Nutella Stuffed Chocolate Cookies

The History of Nutella Stuffed Chocolate Cookies

The story of Nutella Stuffed Chocolate Cookies is a delicious tale that blends the rich traditions of chocolate baking with the modern love for gooey, indulgent treats. While chocolate chip cookies have been a staple in American kitchens since Ruth Wakefield famously invented them in the 1930s at the Toll House Inn, the concept of stuffing cookies with additional fillings gained popularity in the late 20th and early 21st centuries as bakers sought new ways to elevate classic desserts.

Nutella, the iconic hazelnut cocoa spread created in Italy after World War II by Pietro Ferrero, quickly became a global phenomenon known for its creamy texture and irresistible flavor. As food bloggers and dessert enthusiasts began experimenting with cookie recipes, combining Nutella’s velvety sweetness with the deep richness of chocolate cookies seemed like a match made in culinary heaven. The stuffed cookie trend—where a core of soft or melted filling is enclosed within dough—was popularized by viral recipes on social media platforms, particularly around the 2010s, and Nutella quickly emerged as one of the most beloved fillings.

These cookies are more than just a treat; they represent the evolution of comfort food in the digital age. They embody innovation while honoring tradition, offering a warm, melty surprise in every bite. From bake sales to gourmet dessert menus, Nutella Stuffed Chocolate Cookies have secured their place as a modern classic—a symbol of how nostalgia and creativity can come together in the most delicious way possible.

Ingredients Breakdown: What Makes These Cookies Irresistible?

The magic of Nutella Stuffed Chocolate Cookies lies in the careful balance of high-quality ingredients that contribute to their rich flavor, chewy texture, and melty center. Let’s break down each component and explore why it’s essential to the final result.

All-Purpose Flour: Provides the structural base of the cookie. It gives the dough enough strength to hold its shape while remaining tender when baked.
Unsweetened Cocoa Powder: Adds deep chocolate flavor without adding extra fat. Dutch-processed cocoa can be used for a smoother, less acidic taste, while natural cocoa works well too.
Baking Soda and Baking Powder: A dual leavening system ensures the cookies rise perfectly—baking soda reacts with acidic ingredients (like brown sugar), while baking powder provides an extra lift for a soft, airy crumb.
Salted Butter: Brings richness and enhances flavor. Using unsalted butter is fine, but a pinch of salt should be added to maintain the perfect sweet-salty balance.
Granulated Sugar: Contributes to the slight crispness on the edges and helps with browning.
Brown Sugar: Adds moisture and chewiness due to its molasses content. It also deepens the caramel-like flavor profile.
Egg: Acts as a binder and adds structure while contributing to the soft interior. Room temperature eggs blend more smoothly into the dough.
Vanilla Extract: Enhances overall flavor complexity, rounding out the sweetness and bringing warmth to the chocolate notes.
Semisweet Chocolate Chips: Folded into the dough, they create pockets of melty chocolate in every bite, complementing the Nutella center.
Nutella: The star ingredient! Its smooth, creamy consistency makes it ideal for stuffing, and its combination of hazelnut and cocoa flavors pairs perfectly with the chocolate cookie exterior.
Sea Salt (for finishing): A light sprinkle on top before baking elevates the sweetness and creates a professional bakery-style finish.

Each ingredient plays a crucial role—not just in taste, but in texture and chemistry. When combined properly, they form a dough that spreads slightly, develops crispy edges, and stays soft and chewy in the center, all while protecting the molten Nutella heart inside.

Step-by-Step Recipe: How to Make Perfect Nutella Stuffed Chocolate Cookies

Follow this detailed guide to create bakery-quality Nutella Stuffed Chocolate Cookies right in your kitchen. With attention to technique and timing, you’ll achieve cookies that are crisp on the outside, chewy within, and bursting with warm Nutella in the center.

