These Nutella Stuffed Nutella Cookies are sweet, soft, chewy, and have slightly crispy edges. The cookie dough has Nutella in it to get the chocolate hazelnut flavor and then it’s also stuffed with Nutella! I mean, what more could you ask for? 

Another delicious Nutella stuffed cookie is my Crumbl Hazelnut Churro Cookies recipe! Nutella is also delicious in my Nutella Milkshake recipe! Looking for another Nutella cookie recipe? Try my Nutella Cookies — classic Nutella cookie with Nutella drizzled on top!

A Nutella Stuffed Nutella Cookies on a white parchment paper.

Why This Recipe Works

  • No cocoa powder. Where are my Nutella lovers at?! This recipe is Nutella packed because there isn’t any cocoa powder in it! The chocolate in the cookie is just from the Nutella. This means the Nutella flavor permeates the dough itself.
  • Soft and gooey center. Not only is the cookie soft and gooey because of the Nutella in the center, but the cookies themselves remain soft and chewy with delicious and crispy edges. 
  • Nutella makes everything better! I’m convinced that Nutella is the perfect cooking accessory — kinda like a banging pair of sunglasses. You could have a messy bun and sweatpants, but add a pair of super cute sunglasses and you look 🔥. Same goes with adding Nutella to basically anything! Take my Creamy Nutella Cheesecake for example! Cheesecake is amazing on its own … but with Nutella?! ❤️

Ingredient Notes

Ingredients used to make Nutella Stuffed Nutella Cookies portioned into glass bowls on a white background.
  • Unsalted Butter: Use room temperature butter to make it easier to combine in the cookie dough.
  • Light Brown Sugar: The brown sugar has a richer flavor thanks to the molasses in it. It also produces a chewier cookie texture. 
  • Nutella: The Nutella is the only chocolate we put in the cookie. So it really is just a classic Nutella cookie. Then we’ll stuff the cookie dough with a dollop of Nutella as well. 
  • Egg: The egg acts as a binding agent in the dough as well as a leavening agent. 
  • Vanilla Extract: Using vanilla extract in a chocolate cookie seems weird, but the vanilla helps balance the flavor. 
  • Cornstarch: This makes the cookies softer and more tender.
  • Chocolate Chips: I add chocolate chips into the dough and then a few on top before putting them in the oven.  

Step-by-Step Instructions

  1. Make the dough. Cream the butter, sugars, and Nutella with a hand mixer for 2-3 minutes on medium speed. Scrape down the sides of the bowl as needed. Add the dry ingredients and mix until combined. Stir in the chocolate chips. 
  2. Chill the dough. The dough needs time to set up. Cover the Nutella cookie dough and place it in the refrigerator to chill for about 4 hours or until quite firm.
  3. Portion the dough. Once the dough has chilled, remove it from the fridge and scoop the dough into 2 tablespoon-sized cookie dough balls. Use your palms to slightly flatten the balls into thick disks. To half of the disks, add a slight indentation where the Nutella will go. 
Nutella cookie batter portioned into round blobs on a baking sheet.
  1. Add Nutella. Using a 1 tsp measuring spoon, spoon Nutella into the center the flattened dough balls. 
A spoonful of Nutella in the center of raw Nutella cookie dough balls.
  1. Form into a ball. Place the remaining half of the flattened dough balls overtop of the Nutella-filled cookies. Pinch the border of the cookies to keep the Nutella from spilling out. Gently roll the dough ball between your hands to carefully close all seams. 
Nutella cookie dough balls on a baking sheet.
  1. Bake. These Nutella Stuffed Cookies bake up fairly large so I put 4 cookies per baking sheet. Keep at least 3 inches between each cookie dough ball. Bake at 375°F for 10-12 minutes or until the cookies’ edges are set and the centers look set but appear slightly under baked. Remove from the oven and let the cookies sit on the baking sheet for an additional 5 minutes. Transfer to a wire rack to cool completely.
Nutella Stuffed Nutella Cookies ripped in half on a white parchment lined baking sheet, showcasing the Nutella oozing from the cookie.

Recipe Tips

If you enjoy the sweet and salty combination, you can sprinkle some flaky sea salt on top of each cookie. Similar to what I do with my Nutella Brownies. ❤️

I add 1/2 cup of chocolate chips to the cookie batter, and then after the cookie dough balls are portioned out, I’ll stick a few of the chocolate chips on top of the cookie dough mounds.

You can also freeze the dollops of Nutella on a sheet with parchment paper for about 20-30 minutes until they are set to make it easier to encase the Nutella in the cookie dough. 

