Nutella Stuffed Nutella Cookies
Where are my Nutella lovers at?! Not only did I make a Nutella cookie, but I stuffed Nutella inside. Why yes, I sure did. And you know what, they taste incredible.
These Nutella Stuffed Nutella Cookies trump all cookie recipes! They’re sweet, soft, chewy, and have a slight crunch around the edges. I mean, what more could you ask for?
To me, Nutella is something that never goes out of style. Similar to a Chanel bag, all you’ve gotta do is add the bag to an outfit and BOOM! You look/feel amazing. Same goes for Nutella. We take a simple concept (like cookies) and turn it into something decadent and over-the-top by adding Nutella.
If I totally lost you there that’s fine. I don’t even own a Chanel bag, so I’m just imagining what it’s like 😂
On the other hand, I definitely own Nutella and I know how to make Nutella desserts taste GOOD.
Why you’ll love this recipe
It has Nutella stuffed inside a Nutella based cookie.
I think that’s reason enough.
But if I must continue, you should know that the edges bake up nice and crisp while the center stays soft and chewy. Talk about perfect cookie anatomy!
How to make Nutella Stuffed Cookies
- Make the dough. Using an electric mixer (or hand mixer) cream the butter, sugars, and Nutella. I do about 2-3 minutes on medium speed. Use a rubber spatula to scrape down the sides of the bowl as needed. Add the dry ingredients and mix until combined. Stir in the chocolate chips (if using). You don’t have to use chocolate chips in this recipe, but I opted to because…chocolate + Nutella = 🎉
- 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.
- 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 (this is where you’ll spoon the Nutella).
- Add Nutella. Using a 1 tsp measuring cup, spoon Nutella in the center of half of the flattened dough balls.
- 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.
- Bake. These cookies bake to be fairly large so I bake 4 cookies per baking sheet. Keep at least 3 inches between each cookie dough ball. Nutella Stuffed Cookies bake at 375°F for 10-12 minutes. The cookies will be crisp on the edges, the center will be 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.
FAQ regarding Nutella cookies
Can you freeze the cookie dough? Yes! Cookie dough can be frozen for up to 3 months.
Can you freeze Nutella Cookies? Yes, freezing Nutella Cookies is simple. Once the cookies are baked and cooled, 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.
If you enjoy the sweet and salty combination you can sprinkle some flaky sea salt on top of each cookie. Similar to what I did with my Nutella Brownies ❤️
More recipes you’re bound to love:
- Brownie Cookies – seriously, a brownie in cookie form. Amazing!
- Double Chocolate Chip Cookies – it’s pretty obvious I’m obsessed with chocolate and cookies.
- Crumbl Cookies – I made a copycat recipe of Crumbl’s chocolate chip cookie and it’s legit better than the ones they make.
- Classic No-Bake Cookies – a cookie I’ve made at least 600+ times in my life. Dead. Serious. They’re so good.
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Nutella Stuffed 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
- 9 teaspoons Nutella - for stuffing into the cookies
- 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.
- 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).