Introduction
Nutella-stuffed cookies, with their soft, chewy exterior and molten Nutella center, offer the ultimate treat for any sweet tooth. These cookies are thick, bakery-style, and guaranteed to impress anyone who takes a bite. The trick to achieving that perfect gooey center lies in freezing Nutella “coins” before incorporating them into the cookie dough. This ensures that the Nutella stays molten while the cookie sets perfectly around it.
In this article, we’ll walk you through every step of making these delicious cookies, including a breakdown of the recipe, ingredients, variations, and common FAQs. Whether you’re an experienced baker or a novice, this Nutella-stuffed cookie recipe is guaranteed to be a crowd-pleaser.
What is Nutella Stuffed Cookies?
Nutella-stuffed cookies are thick and indulgent cookies filled with a molten Nutella center that oozes out as you take a bite. These cookies combine the best of both worlds: a soft, chewy cookie dough with the rich and creamy hazelnut-chocolate spread that Nutella is known for. The Nutella centers are frozen into “pucks,” and once enclosed in the cookie dough, they create a gooey surprise inside each bite.
These cookies are incredibly easy to make and come together in just a few steps. They’re perfect for special occasions or as a simple sweet treat to enjoy with a glass of milk.
Origin of Nutella Stuffed Cookies
While the exact origin of Nutella-stuffed cookies is unclear, Nutella itself was first created in Italy in the 1960s by the company Ferrero. The rich chocolate-hazelnut spread quickly became a beloved staple in households worldwide. Nutella’s popularity grew as it became a versatile ingredient in a variety of desserts, from pancakes to cakes and even cookies.
Nutella-stuffed cookies are part of a broader trend of stuffed cookies that have emerged in recent years, often featuring molten centers filled with chocolate, caramel, or other delicious fillings. These gooey cookies have become a favorite among bakers and dessert enthusiasts alike.
Ingredients
For the Nutella Centers:
- 180–200g Nutella (about 12 heaping teaspoons or 2/3 cup)
For the Cookie Dough:
- 170g unsalted butter, room temperature (3/4 cup)
- 150g light brown sugar, packed (3/4 cup)
- 100g granulated sugar (1/2 cup)
- 1 large egg (50g out of shell)
- 1 egg yolk
- 10 mL pure vanilla extract (2 tsp)
- 300g all-purpose flour (2 1/3 to 2 1/2 cups)
- 10g cornstarch (1 tbsp, optional for extra softness)
- 4g baking soda (3/4 tsp)
- 4g fine sea salt (3/4 tsp)
- 120g semi-sweet or milk chocolate chips/chunks (optional, 3/4 cup)
- Flaky salt for garnish (optional)
Optional Flavor Add-ins:
- 60g toasted hazelnuts, chopped (1/2 cup)
- 2g espresso powder (1/2 tsp)
- Zest of 1 orange
- 1/2 tsp cinnamon
Equipment:
- Baking sheets + parchment or silicone mat
- Hand or stand mixer (paddle attachment)
- Bowl scraper/rubber spatula
- Kitchen scale (strongly recommended)
- Cookie scoop (large: ~3 Tbsp or 55–60g)
- Freezer-safe tray
Step-by-Step Directions
1. Freeze Nutella Centers
Start by lining a small tray with parchment paper. Dollop 12 heaping teaspoons (around 15–16g each) of Nutella onto the tray. Freeze the Nutella for at least 25–30 minutes, or until solid. This step is essential to maintain the gooey center when baking. If you plan ahead, you can freeze the Nutella centers for up to a few days. Just store them in an airtight container.
2. Prepare the Cookie Dough
- Whisk Dry Ingredients: In a bowl, whisk together the flour, cornstarch, baking soda, and sea salt. Set aside.
- Cream Butter & Sugars: In a mixer, beat together the room temperature butter and both sugars (light brown and granulated) on medium speed for about 2–3 minutes until it slightly lightens in color. You don’t want to over-aerate the dough, as you’re aiming for a denser texture.
- Add Wet Ingredients: Add the egg, egg yolk, and vanilla extract to the butter-sugar mixture. Mix until just combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture on low speed, mixing until almost combined. There should still be a few flour streaks at this point.
- Optional Add-ins: If you’re using chocolate chips, nuts, or other optional flavorings, fold them in now with a spatula.
