Get ready to make all of your chocolate dreams come true with these triple chocolate Nutella stuffed cookies. With cocoa powder, chocolate chips or chunks, and a luscious, silky smooth chocolate hazelnut spread, these cookies make the perfect dessert.
I’ve been working on these cookies for a year, off and on, making sure they are perfect, and enjoying the testing process.
I wanted the perfect gourmet stuffed cookie so I’ve tested with extra dark cocoa powder and regular cocoa powder, and with chocolate chips and chunks.
For these homemade Nutella cookies I ended up liking the dark cocoa powder best combined with the sweetness of chocolate chunks and the Nutella spread. But, you can play around and see what you like best.
I like bitter chocolate, not sweet chocolate baked goodies. If you also do, you’d like the extra dark cocoa. If you like sweeter baking like my chocolate loaf, go with cocoa powder and chocolate chips.
How do I prevent the Nutella from leaking out of the cookies?
To prevent the Nutella from squeezing out of the cookies, make sure the cookie dough completely covers the Nutella filling. Place them seam-side down on the baking sheet as well.
Additionally, freezing the Nutella balls before assembling the cookies can help them hold their shape during baking but I don’t do this. I wanted a fast cookie recipe.
Ingredients
See the recipe card for exact amounts.
- Butter: I use unsalted butter which provides moisture and flavor in every bite.
- Sugar: for sweetness and moisture, helps create a chewy texture. I use white sugar.
- Egg: for binding all the the delicious ingredients together.
- Vanilla: A hint of aromatic warmth.
- Flour: for structure. I use all-purpose flour, the easiest to find in my grocery stores.
- Cocoa powder: for chocolatey richness.
- Chocolate chunks: for more pops of chocolate flavor.
- Baking powder + baking soda: Ensures that perfect cookie rise.
- Nutella: for silky chocolatey richness.
- Salt: balancing the sweetness, making every bite pop.
Substitutions
- Nutella: any brand of hazelnut spread should work. I use my store brand often as well as the Nutella brand.
- Cocoa powder: I like extra dark cocoa powder and it turns these cookies a beautiful dark brown almost black color. These photos show regular cocoa powder, which also works.
- Chocolate chunks: feel free to use semi-sweet chocolate as well as chips instead of chunks.
Instructions
Prep Tips
Follow these easy step-by-step instructions with photos on how to make these homemade Nutella stuffed cookies. You can also watch a video in the recipe card.
- Beat the sugar and butter together until fluffy and pale, about 5 minutes. Add eggs and vanilla and mix well.
- Sift in the flour and cocoa powder to avoid cocoa powder lumps. Add baking powder, baking soda, and salt. Mix well. Fold in chocolate chips.
- I use two 1 1/2 tablespoon scoops per cookie. Squish them together and roll in a ball.
- Push your finger in to indent the dough.
- Spoon some Nutella in the indent.
- Squeeze the dough around the Nutella. Make sure to seal it. Place it seam-side down on the lined baking sheet.
- Pop a few extra chocolate chips on top, for looks.
- Make sure to space them out as they will spread.
Let the cookies cool for a few minutes on the baking sheet and then move to a cooling rack.
Tips for making stuffed cookies
What to serve with Nutella cookies
These cookies are great on their own but they are also so perfect with a scoop of ice cream. Try them with chocolate peanut butter ice cream, or mint chocolate ice cream. These cookies are also great paired with a gingerbread latte or iced coffee for an afternoon snack.
Storage
Store these cookies in an airtight container at room temperature for up to five days.
Can I make the dough ahead of time and freeze it?
Most cookie dough can be portioned per cookie, rolled into a ball, and then frozen. While I haven’t tested it yet, you should be able to do this with this recipe. Allow a few extra minutes of baking time for frozen dough.
FAQs
Yes, the cookie dough can be made a day ahead of time and refrigerated until ready to use.
No, neither the dough nor the Nutella need to be chilled or frozen when making this recipe. Making a finger indent into the cookie dough allows room for the room-temperature Nutella to be placed and then covered by the cookie dough. I don’t want to wait for my cookies!
Nutella Stuffed Cookies
Equipment
- KitchenAid Stand Mixer optional but makes it easy
Ingredients
- 1 cup butter at room temperature
- 1 ½ cups granulated white sugar
- 1 tablespoon vanilla extract
- 1 large egg
- ½ cup cocoa powder I like extra dark cocoa powder
- 2 cups all-purpose flour
- ½ cup dark chocolate chunks or chips
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 22 teaspoons Nutella approximately 1 teaspoon per cookie
Instructions
- Preheat oven to 350℉ (180℃).
- Line a baking sheet with parchment paper or a silicone baking mat so they don't stick.
- Cream the sugar and butter together until fluffy and pale, about 5 minutes.
- Add the eggs and vanilla extract and mix well.
- Sift in the flour and cocoa powder to avoid cocoa powder lumps. Add baking powder, baking soda, and salt. Mix well. Fold in chocolate chips.
- Use a 1 ½ tablespoon scoop and scoop two scoops of dough per cookie. Squish them together and roll them into a ball.
- Add an indent in the dough ball by pushing with your finger.
- Add Nutella in the indent using two spoons. About a teaspoon per cookie should fit.
- Squeeze the dough around the Nutella, making sure to seal it. Place it seam-side down on the lined baking sheet. Make sure to space them out as they will spread.
- Top each cookie with a few extra chocolate chips on top.
- Bake for about 12 minutes.
- Let the cookies cool for a few minutes on the baking sheet and then move to a cooling rack.
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.
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