I love a traditional chocolate chip cookie as much as the next guy, but when I can combine my favorite cookie with my favorite chocolate spread… well, that’s infinitely better. Unlike our Nutella cookies or peanut butter Nutella cookies, which have Nutella incorporated into the batter, these cookies have chocolate hazelnut butter literally stuffed into the dough. Once baked, each cookie hides a secret: Thick, creamy, chocolate and hazelnut butter goodness.
Recipe highlights
Amazing texture. Like my cheesecake stuffed cookies, the chewy cookie combined with a smooth and creamy filling creates an irresistible combination of textures. Simple ingredients. Nutella spread and simple baking staples are all you need to make these magical cookies. Guaranteed crowd-pleaser. Anyone who loves chocolate will love these cookies. They’ve been a hit at every event I’ve brought them to, and they’re always gone before I know it!
Ingredients needed
Besides the chocolate hazelnut spread, the other ingredients are common baking staples. Here’s what you’ll need:
Flour. I used regular all-purpose flour, but you can use gluten-free flour, wheat flour, or cake flour if you prefer extra soft cookies. Salt. Just a dash to elevate the flavor. Baking soda. To help the cookies rise. Sugar. I used both white sugar and brown sugar in this stuffed cookie recipe. The white sugar keeps the cookie crisp, while the brown sugar keeps them moist in the middle. Butter. I recommend using unsalted butter since salt is already being added to the cookie dough. Vanilla extract. A must for any good cookie! Chocolate chips. I used dark chocolate chips, but you can use semi-sweet or milk chocolate chips if you prefer. Chocolate hazelnut spread. I used homemade Nutella, which you can make with hazelnuts, cocoa powder, and sugar, but you can use a jar of Nutella from the store if you prefer. Milk. You may or may not need a little milk to thin out the cookie dough. I used just a splash of unsweetened almond milk.
How to make Nutella stuffed chocolate chip cookies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prepare the chocolate filling. Line a plate with a sheet of parchment paper. Drop 12 heaping teaspoons of chocolate spread on the paper and place the plate in the freezer for an hour. Step 2- Prep. Preheat the oven to 350F/180C and line a large baking sheet with parchment paper. Step 3- Combine ingredients. In a large mixing bowl, add flour, salt, and baking soda. In a separate bowl, mix together the white sugar, brown sugar, softened butter, and vanilla extract until smooth and creamy. Step 4- Make the dough. Working in batches, add the dry ingredients to the wet ingredients and mix until a cohesive dough forms. Fold through the chocolate chips. If the batter is too thick, add a tablespoon of milk at a time and continue mixing. Form 12 balls of cookie dough. Step 5- Stuff. Remove the frozen Nutella pieces from the freezer. Moving quickly, take a cookie dough ball and press down to flatten it out. Form a small hole in the center and place a piece of frozen Nutella in the hole. Cover the chocolate with the cookie dough completely to ensure no Nutella seeps out. Repeat until all the cookie dough balls are stuffed. Step 6- Bake. Bake the cookies for 12-14 minutes or until the edges are slightly brown. Remove the cookies from the oven and let them cool on the cookie sheet for 10 minutes before carefully transferring them to a wire rack to cool completely.
Recipe tips and variations
Make them nut-free. When I’m making these cookies for a friend with a nut allergy, I’ll make my own chocolate spread and use sunflower seeds instead. Avoid overbaking! I always say this, but it’s especially important in this recipe since overbaking will cause the chocolate filling to firm up and no longer be silky smooth. Make chewier cookies. I prefer my cookies on the softer side, but if you like them a little firmer, chill the dough for an hour before baking. Don’t overstuff the cookies. Trust me, I know it’s tempting, but if you stuff them to the brim, they’ll eventually seep out of the cookie and make a mess. Switch up the flavor. I think this recipe works great as is, but if you want to experiment, use equal parts creamy peanut butter and chocolate spread to make chocolate peanut butter-stuffed cookies. Add sea salt. I love a savory-sweet flavor combination, so sometimes I like to sprinkle some sea salt over the cookies when they’re fresh out of the oven. Use a cookie scoop. I find it makes less mess to scoop the dough in my 1-inch cookie scoop.
Storage instructions
To store: Leftover cookies can be stored in an airtight container at room temperature for up to 5 days or in the fridge for up to 2 weeks. To freeze: Allow leftover cookies to cool completely, then transfer them to a freezer-safe container and freeze for up to 3 months. Let the cookies thaw overnight before enjoying.
More of my favorite cookie recipes to try
Zucchini oatmeal cookies– Make use of those leftover zucchini with these sweet, chewy oatmeal cookies. Chocolate coconut cookies– Sweet coconut filling enveloped in rich chocolate. Hazelnut cookies– If you love ferrero rocher, you’re going to adore these hazelnut cookies. Brownie cookies– The best of both worlds in one rich, fudgy cookie!
