Nutella-Stuffed Chocolate Chip Cookies are an indulgent twist on the classic cookie, featuring a gooey, chocolate-hazelnut center hidden inside a chewy, buttery chocolate chip cookie. Perfect for Nutella lovers, these cookies are a delightful treat that’s sure to impress.

Equipment:

Baking sheet
Parchment paper or silicone baking mat
Mixing bowls
Electric mixer or whisk
Measuring cups and spoons
Spoon or cookie scoop
Freezer

Ingredients:

For the Cookies:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
1 teaspoon vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips

For the Filling:

1/2 cup Nutella (chocolate-hazelnut spread)

Instructions:

Prepare the Nutella Filling:
- Line a baking sheet with parchment paper. Spoon small dollops (about 1 teaspoon each) of Nutella onto the sheet. You should get around 20-24 dollops.
- Place the baking sheet in the freezer for at least 30 minutes, or until the Nutella dollops are firm.
Preheat the Oven and Prepare the Baking Sheet:
- Preheat your oven to 350°F (175°C). Line another baking sheet with parchment paper or a silicone baking mat.
Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream the Butter and Sugars:
- In a large mixing bowl, using an electric mixer or whisk, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the Eggs and Vanilla:
- Beat in the eggs one at a time, followed by the vanilla extract, until well combined.
Combine the Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the Chocolate Chips:
- Gently fold in the chocolate chips until evenly distributed throughout the dough.
Assemble the Cookies:
- Scoop about 2 tablespoons of cookie dough and flatten it slightly in your hand. Place a frozen Nutella dollop in the center and fold the dough around it, sealing the edges completely. Roll the dough into a ball and place it on the prepared baking sheet.
- Repeat with the remaining dough, spacing the cookies about 2 inches apart.
Bake the Cookies:
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are just set. The cookies may appear slightly underbaked, but they will continue to firm up as they cool.
Cool and Serve:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm for the ultimate gooey Nutella experience.

Tips:

Make Ahead: You can prepare the Nutella dollops ahead of time and keep them in the freezer until ready to use.
Storage: Store the cookies in an airtight container at room temperature for up to 3 days, or freeze the unbaked stuffed cookie dough balls for future baking.
Variation: Add a sprinkle of sea salt on top of the cookies before baking for a sweet-salty flavor combination.

Nutella-Stuffed Chocolate Chip Cookies are a delightful twist on the classic, offering a delicious surprise with every bite. The rich, gooey Nutella center contrasts beautifully with the chewy cookie and melty chocolate chips. These cookies are sure to be a hit with anyone who loves chocolate and hazelnut!

Nutella-Stuffed Chocolate Chip Cookies

Nutella-Stuffed Chocolate Chip Cookies are an indulgent twist on the classic cookie, featuring a gooey, chocolate-hazelnut center hidden inside a chewy, buttery chocolate chip cookie.

Print Recipe Pin Recipe

Equipment

Baking sheet
Parchment paper or silicone baking mat
Mixing bowls
Electric mixer or whisk
Measuring cups and spoons
Spoon or cookie scoop
Freezer

Ingredients

For the Cookies:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter softened
3/4 cup granulated sugar
3/4 cup brown sugar packed
1 teaspoon vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips
For the Filling:
1/2 cup Nutella chocolate-hazelnut spread

Instructions

Prepare the Nutella Filling:
Line a baking sheet with parchment paper. Spoon small dollops (about 1 teaspoon each) of Nutella onto the sheet. You should get around 20-24 dollops.
Place the baking sheet in the freezer for at least 30 minutes, or until the Nutella dollops are firm.
Preheat the Oven and Prepare the Baking Sheet:
Preheat your oven to 350°F (175°C). Line another baking sheet with parchment paper or a silicone baking mat.
Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream the Butter and Sugars:
In a large mixing bowl, using an electric mixer or whisk, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the Eggs and Vanilla:
Beat in the eggs one at a time, followed by the vanilla extract, until well combined.
Combine the Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the Chocolate Chips:
Gently fold in the chocolate chips until evenly distributed throughout the dough.
Assemble the Cookies:
Scoop about 2 tablespoons of cookie dough and flatten it slightly in your hand. Place a frozen Nutella dollop in the center and fold the dough around it, sealing the edges completely. Roll the dough into a ball and place it on the prepared baking sheet.
Repeat with the remaining dough, spacing the cookies about 2 inches apart.
Bake the Cookies:
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are just set. The cookies may appear slightly underbaked, but they will continue to firm up as they cool.
Cool and Serve:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm for the ultimate gooey Nutella experience.

Notes

Make Ahead: You can prepare the Nutella dollops ahead of time and keep them in the freezer until ready to use.
Storage: Store the cookies in an airtight container at room temperature for up to 3 days, or freeze the unbaked stuffed cookie dough balls for future baking.

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