Nutella Stuffed Cookies!

This is one of my most requested recipes and I’ve tested repeatedly to ensure the cookies bake thick, stay soft in the middle, and reliably hold that gooey Nutella centre. This recipe makes a batch of generously sized cookies, takes under 30 minutes to prep, and is surprisingly easy once the Nutella is frozen.

They’re indulgent, a little dramatic, and always a crowd-pleaser. If you want a cookie that feels a step above the usual, this is exactly it.

Notes from The Patisserie

I have a particular adoration for baking cookies, having written over 50 cookie recipes at this point in time. I love them, and they are genuinely one of my favourite things to bake – this particular recipe, I know off by heart.

The balance of a gooey centre and a crunchy but soft cookie dough is the best balance in my opinion – and this recipe provides that. I love to serve these once they have cooled slightly so that they are still warm, gooey and delicious (adding a scoop of ice cream, SUCH a good dessert), but they also work wonderfully in advance for bake sales or even a picnic.

I had countless requests for this recipe, so I hope you all adore it. It regularly receives five star raving reviews – so that should help you give them a go!

Why Nutella stuffed cookies are so popular

Nutella stuffed cookies are popular because they combine two textures in one bake; a soft, thick cookie with a molten centre that feels a bit more indulgent than a standard chocolate chip version.

What makes this version reliable is the method. Freezing the Nutella isn’t optional, it’s what allows the cookie dough to bake and set around it before the centre melts. That balance is what gives you a defined cookie shape with a gooey middle, rather than a flat cookie with leaking filling.

They also strike the right balance between effort and result. The process is simple once you understand the structure, but the final bake feels like something you’d expect from a bakery display rather than a quick homemade cookie.

Ingredient notes and tips

I went for a classic ‘vanilla’ based cookie dough, aka one without cocoa powder in. I wanted to have more definition in-between the melted Nutella and the Cookie in the photos just you can easily see how delicious they are. Full recipe in the recipe card below

• Butter – I use either an unsalted block of butter that is more towards room temperature, or you can use a baking spread.
• Sugar – Light brown sugar is used here for its moisture content, which helps keep the cookies soft and chewy in the centre even after baking. You can swap some or all for white granulated sugar, but this will give a slightly firmer, more crisp cookie texture.-
• Vanilla – Optional, but it rounds out the chocolate flavour and adds a subtle warmth that works especially well with the Nutella centre.
• Raising agent – Bicarbonate of soda is what gives the cookies their classic spread and soft texture. It reacts during baking to create lift and helps keep the edges slightly crisp while the middle stays soft. Baking powder behaves differently and will create a thicker, more cake-like cookie.
• Salt – Sea salt enhances the chocolate flavour and cuts through the sweetness of the Nutella. It is optional however if you don’t want to use it, or you can use salted butter
• Chocolate chips – Finely chopped chocolate or small chips distribute more evenly through the dough and help maintain structure around the Nutella centre. Larger chunks can create gaps, which increases the chance of leakage during baking.

How to make the BEST Nutella stuffed cookies

Full instructions on how to make Nutella stuffed cookies can be found in the recipe card below.

The most common issue with Nutella stuffed cookies is the filling leaking during baking. This usually happens when the Nutella isn’t fully frozen or the dough hasn’t been sealed properly around it. Once it melts too early, it escapes and you lose that signature centre – but they’ll still taste great.

Make sure the cookie dough isn’t too warm – Warm dough becomes harder to handle and won’t hold its shape as well around the filling. Working with cooler dough and clean hands makes a noticeable difference in how neatly the cookies form.

Portioning is another area where results can vary. If the dough isn’t evenly divided, some cookies will spread more than others, which affects both the appearance and how well the filling stays contained. Keeping sizes consistent helps everything bake at the same rate. I use a cookie scoop, or weigh the cookie dough for ease.

Finally, don’t be tempted to eat them straight from the oven. The filling will be extremely hot and very loose. Letting them sit for a few minutes allows the structure to settle while still keeping that gooey centre.

FAQs

Storage and freezing

These cookies will keep well at room temperature for 4–5 days in an airtight container, staying soft with a slightly firmer centre over time. If you want that fresh gooey texture again, a quick warm-up in the microwave will bring the middle back to life.

They also freeze well once baked for up to 3 months. Store in Tupperware or a bag. You can freeze the unbaked dough too, although the Nutella centre may be slightly less molten after baking from frozen. If baking from frozen, add 1-2 minutes baking time, and don’t thaw beforehand.

Related recipes for cookie lovers

If you love these Nutella stuffed cookies, it’s usually because you enjoy rich, indulgent bakes with a soft centre. My favourite, Biscoff stuffed cookies offer a similar texture with a more caramelised flavour, while Kinder Bueno cookies bring a lighter chocolate and hazelnut twist. For something simpler but just as satisfying, classic chocolate chip cookies are always a go-to with that same soft and chewy finish.