Nutella Stuffed Chocolate Chocolate Chip Cookies


nutella stuffed chocolate chocolate chip cookies | Cooking Classy I’m starting to believe there’s not really anything or anyone more photogenic than chocolate sauce or melted chocolate when it’s given just the right amount of daylight. I’m in love with the way it reflects light. It’s mesmerizing. I’ve been waking up lately and saying to myself I really want to make something with melted chocolate not only so I can eat it but so I can take pictures of it. I sound like a need a life or something :) but melty, drippy, and inevitably messy chocolate (or Nutella) is amazing I tell you! As are these cookies. Can there be such thing as too much chocolate? I highly doubt it. These are loaded with chocolaty richness, and they are so unbelievably fudgy they will likely remind you of milk chocolate brownies – especially when they are warm. And that Nutella that seeps out of the center with the first bite, it’s what dreams are made of.

I think the best method for stuffing the cookies is what I’ve listed in the recipe below. Last time I made a Nutella a stuffed cookie I wondered if I could maybe freeze the Nutella in dollops on baking sheets before stuffing them into the cookies (so they wouldn’t be as messy and be quicker to stuff), then I noticed Annie had done it on her blog, Annie’s Eats, so I was glad to see it worked. It works perfectly. Yes you can make these cookies without the Nutella filled centers (making simply chocolate chocolate chip cookies), I made half with and half without and both were delicious so just do what you are in the mood for. Enjoy!

Nutella Stuffed Chocolate Chocolate Chip Cookies | Cooking Classy


Nutella Stuffed Chocolate Chocolate Chip Cookies

Yield: About 30 cookies


  • 2 1/4 cups all-purpose flour
  • 1/2 cup cocoa powder*
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter , softened (I used salted)
  • 3/4 cup granulated sugar
  • 3/4 cup packed light-brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips**
  • 1 cups milk chocolate chips (or an additional 1 cup semi-sweet)
  • 1 jar of Nutella
  • sea salt for sprinkling tops , if desired


  1. In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter, granulated sugar and brown sugar on medium-high speed until pale and fluffy, about 3 - 4 minutes. Add in eggs one at a time, mixing until combined after each addition and adding vanilla in with second egg. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Stir in chocolate chips. Transfer to an airtight container and refrigerate 2 hours.
  2. Meanwhile, line a baking sheet with wax paper and dollop 1 1/2 tsp of Nutella at a time onto lined baking sheet into individual little mounds, repeat until you have made 30. Transfer to freezer and freeze 1 hour.
  3. Preheat oven to 350 degrees. To assemble and bake cookies, remove dough from refrigerator and scoop dough out about 2 Tbsp at a time and shape into balls. Remove about 4 nutella dollops from the freezer at a time (so the Nutella doesn't soften at room temperature, you want it to stay firm as it's much easier to work with this way) and using your thumbs make an indentation in the center of the dough ball, large enough to fit a Nutella dollop (so it should look similar to a bowl). Take frozen Nutella and place it in the center of the indentation, then wrap and press cookie dough around Nutella to cover entirely (so the Nutella doesn't seep out while baking). Transfer prepared cookie dough balls to a Silpat lined (or buttered) baking sheet and bake in preheated oven 9 - 12 minutes. Remove from oven and sprinkle tops lightly with sea salt if desired. Allow to cool several minutes on baking sheet before transferring to a wire rack to cool. Store in an airtight container.
  4. *For a more richly chocolate cookie you can increase the cocoa powder up to an additional 1/4 cup, then reduce the flour by that same amount (so if you add 2 additional Tbsp cocoa reduce the flour by 2 Tbsp).
  5. ** I set aside some of the chocolate chips to press into the tops of the cookies just before baking, probably about 1/2 cup, because I like to have some of the chocolate chips showing. It's optional, if you don't care to have some of the chocolate chips showing then just mix all of them in.
  6. Recipe Source: Cooking Classy

nutella stuffed chocolate chocolate chip cookies | Cooking Classy


  • sally @ sallys baking addiction: And now…. all I want is chocolate. Preferably in the form of Nutella. :) I tried stuffing cookies with Nutella last month. And it was NOT pretty. Freezing the Nutella drops = genius! May 18, 2013 at 11:01am Reply