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
Mix Dry Ingredients: In a medium bowl, whisk together 1 ¾ cups all-purpose flour, ½ cup unsweetened cocoa powder, ½ teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt. Set aside.
Cream Butter and Sugars: In a large mixing bowl, beat ¾ cup (1.5 sticks) of softened salted butter with ¾ cup granulated sugar and ¾ cup packed brown sugar using an electric mixer on medium speed until light and fluffy (about 2–3 minutes). This step incorporates air, which helps the cookies rise and develop texture.
Add Wet Ingredients: Beat in one large room-temperature egg, followed by 1 teaspoon of pure vanilla extract. Mix until fully combined and smooth.
Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Overmixing can lead to tough cookies, so stop as soon as no flour streaks remain.
Fold in Chocolate Chips: Stir in 1 cup of semisweet chocolate chips using a spatula or wooden spoon. This ensures even distribution without overworking the dough.
Prepare Nutella Filling Balls: Scoop Nutella by the teaspoon (about 18–20 portions) and roll each into a small ball using your hands. Place them on a plate and refrigerate for 10–15 minutes to firm up. Cold Nutella is easier to handle and less likely to leak during baking.
Form Stuffed Cookies: Take about 1 ½ tablespoons of cookie dough and flatten it in your palm. Place one Nutella ball in the center, then carefully wrap the dough around it, sealing completely and rolling into a smooth ball. Ensure there are no cracks or thin spots where Nutella could burst out.
Arrange on Baking Sheet: Place the stuffed dough balls 2 inches apart on the prepared baking sheets. Gently press down to flatten slightly if desired, though they will spread naturally.
Bake: Bake one sheet at a time in the center rack of the oven for 10–12 minutes. The cookies are done when the edges are set and slightly cracked, but the centers still look soft and underbaked. Do not overbake—they continue cooking on the tray after removal.
Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This allows the structure to set and prevents collapse.
Optional Finishing Touch: Sprinkle a pinch of flaky sea salt on top immediately after removing from the oven for enhanced flavor contrast.

Repeat with remaining dough and enjoy warm, fresh-baked cookies with a molten Nutella center that oozes delightfully with every bite.

Tips for Baking the Best Nutella Stuffed Chocolate Cookies

Use Room Temperature Ingredients: Especially the butter and egg. This ensures even mixing and a smooth, cohesive dough.
Don’t Overbake: Remove the cookies when the edges are set but the centers still appear slightly underdone. They’ll firm up as they cool, resulting in a chewy texture.
Chill the Nutella: Rolling Nutella into balls and chilling them prevents melting too early and leaking through the dough during baking.
Seal the Dough Properly: Make sure the cookie dough completely encases the Nutella. Any gaps can cause leakage and uneven baking.
Use Parchment Paper: Prevents sticking and ensures easy cleanup. Avoid greasing the pan, which can cause excessive spreading.
Measure Flour Accurately: Spoon flour into the measuring cup and level off—don’t scoop directly from the bag, which compacts the flour and leads to dry cookies.
Rotate the Pan (if needed): For even baking, rotate the baking sheet halfway through if your oven has hot spots.
Double Batch Tip: If making a double batch, chill half the dough while baking the first round to prevent spreading.
Let Them Rest: Allow the cookies to rest on the baking sheet for 5 minutes post-bake. This helps them set and makes transfer easier.
Serve Warm: For maximum gooeyness, enjoy the cookies shortly after baking when the Nutella center is warm and fluid.

Variations and Customizations

While the classic Nutella Stuffed Chocolate Cookie is divine on its own, there are countless ways to personalize this recipe to suit different tastes, dietary needs, or seasonal themes.

Double-Stuffed Version: Add an extra half-teaspoon of Nutella for an even more decadent center. Just make sure the dough fully covers it.
White Chocolate Drizzle: After cooling, drizzle melted white chocolate over the top for visual appeal and flavor contrast.
Crunchy Center: Insert a whole or chopped hazelnut inside the Nutella ball before wrapping for a surprising crunch.
Peanut Butter Swirl: Replace Nutella with peanut butter or swirl a small amount into the Nutella ball before freezing.
Salted Caramel Core: Use a soft caramel square wrapped in Nutella for a sweet-and-salty twist.
Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking blend. Ensure cocoa powder and other ingredients are certified gluten-free.
Dairy-Free Version: Use plant-based butter and dairy-free chocolate chips. Most Nutella contains milk, but dairy-free alternatives like “Nocciolata” or homemade versions work well.
Vegan Adaptation: Combine dairy-free butter, flax egg (1 tbsp ground flaxseed + 3 tbsp water), vegan chocolate chips, and vegan Nutella alternative for a fully plant-based cookie.
Mini Cookies: Make bite-sized versions using a teaspoon of dough and a pea-sized Nutella ball. Bake for 7–9 minutes for adorable party treats.
Seasonal Twists: Add peppermint extract and crushed candy canes for holiday cookies, or orange zest for a citrusy flair.
Cookie Sandwiches: Once cooled, spread extra Nutella between two cookies to create a double-layered dessert.
Ice Cream Sandwiches: Use slightly flattened, larger cookies to sandwich a scoop of vanilla or hazelnut ice cream.

