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Nutella Stuffed Chocolate Chip Cookies

Indulgent cookies with a gooey Nutella center and crispy edges, perfect for family gatherings or a midnight snack.
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Prep Time 35 minutes
Cook Time 12 minutes
Total Time 50 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, softened For a deep flavor, you can brown the butter briefly before cooling.
  • 1 cup granulated sugar Gives the crisp edges.
  • 1/2 cup packed light brown sugar Keeps the center chewy and adds molasses notes.
  • 2 large eggs, at room temperature Eggs bind and add tenderness.
  • 2 teaspoons pure vanilla extract Use good-quality for the best aroma.
  • 3 cups all-purpose flour For a lighter cookie, swap 1/2 cup for oat flour.
  • 1 teaspoon baking soda Helps the cookies rise and spread beautifully.
  • 1/2 teaspoon baking powder Adds a gentle lift.
  • 1 teaspoon fine sea salt Balances sweetness.
  • 1 1/2 cups semisweet chocolate chips Or use chopped chocolate for pockets of melt.
For the Nutella Filling
  • 3/4 cup Nutella, chilled slightly so it is scoopable You can substitute other chocolate-hazelnut spreads or use peanut butter for a different flavor profile.
Optional Toppings
  • flaky sea salt For finishing.
  • chopped toasted hazelnuts For crunch.

Method
 

Preparation
  1. Scoop 3/4-inch dollops of Nutella onto a parchment-lined tray and freeze for 10–15 minutes until firm.
  2. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  3. In a large mixing bowl, cream the softened butter with both sugars until light and fluffy, about 2–3 minutes.
  4. Add eggs one at a time, mixing until combined, then stir in vanilla.
Mixing the Dough
  1. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
  2. Gradually add the dry mix to the wet mixture, mixing just until incorporated. The dough will be soft and slightly sticky.
  3. Fold in the chocolate chips, saving a few to press on top if desired.
Shaping and Baking
  1. Scoop about 2 tablespoons of dough, flatten it into a disc, place a frozen Nutella dollop in the center, and wrap the dough around completely, sealing seams.
  2. Roll gently into a ball and repeat with remaining dough.
  3. Place the cookie balls on the prepared sheets about 2 inches apart, press a few extra chocolate chips on top, and sprinkle with flaky sea salt if desired.
  4. Bake for 10–12 minutes until edges are golden but centers still look slightly soft.
  5. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

For a healthier option, use coconut oil instead of butter and half whole wheat pastry flour. To store, keep in an airtight container for up to 3 days or freeze for up to 2 months.