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 CookiesItalian Cookies, and these ooey gooey Nutella Cookies!

Nutella Stuffed Cookies with a ooey gooey center

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 were! And I’m speaking in 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.

After making these nutella cookies, my mind just cannot stop thinking of all the things I could stuff into cookies. I’ve already made Cream Cheese Stuffed Cookies and Peanut Butter Stuffed Cookies, both of which are also flipping amazing. I’m think the next filled cookie needs to be caramel!

Nutella Cookies with scoop of nutella filling

How to make Nutella Filled Cookies

This recipe is very similar to my peanut butter version but I had to make a few adjustments since Nutella already tastes pretty sweet, and it’s thinner than peanut butter.

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

PREP. Preheat oven to 350 degrees 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 remaining ½ graduated 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.

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

CHILL. Use a 1 ½ Tablespoon trigger cookie scoop to portion dough into 28 balls on a baking sheet, cover with plastic wrap and refrigerate for 1 hour. (you need to chill the dough so that it’s easier to handle. But once the dough is firm, you can begin stuffing Nutella balls into the dough.)

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

BAKE. 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 to a cooling rack.

Tips, Variations + Storing Info

To prevent the Nutella from spilling out everywhere, do not move the cookies before the Nutella has fully set. If you move the cookies before that you risk them falling apart and breaking

We rolled out cookies in sugar, but there are so many other delicious toppings you can add such as:

  • Sprinkle with sea salt before 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 

Variations:

  • Use dutch-process cocoa powder for a really chocolatey flavor
  • Sprinkle with sea salt right after baking
  • Follow the same process with chocolate chip cookie dough

Cookie Dough:

  • To STORE, 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 completed dough ball simply place the dough ball on a baking sheet and freeze for a few hours. Once frozen, transfer them to an airtight freezer safe container. Freeze for up to 2 months.

Baked Cookies:

  • To STORE, allow the cookies to cool, place in an airtight container and store at room temperature for 3-5 days.
  • To FREEZE the baked cookies simply place them in an airtight container, separating the layers with parchment paper. Freeze for up to 3 months. 

Stack of nutella cookies on a white plate

For more Nutella recipes, check out:

Nutella Cookies Recipe

4.8 from 5 votes
These Nutella Cookies are the most sinfully delicious chocolate cookies. They will become a new favorite in no time!
Course Dessert
Cuisine American
Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings 28
Calories 170 kcal
Author Lil' Luna

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 granulated sugar divided
  • 1/2 cup brown sugar
  • 1/2 cup butter room temperature
  • 1/4 cup Nutella
  • 1 teaspoon vanilla
  • 1 large egg
  • 1 egg yolk

Instructions
 

Nutella Filling:

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

For the Cookie Dough:

  • Preheat oven to 350 degrees 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 remaining ½ graduated 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 1 ½ Tablespoon trigger cookie scoop to portion dough into 28 balls on a baking sheet, cover with plastic wrap and refrigerate for 1 hour.
  • Remove dough and flatten balls between your hands and then 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 to a cooling rack.

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About Melanie

Melanie is the cook and photographer behind the blog Garnish & Glaze. When she’s not playing princesses with her two little girls, she’s experimenting in the kitchen. She takes simple ingredients and creates everything from healthy dinners to indulgent desserts.

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Comments:

  1. 5 stars
    a great idea filling with Nutella, I’m just used to using Nutella for dipping, so thank you for this cookie recipe!

  2. 4 stars
    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?

    1. They are delicious, but I am not familiar with that diet, so I am not sure how to answer that. I am sorry 🙁

  3. 5 stars
    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 🙂

    1. This is a contributors post, but I would personally freeze them before, then you can thaw them out to bake 🙂

  4. 5 stars
    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?