You need a win. I get it. The day was long. The kids are loud. Your energy is gone.
But you still want something amazing. Something that feels like a hug. Enter Nutella Stuffed Chocolate Chip Cookies.
This is your secret weapon. We are talking minimal effort for maximum, gooey, chocolate-hazelnut joy. No fancy skills needed. Just big flavor, fast. If you love this kind of easy, decadent treat, you should also try our Pumpkin White Chocolate Chip Cookies.
Recipe Overview
- Cuisine: American
- Category: Dessert
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 12 large cookies
Ultimate Guide to Nutella Stuffed Chocolate Chip Cookies
Why is this the only guide you need? Three reasons. Flavor, speed, and ease.
First, the flavor. We start with a classic chocolate chip cookie. It’s soft and chewy. Then we hide a molten center of Nutella inside.
Nutella Stuffed Chocolate Chip Cookies Recipe
The Simple Ingredients
Let’s Get Cooking! (The Step-by-Step)
Notes
Enjoy your homemade Nutella Stuffed Chocolate Chip Cookies Recipe!
Every bite has that surprise filling. It’s a warm, hazelnut spread river in a cookie. It is pure magic.
Second, speed. From bowl to mouth in 25 minutes. That’s faster than most delivery.
Third, ease. You probably have everything in your pantry right now. No special trip to the store. Let’s turn your kitchen into a bakery.
The Simple Ingredients
Grab your bowls. This list is short and sweet. Check your pantry first!
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1/2 cup hazelnut spread (Nutella), chilled
Let’s Get Cooking! (The Step-by-Step)
Follow these steps. They are simple. I do this all the time on busy nights.
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter and both sugars. Use a hand mixer. Do this for 2-3 minutes. It will get light and fluffy.
- Beat in the eggs, one at a time. Then mix in the vanilla. Scrape the bowl down.
- In a separate bowl, whisk the flour, baking soda, and salt.
- Add the dry ingredients to the wet. Mix on low speed until just combined.
- Stir in the chocolate chips with a spatula. Your dough is ready!
- Scoop the chilled hazelnut spread. Use a teaspoon. Make 12 little mounds on a plate. Put them back in the freezer for 5 minutes.
- Take a scoop of cookie dough (about 2 tablespoons). Flatten it in your hand.
- Place a cold Nutella mound in the center. Wrap the dough around it completely. Seal it tight. Roll it into a smooth ball. Place it on the baking sheet.
- Repeat with all dough. Leave 3 inches between each cookie ball. They spread.
- Bake for 9-11 minutes. The edges will be golden. The centers will look soft. That’s perfect!
- Let cookies cool on the sheet for 5 minutes. Then move them to a rack. The filling is super hot. Be careful!
What to Serve With This Dish
These cookies are a full dessert. But let’s make it a moment.
A big glass of cold milk is the classic move. It cuts the richness.
For a next-level treat, add a scoop of vanilla ice cream. Make it an ice cream sandwich with two warm cookies. You are a genius.
Need something simpler? Fresh berries like strawberries or raspberries are great. They add a bright, tart contrast.
Make This Recipe Your Own (Quick Swaps)
Make it yours! Here are easy swaps if you’re missing something.
No Nutella? Use any chocolate-hazelnut spread. You can also use a peanut butter cup. Or a square of your favorite chocolate bar.
Out of chocolate chips? Chop up a chocolate bar. Use white chocolate chips. Or butterscotch chips for a different twist.
Want a nutty crunch? Add 1/2 cup of chopped toasted hazelnuts to the dough. It boosts the hazelnut flavor. For another fantastic recipe that uses brown butter for incredible depth, check out our Brown Butter Pumpkin Chocolate Chip Cookies.
How to Store Leftovers (If You Have Any!)
I doubt you’ll have many. But if you do, here’s the plan.
Let cookies cool completely. Store them in an airtight container at room temperature for 3-4 days.
You can freeze the baked cookies for up to 3 months. Thaw at room temperature.
For a fresh-baked taste, warm a cookie in the microwave for 10 seconds. The decadent treat center will be gooey again.
NUTRITION INFORMATION
- Serving Size: 1 cookie
- Calories: ~420
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 55g
- Sugar: 38g
- Protein: 5g
*Nutrition is an estimate. Values will vary with specific ingredients used.
FREQUENTLY ASKED QUESTIONS
Why do I need to chill the Nutella?
Chilling is the big trick! It firms up the spread. This makes it easy to wrap in dough. It also keeps the surprise filling from baking out. You get that perfect molten pocket.
My cookies spread too much. What happened?
Your butter was probably too warm. Make sure it’s just softened, not melted. Chilling the dough balls for 15 minutes before baking can also help.
Can I make the dough ahead of time?
Yes! Make the stuffed dough balls. Freeze them on a sheet. Then bag them. Bake straight from frozen. Just add 1-2 extra minutes to the bake time.
See? You just made bakery-level stuffed cookies in no time. You beat the busy-day blues with chocolate.
This recipe is your new power move. For parties, tough days, or just because. It always works. And if you’re looking for a delicious way to use up seasonal produce, our moist and flavorful Pumpkin Zucchini Chocolate Chip Bread is a must-try.
Now go try this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!
