Nutella Stuffed Cookies Recipe for Soft Chewy Chocolate Cookies

Name: Nutella Stuffed Cookies
Prep time: 2 h 15 min
Cook time: 15 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: Nutella (about 240-300g, for 20 dollops at 12-15g each); 2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup unsalted butter, room temperature; 1/2 cup granulated sugar; 2/3 cup powdered sugar; 1 large egg; 1 teaspoon vanilla extract

By:

Ruby Bennett

Published:

June 15, 2026

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How to make Nutella stuffed cookies

The secret to the best Nutella Stuffed Cookies is all in the timing. You need to prepare the Nutella filling first so it has time to freeze solid before you wrap it in dough. This little step is what gives you that gooey, molten center without any leaks. Let’s walk through it together.

Prepare the Nutella filling

Scoop heaping teaspoons of Nutella onto a parchment lined baking sheet. Aim for about 12 to 15 grams per dollop, roughly the size of a small walnut. You should get around 20 portions. Pop the tray into the freezer for 30 to 60 minutes, until the Nutella is rock solid. This is non negotiable, friend. If the Nutella is even slightly soft, it will melt and leak out as soon as it hits the oven.

While the Nutella chills, you can make the cookie dough. For a visual guide, you can also find detailed instructions at Pretty Simple Sweet’s Nutella Stuffed Cookies.

In a medium bowl, whisk together 2 cups all purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. In a large bowl, beat 3/4 cup unsalted butter (room temperature) with 1/2 cup granulated sugar and 2/3 cup powdered sugar until light and fluffy. Using room temperature butter is key; it creates a chewier, less greasy cookie. Beat in one large egg and 1 teaspoon vanilla extract. Gradually add the dry ingredients, mixing just until combined. Cover the dough and chill for 30 to 60 minutes.

Don’t be tempted to skip chilling the dough. It firms up the butter, which prevents the cookies from spreading too much and keeps them thick and soft.

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Filling the Nutella stuffed Cookies

Now for the fun part. Divide the chilled dough into 20 equal balls, about 30 grams each. Flatten each ball into a disc in your palm. Place one frozen Nutella dollop in the center. Gently fold the dough around it, pinching the seams to seal completely. Make sure no Nutella is peeking through, or it will burst open in the oven. Roll each stuffed ball between your hands to smooth it out.

Place the filled dough balls on a parchment lined baking sheet, about 2 inches apart. Chill them again for 15 to 30 minutes. This second chill helps them hold their shape. Bake at 350°F (175°C) for 13 to 15 minutes. The edges should be set, but the centers will still look slightly soft and puffy. Do not overbake, or you’ll lose that creamy center.

Let the cookies cool on the baking sheet for 5 minutes. Be careful, the filling is extremely hot. Transfer to a wire rack to finish cooling.

How long will Nutella stuffed cookies stay fresh?

Store your baked Nutella Stuffed Cookies in an airtight container at room temperature. They will stay soft and chewy for up to 5 days. If you want them to last even longer, you can freeze the baked cookies for up to 3 months. Just thaw at room temperature before serving.

For a make ahead option, freeze the unbaked stuffed dough balls on a tray until solid, then transfer them to a freezer bag. Bake directly from frozen, adding 1 to 2 minutes to the bake time. This is a lifesaver for busy days when you need fresh cookies fast.

Can I skip chilling the Nutella first?

No, please don’t. Chilling the Nutella first is the single most important step for keeping the filling inside the cookie. If you skip it, the Nutella will melt and spread out into the dough, creating a flat, messy cookie with no surprise center. The frozen dollops act as a solid barrier that melts slowly in the oven, giving you a beautifully gooey interior.

If you’re short on time, you can freeze the Nutella for just 20 minutes, but 30 to 60 minutes is ideal. Use a high quality natural cocoa powder in your dough for a deep chocolate flavor that pairs perfectly with the hazelnut spread.

Frequently Asked Questions

How do you keep Nutella from leaking out of cookies?

Chill the scooped Nutella portions on a baking sheet for 30 minutes before wrapping them in cookie dough. This firms up the spread so it stays sealed inside during baking.

Can you freeze Nutella stuffed cookie dough?

Yes, freeze the unbaked stuffed cookie dough balls on a tray until solid, then transfer to a freezer bag. Bake directly from frozen, adding 1 to 2 minutes to the total bake time.

How long do Nutella stuffed cookies stay fresh?

They stay soft and fresh for up to 4 days at room temperature in an airtight container. For longer storage, freeze the baked cookies for up to 3 months.

What is the best way to stuff Nutella into cookies?

Freeze small 1 teaspoon dollops of Nutella for 20 minutes, then encase each frozen dollop completely in a portion of cookie dough. Make sure no spread is exposed to prevent leaks.

Can I use other chocolate spreads instead of Nutella?

Yes, any thick chocolate hazelnut spread or chocolate filling works well. Avoid thin spreads or sauces as they will leak out during baking.

Why did my Nutella get hard in the cookies?

Nutella can harden if the cookie dough is overbaked or if the spread was not fully sealed inside. Bake just until the edges are set and the center is slightly soft to keep the filling creamy.