Nutella Stuffed Cookies Dessert Recipe

You’ve made stuffed cookies before. You know that warm, gooey center is the goal. If you love creative desserts with a surprise inside, you should try our Cookies and Cream Rolled Sushi Dessert.

But I bet you’ve struggled with the hazelnut spread leaking out or baking into a dry puddle. Your giant cookies never quite hit that bakery-style, chocolate lava perfection.

I’m going to show you the one secret that changes everything. It’s not what you think. Ready to find out?

Recipe Overview

This is the blueprint for your new favorite dessert. Keep it simple, then we’ll build.

• Cuisine: American Bakery
• Category: Dessert
• Prep Time: 20 minutes (plus chilling)
• Cook Time: 12-14 minutes
• Total Time: 1 hour 15 minutes
• Servings: 8 giant cookies

The Secret Ingredient That Makes All the Difference

It’s not in the dough. It’s what you do to the Nutella itself. This is my non-negotiable trick.

The secret is frozen Nutella discs. You spoon the spread onto a parchment-lined tray and freeze it solid. This simple step is a game-changer.

Why does it work? A frozen disc won’t melt prematurely. It gives the cookie dough time to set around it. This creates a protective shell that holds the molten center inside until that perfect moment when you break it open.

Why This Method is Better (My Pro-Tips)

I learned this the hard way through many messy batches. My method skips the guesswork.

First, we chill the dough balls twice. Once before stuffing, and once after. This controls spread and keeps the cookies thick. Second, we use a thumbprint method to cradle the frozen disc, sealing it in completely. No leaks allowed.

Finally, we bake on a preheated baking sheet. This gives an instant, professional lift to the bottom crust. It’s the bakery-style foundation.

The “Upgraded” Ingredient List

Quality matters here. These choices boost flavor and texture dramatically.

• 1 cup (2 sticks) unsalted butter, cold and cubed
• 1 cup packed dark brown sugar
• 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
• 1 tsp fine sea salt
• 1 1/2 cups semi-sweet chocolate chips
• 1 cup (about 8 oz) Nutella or hazelnut spread, frozen

The Pro-Method (Step-by-Step)

Follow these steps in order. Precision is your friend for consistent, stunning results.

1. Freeze the Filling: Line a small tray with parchment. Spoon 8, 2-tablespoon mounds of Nutella. Freeze for at least 1 hour, until rock solid.
2. Make the Dough: In a stand mixer, cream the cold butter and both sugars for 3 minutes until just combined. Don’t over-cream. Add eggs and vanilla, mix until incorporated.
3. Combine Dry Ingredients: In a separate bowl, whisk flour, cornstarch, baking soda, and salt. Add this to the wet ingredients on low speed. Mix until a few dry streaks remain.
4. Fold and Chill: Fold in chocolate chips by hand. Divide dough into 8 even balls (about 1/2 cup each). Place on a plate and chill for 30 minutes.
5. Stuff and Seal: Flatten a dough ball into a disc. Place a frozen Nutella disc in the center. Wrap the dough around it, pinching seams completely closed. Re-roll into a smooth ball. Repeat. Chill all stuffed balls for 20 more minutes.
6. Bake: While dough chills, preheat oven to 375°F (190°C) with a baking sheet inside. Place chilled dough balls on the hot sheet, 3 inches apart. Bake for 12-14 minutes until edges are set but centers look soft.
7. Cool: Let cookies cool on the baking sheet for 10 full minutes. This lets them finish setting. Then, transfer to a wire rack.

Common Mistakes & How to Fix Them

Even pros hit snags. Here’s how to solve the big ones before they happen.

Problem: Flat, greasy cookies with leaked filling. Fix: Your butter was too warm. Always start with cold butter and cold eggs. And never skip the second chill after stuffing.

Problem: The chocolate lava center bakes away. Fix: You didn’t freeze the Nutella long enough. It must be completely solid. A two-hour freeze is even better for a guaranteed molten core.

Variations for the Adventurous Cook

Mastered the base recipe? Let’s play. These swaps take it to another level.

Swap half the chocolate chips for toasted, chopped hazelnuts. It doubles down on that praline flavor.

Add a pinch of espresso powder to the dry ingredients. It won’t taste like coffee, but it will make the chocolate taste richer and deeper.

For a next-level twist, use a salted caramel spread instead of Nutella. The sweet-salty contrast is incredible. For another fantastic fall twist, check out our Pumpkin S’mores Cookies.

Nutrition Notes

Let’s be real—this is a treat. Enjoy it as one. This is per one giant cookie.

• Calories: ~720
• Total Fat: 38g
• Saturated Fat: 25g
• Carbohydrates: 90g
• Sugar: 60g
• Protein: 8g

Your Pro-Level Questions Answered

These are the questions I get from bakers who want to perfect their craft.

Can I make the dough ahead of time?

Absolutely. You can freeze the stuffed dough balls for up to 3 months. Bake straight from the freezer, adding 1-2 extra minutes to the bake time. No thawing needed.

My cookies are cakey, not chewy. What went wrong?

You likely over-measured the flour. Spoon it into your measuring cup and level it off. Don’t scoop. Also, check your baking soda isn’t old. It loses power over time.

How do I get that perfect crackly top?

The key is in the sugar and the chill. The dark brown sugar and the cold dough create surface tension. As it bakes, it cracks beautifully. Under-baking slightly also helps.

A Few Final Secrets

You now have the blueprint. But the real magic is in the details only practice reveals.

Always use a kitchen scale for the dough balls. Consistency in size means even baking. A #8 ice cream scoop is perfect for portioning.

For the ultimate experience, serve these cookies warm. A 10-second zap in the microwave revives that just-baked, molten magic. Add a flake of sea salt on top right after baking. It brightens every single flavor. If you’re looking for a softer, cake-like pumpkin treat, our classic Soft Pumpkin Cookies are a must-try.

Now that you have the secret, go try it! I want to hear about your chocolate lava success. Did the frozen disc change the game for you? Let me know in the comments below and tell me what rating you’d give this recipe!