until firm enough to work with. Keep unused dough chilled while working.

Nutella Stuffed Cookies

A dangerously delicious cookie with crispy edges and soft center hiding warm, melty Nutella inside. The ultimate 15-minute-out-of-oven treat.

Prep Time
25 Minutes
Cook Time
12 Minutes
Total Time
37 Minutes
By: Fatiha

Category: Desserts

Difficulty: Intermediate

Cuisine: Western

Yield: 10 Servings (10)

Dietary: Vegetarian

Ingredients

01 10 tbsp Nutella (slightly heaped).
02 1/2 cup dark chocolate chips (or 70% dark chocolate, chopped).
03 1 1/3 cups plain flour.
04 1/2 tsp baking soda.
05 1/4 tsp kosher salt.
06 120g unsalted butter (8 tbsp), cut into 1cm cubes.
07 2/3 cup brown sugar, tightly packed.
08 1 tsp vanilla extract.
09 1 tsp honey or corn syrup.
10 1 large egg (55g), room temperature.

Instructions

Step 01

Mix flour, baking soda and salt in a bowl, set aside.

Step 02

Microwave butter 30 seconds until mostly melted, stir to finish melting until 'milky' not clear yellow.

Step 03

Mix sugar, vanilla and honey into butter until combined.

Step 04

Stir in egg until mixture looks like caramel.

Step 05

Mix in flour mixture, cover and chill 1.5 hours.

Step 06

Line tray with parchment, spread Nutella into 8mm thick rounds, freeze 1 hour.

Step 07

Heat oven to 180°C/350°F (160°C fan). Grease and line 2 trays.

Step 08

Shape dough into 18cm log, cut into 10 pieces.

Step 09

Flatten each piece, add frozen Nutella, wrap dough around it completely.

Step 10

Shape into 1.5cm thick rounds, press chocolate chips into surface.

Step 11

Place 5 cookies per tray, 8cm apart.

Step 12

Bake 12-13 minutes until edges golden, center pale golden.

Step 13

Cool 10 minutes on tray, then 5 minutes on rack.

Notes

  1. Best eaten exactly 15 minutes after baking.
  2. Keep unused Nutella frozen and dough chilled.
  3. Ensure Nutella is fully sealed in dough to prevent leaks.
  4. Makes 10 generous 10cm wide cookies.
  5. Great for 3 days stored in airtight container.
  6. Recipe works in all countries except Japan (use weights).
  7. Works with fully melted butter but milky is better.
  8. Some Nutella can peek through top but seal sides well.

Tools You'll Need

  • 2 baking trays.
  • Parchment paper.
  • Microwave-safe bowl.
  • Rubber spatula.
  • Measuring cups and spoons.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (butter, chocolate).
  • Eggs.
  • Nuts (hazelnuts in Nutella).
  • Gluten (flour).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 361
  • Total Fat: 19 g
  • Total Carbohydrate: 45 g
  • Protein: 4 g