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
Yes! After making the dough, place it in the fridge for up to two days and the Nutella drops will need to be kept in the freezer during that time. Once you’re ready to bake, remove from the fridge and freeze and stuff the Nutella balls into your dough.
Use unsweetened baking cocoa or dutch-process cocoa powder for a really chocolatey flavor.
For more Nutella recipes, check out:
- Nutella Brownies
- Strawberry Nutella Pizza
- Nutella Cinnamon Rolls
- Nutella Fruit Dip
- No Bake Nutella Cheesecakes
Nutella Cookies Recipe
Ingredients
Nutella Filling:
- 1 cup + 2 tablespoons Nutella
For the Dough:
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup sugar divided
- 1/2 cup brown sugar
- 1/2 cup butter room temperature
- 1/4 cup Nutella
- 1 teaspoon vanilla extract
- 1 large egg
- 1 egg yolk
Instructions
Nutella Filling:
- Scoop 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.)
For the Cookie Dough:
- Preheat oven to 350°F. Place ¼ cup granulated sugar in a small bowl and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter with the remaining ½ cup granulated sugar and the brown sugar for 3 minutes.
- Mix in the Nutella and vanilla until smooth and creamy. Add the egg and yolk, mix until thoroughly combined.
- Add the flour, cocoa powder, baking soda, and salt and mix on low until combined. Scrape sides as needed.
- 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.
- 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.) Using a spatula, lightly press each cookie down. Bake for 10 minutes. Let cool on the cookie sheet for 5 minutes before moving them to a cooling rack.
So inviting ! Thank you very much !
Thank you so much!!
a great idea filling with Nutella, I’m just used to using Nutella for dipping, so thank you for this cookie recipe!
You are so welcome!! It’s great as a filling 🙂 Hope you try them!
Well, I never make these COOKIES but these looking delicious so I’ll try it soon. But I wanna ask one thing that can we eat it in ketogenic diet? and how much cookies can I eat per day?
They are delicious, but I am not familiar with that diet, so I am not sure how to answer that. I am sorry 🙁
hey girl- these cookies look amazing!
Thank you Shawna!
I would love to make these ahead
Of time And i see they are ok to freeze….. But shouLd i freeze before or after bakIng them???? Thank you in Advance 🙂
This is a contributors post, but I would personally freeze them before, then you can thaw them out to bake 🙂
Love this filled chocolate cookie! Just made them to Take to my church office.
I bake for them at least once a week. These will be a hit. Thanks again for Another great recipe?
Yay!! Love that! Thank you for sharing them 🙂