Nutella Stuffed Chocolate Chip Cookies bake up thick and chewy, with melty chocolate chips and a gooey Nutella center that keeps them extra special.
Author’s Notes
When Chocolate Chip Cookies Go To The Next Level
If you’ve tried my Bakery Style Chocolate Chip Cookies and fallen in love, get ready because these are next-level good. You still get that giant bakery-style cookie with crisp edges and a soft, gooey, chewy center, but now there’s a big, melty Nutella middle. I mean, honestly, can a cookie get better than that?!
I’ll be honest…I’m more of a peanut-butter person, but everyone else in my family is firmly Team Nutella. So these Nutella Stuffed Chocolate Chip Cookies disappear fast every time I make them! My kids have already told me this is the only cookie they want me to make from now on, haha.
Ingredients In Nutella Stuffed Chocolate Chip Cookies
| Ingredient Group | Helpful Tip |
|---|---|
| Butter & Sugars | Keep the butter cold so the cookies stay thick and bakery-style. Cream until smooth and the batter looks like peanut butter. |
| Eggs & Vanilla | Use real vanilla for the best flavor, and be sure your eggs are large. |
| Dry Ingredients (flour, cornstarch, baking powder, baking soda, salt) | Measure the flour accurately. Too much flour gives you dry, puffy cookies, while too little can cause the cookies to leak and spread. |
| Chocolate Chips (mini & regular) | Using two sizes helps the chocolate mix through the dough more evenly. |
| Nutella & Sea Salt | Freeze the Nutella before stuffing for the best gooey center. A pinch of sea salt on top sharpens the flavor. |
Quick Tip
How To Prepare Nutella For These Cookies
Freezing small scoops of Nutella keeps them firm and straightforward to stuff into the dough. Drop tablespoon-sized dollops onto a lined tray and freeze for about 20 minutes until solid.
Keep the tray in the freezer and only grab a one at a time so the Nutella stays firm while you work.
How To Make Nutella Stuffed Chocolate Chip Cookies
- Cream ingredients: Beat cold butter, sugars, eggs, and vanilla.
- Add dry mix: Mix in dry ingredients, then mix in chocolate chips.
- Freeze Nutella: Freeze small scoops until solid.
- Stuff and shape: Wrap dough around frozen Nutella, seal, roll, and chill.
- Bake: Bake until set on top, then cool on the tray.
Storage
- Once Baked: These Nutella stuffed chocolate chip cookies are best and gooiest the same day they’re baked.
- Freeze cookie dough balls: Freeze shaped dough until firm, then store in an airtight bag for up to 3 months. Bake from frozen, adding 2 to 3 minutes to the bake time.
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Oatmeal Coconut CookiesKitchen Tools
These are the tools I use to get the best results with Nutella-Stuffed Chocolate Chip Cookies:
- Food scale: Helps portion dough evenly so every cookie bakes the same.
- Hand mixer or stand mixer: Creams the cold butter and sugars properly for the right texture.
- Silicone liner: For even baking and to avoid overly crisp bottoms/edges.
Tips For Making Nutella Stuffed Chocolate Chip Cookies
- Follow the recipe as written. This recipe has been tested a lot, so stick to it closely! Swaps can change the texture or make the cookies not work out at all!
- Chill the dough. The chill time helps the cookies stay thick and not spread.
- Use cold butter. Not softened or melted. Soft butter will lead to flat cookies.
- Don’t over-mix. Once the flour goes in, mix just until it comes together.
- Add sea salt. Sprinkle a little on top right after baking for a sweet and salty bite.
