I still can’t get over these thick chocolate chip cookies with a hidden Nutella center that melts into every bite. One look at that gooey middle and you’ll understand why they disappear so fast.

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I’m obsessed with these Nutella Stuffed Chocolate Chip Cookies because they hit that ridiculous cookie craving from every angle. I get thick, chewy edges, soft middles, and that hidden Nutella center that turns every bite into a little mess in the best way.

And yes, I fully support eating one while it’s still slightly gooey and borderline impossible to put down. The semisweet chocolate chips keep things rich without making the whole cookie too sweet, which is exactly why I keep coming back.

But honestly? It’s the stuffed center for me.

No restraint. No regrets.

Just cookie drama.

Ingredients

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All-purpose flour gives the cookies their soft, sturdy bite.
Nothing fancy, just reliable.
Baking soda helps them spread and puff in that classic cookie-shop way.
Fine salt keeps all that sweetness from getting too loud.
Softened butter brings rich flavor and those dreamy chewy edges.
Granulated sugar adds sweetness and helps the edges get a little crisp.
Light brown sugar makes the centers soft, chewy, and kind of caramel-y.
Eggs hold everything together and make the dough feel rich.
Vanilla makes the chocolate taste warmer.
Basically, it’s the background hero.
Semisweet chocolate chips add melty pockets without making things too sugary.
Nutella is the gooey middle, and yes, it’s the whole point.
Flaky sea salt adds crunch and makes each bite feel bakery-level.
Plus, the salty-sweet thing keeps you reaching for one more cookie.

Ingredient Quantities

2 1/4 cups (280 g) all purpose flour

1 teaspoon baking soda

1/2 teaspoon fine salt

1 cup (226 g) unsalted butter, softened

3/4 cup (150 g) granulated sugar

3/4 cup (165 g) packed light brown sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

1 1/2 to 2 cups (270 to 340 g) semisweet chocolate chips

3/4 cup (about 200 g) Nutella, chilled or slightly firm for filling

Flaky sea salt for sprinkling, optional

How to Make this

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1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.

2. In a medium bowl whisk together 2 1/4 cups (280 g) all purpose flour, 1 teaspoon baking soda and 1/2 teaspoon fine salt; set aside.

3. In a large bowl beat 1 cup (226 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar and 3/4 cup (165 g) packed light brown sugar until light and creamy, about 2 to 3 minutes.

4. Add 2 large room temperature eggs one at a time, beating to combine, then stir in 1 teaspoon vanilla extract.

5. Gradually add the dry ingredients to the wet ingredients and mix until just combined; do not overmix.

6. Fold in 1 1/2 to 2 cups (270 to 340 g) semisweet chocolate chips, reserving a few for topping if desired.

7. Scoop about 2 tablespoons of dough, flatten into a disk, place about 1 teaspoon to 1 tablespoon of chilled or slightly firm 3/4 cup (about 200 g) Nutella in the center, then wrap the dough fully around the filling and pinch to seal, forming a ball. Repeat with remaining dough and Nutella.

8. Place the stuffed dough balls on the prepared sheets about 2 inches apart, optionally press a few reserved chips on top, and chill the trays in the refrigerator for 15 to 30 minutes to help prevent spreading.

9. Bake cookies for 10 to 12 minutes or until edges are golden and centers look set but still soft. Immediately sprinkle with flaky sea salt if using, cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack to cool completely.

Equipment Needed

1. Oven
2. Baking sheets (2) lined with parchment paper or silicone mats
3. Medium and large mixing bowls
4. Whisk and measuring spoons
5. Electric hand mixer or stand mixer with paddle attachment
6. Rubber spatula for folding and scraping
7. Measuring cups and a kitchen scale for accurate weights
8. Cookie scoop or tablespoon and a small spoon for Nutella filling
9. Wire cooling rack and a tray or refrigerator space for chilling

FAQ

Can I make the Nutella filling ahead of time: Yes. Scoop tablespoon-sized dollops of Nutella onto a parchment-lined tray, freeze or refrigerate until firm, then store in an airtight container in the freezer up to 1 month or fridge up to 1 week.

What is the baking temperature and time: Bake at 350 F (175 C) for 10 to 13 minutes, until edges are set and centers look slightly soft. Cookies will continue to set as they cool.

How do I keep the Nutella from leaking out: Chill or partially freeze the Nutella dollops so they are firm before enclosing in dough. Wrap the dough fully around the filling with no gaps and pinch seams closed. Chill assembled balls 15 to 30 minutes before baking for best results.

