Nutella Stuffed Cookies!
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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
Yes, any spread with a similar consistency can be used, such as Biscoff or chocolate spreads, or you can leave out the Nutella for a plain cookie recipe.
Yes, but the baking time will need adjusting. Larger cookies (NYC style) will take longer at 13-15 minutes, while smaller ones (half size) will bake more quickly at 8-9 minutes
No, but it helps keep the cookies uniform in size, which improves how evenly they bake. I recommend using a 5cm scoop
Yes, they are still delicious when cold, but the centre will be firmer rather than molten.
Yes, but keep additions small so they don’t interfere with sealing the dough around the centre. Too much may make the cookies explode
Swapping 25g of flour for cocoa powder turns these into a chocolate cookie base.
Nutella Stuffed Cookies!
Ingredients
- 15 tsps Nutella (heaped)
- 115 g unsalted butter
- 175 g light brown sugar
- 1 tsp vanilla
- 1 medium egg
- 275 g plain flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 tbsp cornflour
- 200 g finely chopped chocolate
Instructions
- Scoop heaped teaspoons of Nutella onto a lined tray, and freeze until solid. This usually takes 30-60 minutes
- Once the Nutella has frozen, make the cookie dough
- Preheat the oven to 190ºc/170ºc Fan
- Beat together the butter and sugar until fluffy, and then add in the vanilla and egg and beat again until smooth.
- Whisk together the flour, salt, bicarbonate of soda and cornflour, and then add in to the other mix.
- Add in the finely chopped chocolate and mix until combined.
- Scoop the cookies with a 5cm cookie scoop to portion (or weigh & split into 15)
- As you scoop each cookie, flatten the dough slightly into a disc shape, and add a frozen lump of Nutella to the middle and then wrap the cookie dough around the Nutella fully so its covered
- They will be balls of cookie in the end
- Line 2-3 LARGE trays with parchment paper – and add 6 cookies to each tray. Each cookie might spread a bit whilst baking, so you want room for them to grow.
- Bake in the oven for 11-13 minutes, or until golden. The more you bake, the less gooey they will be.
Notes
- These cookies will last 4-5+ days at room temperature
- You can freeze the baked cookies for 3+ months
- You can prep the cookies and then freeze for baking, but the Nutella might be slightly less gooey after baking
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.
I’m not quite sure what I did, I’ve made these loads and they always work amazing. But today they tasted a bit bitter and did not spread out in the slightest. I think I added too much bicarbonate of soda (I didn’t measure I just threw it in) do you think this is why???
Yes that would be why – you really need to measure properly especially raising agents as too much has a nasty flavour and can cause problems with the bake! x
Such an easy recipe and the cookies are fabulous! The microwave trick is soooooo good 🤤 will be making them a lot – thank you!
Hi Jane
I want to make these cookies and freeze any left over dough for another day!
Do you recommend flattening them into individual discs before freezing so it’s easier to put the Nutella in..
Or balls of cookie dough? I’m really unsure about freezing cookie dough and cooking from frozen!
Please help?
Thanks so much x
Hey! So normally I would just freeze the cookie dough and bake from frozen! Ideally you would freeze with the Nutella inside so you can bake from frozen, but without I would say discs so it’s easier! x
Hi Jane!
I want to make these but freeze any extra dough left over for another time..
When freezing the cookie dough do you recommend flattening them into discs before freezing to make it easier to add the Nutella in.. I’m really unsure of what to do when it comes to freezing cookie dough and cooking from frozen!
Thank you for your help! X
Hi Jane,
I love your recipes and want to try these Nutella Stiffed ones with my kids. My little boy doesn’t like getting his hands dirty/messy so I was wondering where you got your cookie scoop from? I’ve been trying to find one but the only ones I can find all seem too big, around 5-6cm diameter. Hope you can help. Thanks 😊 x
Hiya – so I use a 5cm scoop, but you will still need to flatten the cookie dough with your hands to add the nutella into the middle!
Ditto the above question, what ‘is’ a cookie scoop?
Is it the same as a melon baller or is it a bigger volume thing like an ice cream scoop?
Btw, I make the NYC cookies and they are wonderful so I’m looking forward to these!!!
A cookie scoop is like an ice cream scoop, but has a mechanism where it pushes the mixture out! Google them as they will come up!
you can try a metal ice cream scoop I use them and they’re fine if not try some plastic gloves!! xx
Hi Jane I love this recipe when I made it last time. I wondered if I could adapt your NYC cookie recipe to have nutella inside? Would I just go off that recipe and add the the nutella? 🙂
Hey! Yes, follow the guidelines of this one, but use the other recipe!
I loved these cookies!!!! Woke up at 6 am, way too awake, came across these cookies and then decided to make them for my brothers and parents!! Super popular since the dough wasn’t too sweet
Highly highly recommended!!! I wish I could give it 20 stars instead of 5 :))
I’m not much of a baker, been trying out a few of your recipes in lockdown and oh my goodness, these cookies are amazing. Best thing I’ve baked yet – just due to my skills haha!
Your recipes are incredible!
Hi jane!!
I want to make these a gluten free version, can I just swap on the plain flour for gluten free flour?
Would this still work fine? Thank you! Xx
Hey! So I haven’t personally tried that with these – it should be okay, but it may be slightly drier I’m not too sure! x
Hello! Was wondering if you would be putting any stuffed cookie videos up soon on YouTube as this would be very helpful to see how much for the spread and how you break them In half at the right time so it doesn’t fall apart 🙂
Hey! It’s definitely on my list to do, I just haven’t had the time yet!! So Sorry! x
Absolutely love these cookies! Wondering would this recipe work for a giant stuffed cookie?
You can, but that can affect the bake due to the size!
Amazing recipe Jane! Best cookies ever..
Can this mixture be used to make 1 large tray bake kind of Nutella stuffed cookie?
You can, but that can affect the bake due to the size!