Go Back

Nutella Stuffed Chocolate Chip Cookies

Nutella stuffed chocolate chip cookies have a frozen Nutella center wrapped in soft chocolate chip cookie dough. They bake until lightly golden at the edges while the centers stay soft.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 28 minutes
Freezing and chilling 2 hours 30 minutes
Total Time 3 hours 28 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the Nutella centers
  • 1.125 cup Nutella 1 cup plus 2 tablespoons
For the cookie dough
  • 1 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 2 tsp vanilla extract
  • 2.75 cup all-purpose flour
  • 1 tsp baking soda
  • 0.75 tsp salt
  • 2 cup semisweet chocolate chips

Equipment

  • 1 18x13-inch baking sheet
  • 1 electric mixer

Method
 

Make the Nutella centers
  1. Line a small baking sheet or plate with parchment paper.
  2. Scoop 18 level tablespoons of Nutella onto the parchment.
  3. Freeze until solid, 1 to 2 hours.
Make the cookie dough
  1. Whisk the flour, baking soda, and salt together in a medium bowl.
  2. Beat the butter, brown sugar, and granulated sugar in a large bowl until creamy and well combined, about 2 minutes.
  3. Beat in the eggs one at a time.
  4. Mix in the vanilla.
  5. Add the flour mixture and mix just until combined.
  6. Fold in the chocolate chips.
  7. Cover and chill the dough for 30 minutes, until firm enough to shape.
Shape and bake
  1. Heat the oven to 350°F.
  2. Line an 18x13-inch baking sheet with parchment paper.
  3. Divide the dough into 36 portions.
  4. Flatten two portions at a time.
  5. Place one frozen Nutella center between the flattened portions.
  6. Pinch the dough closed all around the filling and roll gently into a ball.
  7. Arrange 9 cookies on the baking sheet, keeping the remaining dough chilled.
  8. Bake for 11 to 14 minutes, until the edges are lightly golden and set while the centers still look soft.
  9. Cool the cookies on the baking sheet for 10 minutes.
  10. Transfer the cookies to a wire rack.
  11. Let the baking sheet cool completely before baking the remaining cookies.

Notes

For the neatest filling, keep the Nutella centers frozen until you are ready to wrap them in dough. Store cookies in an airtight container at room temperature for up to 4 days; freeze baked cookies for up to 3 months. For a gluten-free variation, use a cup-for-cup gluten-free flour blend.