  • Emily Morales: These cookies look heavenly, I’m definitely going to have to try them. May 18, 2013 at 11:36am Reply

    • Jaclyn: Thanks Emily! May 18, 2013 at 2:00pm Reply

      • Reshma patel: Hi what moulds do I use to put the chocolate in there? July 21, 2016 at 3:06pm Reply

  • sao33: Essas bolachas são divinas.
    Adorei e quero muito faze-las.
    bj May 18, 2013 at 1:32pm Reply

  • Tasbih: YUM!!! These look incredible…I’m dying here!!! Stunning photo! I’m a BIG fan of your photography in general:) May 18, 2013 at 1:47pm Reply

    • Jaclyn: Thanks so much Tasbih :)! May 18, 2013 at 7:22pm Reply

  • Averie @ Averie Cooks: They are absolutely gorgeous! That rich, drippy melted chocolate and Nutella, mmm, so good! I made chocolate-Nutella cookies similar to these a couple weeks ago. I also added some PB in the dough base, too. Cannot go wrong with choc + Nutella! May 18, 2013 at 2:06pm Reply

    • Jaclyn: I was tempted to try half with peanut butter but ended up getting lazy about it :). Nutella is the best and so is peanut butter. May 18, 2013 at 7:20pm Reply

  • sara: Amazing! These cookies look so rich and delicious. :) May 18, 2013 at 2:35pm Reply

  • Katrina @ Warm Vanilla Sugar: These cookies are my freaking dream!! May 18, 2013 at 3:04pm Reply

  • Deb: My family adores Nutella! Your correct about the glistening chocolate, just scrumptious! May 18, 2013 at 3:41pm Reply

  • Monique @ Ambitious Kitchen: Delicious! May 18, 2013 at 6:25pm Reply

  • Holly @ EatGreatBEGreat: Wow…these cookies sound amazing! May 18, 2013 at 6:26pm Reply

  • Mimi @ Culinary Couture: Absolutely beautiful! I love that Nutella is goopy and melty at room temperature so you can always get great shots of it, baked into cookies or not. May 18, 2013 at 7:53pm Reply

  • Chung-Ah | Damn Delicious: Absolute perfection. May 19, 2013 at 12:54am Reply

    • Jaclyn: Thanks Chung-Ah! May 19, 2013 at 8:15pm Reply

  • Kayle (The Cooking Actress): ahhhhh you’re right melted chocolate is just sooooo ! May 19, 2013 at 6:54am Reply

  • Jennifer: Qhat temp do you preheat your oven??? May 19, 2013 at 10:37am Reply

    • Jaclyn: So sorry :)! Added above, thanks! May 29, 2013 at 8:01pm Reply

  • Stacy | Wicked Good Kitchen: Saw these fabulous ooey-gooey Nutella stuffed chocolate chocolate chip cookies at Pinterest and just HAD to stop by and compliment you on them as well as your photography. Phenomenal, Jaclyn! Who doesn’t love glistening pooling chocolate? I agree…there is no such thing as too much chocolate. You really made these cookies look irresistible, girl! xo May 19, 2013 at 10:49am Reply

    • Jaclyn: Thanks so much Stacy!! May 29, 2013 at 8:00pm Reply

  • Rachel @ Bakerita: That picture makes me want to shove the whole stack into my mouth without regret. YUM! Pinned :) May 19, 2013 at 12:18pm Reply

  • Cookies and a Throwback. | Town & (cow) Country: […] also made a chocolate chocolate chip cookie, just to try it out. This recipe is from another food blog that I like pretty well. I omitted the […] May 19, 2013 at 7:54pm Reply

  • Georgia @ The Comfort of Cooking: It’s not even 10am and my chocolate craving is going into overdrive with these cookies! They look soooo delicious and decadent! May 20, 2013 at 7:40am Reply

    • Jaclyn: Thanks Georgia :)! May 20, 2013 at 9:07am Reply

  • Elizabeth @ “Just do what I’m in the mood for,” you say. Ha! I’m in the mood to eat all of these, one after the other, until I’m in a chocolate food coma. These look ah-mazing. There’s something about glistening chocolate that is absolutely irresistible! May 20, 2013 at 10:43am Reply

  • Flor: Just found your blog and I’m obsessed with it!

