Nutella Cookies

These Nutella Cookies are the most sinfully delicious chocolate cookies. They will become a new favorite in no time!

Cookies are a go-to family treat. We especially love Peanut Butter Oatmeal Cookies, Italian Cookies, and these ooey-gooey nutella cookies!

Nutella Stuffed Cookies

These aren’t just any chocolate cookies, my friends. These babies are stuffed with that smooth and creamy, chocolaty nut butter that everyone (except those allergic to hazelnuts) is obsessed with.

Yep, I filled these cookies with a whole 2 teaspoons of Nutella ready to ooze out after the first bite.

I’m drooling just thinking about how good these Nutella Cookies were! And I’m speaking in the past tense because they disappeared so fast, it’s disgusting. 😉

There is something so satisfying about the consistency of a cookie with something smooth and creamy on the inside.

How to make Nutella Cookies

NUTELLA FILLING. Scoop Nutella into 2 teaspoon size balls (I use a small trigger scoop) onto a wax paper lined baking sheet and place in the freezer. (If making these a day ahead, place them in the fridge.)

PREP. Preheat oven to 350°F. Place ¼ cup granulated sugar in a small bowl and set aside.

WET INGREDIENTS. In the bowl of a stand mixer fitted with the paddle attachment, beat butter with the remaining ½ granulated sugar and the brown sugar for 3 minutes.

Mix in the Nutella and vanilla until smooth and creamy. Add the egg and yolk, and mix until thoroughly combined.

DRY INGREDIENTS. Add the flour, cocoa powder, baking soda, and salt and mix on low until combined. Scrape sides as needed.

CHILL. Use a 1½ Tablespoon trigger cookie scoop to portion dough into 28 balls on a baking sheet, cover with plastic wrap and refrigerate for 1 hour.

• The dough needs to chill so that it’s easier to handle. Once firm, you can begin stuffing Nutella balls into the dough.

FILL. Remove the dough and flatten the balls between your hands. Place a ball of Nutella in the center and fold up the sides around it and then roll smooth.

Roll the ball of dough in the ¼ cup sugar and place on a baking sheet 3 inches apart. (About 8 per baking sheet.)

BAKE. Using a spatula, lightly press each cookie down. Bake for 10 minutes. Cool on the cookie sheet for 5 minutes before moving them to a cooling rack.

Recipe Tips

Cool. To prevent the Nutella from spilling out everywhere, do not move the cookies before the Nutella has fully set or you risk them falling apart and breaking. Let them cool completely on the baking pan before removing them.

Cocoa. Use unsweetened baking cocoa or dutch-process cocoa powder for a really chocolatey flavor.

Variations. We rolled these cookies in sugar, but there are so many other delicious toppings:

• Sprinkle with sea salt before or after baking
• Add a few chocolate chips to the top before or after baking
• Drizzle with white or dark chocolate
• Dust with powdered sugar
• Add chopped hazelnuts on top 

Storing Info

To STORE cookie dough, cover the dough and keep it in the fridge for a day or two before forming the dough balls and baking. The Nutella drops should be kept in the freezer. 

FREEZE the filled dough ball. Place them on a baking sheet and freeze them for a few hours. Once frozen, transfer them to an airtight freezer-safe container. Freeze for up to 2 months.

To STORE baked cookies, allow the cookies to cool. Place them in an airtight container and store them at room temperature for 3-5 days.

FREEZE baked cookies. Place the cooled Nutella Cookies in an airtight container, separating the layers with parchment paper. Freeze for up to 3 months. 

Recipe FAQ

For more Nutella recipes, check out:

• Nutella Brownies
• Strawberry Nutella Pizza
• Nutella Cinnamon Rolls
• Nutella Fruit Dip
• No Bake Nutella Cheesecakes