Nutella Stuffed Chocolate Chip Cookies: Gooey Centers and Bakery-Style Flavor

Why You’ll Love This Recipe

Nutella Stuffed Chocolate Chip Cookies are the ultimate upgrade to a classic favorite. Crisp around the edges, soft in the center, and filled with a rich, molten Nutella surprise, these cookies feel indulgent and special with every bite. I love this recipe because it takes familiar ingredients and turns them into something truly memorable. The contrast between the buttery cookie dough and the warm chocolate-hazelnut filling is irresistible. I first made these cookies when I wanted a dessert that felt bakery-worthy without being overly complicated, and they quickly became a go-to treat for sharing. They are perfect for parties, gifting, or simply enjoying with a cup of coffee. These cookies strike the ideal balance between comfort and indulgence, making them hard to resist straight from the oven.

Print

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Flour provides structure to the cookies, allowing them to hold the Nutella filling while remaining soft and tender.

Baking soda
Baking soda helps the cookies spread slightly and develop lightly crisp edges.

Salt
Salt balances the sweetness and enhances the chocolate flavors.

Unsalted butter
Butter adds richness and contributes to the soft, chewy texture. Using unsalted butter allows better control of seasoning.

Brown sugar
Brown sugar adds moisture and a subtle caramel flavor, helping create a chewy cookie.

Granulated sugar
Granulated sugar contributes sweetness and helps create lightly crisp edges.

Eggs
Eggs bind the dough and provide structure while keeping the cookies tender.

Vanilla extract
Vanilla enhances the overall flavor and complements both chocolate and Nutella.

Chocolate chips
Chocolate chips add extra bursts of chocolate flavor throughout the dough.

Nutella
Nutella is the star filling. It melts into a rich, gooey center that makes these cookies unforgettable.

Directions

Begin by freezing small spoonfuls of Nutella until firm. Preheat the oven to 175°C and line baking trays with parchment paper. In a bowl, whisk together the flour, baking soda, and salt. In a separate bowl, cream the butter with the brown and granulated sugars until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Gradually mix in the dry ingredients until just combined, then fold in the chocolate chips. Scoop portions of dough, flatten slightly, place a frozen Nutella portion in the center, and seal the dough around it completely. Place the cookies on the prepared trays and bake until the edges are set but the centers remain soft. Allow to cool briefly before serving.

Equipment needed

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe makes approximately 18 to 20 cookies. Preparation takes about 25 minutes, including chilling the Nutella, with a baking time of 10 to 12 minutes per batch.

Storage/reheating

Store the cookies in an airtight container at room temperature for up to three days. For a warm, gooey center, reheat individual cookies briefly in the microwave.

Variations and Customizations

Double Chocolate Cookies
Use cocoa powder in the dough for a richer chocolate base.

Hazelnut Crunch Version
Add chopped hazelnuts for extra texture.

Espresso Chocolate Cookies
Incorporate a small amount of espresso powder to deepen the flavor.

Mini Stuffed Cookies
Make smaller cookies for bite-sized treats.

White Chocolate Variation
Replace chocolate chips with white chocolate chips for contrast.

FAQs

Why freeze the Nutella first?

Freezing makes it easier to wrap the dough around the filling.

Can I skip chilling the Nutella?

It is not recommended, as the filling may leak.

Do these cookies spread a lot?

They spread slightly but hold their shape well.

Can I freeze the dough?

Yes, stuffed dough balls freeze well.

What chocolate chips work best?

Semi-sweet or dark chocolate chips are ideal.

How do I keep the centers gooey?

Avoid overbaking and serve warm.

Can I use margarine instead of butter?

Butter gives the best flavor and texture.

Are these cookies very sweet?

They are rich but balanced by the dough.

Can I make them ahead?

Yes, they can be baked in advance and reheated.

Are these good for gifting?

Yes, they are popular as homemade gifts.

Conclusion

Nutella Stuffed Chocolate Chip Cookies are a decadent twist on a beloved classic. With their soft texture, crisp edges, and molten Nutella centers, they deliver bakery-quality results that are perfect for sharing or savoring at home.

Hungry for more?  Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!