    Flor May 20, 2013 at 4:16pm Reply

  • Deborah: These. Words cannot express. WOW! May 21, 2013 at 6:17pm Reply

    • Jaclyn: Thanks Deborah :)! May 21, 2013 at 10:12pm Reply

  • Jocelyn (Grandbaby Cakes): These cookies will be the death of me. They look so amazing! May 22, 2013 at 11:03am Reply

  • Maggie: What size nutella jar??? Small or large May 26, 2013 at 2:23pm Reply

    • Jaclyn: It is the regular size (13 oz) not the extra large one. May 26, 2013 at 8:21pm Reply

  • Lindsay @ Life, Love and Sugar: These look awesome! So melty and gooey – I want to put my face in them! :) May 29, 2013 at 7:48am Reply

    • Jaclyn: Thanks Lindsay :)! May 29, 2013 at 10:05am Reply

  • Julie: Awesome recipe! One question- Can I reduce the amount of butter to 1/2 cup? July 12, 2013 at 5:24pm Reply

    • Jaclyn: I wouldn’t – the cookies would be way too dry if you did, they also wouldn’t be as soft and tender. July 13, 2013 at 2:25pm Reply

  • Jill Lugay: I really enjoyed making your recipe. I used a release cookie scoop to scoop out the nutella onto parchment paper and froze them, and it turned out beautifully with way less mess on your fingers.

    I increased flour to 3 cups, sugars to 1 cup each of brown and white sugar. I also increased the oven temp to 375 and baked at 10 minutes. They came out fantastic, and my friends raved about them. July 19, 2013 at 4:15pm Reply

    • Jaclyn: So glad they were enjoyed and thanks for the tips Jill! July 19, 2013 at 5:28pm Reply

  • jessica: These look YUMMY! :D Quick question before I start, can I use unsweetened cocoa powder? If so, how much sugar would I have to add to that? August 9, 2013 at 12:11pm Reply

    • Jaclyn: Sorry I need to add that in the recipe it is unsweetened cocoa powder that I used. I hope you love them! August 9, 2013 at 10:05pm Reply

  • Amy: Hi Jaclyn- when you say ‘jar of nutella’ how big a jar do you mean? August 30, 2013 at 5:48pm Reply

    • Jaclyn: The smaller jar (the regular size not the mega :). August 31, 2013 at 7:45am Reply

  • Kneesha: It’s winter here in South Africa and these were amazing for the cold weather. Thanks for the recipe. August 31, 2013 at 11:30am Reply

    • Jaclyn: I’m so glad you liked these Kneesha! Thanks for leaving a comment! September 1, 2013 at 11:36am Reply

  • Dhara shah: Dear Jaclyn
    I made these cookies today, and I’ve to say that they are heavenly. I had to hide them just so that my son wouldn’t finish them all. I made them without eggs though. I added 2 tbsp of cornflour mixed in 4 tbsp of water. The texture was was very good. Also I only added 1/2 cup of powdered sugar and brown sugar, as I don’t prefer my cookies to be very sweet.
    Thank you once again for sharing this wonderful recipe. September 24, 2013 at 5:37am Reply

    • Jaclyn: You’re welcome! so glad you liked then Dhara! October 5, 2013 at 7:19pm Reply

  • Heather: I’m going to make these for my boyfriend’s birthday. I need to make these in advance though, for our picnic. Can I make these several days in advance and store them in airtight container? October 11, 2013 at 3:30pm Reply

    • Jaclyn: Yes that should be fine. I like them best the first or second day they are made but they are probably good for a day or two longer than that. I hope you both love them! October 11, 2013 at 7:13pm Reply

  • Nini: Hi! I baked half a batch of these cookies today and I must say they were absolutely delicious! but the nutella did not melt inside the cookies, and they also they did not spread, so were a bit too thick, I did shape them in balls though. October 24, 2013 at 7:26am Reply

    • Jaclyn: I’m glad you liked them Nini :)! October 29, 2013 at 7:44pm Reply

  • Michele: I made these cookies this afternoon. They are every bit as delicious as they look! Thanks, once again, Jaclyn, for a fabulous recipe!! November 17, 2013 at 5:17pm Reply

    • Jaclyn: You’re very welcome Michele! So happy to hear you liked these! November 19, 2013 at 2:02pm Reply

