Nutella stuffed cookies are soft, chewy, and filled with delicious hazelnut spread! Learn how to make this recipe for dessert, Christmas cookie exchanges, or holiday gifting.

The first time I went on a trip to Europe was in 1999. I was a college graduate with no cell phone and limited access to the internet, so my trip was based on a lot of Rick Steves’ books and tips from friends.

I didn’t make any hotel or hostel reservations before I went and I used prepaid calling cards to call back to the US – that’s how long ago this was.

When you’re about to go to Europe for the first time, you get a lot of advice from people (both solicited and unsolicited). There are two pieces of advice I remember to this day.

First, try Kinder Eggs. And second – you’ve got to try Nutella.

It’s hilarious to say this now, as both these products are available on Amazon as we speak. But back in the day, these were treasures you could only get if you knew someone to send them to you, you could afford insane online shipping for something you didn’t *truly* need, or you went to the source to get them yourself.

I was excited. And I’ll be honest, I was more excited about chocolate eggs and a hazelnut spread than seeing the Colosseum. That’s just who I am.

If you’re a Nutella fan, you’re going to love today’s recipe for Nutella stuffed cookies.

Basically what you’re looking at, and hopefully what you’ve come here for, is a chocolate chip cookie stuffed with Nutella.

Yes, there is Nutella inside a brown sugar chocolate chip cookie in this recipe. And yes, you’re going to love it! These cookies are very special, very unique, and very delicious.

Here’s what you’re going to need to make these:

14 Tablespoons of unsalted butter, softened
1/2 cup brown sugar
1/4 cup of granulated sugar
1 large egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 tsp salt
1 teaspoon baking soda
3/4 cup semi-sweet chocolate chips + some for the top
12 teaspoons of Nutella

Tools

Parchment paper
Cookie sheet(s)
Measuring spoons
I also used this Wilton cookie scoop

Mix ingredients until just mixed. This means right when wet are combined with dry, stop. If you overmix the dough, you’ll end up with flatter, crispier cookies than you’d probably like.

Get the printable recipe below:

Nutella Stuffed Cookies

These Nutella chocolate chip cookies are a crowd pleaser! They're filled with delicious hazelnut spread.

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Prep Time: 30

Cook Time: 18

Chill Time: 20

Total Time: 1 8

Servings: cookies

Equipment

1 Baking sheet

Ingredients

14 Tablespoons unsalted butter softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 egg(s) large
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
1/4 tsp salt
1 teaspoon baking soda
3/4 cup semi-sweet chocolate chips + some for the top
12 teaspoons Nutella

Instructions

Line a small baking tray or plate with baking or parchment paper. Dollop 12 teaspoons of Nutella on the tray, ensuring they are an inch or two apart. Pop them in the freezer for at least 30 minutes.
With an electric hand mixer, whip room-temperature butter with both sugars for a few minutes. Make sure the butter isn’t warm or too soft.
Mix in the egg and vanilla until just combined.
Sift flour, salt, and baking soda together, then fold the flour mixture into the wet ingredients using a rubber spatula until just combined. Do not overmix.
Fold in the chocolate chips until evenly combined.
Prepare two baking pans with parchment paper.
Use a medium or large cookie scoop to add one scoop per cookie onto the baking pan. Press down with the bottom of the cookie scooper, making the center flat to place the Nutella. The diameter of the cookie dough should be bigger than the diameter of the frozen Nutella filling.
Take one frozen Nutella filling and place it on top of the cookie dough. Take another scoop of cookie dough and gently but firmly seal the filling inside with the bottom piece of cookie dough, encasing it in the dough (forming a ball).
Continue with the rest of the dough and Nutella until you have your 12 filled cookies. Let them rest in the refrigerator for 20 minutes.
Preheat the oven to 350° F while the cookies are resting. Then bake for about 15 – 18 minutes, or until golden brown. Remove from the oven to cool.