Nutella Stuffed Cookies!
*This post may contain affiliate links. Please see my disclosure for more details!*
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.
Made these today for the first time! Will definitely try again as I found some spread lots and others didn’t. In your opinion should the cookie be doughy like (Bens cookies/millies) or crunchy? Also stupidly forgot to put my Nutella back in the freezer between batches so last ones weren’t great! Tasted amazing regardless though!
The cookie dough should just about come together, and not be sticky – and the softer nutella could definitely result in more spreading! X
Hi Jane, you normally weigh your cookies. Can I ask instead of a cookie scoop what weight would each dough ideally be?
Many thanks
I only tend to weigh the larger NYC cookies, anything like this or my other cookies I don’t weigh. I find a 5cm scoop is the best! You just need to add up the ingredients and divide to work it out!
Hi Jane, thank you for the recipie. When you say to add vanilla…do you mean vanilla extract or essence?
Always extract – essence should never be used in my opinion as its fake vanilla and nasty stuff!
Hi Jane – i absolutely love your recipes and have made so many of them already. These are one id like to try next, but i wondered how gooey the batter was around the nutella? I was after the melted nuttella centre with a really gooey batter and crisp outside. (abit like the amazing domnios cookies), would this be doable?
You don’t want the cookie dough to be too gooey when making it because it will struggle to encase the Nutella – the best way to do it is to bake maybe 1-2 minutes less, or just reheat the cookies when you want to eat them as they will always solidify eventually!
Hello, I’m very new to baking and was wondering if leaving out the bicarbonate of soda would make any difference? Thank you for the recipe!
Yes it will make a difference – it’s a raising agent, and you need it for the best cookie! You can use 1.5tsps of baking powder as a sub, but it’s still the best to use bicarb x
Absolutely LOVE this recipe. Works a treat every time! Best cookie recipe ever. Today I have done half Nutella stuffed and half biscoff stuffed. Worked a dream! Thanks Jane cxxx
Hello Jane! Thank you for this delicious recipe. I was wondering if I can substitute cornflour with cornstarch would it give the same results?
Hey! Cornflour and cornstarch are the same thing so both work!
If I want to make Rolo cookies and Nutella cookies can I use the same recipe? So do half and half.
Yes!
Thank you so, so much for taking the time out to share your recipes. These cookies have come out AMAZING! Followed it word for word and it did not disappoint. You’re such a kind and good person for sharing recipes which must take you hours to perfect.
Can any cookie recipe be stuffed with nutella? Looking forward to trying this recipe.
Not really no – some cookie doughs work because of what they are made up of, but some spread far too much and it wouldn’t work x
LOVE these cookies, made them so many times and they always go down a treat. I was just wondering if instead of Nutella i could use peanut butter as the filling? Thank you x
Hey! Yay! Yes you can use any thing like that!! x
Aah help! I’ve just put my Nutella in the freezer and realised I’ve only got self raising flour. Should I just leave out the bicarbonate? Will it still work?! Megan x
The risk with self raising is where it rises it could risk leaking the Nutella, so yes maybe leave out the bicarb and be prepared for a smidge leakage. x
Hi Jane
These cookies are absolutely fantastic- I’ve made them twice and they taste delicious. I just wondered if you could advise me! Both times I’ve made them I’ve left them in balls and they’ve flattened quite a lot and not stayed fat. I’m freezing the Nutella for a couple of hours but they go completely flat. I’m definitely not over baking but wondered if my oven too cool/hot? Or are my filling teaspoons too big? Thanks
It shouldn’t be the filling being too much – it is probably the oven/how you mix the cookie dough/if you make an ingredient changes! If you have a watch of my NYC Cookie recipe video on YouTube (which isn’t the same, but very similar recipe) and it may give you an idea on the actual cookie dough which is usually the spreading issue!