Can I freeze the assembled cookies before baking: Yes. Place assembled, unbaked cookie balls on a tray, freeze until solid, then transfer to a freezer bag. Bake from frozen adding 2 to 4 minutes to the baking time.

Do I need to adjust sugar or chocolate amounts: You can reduce granulated sugar by up to 2 tablespoons for a slightly less sweet cookie. Use 1 1/2 cups chocolate chips for fewer chips or up to 2 cups for chunkier cookies.

Should I sprinkle flaky sea salt and when: Yes, if you like a sweet and salty contrast. Sprinkle a small pinch of flaky sea salt on each cookie immediately after they come out of the oven so it adheres to the warm surface.

Nutella Stuffed Chocolate Chip Cookies Recipe Substitutions and Variations

All purpose flour: Use a cup for cup gluten free flour blend that contains xanthan gum, weigh 280 g for best results, texture may be slightly crumblier.
Unsalted butter: Substitute solid coconut oil or vegan stick margarine, use same weight (226 g), chill slightly so dough handles like butter.
Eggs: Use two flax eggs, mix 2 tablespoons ground flaxseed with 6 tablespoons water and let sit 5 minutes, or use 1/2 cup unsweetened applesauce for a slightly softer crumb.
Nutella: Swap with equal weight of any chocolate hazelnut spread or a thick peanut butter and melted chocolate mixture, chill until firm before portioning.

Pro Tips

1. Chill the Nutella so it is firm but still scoopable; too soft and it will leak during wrapping, too hard and it will tear the dough. If your kitchen is warm, keep the dollops on a small tray in the fridge until you are ready to wrap each one.

2. Seal each cookie completely by pinching and smoothing the dough seams, then roll the ball gently in your palms. A well sealed seam prevents oozing and keeps the filling centered as the cookie spreads.

3. Don’t skip the brief chill of formed cookies on the tray. Even 15 minutes in the fridge dramatically reduces spreading and gives you taller, chewier centers with crisp edges.

4. Watch bake times closely and remove while centers still look slightly underbaked. They will continue to set on the hot sheet and you will get that soft, gooey interior without overcooking the Nutella.

5. Store cooled cookies in a single layer or with parchment between layers to avoid sticking. To revive a slightly firm Nutella center, warm a cookie in the microwave for about 8 to 10 seconds for that just-baked melty effect.

Nutella Stuffed Chocolate Chip Cookies Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I still can’t get over these thick chocolate chip cookies with a hidden Nutella center that melts into every bite. One look at that gooey middle and you’ll understand why they disappear so fast.

Servings

servings

Calories

302

kcal

Equipment: 1. Oven
2. Baking sheets (2) lined with parchment paper or silicone mats
3. Medium and large mixing bowls
4. Whisk and measuring spoons
5. Electric hand mixer or stand mixer with paddle attachment
6. Rubber spatula for folding and scraping
7. Measuring cups and a kitchen scale for accurate weights
8. Cookie scoop or tablespoon and a small spoon for Nutella filling
9. Wire cooling rack and a tray or refrigerator space for chilling

Ingredients

2 1/4 cups (280 g) all purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1 cup (226 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
3/4 cup (165 g) packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 1/2 to 2 cups (270 to 340 g) semisweet chocolate chips
3/4 cup (about 200 g) Nutella, chilled or slightly firm for filling
Flaky sea salt for sprinkling, optional

Directions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
In a medium bowl whisk together 2 1/4 cups (280 g) all purpose flour, 1 teaspoon baking soda and 1/2 teaspoon fine salt; set aside.
In a large bowl beat 1 cup (226 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar and 3/4 cup (165 g) packed light brown sugar until light and creamy, about 2 to 3 minutes.
Add 2 large room temperature eggs one at a time, beating to combine, then stir in 1 teaspoon vanilla extract.
Gradually add the dry ingredients to the wet ingredients and mix until just combined; do not overmix.
Fold in 1 1/2 to 2 cups (270 to 340 g) semisweet chocolate chips, reserving a few for topping if desired.
Scoop about 2 tablespoons of dough, flatten into a disk, place about 1 teaspoon to 1 tablespoon of chilled or slightly firm 3/4 cup (about 200 g) Nutella in the center, then wrap the dough fully around the filling and pinch to seal, forming a ball. Repeat with remaining dough and Nutella.
Place the stuffed dough balls on the prepared sheets about 2 inches apart, optionally press a few reserved chips on top, and chill the trays in the refrigerator for 15 to 30 minutes to help prevent spreading.
Bake cookies for 10 to 12 minutes or until edges are golden and centers look set but still soft. Immediately sprinkle with flaky sea salt if using, cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack to cool completely.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.