I still remember the first time I bit into one of these cookies and a molten ribbon of Nutella poured out — warm, silky, and impossibly satisfying. Nutella Stuffed Chocolate Chip Cookies are a crowd-pleasing twist on the classic: all the familiar chew of a chocolate chip cookie with a gooey hazelnut center. They’re perfect for crowds, bake sales, or when you want a show-stopping dessert with minimal fuss. If you like bakery-style cookies, this technique borrows that soft, slightly crisp edge that keeps people coming back to the plate, similar to a popular bakery-style chocolate chip cookie recipe I reference when I want a reliably soft interior.

Why you’ll love this dish

These cookies hit a few home-run advantages: simple pantry ingredients, a short hands-on time, and a wow factor from the Nutella center. They’re kid-approved and easy to scale for parties, and you can make them ahead and freeze either the dough balls or the baked cookies. They’re especially great for bake sales, after-school treats, or when you need a quick dessert that looks and tastes luxe.

"Soft, pillowy cookies on the outside and molten Nutella surprises inside — everyone asks for seconds."

Preparing Nutella Stuffed Chocolate Chip Cookies

Step-by-step overview

• Cream butter and sugars, then add eggs and vanilla.
• Mix dry ingredients and combine with the wet until just blended.
• Fold in chocolate chips.
• Flatten small dough portions, add a small scoop of Nutella, seal, and shape into balls.
• Bake at 350°F for about 10 to 12 minutes until edges turn golden.
  This recipe is straightforward: mix, fill, and bake. Expect about 24 to 30 cookies depending on how large you make each one. Plan for about 15 to 20 minutes active prep and 10 to 12 minutes per bake batch.

What you’ll need

• 1 cup unsalted butter, softened (sub with salted if that’s all you have; reduce added salt slightly)
• 3/4 cup brown sugar, packed
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs (use pasteurized eggs if you have concerns about raw egg safety)
• 2 1/4 cups all-purpose flour (spoon and level for accuracy)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chocolate chips (mix semisweet and milk chips if you like variety)
• Nutella for filling (approx 1–2 teaspoons per cookie; you can also use other chocolate-hazelnut spreads)

Substitution notes: For a dairy-free or vegan version, use vegan butter and an egg replacer such as flax egg; for gluten-free, try a 1:1 gluten-free flour blend but watch texture and possibly add a tablespoon of xanthan gum if the blend lacks it.

Step-by-step instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, beat the softened butter with the brown and granulated sugars until the mixture is light and fluffy, about 2 to 3 minutes.
3. Add vanilla and eggs, one at a time, mixing until the batter is smooth and glossy.
4. In a separate bowl, whisk the flour with baking soda and salt.
5. Gradually add the dry ingredients to the wet mixture. Stir just until combined; avoid overmixing.
6. Fold in the chocolate chips with a spatula so they distribute evenly.
7. Scoop out a small portion of dough (about 1 tablespoon). Flatten it in your palm into a disc. Place about 1 teaspoon of Nutella in the center. Fold the dough around the Nutella and roll it into a sealed ball so no filling shows.
8. Place cookie balls on the prepared baking sheet about 2 inches apart to allow spreading.
9. Bake for 10 to 12 minutes, until the edges begin to turn golden but centers still look slightly soft.
10. Let cookies rest on the baking sheet for 3 to 5 minutes so they set, then transfer to a wire rack to cool completely.

Best ways to enjoy it

Serve warm for the full molten-Nutella effect alongside a tall glass of milk or espresso. For a dessert plate, warm a cookie slightly and serve with a scoop of vanilla ice cream and a sprinkle of flaky sea salt. For party platters, arrange cookies on a tiered stand or in a lined basket with parchment to soak up any sheen from melted filling.

Storage and reheating tips

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies in a single layer until firm, then transfer to a freezer-safe bag for up to 2 months. Reheat frozen or room-temperature cookies in a 300°F oven for 5 to 7 minutes to restore a just-baked texture. If you prefer microwave reheating, 8 to 12 seconds will rewarm the center; be careful not to overheat.

Food safety note: because these cookies are fully baked, they are safe to store and reheat. If you used raw cookie dough as a treat later, remember uncooked dough with raw eggs carries a risk; only eat raw dough made with pasteurized eggs or an egg replacement.

Pro chef tips

• Seal the Nutella well: slightly chill spoonfuls of Nutella on a tray first so it’s firmer to encase. This reduces leakage while baking.
• Keep portions small: 1 tablespoon dough with 1 teaspoon Nutella gives a nice balance. Larger sizes need longer bake times and may leak more.
• Chill the dough 15 to 30 minutes if your kitchen is warm; this helps control spread and keeps centers thicker.
• Use an ice cream scoop or cookie scoop for consistent sizes so cookies bake evenly.
• Measure flour properly by spooning it into the measuring cup and leveling off; too much flour leads to dry cookies.
• For a deeper flavor, try browning the butter first, then cool before creaming into the sugars.

For an even chewier, bakery-style finish, you can compare techniques with another trusted method in this bakery-style chocolate chip cookie guide to borrow ideas like resting dough overnight.

Creative twists

• Salted Nutella cookie: sprinkle flaky sea salt on top right after the cookies come out of the oven.
• Double chocolate: use cocoa powder in the dough and white chocolate chips for contrast.
• Nut swap: replace Nutella with peanut butter or almond butter for a different nut flavor.
• Stuffed mini brownies: press a small brownie bite into the center before sealing for a hybrid treat.
• Vegan or gluten-free versions: swap ingredients as noted in the ingredient section and expect slight texture differences.

Common questions

How long does this recipe take from start to finish?

Active prep is about 15 to 20 minutes. Baking is 10 to 12 minutes per batch. Counting oven time and cooling, plan on roughly 40 to 60 minutes total for a typical batch.

Can I prepare these ahead and freeze them?

Yes. Freeze shaped, filled dough balls on a tray until firm, then transfer to a bag for up to 2 months. Bake from frozen, adding a couple of minutes to the bake time. You can also freeze baked cookies and reheat as needed.

How do I prevent the Nutella from leaking out during baking?

Use chilled or slightly firm Nutella scoops, seal the dough fully around the filling, do not overfill, and consider briefly chilling the filled cookie balls before baking. A slightly higher ratio of dough to filling helps too.

Are these safe for children given the eggs?

The cookies are fully baked, so the egg in the dough is safe when cooked. If someone prefers to avoid raw egg in any pre-bake tasting, use pasteurized eggs or an egg substitute.

What size yield should I expect?

Using about 1 tablespoon of dough per cookie, you’ll get roughly 24 to 30 cookies. Larger portions reduce yield accordingly.

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