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.
Hi Jane
Love all of your recipes! But if people don’t eat egg is there anyway I can substitute the egg for something else?
As it’s just one egg, it’s worth using a mashed banana, apple sauce, flaxseed or any of the usual egg replacers!
I have been making this recipe for the last year, I am sorry for rating it so late! I LOVE this recipe and follow it to a tee! I make PERFECT cookies every single time! Thank you so much for sharing such a delicious and simple recipe!
Ahh that’s so lovely of you to say!! So glad you like it! x
Hi Jane! I only have a regular oven and not a fan one. What temp should I bake these cookie at?
190c!
Made these 1st time son thinks they are “sick” (fab) love them now going to make biscoff ones thanks Jane once again another amazing receipe xxx
Hi Jane
I have made this recipe loads and love it! Is it possible to use this method again and swap the Nutella for dairy milk spread and galaxy spread etc
Yes! As long as it’s a thick spread like nutella/biscoff, it works wonders!
Hi… How can I make my cookies softer. As I tried this and they where hard
That just means they are over baked, you need to reduce time or temp!
The favourite cookies in our house! I usually make a whole batch, freeze them (before baking) and bake them fresh whenever we feel like it, takes no time at all and that way they’re always perfect!
Thank you for all your recipes, they’re easy to make and delicious!
Ooh I was wondering if this was possible! How long do you bake them for from frozen?
Hi Jane,
This recipe looks amazing but since I am new to baking, is there a difference between light brown sugar and brown sugar? If I just use brown will it still work? Also what kind of chocolate do you recommend to use? Like cooking or eating chocolate and which percentage (like 70% dark or milk ect…)
Thanks
Sophia 🙂
Light brown sugar for us is soft brown sugar – it’s not called muscavado, or Demerara or anything like that! And as it’s just chopped through you can use whatever you prefer chocolate wise x
Hi Jane I would so love to make these cookies-can you please help and convert the flour, butter, sugar, and chocolate measurements into cups please. I’ve tried to google but am getting different responses. Thanks so much!!!
Unfortunately I don’t measure in cups and don’t recommend it as I find it extremely unreliable in baking, sorry. x
Thank you so much for this lovely recipe!! The best cookies ever!! My dinner is ruined now! 🙂
First time making these and I have a couple tips for anyone who wants to make these. Once the nutella drops were put in the freezer, I started the cookie dough as directed. Here’s the tip… Make the dough and, what I did was flattened then when the nutella is ready, you just place it on each flattened cookie and boom all ready to encase.
Yep, it’s the easiest way..!
I haven’t got cornflour- can I leave this out or substitute it with something else? What is the purpose of the cornflour?
Cornflour in cookies creates the best texture ever and I entirely recommend doing it – you can use 25g more flour instead, but the texture is different!
hi jane! love this recipe. I wanted to ask whether I could freeze the dough for a few days before baking it? it would be much easier. these cookies and the triple chocolate cookies?! please let me know! also what temperature would i bake it on if i can freeze them? and would it make a difference to the taste? thanks!
As you would have to freeze the nutella, and then wrap in cookie dough, and then freeze again (and bake for longer) it may mean the nutella will over bake slightly x
How to store these cookies and for how long?
Hiya! These will last for 3-4 days at room temperature, or you can freeze them for up to 3 months! x