Nutella Stuffed Chocolate Chocolate Chip Cookies

May 18, 2013

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Double chocolate cookies with a molten Nutella center! Could there be anything better? These decadent, chewy cookies are sure to be a hit with every chocolate lover.

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.

Nutella Stuffed Chocolate Chocolate Chip Cookies | Cooking Classy

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!

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5 from 2 votes

Nutella Stuffed Chocolate Chocolate Chip Cookies

Double chocolate cookies with a molten Nutella center! Could there be anything better? These decadent, chewy cookies are sure to be a hit with every chocolate lover.
Servings: 30
Prep35 minutes
Cook30 minutes
Chill2 hours
Ready in: 3 hours 5 minutes



  • 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.
  • 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.
  • 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 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 parchment paper 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.


  • *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).
  • ** 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.
Nutrition Facts
Nutella Stuffed Chocolate Chocolate Chip Cookies
Amount Per Serving
Calories 241 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 28mg9%
Sodium 94mg4%
Potassium 126mg4%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 20g22%
Protein 3g6%
Vitamin A 221IU4%
Vitamin C 1mg1%
Calcium 37mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.


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  • Michele

    I made these cookies this afternoon. They are every bit as delicious as they look! Thanks, once again, Jaclyn, for a fabulous recipe!!

  • 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.

  • 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?

    • Jaclyn

      Jaclyn Bell

      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!

  • 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.

  • Kneesha

    It’s winter here in South Africa and these were amazing for the cold weather. Thanks for the recipe.

  • 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?

    • Jaclyn

      Jaclyn Bell

      Sorry I need to add that in the recipe it is unsweetened cocoa powder that I used. I hope you love them!

  • 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.