3. Chill the Dough (Recommended)
Cover the dough and chill it for 30–60 minutes. This step helps firm up the dough for easier stuffing and improves the overall texture. If you have time, letting the dough rest overnight will develop deeper flavors with subtle toffee notes.
4. Assemble the Stuffed Balls
- Portion the dough into 12 equal pieces (approximately 75–80g each for large cookies, or 20 medium-sized cookies at about 45g each).
- Flatten each piece into a thick disk.
- Place a frozen Nutella puck in the center of each disk and wrap the dough around it, pinching to seal the edges. Be careful to avoid any thin spots that might leak Nutella during baking.
- Shape the dough balls into rough, slightly taller spheres. This helps ensure a thick center once baked.
5. Bake the Cookies
- Preheat the oven to 180°C (350°F) conventional or 170°C (340°F) convection.
- Place the dough balls on a baking sheet lined with parchment or a silicone mat, leaving space for spreading. You can bake 6 large cookies per tray.
- Bake for 10–12 minutes (or 8–9 minutes for medium-sized cookies). The edges should be golden and set, while the centers remain pale and slightly underdone.
- For an extra crinkly texture, try a mid-bake “pan bang” by lifting the tray a few centimeters and letting it drop onto the oven rack. This creates a more textured and rustic edge.
6. Cool the Cookies
Allow the cookies to cool on the baking sheet for 8–10 minutes. This will help the centers finish setting. If you try to move them too soon, the Nutella might spill out. After cooling slightly, transfer the cookies to a wire rack to cool completely.
Variations of Nutella Stuffed Cookies
While the classic Nutella-stuffed cookie is delicious on its own, there are several variations you can try to make it your own:
- Brown Butter Version: Brown the butter before mixing it with the sugars for a deeper, nuttier flavor. Increase the flour by 10g to compensate for the reduced water content from the browned butter.
- Hazelnut Crunch: Replace a third of the chocolate chips with toasted chopped hazelnuts for extra texture and flavor.
- Double Chocolate: Add 35g of Dutch cocoa to the dough and increase the sugar by 15g for a richer, chocolaty taste.
- Salted Caramel Nutella: Add a few soft caramel bits to the Nutella center before freezing, ensuring they don’t melt too much during baking.
Other variations include red velvet Nutella, spiced autumn cookies with cinnamon and orange zest, or even gluten-free and vegan adaptations.
FAQs
Q1: Why is my Nutella leaking out of the cookie?
A1: Nutella leakage is usually caused by a thin seam of dough or insufficient freezing of the Nutella. Ensure that the Nutella is frozen completely, and that the dough is thick enough to fully enclose the Nutella center.
Q2: How can I prevent my cookies from spreading too much?
A2: If your cookies spread too much, make sure the dough is chilled properly. Use room-temperature butter that’s soft but not greasy, and measure your ingredients accurately.
Q3: Can I freeze unbaked stuffed cookies?
A3: Yes! You can freeze unbaked stuffed cookie dough balls for up to two months. Just bake them from frozen, adding 1–2 extra minutes to the bake time.
Conclusion
Nutella-stuffed cookies are an absolute indulgence that combines the best qualities of rich, gooey Nutella and soft, chewy cookies. By following the steps and variations outlined in this guide, you’ll be able to create a batch of cookies that will surely impress family and friends. Whether you choose to add a special twist or stick to the classic, these cookies are perfect for any occasion. So go ahead, bake these gooey, delicious Nutella-filled treats, and enjoy a taste of heaven in every bite!
Print
Nutella Stuffed Cookies (Soft, Chewy & Gooey Center) – A Decadent Delight
- Total Time: 30 minutes
- Yield: ~16 cookies
- Diet: Vegetarian
Description
Nutella-stuffed cookies are thick and indulgent cookies filled with a molten Nutella center that oozes out as you take a bite. These cookies combine the best of both worlds: a soft, chewy cookie dough with the rich and creamy hazelnut-chocolate spread that Nutella is known for. The Nutella centers are frozen into “pucks,” and once enclosed in the cookie dough, they create a gooey surprise inside each bite.
