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These large Nutella-stuffed cookies are irresistible: chocolatey, gooey in the center and crisp at the edges. They’re filled with generous spoonfuls of Nutella, bake up with delicate, soft middles, and require only basic tools — a whisk and a spatula — making them approachable for bakers at any level. If you love Nutella, these cookies will become a favorite.
Quick to prepare and simple to bake, these oversized Nutella-stuffed cookies balance a tender, almost brownie-like interior with crisp, slightly crackled edges. The chocolate dough is rich and deeply flavored, and the frozen Nutella centers ensure a molten filling after baking.
If you enjoy cookie recipes, try making other flavor combinations on your next baking day — lemon-blueberry, tiramisu, or coffee cake versions are all fun to experiment with.
WHY THIS RECIPE WORKS
- Simple to make: Only one bowl and a few basic tools are needed, so prep is fast and fuss-free.
- Perfect texture: Crispy edges surround a soft, gooey center — the contrast is what makes these cookies stand out.
- Nutella packed: Each cookie contains a generous dollop of hazelnut spread for an indulgent finish.
INGREDIENT NOTES
Below are a few notes about key ingredients. The full measurements appear in the recipe card further down.
- Nutella: Spoon out 10 tablespoons of Nutella or a similar hazelnut spread and freeze dollops on parchment while you mix the dough.
- Cocoa powder: For the best chocolate flavor, use a good quality Dutch-process cocoa if available.
- Butter: Melt the butter gently and cool it before combining with the sugars so the eggs don’t scramble.
- Brown sugar: Dark brown sugar adds moisture and a caramel-like depth that keeps these cookies soft.
- Vanilla extract: Pure vanilla extract will give the best aroma and flavor.
STEP-BY-STEP INSTRUCTIONS
This recipe is straightforward and doesn’t require an electric mixer. Use a whisk and a spatula to combine ingredients in two bowls: one for the wet ingredients and one for the dry.
STEP 1: Scoop out 10 tablespoons of Nutella onto parchment and freeze until firm. This makes it easier to enclose each portion in the cookie dough without melting.
STEP 2: Gently melt 150 g butter without boiling. Pour into a large bowl and chill in the fridge until it reaches room temperature (about 20 minutes).
STEP 3: Whisk in the granulated sugar and dark brown sugar until combined. Add 1 large egg, 1 egg yolk, and 1 teaspoon vanilla extract; mix until smooth.
STEP 4: In a separate bowl, sift or stir together 260 g all-purpose flour, 6 tablespoons cocoa powder, ¾ teaspoon baking powder, ¾ teaspoon baking soda, and ½ teaspoon salt. Fold the dry ingredients into the wet mixture with a spatula until just combined, then chill the dough in the fridge for 30 minutes.
Meanwhile, preheat the oven to 175ºC / 350ºF and line a baking sheet with parchment paper.
STEP 5: Use a large cookie scoop (about 2 ounces / ¼ cup, roughly 75 g) to portion dough. Flatten each portion, place a frozen Nutella dollop in the center, and wrap the dough fully around it. Ensure no cracks remain, roll into a ball, then coat in a little granulated sugar for a pretty finish.
STEP 6: Space 3–4 cookies on a tray and bake one tray at a time for 11–12 minutes. Allow cookies to rest on the tray for 3 minutes after baking to set, then transfer to a wire rack to cool completely.
EXPERT BAKING TIPS
- Use a kitchen scale: I recommend weighing ingredients in grams for consistent results — baking precision matters.
- Avoid overmixing: Fold the flour gently with a spatula until just incorporated to keep the cookies tender.
- Pan choice matters: Lighter-colored aluminum pans bake more gently than dark pans, reducing the risk of overly brown or dry edges.
FAQ
Can I make the dough a day ahead?
Yes. Form the dough into balls and store them in an airtight container in the fridge overnight. Freeze the Nutella portions separately. The next day, fill and bake as directed.
Can I freeze the cookie dough?
Yes. Scoop and seal the filled cookie balls in a freezer-safe container for up to 30 days. Thaw for about an hour before rolling in sugar and baking.
Can Nutella be swapped for peanut butter?
Absolutely. Freeze peanut butter dollops the same way you would the Nutella so they hold up while you shape the dough around them.
Store finished cookies in an airtight container. They’re best enjoyed the day they’re baked for the ideal contrast between crisp edges and gooey centers.
Other Cookie Ideas to Try
If you tried this recipe and enjoyed it, please leave a star review and tag the creator on social media. Sharing your photos is a great way to inspire others to bake.
Nutella Stuffed Cookies
Large, fudgy chocolate cookies filled with frozen Nutella dollops for a molten center and crisp outer edges.
Ingredients
- 10 tablespoon Nutella (freeze in dollops)
- 150 g butter, melted and cooled
- 200 g granulated sugar
- 50 g dark brown sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 260 g all-purpose flour
- 6 tablespoon cocoa powder
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 50 g granulated sugar (for rolling; cane sugar works nicely)
Note: For best accuracy, weigh ingredients with a digital scale.
Instructions
- Scoop 10 tablespoons of Nutella onto parchment and freeze until firm.
- Melt butter gently, cool to room temperature, then whisk in granulated and brown sugar.
- Add the egg, egg yolk, and vanilla; mix until combined.
- Whisk flour, cocoa, baking powder, baking soda, and salt together. Fold into the wet mixture with a spatula until just combined. Chill dough 30 minutes.
- Preheat oven to 175ºC / 350ºF. Line a baking sheet with parchment.
- Scoop 2-ounce (¼ cup) portions of dough, flatten, and place a frozen Nutella dollop in the center. Enclose completely, roll into a ball, and coat with sugar.
- Bake 3–4 cookies per tray for 11–12 minutes, one tray at a time. Let rest on the tray for 3 minutes, then transfer to a cooling rack to finish cooling.
Notes
Tip: Rolling the cookie balls in cane sugar gives a prettier, more intact exterior than standard granulated sugar.
Nutrition (per cookie, approximate)
- Calories: 346 kcal
- Carbohydrates: 46 g
- Protein: 1 g
- Fat: 18 g (Saturated fat: 13 g)
- Sodium: 470 mg
- Sugar: 43 g