  • 50 Christmas Cookie Recipes – No. 2 Pencil: […] Nutella Stuffed Chocolate Chocolate Chip Cookies from Cooking Classy […] November 25, 2013 at 5:43pm Reply

  • Leslie: I made these cookies last night and my family loved them! I found scooping out the Nutella from the jar to be kind of a pain, so I loaded the Nutella into a pastry bag and piped little drops onto parchment paper and put them in the freezer. It was so much easier and cut the prep time in half. December 12, 2013 at 6:27am Reply

    • Jaclyn: I’m so glad your family loved these Leslie! Thanks for the tip! December 12, 2013 at 3:16pm Reply

  • celeste: do you have video of this February 2, 2014 at 7:06pm Reply

    • Jaclyn: No, sorry. It’s rare that I do recipe videos they just take so much time. February 3, 2014 at 10:31am Reply

  • Whitney: Is it ok if I don’t add in chocolate chip? March 4, 2014 at 5:49pm Reply

    • Jaclyn: That would be fine, your cookies might spread a little more though. March 4, 2014 at 9:24pm Reply

  • Ashlesha: I just made them and OMG! They have turned out so delicious. Amazing recipe! Thanks a ton for sharing it. They sure r gonna be a staple at home as my daughter luvsssss chocolate n nutella. May 9, 2014 at 4:45am Reply

    • Jaclyn: I’m so glad you thought they were delicious Ashlesha! Thanks for your comment! May 26, 2014 at 11:27am Reply

  • Bhagyashree: Hi Jaclyn! These looks delicious! One question – i am a vegetarian so what can i substitute for egg in this recipe? i really wanna try them!

    Thank you so much :) June 10, 2014 at 1:24am Reply

    • Jaclyn: I’ve never tried an egg substitute in cookies but I’ve heard before that a good egg substitute is 1 Tbsp ground flax plus 3 Tbsp water, just can’t say for sure with this recipe. June 25, 2014 at 11:52pm Reply

  • Monica: Hello:) I am going to try these one day! They looks so amizing. But do you think I can cut some hard caramel into small peaces and stir in that caramel? Or do they just melting all over? October 4, 2014 at 7:34am Reply

    • Jaclyn: They probably would just melt and create misshapen cookies but you could definitely stuff them with caramel pieces (I’d recommend rolos so they stay soft). October 21, 2014 at 7:23pm Reply

  • yvonne: My cookIes turned out rather dry looking instead of looking like yours :( I took them out from the fridge afteR 8h to thaw for 10m before popping them into the oven. Do you have pictures of the dough just before they are baked? Not sure If I did it wrongly or I should have let it thaw longer. Thanks! December 8, 2014 at 4:31pm Reply

    • Jaclyn: I just have the photos posted above, but if it is dry I would let them thaw longer, and just be careful not to pack the flour when measuring or that could result in a dry cookie. Hopefully that helps! December 8, 2014 at 4:34pm Reply

  • Yvonne: I made these today and they looked nothing like yours :( I chilled it in the fridge for 8h before baking (at first I thawed for 10m, turned out puffy and crumbly, then I thawed for a further hour and the same thing happened). My cookies were so crumbly and puffy like a cupcake top! Do think it’s because I’ve chilled it for too long? I thought it’s usually okay to chill for longer periods. Please let me know any tips you have! Would be very grateful if I can make cookies like yours :) thank you! December 10, 2014 at 9:52pm Reply

    • Jaclyn: It could possibly be that the dough was chilled too long but more likely that the flour was slightly over-measured. Just be careful not to pack it when measuring out, gently scoop and level. Hope that helps! January 18, 2015 at 5:19pm Reply

  • Selina: Around how many cookies does this recipe make? They look amazing! February 23, 2015 at 10:04pm Reply

  • Kajal: My Nutella wasn’t oozy & soft after baking. It became hard like chocolate. Pls help!! Is it alright to freeze them for a couple of days & then bake them straight out of the freezer? February 20, 2016 at 10:11am Reply

  • Stephanie Fauver: I prefer whips peanut butter with chocolate May 24, 2016 at 7:34am Reply

  • Alex: Could this receip work for regular cookies? In the case I let the cocoa powder off, do I have to increase the floor to compensate? In what proportion? Thank you! Amazing receip! March 15, 2017 at 6:27am Reply

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