If you’re a fan of soft, chewy cookies and rich, creamy Nutella, this Nutella Stuffed Cookies recipe is a dream come true! These decadent cookies have a crisp golden exterior with a luscious, molten Nutella center that oozes with every bite. Perfect for chocolate lovers, these homemade cookies are easy to make and absolutely irresistible. Whether you’re baking for a special occasion, a holiday treat, or just satisfying a sweet craving, these Nutella-filled cookies will be a guaranteed hit.

Recipe Ingredients

½ cup Nutella
2 ¾ cups All-Purpose Flour
½ teaspoon Baking Powder
½ teaspoon Baking Soda
1 teaspoon sea salt
1 cup Granulated Sugar plus extra for rolling
1 cup Unsalted Butter, room temperature
1 large Egg, room temperature
1 Large Egg Yolk, room temperature
1 teaspoon Pure Vanilla Extract

How To Make Nutella Stuffed Cookies

Dollop the Nutella in rounds (about 1 teaspoon each) on parchment-lined baking pans. Place in the freezer until firm.
Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
In a medium bowl, mix together the flour, baking soda, baking powder, and salt. Set aside.
In a mixer, beat the sugar and butter together until light and fluffy.
Beat in the egg, yolk, and vanilla until fully incorporated.
Mix in the flour until just combined.
Take a tablespoon of dough and create an indentation. Place a frozen Nutella dollop inside, then add another half tablespoon of dough.
Roll the dough into a ball, then roll in sugar to coat. Place on a baking sheet.
Repeat with all the dough and Nutella.
Bake for 8-10 minutes, or until the cookies just start to get light touches of brown on the edges.
Allow the cookies to sit on the baking sheets for a minute before transferring to a wire rack to cool completely.

Tips & Notes

Make sure your Nutella dollops are completely frozen before assembling the cookies.
If your Nutella Stuffed Cookies are spreading too much, try chilling the assembled cookie dough balls for 15 minutes before baking.
Allow the cookies to cool before eating – the Nutella center will be extremely hot when fresh from the oven!

Recipe Variations & Possible Substitutions

I love experimenting with my Nutella Stuffed Cookies recipe! Here are some of my favorite variations:

Try cookie butter or peanut butter instead of Nutella for a different flavor profile. You could also add mini chocolate chips to the dough for extra chocolate goodness. If you’re out of vanilla extract, almond extract works beautifully too. For a gluten-free version, substitute your favorite 1:1 gluten-free flour blend.

Serving and Pairing Suggestions

I like to serve these Nutella Stuffed Cookies slightly warm so the center is perfectly gooey. They pair wonderfully with a cold glass of milk or a hot cup of coffee. For a truly indulgent dessert, sandwich a scoop of vanilla ice cream between two cookies!

Storage and Reheating Tips

Store your Nutella Stuffed Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds for that fresh-baked taste and gooey center.

Recipe FAQs

Can I make the dough ahead of time? Yes! I often make the dough and assemble the cookies, then freeze them. Bake straight from frozen, just add 2-3 minutes to the baking time.

Why do my cookies spread too much? Your butter might be too warm or you might need more flour. Try chilling the dough before baking.

Can I double the recipe? Absolutely! I do this all the time when I’m baking Nutella Stuffed Cookies for a crowd.

Troubleshooting Tips

If your Nutella is leaking out during baking, your Nutella dollops probably weren’t frozen enough. Make sure they’re completely solid before assembling the cookies.

I hope you enjoy making these Nutella Stuffed Cookies as much as I do! There’s something magical about that combination of buttery cookie and rich chocolate hazelnut center that makes these irresistible.