These Nutella Chocolate Stuffed Cookies are the epitome of lusciousness! They are incredibly soft and chewy and filled with oozing chocolate. The best part is that they are exceptionally easy to make. Serve as a treat or snack.
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Oozy, chewy and delicious. Let's get into this indulgent stuffed cookie recipe! These are perfect for kids and anyone with a sweet tooth. The cookies have a soft, chewy texture and a smooth, decadent Nutella spread in the middle. Honestly, what's not to love? With a few simple tips, you'll enjoy these cookies in no time.
These chocolate-stuffed cookies are incredibly easy to make. The key to their success is patience. Most of the time is spent waiting for the elements to chill. But this is why this recipe is foolproof! If you don't rush the process, you can create the ultimate soft, chewy, and extra gooey stuffed cookies.
Serve these cookies as a treat or snack and if you prefer plain cookies without a chocolate filling try these chocolate chip cookies without brown sugar, Vegan Cookies Christmas Recipe or double chocolate chip cookies.
Why You Should Try This Recipe
- These Nutella chocolate stuffed cookies are indulgent, decadent, and delicious.
- This recipe makes about 20 decent-sized cookies, perfect for snacking.
- Nutella chocolate stuffed cookies can be easily stored and even frozen for later use.
- You can make them with less than ten ingredients.
Nutella Chocolate Stuffed Cookies Ingredients
This recipe uses easy-to-find ingredients that can be bought from a local store or online. Read the recipe card for more details and measurements.
- Salted butter: Use cold butter for this recipe to give the cookies a fluffy texture. You don't have to add salt to this recipe if you use salted butter. However, if you don't have salted butter then use unsalted butter and add a pinch of salt instead.
- Brown sugar: This will add sweetness and a caramelized flavor to the cookies.
- Egg: Add one egg to help bind the cookies as they bake.
- Vanilla extract: A few drops will balance out the flavor of the cookies perfectly.
- All-purpose flour: Sift the flour to remove excess lumps and dirt.
- Baking soda: This will help the cookies to rise but make sure it has not expired as it will not work.
- Nutella or chocolate spread of your choice: I used Nutella but feel free to use any other good-quality chocolate spread for the best results. You may also enjoy this decadent quick nutella milkshake.
Tips and Substitutions
- Mixing: Scrape down the side of the mixing bowls as you make a batter or dough. This ensures that all of the ingredients are evenly and uniformly combined.
- Chocolate spread: Do not use the chocolate blobs until they are set. If they are too soft, they will start melting as you work with them. If they need to be left for another 30 minutes, then do so.
- Cookies: To make evenly sized cookies, it is best to divide your cookie dough by weight. You can first weigh the entire dough ball and divide the number by 20. Weigh each ball as you make it to ensure it is precisely the right size.
- Filling: You can use any chocolate spread that you like!
How to Make Nutella Chocolate Stuffed Cookies
Prep: Start by lining a baking tray with non-stick baking paper. Then, add 20 heaped teaspoon of Nutella chocolate spread onto the lined tray. Each blob can be roughly 1 ½ inches in diameter. Next, place the tray inside the freezer to set the chocolate completely. Leave them for at least 1 hour.
- Preheat your oven to 360ºF (180ºC). Place the cold butter in a bowl.
- Add brown sugar to the mixing bowl.
- Then, beat the butter and sugar on medium speed for about 4 minutes or until light and fluffy.
- Next, add the egg and vanilla extract to the bowl.
- Mix until just incorporated and set the wet ingredients aside for later.
- Sift the all-purpose flour and baking soda into a separate large bowl. Add the dry ingredients to the wet ingredients bowl. Then, carefully mix the ingredients until a dough forms.
- Add chocolate chips to the cookie dough and mix. The dough should have a uniform consistency and texture. Scoop dough using one tablespoon.
- Scoop the dough and shape it into a ball.
Stuffing Cookies
- Then, roll and flatten each ball on a non-stick surface or by hand into a 2 ½ 3-inch disc.
- Place the frozen chocolate blob in the center of your cookie dough disc.
- Shape the cookie dough around the chocolate dollop into a perfectly round ball. Seal the dough to prevent the Nutella from leaking.
- Then, place the ball onto a lined baking sheet and flatten it slightly. Repeat these steps with the remaining dough and add the leftover chocolate chips on top of each dough ball.