Make Ahead, Storing, and Freezing

Store the Nutella stuffed Nutella cookies in an airtight container at room temperature for 3-4 days. You can refrigerate the cookies so they’ll keep longer, just know that the Nutella will firm up in the fridge so it won’t be gooey. 

To freeze, let the cookies cool completely and then wrap them individually in plastic wrap and store in an airtight container or Ziplock bag in the freezer for up to 3 months.

FAQs

What is Nutella?

Nutella is a popular brand of chocolate hazelnut spread. 

Can I use a different hazelnut spread?

Yes you can! You don’t have to use Nutella. You can use a store brand chocolate hazelnut spread if you’d prefer. 

Can you freeze the cookie dough? 

Yes! Cookie dough can be frozen for up to 3 months. Freeze it in an airtight container. 

Can you freeze Nutella cookies? 

Yes. Once the cookies are baked and cooled, wrap them individually in plastic wrap and place them in a Ziplock bag or airtight container. Store them in the freezer for up to 3 months. When a Nutella craving strikes, remove a cookie from the freezer to thaw.

A Nutella Stuffed Nutella Cookies cut in half showing the Nutella in the center of the cookie.

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A Nutella Stuffed Nutella Cookie cut in half showing Nutella coming from the center of the cookie.
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5 from 1 vote

Nutella Stuffed Nutella Cookies

This will become your new favorite cookie recipe! These nutella cookies are stuffed with delicious creamy nutella. Take a bite and you'll be hooked!
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 4 hours
Total Time: 4 hours 25 minutes
Servings: 9 cookies

Ingredients
 

Nutella Cookies

  • 1/2 cup unsalted butter - at room temperature
  • 2/3 cup light brown sugar - packed
  • 1/4 cup granulated sugar
  • 3/4 cup Nutella
  • 1 large egg - at room temperature
  • 2 teaspoon vanilla extract
  • 1 2/3 cups all purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 2/3 cup chocolate chips - See note #1

Nutella stuffing

  • 9 teaspoons Nutella - for stuffing into the cookies

Equipment

Instructions
 

  • In the bowl of an electric mixer cream the butter, brown sugar, granulated sugar, and Nutella for about 2 minutes on medium speed. Scrape down the sides of the bowl as needed.
  • Add the egg and vanilla extract and mix until fully combined.
  • Add the flour, baking powder, baking soda, cornstarch, and salt to the bowl. Mix until combined. Scrape down the sides of the bowl as needed. Stir in the chocolate chips.
  • Cover the bowl with plastic wrap and chill in the refrigerator for 4 hours or until dough is cold and quite firm.
  • Remove the bowl from the fridge and preheat the oven to 375°F. Line a baking sheet with parhcment paper or a silicone baking mat, set aside.
  • Using a 2 tablespoon sized cookie scoop, portion out the dough. Carefully flatten each of the dough balls (you don't want them too thin. See blog post photos for reference). I like to make a small indent in half of the dough balls (this is where you'll spoon the nutella).
  • Using a 1 tsp measuring cup, spoon Nutella in the center of half of the flattened dough balls. Place the remaining half of the flattened dough balls overtop of the nutella filled cookies. Pinch the border of the cookies to keep the nutella from spilling out. Gently roll the dough ball between your hands to carefully close all seams.
  • Bake 4 cookies per sheet, keeping about 3 inches between each dough ball.
  • BAke for 10-12 minutes. REmove from the oven and allow the cookies to cool on the pan for 5 minutes then transfer to a wire rack to cool completely.

Notes

I add 1/2 cup of chocolate chips to the cookie batter, and then after the cookie dough balls are portioned out, I’ll stick a few of the chocolate chips on top of the cookie dough mounds (makes for a pretty cookie). 
Store the cookies in an airtight container at room temperature for 3-4 days. You can refrigerate the cookies so they’ll keep longer, just know that the Nutella will firm up in the fridge so it won’t be gooey until it comes to room temperature again. 

Nutrition

Calories: 499kcal (25%)Carbohydrates: 68g (23%)Protein: 5g (10%)Fat: 23g (35%)Saturated Fat: 17g (85%)Cholesterol: 50mg (17%)Sodium: 226mg (9%)Potassium: 210mg (6%)Fiber: 3g (12%)Sugar: 46g (51%)Vitamin A: 375IU (8%)Calcium: 85mg (9%)Iron: 3mg (17%)
author: Whitney Wright
Course: Dessert
Cuisine: American
Did you make this recipe?Leave a star rating and review on the blog post letting me know how you liked this recipe! Take a picture and tag @saltandbaker on Instagram and Facebook so I can see what you’re making!

This recipe was originally published on Jan. 30, 2020. It was republished on Feb. 15, 2022, to include additional information and photos.