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These cookies are a heavenly treat that combines the best of rich, gooey chocolate and creamy Nutella. Each cookie is a soft and chewy chocolate chip cookie with a hidden surprise—each bite exposes a center filled with Nutella, perfectly melted and smooth!
Why I Think You’ll Love This Recipe
- Okay, just look at these cookies!!! Soft, chewy, and loaded with chocolate and Nutella in the middle, these are the ultimate cookies!
- Getting a great Nutella filling in the middle of the cookie is not as hard as you think!
Nutella Stuffed Cookies
I adore Nutella, and I love anything hazelnut-flavored. (remember that time I made a Frangelica chocolate cream pie? Or my hazelnut truffles?) These cookies were first published here on The Kitchen Magpie in 2013, so I have updated the photos for them as they are that good and I think you definitely have to try them!
How to Roast Hazelnuts
- Place the hazelnuts/filberts on an ungreased baking sheet and roast in a 350°F oven for 10-12 minutes.
- Open the oven every couple of minutes, shake the sheets, and roll them around so they don’t burn.
- Once toasted brown, remove from the oven and place on a clean tea towel.
- Carefully roll the still-warm hazelnuts in the towel to remove the outer skin. Discard the skins and use only the inner nuts in your baking.
How To Make Nutella Stuffed Hazelnut Chocolate Chip Cookies
- Freeze small amounts of Nutella on parchment paper.
- Line two baking sheets with parchment paper and preheat the oven to 350°F.
- Blend the butter and sugar, beat in the eggs and vanilla.
- In a separate bowl, whisk together the flour, salt, and baking soda, then blend into the wet ingredients.
- Add in chocolate chips and the nuts, and stir.
- Take a heaping tablespoonful scoop of dough, flatten slightly, then place a piece of frozen Nutella in the middle. Cover with another scoop of cookie dough.
- Bake for 10-12 minutes, cool completely.
Karlynn’s Tips & Tricks
- Freezing small teaspoon-sized drops of Nutella on a sheet of parchment paper makes it so easy to wrap dough around. But do it quickly before the Nutella starts to melt!
- When you freeze the drops of Nutella, try to flatten them a little to make little patties.
I took my hazelnut chocolate chunk cookie recipe, which is also one of the best cookies ever, and turned them into Nutella-stuffed cookies. You can also add a sprinkle of sea salt on top because when you mix salty with chocolate and hazelnut, it’s a great combo. Thanks for stopping in and reading!
Happy Baking
Love,
Karlynn
More Easy Cookies
Nutella Stuffed Hazelnut Chocolate Chip Cookies
Hazelnut chocolate chip cookies are made even more decadent and delicious by filling the middle of the cookies with Nutella!
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Servings: 24 cookies
Calories: 334kcal
Ingredients
- 1 cup butter softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla
- 2 large eggs
- 2 ¼ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups chocolate chips or chocolate chunks
- ¾ cup hazelnuts or filberts roasted and chopped very finely
- ¾ cup Nutella approximate
Instructions
Freeze the Nutella
- Using a teaspoon-sized cookie scoop, place flat scoops of Nutella onto a parchment-lined baking sheet. Flatten into little patties. Make 24 for 24 cookies.
- Freeze until solid – this time will vary depending on your freezer.
- Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside.
Prepare the Cookie Dough
- In a large bowl using a hand mixer, or the bowl of a stand mixer with the paddle attachment, blend the butter and sugar until creamy and light.
- Beat in the eggs and vanilla until the batter is light and airy.
- In another smaller bowl, whisk together the flour/salt/baking soda, then blend into the wet ingredients.
- Add in the chocolate chips and the nuts, and stir until just blended.
- Take a heaping tablespoonful scoop of dough, flattening slightly, then place a piece of frozen Nutella in the middle.
- Cover with another scoop of cookie dough, sealing the Nutella in completely. The Nutella will warm up fast, so you have to work quickly. This is how you get the beautiful middle of Nutella sealed up inside.
- Place the stuffed cookies onto the prepared cookie sheets, 2 inches apart.
- Bake for 10-12 minutes or until the edges are set and the cookies are browned. Remove and let cool on the sheets for at least 5 minutes. They will be soft and chewy and will fall apart if you move them too soon to a rack. When they are ready, move them to a rack to fully cool off.
- Store in a sealed container at room temperature for up to 3 days, or freeze for up to 3 months.
Notes
- Keep the Nutella frozen and solid and these cookies are easy to make!
- 24 cookies is an approximation, yield depends on how much cookie dough you use.
Nutrition
Calories: 334kcal | Carbohydrates: 41g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 227mg | Potassium: 109mg | Fiber: 2g | Sugar: 29g | Vitamin A: 294IU | Vitamin C: 0.3mg | Calcium: 49mg | Iron: 2mg
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Sini Björklund says
Can’t go wrong with nutella \U0001f604
Sini Björklund says
Can’t go wrong with nutella!
LoveSweatBeers says
You had me at “Nutella.” 😉
Kathy Crouch says
I could eat all of those!
Ida Pence Waterous says
Oh my sounds awesome.
Ani Malas says
thanx a million !
Blanche Pony Milne says
I’m not dreaming about the weekend now that I am dreaming about these cookies.
The Kitchen Magpie says
Remember to “share” everything you like!