Nutella Stuffed Cookies

By Patricia Walker

Published: December 30, 2025

Updated: December 30, 2025

Say hello to Nutella Stuffed Cookies – yes, they are every bit as naughty and indulgent as they look. But don’t panic: they’re way easier to make than you think! No electric mixer needed, just a wooden spoon, a bit of patience, and the sweet anticipation of that moment when melty Nutella floods into your mouth… oh help!

This is not your ordinary cookie. This is sinfully decadent, unapologetically buttery, chewy on the inside, lightly crisp on the edges, and stuffed with glorious Nutella.

You might see the photos and think, “I need these cookies immediately!” And honestly, you’d be right. But just in case you’re one of those sensible people who thinks before acting (what is life like that, really? here’s the full scoop.

What Makes These Cookies Special

Soft baked, chewy center – buttery chocolate chip cookie goodness.
Caramel undertones – subtle, rich, and irresistible.
Crispy edges – just the right amount to balance the gooey interior.
Nutella stuffing – oh yes, the pièce de résistance.

Pull one out of the oven and it looks innocent, like any regular cookie… then break it open and BOOM! Warm, in-your-face Nutella decadence.

Ingredients

The Star

Nutella: obvious, yes. Can be substituted with any chocolate or hazelnut spread that can freeze (more on that below).

Everything Else

Flour: all-purpose, no self-raising (too much leavening can ruin the texture).
Brown Sugar: richer flavor and color compared to white sugar.
Unsalted Butter (melted): brings that buttery depth. Use salted? Skip additional salt.
Baking Soda: helps cookies rise slightly and get those golden edges.
Baking Powder (optional): can be used if needed, but cookies will be paler and slightly less chewy.
Honey: 1 tsp keeps cookies soft and helps them brown faster. Corn syrup can be a substitute.
Large Egg (room temp): about 55g / 2oz, ensures proper dough texture and cookie spread.
Chocolate Chips: extra chocolatey goodness – optional but highly recommended.
Vanilla Extract: real vanilla, not essence.
Salt: just a pinch to bring out all the flavors.

How to Make Nutella Stuffed Cookies

1. Prepare the Cookie Dough

Mix dry ingredients: flour, baking soda, salt. Set aside.
Butter: melt gently in microwave, cloudy/milky, not fully clear.
Combine: butter, sugar, honey, vanilla, then egg. Mix in dry ingredients.
Chill: cover and refrigerate 1½ hours until firm enough to shape.

2. Make Frozen Nutella Discs

Spoon 1 heaped tbsp of Nutella onto parchment-lined tray.
Spread into ~8mm / ⅓” thick discs. Freeze 1 hour.

Tip: Don’t make discs too thin – you want Nutella oozing, not disappearing.

3. Shape the Cookies

Roll dough into a log: ~18cm / 7” for easy cutting.
Cut into 10 pieces – uniform size helps with stuffing.
Flatten: dough pieces to ~5mm / 0.2”.
Stuff: place frozen Nutella disc inside, gather dough around, seal completely.
Shape: round ~1.5cm / ⅝” thick cookies, smooth side up.
Top with chocolate chips: press lightly.

Tip: Keep cookies 8cm / 3” apart for proper spreading.

4. Bake

Oven: 180°C / 350°F (160°C fan).
Time: 12 minutes. Edges golden, center slightly pale.
Cool: 10 minutes on tray, then transfer to cooling rack.

5. 15-Minute Molten Moment

The cookies are at their peak 15 minutes after leaving the oven:

Edges set enough to pick up.
Nutella is perfectly melty, not hot enough to burn your mouth.

If you bite at this stage… unmatched cookie bliss.

Tips & Tricks

Any spread that freezes can replace Nutella: peanut butter, Biscoff, other chocolate hazelnut spreads.
Honey or corn syrup is key for chewy texture.
Don’t overbeat dough; you want dense enough to hold Nutella inside.
Chocolate chips on top prevent “naked cookie edges.”

Enjoy guilt-free (diet starts Monday

These Nutella Stuffed Cookies are perfect for parties, gifts, or a cozy night in. Chewy, melty, buttery – all the things a cookie should be. – Patricia Walke