Nutella Stuffed Cookies
These Nutella stuffed cookies are also a little throwback to those Nutella snack dips we all loved as kids, the ones with the tiny breadsticks and the little plastic cups of Nutella that somehow felt like the best treat ever. Breaking into one of these cookies and finding that gooey Nutella center brings back that same excitement, just in a way more delicious, grown-up form. It’s nostalgic, cozy, and proof that some flavors never get old, just better over time!
The Secret to That Perfect Gooey Center
The secret to getting that perfectly gooey Nutella center is freezing the Nutella before wrapping git in the cookie dough. Firming it up first makes it much easier to handle and ensures the Nutella stays right in the middle instead of melting out while baking. As the cookies bake, the frozen center slowly softens into that rich, molten filling, giving you a clean looking cookie on the outside and a dreamy, chocolatey surprise inside every time!
Nutella stuffed cookies are one of those desserts that work for literally any occasion. They’re cozy enough for a night in, impressive enough for parties, and always a hit at gatherings, bake sales, or celebrations. The soft cookie on the outside and gooey Nutella center on the inside make them feel extra special without being over the top, basically the kind of cookie everyone reaches for first. No matter where you serve them, they disappear fast and leave people asking for the recipe!
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are soft, chewy, and perfectly chocolatey!
Once you have all of the ingredients ready to go, you’re officially set up for Nutella Stuffed Cookie success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the best cookies possible!
Nutella Stuffed Cookies
Ingredients
- 1 cup butter
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg
- 2 tsp vanilla extract
- 1 tbsp molasses
- 3 cups All-Purpose Flour
- 1 tsp baking powder
- 1 cup chocolate chips/chunks
- 1 cup Nutella
Method
- Preheat oven to 350°F convection. Scoop 1 tablespoon (20 g) portions of Nutella onto a parchment-lined tray and place in the freezer to firm up.
- Mix room-temperature butter with granulated sugar and brown sugar for 1–2 minutes, until combined.
- Add the egg and gently stir—avoid overmixing to keep the cookies soft and chewy.
- Mix in the vanilla extract and molasses until just combined.
- Fold in the flour and baking powder until fully incorporated, then gently fold in the chocolate chips.
- Scoop ⅓ cup portions of cookie dough and flatten slightly in your palm. Place one chilled Nutella ball in the center and fold the dough around it until fully sealed. Repeat with remaining dough.
- Bake cookies for 12 minutes.
- For perfectly round cookies, use a round bowl, cup, or cookie cutter to gently swirl around the edges while the cookies are hot. Let cookies rest on the tray for 10 minutes before removing.
- Enjoy warm or store cookies in a chilled environment for up to 8 days.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!
Tried this in high altitude, took like, 25 minutes to cook fully but once cooked tastes DELICIOUS, definitely needs a glass of milk with it tho.
Is this taken from The Chocolate Chip Cookie Book by Katie Jacobs? She has a nearly identical recipe in her cookbook.
I lovet THANKS SO MUCH FOR SHARING