These Nutella Stuffed Cookies are a dream come true for anyone who loves the perfect blend of gooey and crunchy. Each bite reveals a rich, velvety Nutella center surrounded by a soft, chewy cookie that’s golden on the edges. With just 30 minutes of prep and 12 minutes of baking, you’ll create a treat that’s as indulgent as it is effortless. The hint of hazelnut and chocolate melds beautifully with the buttery dough, making these cookies irresistible for dessert lovers.
After a quick 1-hour chill, the dough bakes into cookies that are crisp outside and delightfully tender inside. Perfect for sharing or savoring solo, these cookies are a guaranteed crowd-pleaser. Their decadent flavor and satisfying texture make them ideal for any occasion, from cozy nights in to festive gatherings. You’ll love how easy it is to whip up a batch of these heavenly treats that feel like a warm hug in every bite.
Ingredients for Nutella Stuffed Cookies
- 1 cup (226 g) unsalted butter (cut into Tablespoon-sized pieces)
- 1 cup (280 g) Nutella (for filling)
- 1 cup (200 g) brown sugar
- ⅔ cup (135 g) white sugar
- 2 eggs (room temperature preferred)
- 1 ½ teaspoon vanilla extract
- 2 ¾ cups + 2 Tbsp (362 g) all-purpose flour
- 2 teaspoon cornstarch (cornflour in UK)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 4 oz (113 g) semisweet chocolate bar (very finely chopped)
- Sea salt (for sprinkling)
Step-by-Step Instructions
- Prepare Nutella Filling: Line a cookie sheet with wax paper. Drop Nutella by 2 teaspoon-sized dollops onto the sheet. Freeze to harden while preparing the dough.
- Brown the Butter: Melt butter in a saucepan over medium-low heat. Increase heat to just above medium. Swirl and scrape the pan frequently until butter turns brown and smells nutty. Remove from heat and pour into a heatproof bowl. Cool for 25-30 minutes.
- Preheat Oven: Preheat to 375°F (190°C). Line cookie sheets with parchment paper.
- Make the Dough: Add brown sugar and white sugar to the cooled browned butter. Stir well. Add eggs one at a time, mixing after each. Stir in vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Mix Dough: Gradually add dry ingredients to the butter mixture, stirring until combined. Fold in finely chopped chocolate. Chill dough for 15-20 minutes.
- Assemble Cookies: Scoop dough by heaping 1 ½ Tbsp portions. Press a frozen Nutella dollop into the center and form dough around it to conceal. Roll into a ball and place on a wax-paper-lined sheet. Freeze dough balls for 15 minutes.
- Bake: Place dough balls at least 2 inches apart on parchment-lined sheets. Bake at 375°F (190°C) for 12-13 minutes, or until edges are golden brown. Sprinkle with sea salt immediately after baking.
- Cool: Let cookies cool completely on the sheet before removing (they’ll firm up as they cool).
Storage and Reheating Tips
Store your Nutella Stuffed Cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. To reheat, pop them in the microwave for 10-15 seconds or warm in a 300°F (150°C) oven for 5 minutes for that fresh-baked taste.
Time-Saving Tricks
If you’re short on time, skip browning the butter and use melted butter instead—it’ll still taste delicious! You can also prepare the Nutella dollops and cookie dough balls a day ahead and store them in the freezer until you’re ready to bake. This way, you can have warm cookies ready in just 15 minutes!
Recipe Variations to Try
Swap Nutella for peanut butter or Biscoff spread for a different flavor twist. Add a handful of chopped hazelnuts or pecans to the dough for extra crunch. For a festive touch, sprinkle the cookies with powdered sugar or drizzle with melted chocolate after baking.
Equipment Guidance
A sturdy wooden spoon or silicone spatula is essential for browning the butter and mixing the dough. Use a cookie scoop for evenly sized dough balls, and a parchment-lined baking sheet to prevent sticking. A kitchen scale ensures precise measurements for perfect cookies every time.
Common Questions Answered
Can I use salted butter?
Yes, but reduce the added salt in the recipe to ½ teaspoon.
Why chill the dough?
Chilling prevents the cookies from spreading too much and helps the Nutella stay centered.
Can I skip the sea salt?
Absolutely, but it adds a lovely contrast to the sweetness!
Nutella Stuffed Cookies
Ingredients
- 1 cup unsalted butter
- 1 cup Nutella
- 1 cup brown sugar
- ⅔ cup white sugar
- 2 eggs room temperature preferred
- 1 ½ teaspoon vanilla extract
- 2 ¾ cups + 2 Tbsp all-purpose flour
- 2 teaspoon cornstarch cornflour in UK
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 4 oz semisweet chocolate bar very finely chopped
- sea salt for sprinkling
Instructions
- To Brown the Butter (It’s easy, I promise!)Prepare your Nutella filling first by lining a cookie sheet with wax paper and dropping Nutella by 2 teaspoon-sized dollops onto cookie sheet. Place in freezer to harden while you prepare your cookie dough.
- Cut your butter into Tablespoon-sized pieces and place in a medium-sized saucepan. Melt over medium-low heat.
- Once butter has melted, increase heat to just above medium heat.Swirl and scrape the sides of the pan frequently with a wooden spoon or heatproof spatula – the butter will bubble and pop. Once the bubbling/popping slows, the butter will begin to turn brown, it will look like this once it’s finished:
Watch the butter very carefully at this point, and once it begins to brown and you smell the nutty aroma of browned butter, remove from heat quickly and pour into a large, heatproof bowl. - Allow butter to cool for 25-30 minutes before proceeding with the recipe.
- For the Cookie DoughPreheat oven to 375F (190C) and line cookie sheets with parchment paper. Set aside.
- Add sugars into cooled browned butter, stir well.
- Stir in eggs, one at a time, stirring well after each addition.
- Add vanilla extract and stir.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.
- Gradually add flour mixture to butter mixture, stirring until ingredients are completely combined.
- Add your finely chopped chocolate bar and stir well.
- Chill dough in refrigerator for 15-20 minutes.
- Remove frozen Nutella from freezer and cookie dough from refrigerator (if at any point the Nutella becomes too sticky and hard to work with, return to freezer for at least 5-10 minutes) Scoop dough by heaping 1 ½ Tbsp-sized spoonful and press frozen Nutella dollop into the center. Form around Nutella until it is completely concealed (add more dough as needed). Roll into an even ball and place on a wax-paper lined sheet. Repeat until all Nutella dollops are concealed in cookie dough, and freeze cookie dough balls for 15 minutes.
- Place cookie dough at least 2 inches apart on parchment paper-lined sheet, and bake on 375F (190C) for 12-13 minutes, or until edges are just beginning to turn golden brown. Sprinkle immediately with sea salt. Allow cookies to cool completely on cookie sheet before removing (they’ll be quite fragile when warm, but will become more sturdy as they cool).