13. Bake the cookies for 13-15 minutes. They shouldn't brown too much or set. They will still be soft when you remove them.
14. After baking, let them cool in the baking tray for 5 minutes. Then, move them to a wire rack and allow them to cool at room temperature for 15 minutes.
15. Finally, enjoy these mouth-watering stuffed Nutella chocolate chip cookies and serve them as a treat or snack with Homemade Chocolate Drink.
Recipe FAQs
You can store these stuffed chocolate cookies inside an airtight container. Keep them at room temperature for 3 days. Alternatively, freeze these cookies for up to 3 months. Once you are ready to eat them again, thaw them at room temperature and reheat them in the oven. It will help get the chocolate filling gooey again.
It all comes down to the ratio of wet and dry ingredients. Soft cookies will always contain more wet ingredients in their dough. Chewy cookies get their texture from resting your cookie dough.
Some of the water content evaporates, helping concentrate the sugars in the recipe. This sticky sugar mixture creates a chewy texture once the cookies have been baked.
No. They do not need to be refrigerated. Stuffed cookies can be left on a counter in a jar at room temperature for up to seven days.
More Delicious Cookie Recipes
Nutella Chocolate Stuffed Cookies
Equipment
- Measuring cups and spoons
- Mixing bowls
- Electric hand or stand mixer
- Bowl scraper
- Sift
- Saran or plastic wrap
- baking tray
- Non-stick baking paper
- Scale
- Rolling Pin
Ingredients
- 12 tablespoon nutella frozen
- 115 g salted butter cold
- 160 g brown sugar
- 1 teaspoon vanilla extract
- 1 large egg cold
- 270 g plain flour
- ½ teaspoon baking soda
- ¼ cup of chocolate chips
Instructions
Make Nutella Filling
- Line a baking tray with non-stick baking paper.
- Then add about 15 tablespoons of chocolate spread onto the lined tray.
- Place the tray inside the freezer so the chocolate blobs set completely. Leave them for at least 1 hour.
Make Cookie Dough
- Preheat your oven to 360ºF or 180ºC. Place the cold butter and sugar in a large mixing bowl. Then, beat the butter and sugar for about 4 minutes or until it becomes light and fluffy.
- Next, add the egg and vanilla extract. Mix until they are just combined.
- In a separate large bowl, sift together all-purpose flour and baking soda. Then add the dry ingredients to the wet ingredient bowl and carefully mix the ingredients together until a dough forms.
- Add chocolate chips to the dough and mix again. The dough should have a uniform consistency and texture. Scoop dough using one serving tablespoon or scoop.
- Shape the dough into a ball then roll and flatten each ball on a non-stick surface or by hand into a 2 ½ 3-inch disc. Place the frozen chocolate blob in the center of your cookie dough disc.
- Shape the cookie dough around the chocolate dollop and shape it into a round ball. Place the ball onto a lined baking sheet and flatten it slightly. Repeat these steps with the remaining dough and add the remaining chocolate chips on top of each dough ball.
- Bake the stuffed cookies for 13-15 minutes. Once they have finished baking, let them cool in the baking tray for 5 minutes as they will still be soft. Then move them to a wire rack and allow them to cool at room temperature for 15 minutes.
- Enjoy these mouth-watering stuffed Nutella chocolate chips and serve them as a treat or snack.
Notes
- Mixing: Scrape down the side of the mixing bowls as you make a batter or dough to ensure that all of the ingredients are evenly and uniformly combined.
- Chocolate spread: Do not use the chocolate blobs until they are set. If they are too soft, they will start melting as you work with them.
- Cookies: To make evenly sized cookies, it is best to divide your cookie dough by weight. You can first weigh the entire dough ball and divide the number by 20. Weigh each ball as you make them to ensure it is exactly the right size.
Marta
I made these Nutella stuffed cookies for my son who was having a rough week in school. We both agreed that they were perfectly comforting because of the chocolaty-nutty filling.
Jazz
These cookies were so decadent I almost couldn't believe I made them at home. Thank you for the recipe--it was very easy to follow!
Robin
Nutella was my go to sweet treat 40 years ago so it's odd I had never baked with it until now. These cookies are so scrumptious I'm making them again next weekend but with nuts!