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!

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


  • 2 1/4 cups all-purpose flour
  • 1/2 cup cocoa powder*
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 cup unsalted butter , softened
  • 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 (7.7 oz) jar Nutella
  • sea salt for sprinkling tops , if desired


  • 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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  • 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!

    • Jaclyn

      Jaclyn Bell

      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!

  • 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?

    • Jaclyn

      Jaclyn Bell

      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).

  • 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 :)

    • Jaclyn

      Jaclyn Bell

      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.

  • 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.

    • Jaclyn

      Jaclyn Bell

      I’m so glad you thought they were delicious Ashlesha! Thanks for your comment!

    • Jaclyn

      Jaclyn Bell

      That would be fine, your cookies might spread a little more though.

    • Jaclyn

      Jaclyn Bell

      No, sorry. It’s rare that I do recipe videos they just take so much time.

  • 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.

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