Easy Nutella Stuffed Cookies Ready in 30 min

These Nutella stuffed cookies look like an ordinary soft chocolate chip cookie until you break one open and a warm ribbon of chocolate-hazelnut spread spills out. That molten center is pure magic, and it’s easier to pull off than you’d think.

Why You’ll Love These Nutella Stuffed Cookies

The frozen Nutella trick guarantees a gooey center every time. Freezing spoonfuls of Nutella before wrapping them in dough keeps the filling from leaking so it stays molten inside.

The cookie itself is soft and chewy, with brown-sugar warmth that plays perfectly against the rich hazelnut filling.

Best of all, it’s one of those easy dessert recipes that looks bakery-fancy but uses everyday pantry staples and one jar of Nutella. If you love a chocolate-forward cookie, they’re right at home next to our Hot Chocolate Cookies on a dessert tray.

Ingredients You’ll Need

• 1/2 cup Nutella (for the filling) — scoop it into mounds and freeze first so it holds its shape while you wrap the dough around it.
• 1/2 cup unsalted butter, softened — creaming it with the sugars builds a soft, tender cookie.
• 1/2 cup packed brown sugar — keeps the cookies moist and adds a caramel note.
• 1/4 cup granulated sugar — helps the edges set and lightly crisp.
• 1 large egg and 1 teaspoon vanilla extract — bind the dough and round out the flavor.
• 1 1/2 cups all-purpose flour — spoon and level for a soft, not dry, cookie.
• 2 tablespoons cocoa powder — deepens the chocolate flavor so it matches the filling.
• 1/2 teaspoon baking soda and 1/4 teaspoon salt — help the cookies spread evenly and balance the sweetness.
• 1/2 cup semisweet chocolate chips — folded in for extra melty pockets.

How to Make Nutella Stuffed Cookies

1. Freeze 12 rounded teaspoons of Nutella on a parchment-lined tray for at least 1 hour, until firm.
2. Cream the softened butter, brown sugar, and granulated sugar together for about 2 minutes, until light and fluffy.
3. Beat in the egg and vanilla until fully combined.
4. Whisk the flour, cocoa powder, baking soda, and salt in a separate bowl, then add to the wet ingredients and mix just until combined.
5. Fold in the chocolate chips, then chill the dough for 30 minutes so it’s easy to shape.
6. Wrap about 2 tablespoons of dough around each frozen Nutella mound, sealing it completely so no filling peeks through, and space them 2 inches apart on parchment-lined sheets.
7. Bake at 350°F for 11 to 13 minutes, until the edges are set but the centers still look soft.
8. Cool on the pan for 5 minutes before transferring to a wire rack; serve slightly warm for the gooiest center.

Tips for Success

Seal the dough completely. The most common mistake is leaving a thin spot or gap, which lets the Nutella leak out onto the pan — pinch the seams well and make sure the filling is fully enclosed.

Keep the Nutella frozen until the last second. Work with a few mounds at a time and leave the rest in the freezer, since soft filling is much harder to wrap and more likely to escape.

Don’t overbake. Pull them while the centers still look slightly underdone so both the cookie and the Nutella center stay soft and gooey.

Variations to Try

Roll the dough balls in granulated sugar before baking for a sparkly, crackly finish.

Swap the Nutella center for cookie butter or a chocolate-peanut butter spread for a different filling.

Add a pinch of espresso powder to the dough to make the chocolate flavor taste even richer.

For another over-the-top chocolate treat, try our S’mores Brownie Bites.

What to Serve With Gooey Nutella Stuffed Cookies

A glass of cold milk is made for cutting the richness of these Nutella stuffed cookies.

Serve one warm with a scoop of vanilla or coffee ice cream for a quick, crowd-pleasing dessert.

For a chocolate-hazelnut dessert board, pair them with our Salted Caramel Brownies.

FAQs

Why did my filling leak out? The dough probably had a thin spot or the Nutella softened too much — freeze the filling solid and seal the dough all the way around before baking.

Can I make these Gooey Nutella Stuffed Cookies ahead? Yes — assemble the stuffed dough balls and freeze them for up to 2 months, then bake straight from frozen, adding 2 to 3 extra minutes.

How do I store Gooey Nutella Stuffed Cookies? Keep them in an airtight container at room temperature for up to 4 days; warm one for 10 seconds in the microwave to bring back the gooey center.

Can I make them without cocoa powder? Yes — leave it out and add 2 extra tablespoons of flour for a classic vanilla dough that still shows off the Nutella center.

Final Thoughts

These Nutella stuffed cookies turn a jar of chocolate-hazelnut spread into a showstopping dessert with a molten surprise inside every one.

Make a batch for your next gathering and watch faces light up at that first gooey pull — they never last long.