Get creative—these cookies are a blank canvas for flavor experimentation!

Health Considerations and Nutritional Value

Nutella Stuffed Chocolate Cookies are undeniably indulgent, and while they offer moments of joy and comfort, it’s important to consider their nutritional profile and enjoy them mindfully.

Nutritional Breakdown (per cookie, approximate):

Calories: 220–260 kcal
Total Fat: 12–15g (including 7g saturated fat)
Carbohydrates: 30–35g
Sugars: 20–24g (from both Nutella and added sugars)
Protein: 2–3g
Fiber: 1–2g
Sodium: 90–120mg

Key Considerations:

High in Sugar and Fat: Both Nutella and chocolate cookies contain significant amounts of sugar and fat. Enjoy in moderation, especially for those managing blood sugar or calorie intake.
Nut Allergies: Nutella contains hazelnuts and is processed in facilities with other nuts. Not suitable for individuals with nut allergies. Always check labels.
Portion Control: One cookie is satisfying due to richness. Serve with a glass of milk or tea to stretch the experience without overeating.
Balanced Diet: Best enjoyed as an occasional treat rather than a daily snack. Pair with nutrient-dense meals throughout the day.
Kid-Friendly but Monitor Intake: Children love these cookies, but their high sugar content means they should be limited to special occasions.
Energy Dense: Ideal for active individuals needing quick energy, but not recommended for sedentary lifestyles in large quantities.

For a lighter version, consider reducing sugar slightly, using dark chocolate with higher cocoa content, or experimenting with sugar substitutes like coconut sugar or erythritol (though results may vary in texture).

Ingredients

1 ¾ cups (220g) all-purpose flour
½ cup (50g) unsweetened cocoa powder (natural or Dutch-process)
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¾ cup (1.5 sticks / 170g) salted butter, softened
¾ cup (150g) granulated sugar
¾ cup (165g) packed brown sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 cup (175g) semisweet chocolate chips
¾ cup (210g) Nutella (or substitute)
Flaky sea salt (optional, for topping)

Directions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large bowl, cream softened butter with granulated and brown sugars until light and fluffy (2–3 minutes).
Beat in egg and vanilla extract until smooth.
Gradually mix in dry ingredients on low speed until just combined.
Fold in chocolate chips with a spatula.
Scoop Nutella into 18–20 teaspoon-sized portions, roll into balls, and chill for 10–15 minutes.
Take 1 ½ tablespoons of dough, flatten in hand, place a Nutella ball in center, and seal dough around it. Roll into a ball.
Place dough balls 2 inches apart on baking sheets. Flatten slightly if desired.
Bake one sheet at a time for 10–12 minutes until edges are set and centers soft.
Let cool on baking sheet for 5 minutes, then transfer to wire rack.
Sprinkle with sea salt if using. Serve warm or at room temperature.

FAQ (Frequently Asked Questions)

Can I freeze Nutella Stuffed Chocolate Cookies?
Yes! Freeze unbaked dough balls on a tray, then transfer to a freezer bag for up to 3 months. Bake straight from frozen, adding 1–2 minutes to baking time.

Why did my Nutella leak out?
This usually happens if the dough wasn’t sealed properly, the Nutella wasn’t chilled, or the cookies were overbaked. Ensure full coverage and avoid over-flattening before baking.

Can I make the dough ahead of time?
Absolutely. Prepare the dough and refrigerate for up to 2 days. Let it sit at room temperature for 15 minutes before portioning and stuffing.

Can I use store-bought cookie dough?
You can, but most pre-made doughs aren’t designed for stuffing. Homemade dough offers better control over texture and sealing.

Are these cookies safe to eat raw?
No, due to the raw egg in the dough. If you want to taste test, cook a small piece first or use pasteurized eggs.

How long do they last?
Stored in an airtight container at room temperature, they stay fresh for 4–5 days. Reheat briefly in the microwave for a warm, gooey treat.

Can I use Nutella alternatives?
Yes! Try brands like Justin’s, Nocciolata, or homemade hazelnut spreads. Just ensure similar consistency for best results.

Do I need to refrigerate the baked cookies?
No, they keep well at room temperature. Refrigeration can dry them out, though you can freeze them for longer storage.

Summary

Nutella Stuffed Chocolate Cookies are the ultimate indulgence—chewy chocolate cookies with a molten hazelnut-cocoa center that delights the senses with every bite. Easy to make and endlessly customizable, they’re perfect for dessert lovers, bakers, and anyone who believes life is better with a little more chocolate.

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