You’ve made stuffed cookies before. I know you have.
But you’ve never made them like this. That gooey, bakery-style hazelnut spread center? It’s about to get a major upgrade.
This Nutella Stuffed Cookies Dessert has one secret ingredient that changes everything. Ready to find out what it is? If you love creative desserts, you should also try our Cookies and Cream Rolled Sushi Dessert.
It’s the trick to a true chocolate lava effect without a messy bake. Let me show you.
Recipe Overview
Here’s the quick look at what we’re making. It’s simpler than you think, but the results are pure magic.
- Cuisine: American
- Category: Dessert
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes (plus 1 hour chill)
- Servings: 8 giant cookies
The Secret Ingredient That Makes All the Difference
I tested this for months. The answer wasn’t more chocolate.
It’s freezing your Nutella dollops solid. Not just chilled. Rock solid.
This is the game-changer. A frozen disc of hazelnut spread bakes inside the dough without melting into it. You get a defined, molten pocket that stays put until you break the cookie open. It’s the only way to guarantee that perfect lava flow.
Why This Method is Better (My Pro-Tips)
Most recipes tell you to scoop and hope. We’re not hoping. We’re engineering.
Nutella Stuffed Cookies Dessert Recipe
The “Upgraded” Ingredient List
The Pro-Method (Step-by-Step)
Notes
Enjoy your homemade Nutella Stuffed Cookies Dessert Recipe!
Nutrition Information
First, we chill the dough twice. Once before shaping, and once after stuffing. This stops the cookies from spreading into sad, flat puddles. It gives you that thick, bakery-style crumb.
Second, we use a scale. Weigh your dough balls. I aim for 110 grams each. This makes every cookie a consistent, giant masterpiece. No guesswork.
The “Upgraded” Ingredient List
This isn’t just a list. These are your tools. Use the good stuff here.
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, cold
- 1 tbsp pure vanilla extract
- 3 cups all-purpose flour
- 1 tsp cornstarch
- 1 tsp baking soda
- 3/4 tsp fine sea salt
- 2 cups semi-sweet chocolate chips
- 1/2 cup hazelnuts, toasted and chopped (optional)
- 1 cup Nutella or chocolate hazelnut spread, for stuffing
The Pro-Method (Step-by-Step)
Follow this order. Timing is part of the recipe.
- Freeze the Filling: Line a tray with parchment. Scoop 8, 1-tbsp dollops of Nutella. Freeze for at least 2 hours, until completely solid.
- Make the Dough: In a stand mixer, cream the cold butter and both sugars for 3 full minutes. It should be pale and fluffy. Add eggs one at a time, then the vanilla. Mix until smooth.
- Combine Dry: In another bowl, whisk the flour, cornstarch, baking soda, and salt. Add this to the wet ingredients on low speed. Mix just until no dry streaks remain.
- Fold & Chill: Fold in the chocolate chips and hazelnuts. Press plastic wrap on the dough surface. Chill the whole bowl for 45 minutes.
- Stuff & Seal: Weigh out 110g of dough. Flatten it in your palm. Place a frozen Nutella disc in the center. Wrap the dough around it, pinching seams completely sealed. Roll into a smooth ball. Repeat.
- Final Chill: Place stuffed dough balls on a parchment-lined tray. Chill for 30 more minutes. Preheat your oven to 375°F (190°C) during the last 10 minutes.
- Bake: Space cookies 3 inches apart on a baking sheet. Bake for 11-13 minutes. The edges will be set, the center will look soft. Don’t overbake.
- Cool: Let cookies cool on the sheet for 10 minutes. They will finish setting here. Then, transfer to a wire rack. The wait is the hardest part.
Common Mistakes & How to Fix Them
Even pros hit snags. Here’s how to avoid the big ones.
Problem: Nutella leaks everywhere. Fix: Your filling wasn’t frozen solid. Or, your dough seam wasn’t sealed tight. Check both. A tiny hole is all it takes.
Problem: Cookies spread too thin. Fix: Your dough was too warm. Or your butter was too soft. Always use cold butter and don’t skip the double chill. It builds structure.
Problem: The center bakes out. Fix: You overbaked. Pull them when they look slightly underdone. They carryover cook on the hot tray.
Variations for the Adventurous Cook
Mastered the base? Let’s play. Try these pro swaps.
Swap the Nutella for a frozen peanut butter cup or a square of premium dark chocolate bar. The method stays the same.
Add 1/2 tsp of espresso powder to the dry ingredients. It won’t taste like coffee. It will boost the chocolate flavor to a new level.
For a salty-sweet kick, use a flaky sea salt sprinkle on the dough balls right before baking. For another fantastic fall cookie, check out our recipe for Pumpkin S’mores Cookies.
Nutrition Notes
Let’s be real. This is a treat. Here’s the rough breakdown per giant cookie.
- Calories: ~580
- Total Fat: 32g
- Saturated Fat: 18g
- Carbohydrates: 68g
- Sugar: 45g
- Protein: 7g
Your Pro-Level Questions Answered
You asked, I’m answering. These are the deep-cut questions.
Can I make the dough ahead of time?
Absolutely. You can refrigerate the stuffed dough balls for up to 48 hours. Bake straight from the fridge, adding maybe 1 extra minute. You can also freeze them for 3 months. Bake from frozen, adding 2-3 minutes.
My oven runs hot. How do I adjust?
If your oven runs hot, drop the temp to 350°F (175°C). Your bake time might be a minute or two longer. Watch for the set edges and soft center. An oven thermometer is your best friend here.
Why cornstarch?
It’s my softness secret. Cornstarch gives the cookie a tender, almost melt-in-your-mouth crumb while still letting it be sturdy enough to hold that molten center. It’s a small addition with a big effect.
A Few Final Secrets
You’re now in the inner circle. Here’s my last bit of intel.
Use a insulated baking sheet, or double up your regular sheets. It prevents the bottoms from browning too fast.
Let the cookies cool just enough to handle. That’s when they are at their peak for that iconic, stretchy chocolate lava pull. It’s pure dessert theater.
This recipe isn’t just a set of instructions. It’s a blueprint for the ultimate stuffed cookie. You have the power now. Go use it.
I shared my biggest secret with you. Now I want to hear from you. Did the frozen Nutella trick change your game? Tag me in your photos or leave a comment below and tell me how your giant cookies turned out! And if you’re looking for more soft and spiced treats, don’t miss our classic Soft Pumpkin Cookies.
