Nutella Stuffed Cookies Dessert Recipe

You’ve made stuffed cookies before. You know the joy of that first bite into a chocolate lava center.

But I’m willing to bet you’ve never made them like this. Your giant, bakery-style cookies are about to get a serious upgrade. If you love creative desserts, you should also check out our Cookies and Cream Rolled Sushi Dessert for another fun twist.

This Nutella Stuffed Cookies Dessert has one secret move that changes everything. It’s not an ingredient. It’s a technique. Ready to learn it?

Recipe Overview

Here’s the quick snapshot of what we’re making today. This is your roadmap to cookie greatness.

• Cuisine: American Bakery
• Category: Dessert
• Prep Time: 25 minutes (plus chilling)
• Cook Time: 12-14 minutes
• Total Time: About 1.5 hours
• Servings: 8 giant cookies

The Secret Ingredient That Makes All the Difference

I hinted it wasn’t a physical ingredient. The secret is temperature control. Specifically, freezing your hazelnut spread dollops solid.

Most recipes tell you to scoop Nutella onto parchment and chill it. We’re going further. We’re freezing those dollops rock-hard for at least two hours.

Why? A frozen core is your only defense against the cookie dough melting it into a puddle during baking. This is the barrier between a good cookie and a legendary, molten-centered one.

Why This Method is Better (My Pro-Tips)

My method focuses on structure first, flavor second. It sounds backwards, but it works. A perfect vessel makes the filling shine.

We use more brown sugar than white for a chewier, richer base. We chill the assembled dough balls, not just the dough. This gives the butter time to firm up again, preventing tragic cookie spread.

Finally, we bake on a preheated baking sheet. This gives the bottoms an instant, professional set, boosting that bakery-style texture from the very first second of heat.

The “Upgraded” Ingredient List

These are the building blocks. Use room temp ingredients unless noted. It matters.

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed dark brown sugar
• 1/2 cup granulated white sugar
• 2 large eggs + 1 extra yolk (the yolk adds richness)
• 1 tbsp pure vanilla extract
• 3 cups all-purpose flour (spooned and leveled)
• 1 tsp cornstarch (our texture secret weapon)
• 1 tsp baking soda
• 3/4 tsp fine sea salt
• 2 cups semi-sweet chocolate chips
• 1 full 13 oz jar of Nutella or any hazelnut spread, for filling

The Pro-Method (Step-by-Step)

Follow this order exactly. Timing is part of the recipe here.

1. Freeze the Filling First: Line a small tray with parchment. Scoop 16 heaping teaspoons of Nutella onto it. Freeze for 2+ hours until completely solid.
2. Make the Dough: Cream the butter and both sugars for 3 full minutes until light and fluffy. Beat in the eggs, extra yolk, and vanilla.
3. In a separate bowl, whisk the flour, cornstarch, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined.
4. Fold in the chocolate chips. The dough will be thick. That’s good.
5. Assemble While Cold: For each cookie, scoop a 3-tablespoon portion of dough. Flatten it in your palm. Place one frozen Nutella dollop in the center.
6. Scoop another 2-tablespoon portion of dough, flatten it, and place it on top. Seal the edges meticulously. Roll into a smooth ball. Repeat to make 8 giant dough balls.
7. Chill Again: Place all sealed dough balls on a plate and chill for 45-60 minutes. Meanwhile, preheat your oven to 375°F (190°C) with a baking sheet inside.
8. Bake: Place 4 chilled dough balls on the preheated sheet. Bake for 12-14 minutes. The edges will be set, the tops will look soft. They will puff up and fall slightly as they cool, creating perfect cracks.
9. Let them cool on the sheet for 10 full minutes. This finish is non-negotiable for structure.

Common Mistakes & How to Fix Them

Even pros hit snags. Here’s how to avoid the big ones.

Problem: The Nutella leaks out everywhere during baking.
Fix: Your filling wasn’t frozen solid, or your seal wasn’t tight. Press the dough edges together firmly, making sure no dark filling is visible.

Problem: The cookies spread into one giant, flat sheet.
Fix: Your dough was too warm. Never skip the second chill after assembling. Also, make sure your baking soda is fresh.

Problem: The center isn’t molten, it’s just baked-in.
Fix: You overbaked. Pull them out at 12 minutes, even if they look underdone. They continue to cook on the hot tray.

Variations for the Adventurous Cook

Mastered the base? Let’s play. These swaps are for when you want to show off. For a fantastic seasonal variation, try incorporating the flavors from our Pumpkin S’mores Cookies.

Swap half the chocolate chips for toasted, chopped hazelnuts. It doubles down on the flavor in the hazelnut spread and adds incredible crunch.

Add 1/2 teaspoon of espresso powder to the dry ingredients. Coffee doesn’t make it taste like coffee; it makes the chocolate taste more like itself, deeper and more complex.

For a next-level twist, use a salted caramel spread or a peanut butter cup piece inside instead of Nutella. The method stays the same, but the surprise is all new.

Nutrition Notes

Let’s be real—this is a celebratory dessert. Enjoy it as one. Per giant cookie (approximate):

• Calories: ~580
• Total Fat: 32g
• Saturated Fat: 18g
• Carbohydrates: 70g
• Sugars: 48g
• Protein: 7g

Your Pro-Level Questions Answered

These are the questions I get from bakers who know their stuff.

Can I make these ahead of time?

Absolutely. You can freeze the fully assembled, unbaked dough balls for up to 3 months. Bake straight from the freezer, adding 1-2 minutes to the bake time.

My oven runs hot/cold. How do I adjust?

Get an oven thermometer. It’s the best tool you’ll buy. If hot, lower temp to 350°F. If cold, try 385°F. Always trust the visual cues (set edges, soft center) over the timer.

What’s the best way to store leftovers?

In an airtight container at room temp for 2 days. To re-capture the lava effect, microwave a cookie for 8-10 seconds. It’s magic.

A Few Final Secrets

The real pro move? Share them warm. The look on someone’s face when they break open that steamy, chocolate lava center is the whole point.

Remember, baking is a science, but great baking is a feeling. You now have the blueprint. Trust your instincts, control the temperature, and bake with confidence.

Now that you have the secret, go try it! I want to hear all about it. Did the frozen core change the game for you? What variation did you try? If you’re looking for more soft and spiced treats, our classic Soft Pumpkin Cookies are always a hit. Let me know in the comments below—and don’t forget to rate this recipe!