Nutella Stuffed Cookies with a Melty Center

Quick Overview

These cookies have crisp golden edges, a soft chewy middle, and a pocket of warm melted Nutella hiding inside. Every bite pulls apart with that gooey chocolate hazelnut center, which is exactly why this recipe keeps showing up on everyone’s feed.

They’re simple to make with pantry staples and a jar of Nutella. No chilling drama, no fancy tools, just a mixing bowl and a baking sheet.

Prep time: 15 minutes. Cook time: 12 minutes. Total time: 27 minutes. Servings: 12 cookies. Estimated calories: about 220 per cookie.

Ingredients

For the Cookie Dough

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup white sugar
• 1 large egg
• 1 tsp vanilla extract

For the Filling

• 1/2 cup Nutella, chilled in the freezer for 20 minutes

How to Make Nutella Stuffed Cookies

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Whisk the flour, baking soda, and salt together in a bowl. Set aside.
3. In a separate bowl, beat the softened butter with both sugars until light and fluffy, about 2 minutes.
4. Add the egg and vanilla extract. Beat until fully combined.
5. Slowly mix in the dry ingredients until a soft dough forms. Don’t overmix.
6. Scoop the chilled Nutella into small teaspoon-sized balls and place them on a plate. Freeze for 10 minutes so they hold their shape.
7. Take a spoonful of cookie dough, flatten it in your palm, and place a frozen Nutella ball in the center.
8. Wrap the dough completely around the Nutella so none is showing, then roll into a smooth ball.
9. Place the dough balls on the baking sheet, spaced 2 inches apart.
10. Bake for 10 to 12 minutes, until the edges turn golden brown and the centers still look slightly soft.
11. Let the cookies cool on the tray for 5 minutes before moving them to a wire rack.

Pro Tip

The most common mistake is using warm Nutella straight from the jar, which leaks out during baking. Always freeze your Nutella balls first so they stay sealed inside the dough while it bakes.

Serving & Storage

Serve these cookies warm, about 10 minutes out of the oven, so the center is still melted and soft. A scoop of vanilla ice cream on the side turns this into a proper dessert. A cold glass of milk works just as well for a simple snack.

Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a sealed bag for up to 2 months. To reheat, microwave a cookie for 10 to 15 seconds so the Nutella center turns gooey again.

FAQs

Can I make the dough ahead of time?
Yes, you can prepare the stuffed dough balls and refrigerate them for up to 24 hours before baking.

Can I freeze the unbaked cookies?
Yes, freeze the stuffed dough balls on a tray, then transfer to a bag. Bake straight from frozen, adding 2 extra minutes.

Why did my Nutella leak out while baking?
This usually happens when the Nutella wasn’t frozen first or the dough wasn’t sealed completely around it.