Nutella Stuffed Cookies

Introduction

Imagine biting into a rich, fudgy chocolate cookie to discover a warm, molten heart of Nutella. That’s the magic of these Nutella Stuffed Cookies. You get an intense double dose of chocolate and hazelnut in every single bite, and the best part is they’re surprisingly simple to make.

Prep & Cook Time

• Prep Time: 5 minutes
• Cook Time: 12 minutes
• Total Time: 17 minutes (plus chilling time)
• Servings: 15 cookies

Ingredients

• 1 cup Nutella
• 1 cup salted butter (softened)
• 1 cup brown sugar (light or dark brown sugar)
• 1 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 1 1/2 teaspoons baking soda
• 2 1/4 cups all-purpose flour
• 1 cup cocoa powder (unsweetened)
• 1/2 teaspoon salt

Instructions

1. At least 2 hours before baking, prepare the Nutella filling. Scoop 1-tablespoon portions of Nutella onto a parchment-lined baking sheet or plate. Place them in the freezer for at least 2 hours, or until solid.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
3. Add the egg, egg yolk, and vanilla powder (use half this amount if you prefer less rich vanilla flavor). Mix until fully combined.
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the dough comes together and no dry streaks remain. The dough will be thick.
6. Cover the dough and refrigerate for 30-60 minutes. This makes it easier to handle.
7. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
8. To assemble, scoop out about 3 tablespoons of cookie dough (use a cookie scoop for consistency). Flatten the dough slightly in your palm. Place one frozen Nutella disc in the center. Wrap the cookie dough around the Nutella, sealing it completely and rolling it into a smooth ball. Place on the prepared baking sheet, leaving 2-3 inches between each cookie.
9. Bake for 10-12 minutes, just until the tops are set. The cookies will look soft in the center; this is perfect. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Variations

• Add Texture: Roll the stuffed dough balls in coarse sugar or chopped toasted hazelnuts before baking.
• Make a Sea Salt Topping: Immediately after baking, sprinkle each cookie with a tiny pinch of flaky sea salt.
• Sandwich Cookie Style: Bake regular, smaller cookies (without the Nutella filling) and use the chilled Nutella discs to make sandwich cookies once the baked cookies have cooled.
• Chill-and-Slice: Form the dough into a log around a line of frozen Nutella portions, chill until firm, then slice and bake for a quicker assembly.

Tips for Success

• Freeze the Nutella Solid: This is the most important step. If the Nutella isn’t frozen, it will melt and leak out during baking.
• Seal Tightly: Take your time to completely seal the Nutella inside the dough. Pinch any seams together firmly.
• Don’t Overbake: Pull the cookies out when the tops look cracked and set. They will firm up as they cool, retaining a fudgy center.
• Use a Scale: For the most consistent cookies, weigh your flour (120g per cup) and cocoa powder (85g per cup) using a kitchen scale.

Storage & Reheating

Store completely cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies for up to 3 months. To reheat, microwave a cookie for 10-15 seconds to restore the gooey, fresh-baked texture.

FAQ

Why did my Nutella leak out?

This usually happens if the Nutella wasn’t frozen solid, if the dough wasn’t sealed completely, or if the cookies were overbaked. Ensure all three steps are followed carefully.

Can I use unsalted butter?

Yes, if using unsalted butter, add an extra 1/4 teaspoon of salt to the dough.

My dough is very crumbly. What do I do?

If the dough seems too dry, add a splash (1-2 teaspoons) of milk or water until it comes together.

Do I have to chill the dough?

Yes, chilling is highly recommended. It prevents the cookies from spreading too much and makes the dough easier to handle when wrapping the Nutella.

Can I make the dough ahead of time?

Absolutely. You can prepare and chill the dough for up to 48 hours. Let it sit at room temperature for 15 minutes to soften slightly before assembling.

Why are my cookies cakey instead of fudgy?

This typically results from over-measuring the flour. Spoon the flour into your measuring cup and level it off with a knife, or better yet, use a kitchen scale.