Ingredients
For the Nutella Centers:
- 180–200g Nutella (about 12 heaping teaspoons or 2/3 cup)
For the Cookie Dough:
- 170g unsalted butter, room temperature (3/4 cup)
- 150g light brown sugar, packed (3/4 cup)
- 100g granulated sugar (1/2 cup)
- 1 large egg (50g out of shell)
- 1 egg yolk
- 10 mL pure vanilla extract (2 tsp)
- 300g all-purpose flour (2 1/3 to 2 1/2 cups)
- 10g cornstarch (1 tbsp, optional for extra softness)
- 4g baking soda (3/4 tsp)
- 4g fine sea salt (3/4 tsp)
- 120g semi-sweet or milk chocolate chips/chunks (optional, 3/4 cup)
- Flaky salt for garnish (optional)
Optional Flavor Add-ins:
- 60g toasted hazelnuts, chopped (1/2 cup)
- 2g espresso powder (1/2 tsp)
- Zest of 1 orange
- 1/2 tsp cinnamon
Equipment:
- Baking sheets + parchment or silicone mat
- Hand or stand mixer (paddle attachment)
- Bowl scraper/rubber spatula
- Kitchen scale (strongly recommended)
- Cookie scoop (large: ~3 Tbsp or 55–60g)
- Freezer-safe tray
Instructions
1. Freeze Nutella Centers
Start by lining a small tray with parchment paper. Dollop 12 heaping teaspoons (around 15–16g each) of Nutella onto the tray. Freeze the Nutella for at least 25–30 minutes, or until solid. This step is essential to maintain the gooey center when baking. If you plan ahead, you can freeze the Nutella centers for up to a few days. Just store them in an airtight container.
2. Prepare the Cookie Dough
- Whisk Dry Ingredients: In a bowl, whisk together the flour, cornstarch, baking soda, and sea salt. Set aside.
- Cream Butter & Sugars: In a mixer, beat together the room temperature butter and both sugars (light brown and granulated) on medium speed for about 2–3 minutes until it slightly lightens in color. You don’t want to over-aerate the dough, as you’re aiming for a denser texture.
- Add Wet Ingredients: Add the egg, egg yolk, and vanilla extract to the butter-sugar mixture. Mix until just combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture on low speed, mixing until almost combined. There should still be a few flour streaks at this point.
- Optional Add-ins: If you’re using chocolate chips, nuts, or other optional flavorings, fold them in now with a spatula.
3. Chill the Dough (Recommended)
Cover the dough and chill it for 30–60 minutes. This step helps firm up the dough for easier stuffing and improves the overall texture. If you have time, letting the dough rest overnight will develop deeper flavors with subtle toffee notes.
4. Assemble the Stuffed Balls
- Portion the dough into 12 equal pieces (approximately 75–80g each for large cookies, or 20 medium-sized cookies at about 45g each).
- Flatten each piece into a thick disk.
- Place a frozen Nutella puck in the center of each disk and wrap the dough around it, pinching to seal the edges. Be careful to avoid any thin spots that might leak Nutella during baking.
- Shape the dough balls into rough, slightly taller spheres. This helps ensure a thick center once baked.
5. Bake the Cookies
- Preheat the oven to 180°C (350°F) conventional or 170°C (340°F) convection.
- Place the dough balls on a baking sheet lined with parchment or a silicone mat, leaving space for spreading. You can bake 6 large cookies per tray.
- Bake for 10–12 minutes (or 8–9 minutes for medium-sized cookies). The edges should be golden and set, while the centers remain pale and slightly underdone.
- For an extra crinkly texture, try a mid-bake “pan bang” by lifting the tray a few centimeters and letting it drop onto the oven rack. This creates a more textured and rustic edge.
6. Cool the Cookies
Allow the cookies to cool on the baking sheet for 8–10 minutes. This will help the centers finish setting. If you try to move them too soon, the Nutella might spill out. After cooling slightly, transfer the cookies to a wire rack to cool completely.
Notes
For an extra indulgent touch, serve these cookies slightly warm so the Nutella stays gooey. Pair them with a glass of cold milk, a cup of coffee, or even a scoop of vanilla ice cream for the ultimate treat!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 35 g)
- Calories: ~190
- Sugar: ~14 g
- Sodium: ~85 mg
- Fat: ~10 g
- Saturated Fat: ~5 g
- Unsaturated Fat: ~4 g
- Trans Fat: 0 g
- Carbohydrates: ~24 g
- Fiber: ~1 g
- Protein: ~3 g
- Cholesterol: Moderate
Keywords: Nutella cookies, Nutella filled cookies, gooey Nutella cookies, stuffed Nutella cookies, chocolate hazelnut cookies
