Nutella Stuffed Chocolate Chip Cookies

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Last Updated on February 9, 2026 by Kiersten James

Thick Nutella stuffed chocolate chip cookies with crisp edges, soft centers, and a molten hazelnut filling that doesn’t leak and stays inside.

These are thick, real bakery-style cookies with a melty Nutella center – not a swirl, not a drop, and definitely not a hint of hazelnut that marbles into the dough in the oven.

If you’ve ever tried stuffing a cookie and had the filling leak and melt out, this method fixes that without drastically changing the dough.

This recipe uses my classic chocolate chip cookie dough, wrapped around almost-frozen Nutella, so the center stays molten while the rest of the cookie bakes evenly. The only difference is that I slightly increased the flour amount and added an extra egg yolk for stability.

Why You’ll Love These Nutella Stuffed Chocolate Chip Cookies

• You don’t have to change your dough or learn a new base
• The cookies bake evenly without scorching the bottoms
• The Nutella stays in the center instead of melting out of the sides
• The texture holds up for nice, thick edges with a soft, gooey middle
• You can assemble them ahead of time and freeze or bake when you need them

Ingredients You’ll Be Using:

Nutella (hazelnut spread): The star of this cookie! Small portions are chilled to an almost-frozen temperature so they hold their shape during baking and stay in the center instead of melting into the doughor out of the sides.

All-purpose flour: Provides structure so the cookie walls can support the filling.

Baking soda: Helps the cookies rise just enough without spreading too thin.

Salt: Balances sweetness and sharpens the chocolate and hazelnut flavor.

Unsalted butter: Creams smoothly and creates a sturdy dough that seals well around the filling.

Light brown sugar: Keeps the cookies thick and chewy instead of crisp.

Egg + one extra yolk: Adds richness and helps the dough stretch and seal cleanly around the Nutella.

Vanilla extract: Rounds out the flavor and keeps the dough from tasting flat.

Bittersweet chocolate chips: Give you clean pockets of melted chocolate without overwhelming the Nutella. This keeps the focus on the filling instead of competing textures.

FAQs for the Best Nutella Stuffed Chocolate Chip Cookies Ever

Do I need to freeze the Nutella?

Yes. An almost-frozen filling is what keeps the center intact while the cookie sets.

How much Nutella per cookie?

About 1 teaspoon. Enough to get a gooey center without bursting.

Should I chill the dough?

You can, but it’s not required. This dough already has enough structure.

How do I know when they’re done?

Edges should be set and lightly golden. Centers should still look soft and slightly underbaked when you pull them out of the oven.

How to Make Nutella Stuffed Chocolate Chip Cookies

Equipment I Use:

• Stand Mixer
• Paddle Attachment
• LIFE CHANGING flour funnel my husband got for me
• Cookie Scoop (medium 2 tablespoon size)
• Baking Sheet

Ingredients:

• 1/4 cup Nutella
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1/2 cups light brown sugar, firmly packed
• 3 tablespoons granulated sugar
• 1 large egg + 1 egg yolk
• 1 1/2 teaspoons vanilla extract
• 1 cup bittersweet chocolate chips

Overview:

Freeze Nutella portions: Line a plate with parchment or wax paper. Scoop Nutella into 10 to 12 teaspoon-sized portions and stick in the freezer until firm – about 20 minutes.

Set up your oven: Move a rack to the middle and preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or use silicone baking mats.

Cream the sugar and fats: Using the paddle attachment on a stand mixer, cream together the butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy – about 3 minutes.

Whisk the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Set aside.

Combine ingredients in the mixer: To the mixer bowl, add the egg, extra egg yolk, and vanilla. Mix on low speed until well combined. Scrape down the bowl here and there, as needed.

Next, add the dry flour mixture a little at a time, also on low speed, until no white flour clumps remain. Do not overmix; turn the mixer off as soon as the flour is no longer white.

Fold in chocolate chips by hand: Using a wooden spoon or stiff rubber spatula, fold in the chocolate chips until evenly distributed throughout the dough. If you notice some areas without chocolate, sprinkle in a few more.

Assemble the cookie dough balls: A 2-tablespoon medium-sized cookie scoop makes the next step less messy and produces uniform cookies that are nearly exact in size. If you don’t have one, a tablespoon and your hands are perfectly fine.

Scoop about a tablespoon of dough, and make a well in the center with your thumb.

Add a teaspoon of frozen Nutella to the well. Cover with an additional tablespoon of dough. Seal the seams with your finger and roll into a smooth ball.

Repeat for each dough ball, and place 3″ apart on a lined cookie sheet.

Bake & Rest: Bake the cookies at 350 degrees F for about 12 minutes, until the edges are lightly browned and the centers still look very soft. Rotate the cookie sheet halfway through baking for even heat distribution. The cookies will finish baking on the cookie sheet after they are removed from the oven.

Allow the cookies to rest undisturbed on the cookie sheet for 10 minutes. Transfer to a wire cooling rack after that time and allow to cool completely.

Freezing & Baking From Frozen

Stuffed dough balls can be frozen solid and baked straight from the freezer at 350°F. Add 1 to 2 minutes to bake time. This actually improves the gooey center!

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