Chocolate Nutella Stuffed Cookies

There are chocolate cookies, and then there are Chocolate Nutella Stuffed Cookies. These thick, fudgy chocolate cookies are packed with melty chocolate chunks and stuffed with a gooey Nutella center that spills out when you break one open warm.

Basically, if you're going to make a chocolate cookie, we might as well really commit to the chocolate.

The cookie itself is rich and almost brownie-like in the center, with deep chocolate flavor from Dutch-process cocoa. But the best part is hiding inside. Freezing little scoops of Nutella before stuffing the cookies gives you an actual pocket of chocolate hazelnut spread instead of having it disappear into the dough while baking.

A little flaky sea salt on top, and these are ridiculously good.

What Makes these Cookies so Gooey

Room-temperature Nutella is very soft, which makes it difficult to wrap in cookie dough. It can smear into the dough or escape through the seams as the cookies bake.

Instead, scoop the Nutella into individual portions and freeze them for at least 30 to 45 minutes. The chilled filling is much easier to completely seal inside the chocolate cookie dough. As the cookie bakes, the Nutella warms back up and creates that thick, molten center.

If you want the full gooey effect, definitely eat one while it's still slightly warm.

Chocolate Nutella Stuffed Cookies Ingredients

Nutella: Obviously, our star ingredient.

You'll freeze individual scoops before assembling the cookies. I like a generous teaspoon in each cookie. You want enough to create a noticeable center without adding so much that it becomes impossible to seal the dough around it.

Unsalted Butter: I specifically chose regular softened butter instead of brown butter for these cookies.

And you know I love putting brown butter in basically everything.

But browning butter removes some of its water content. For this recipe, I wanted enough moisture in the dough to create a soft chocolate cookie that spreads slightly instead of becoming dry or overly thick.

Creaming softened butter with the sugars also gives these cookies a little more lift around that heavy Nutella center.

If brown butter cookies are more your thing, my Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies give you all those nutty, caramelized butter flavors.

Brown Sugar + Granulated Sugar: Using both gives us the best of both worlds. Brown sugar adds moisture and chewiness, while granulated sugar helps the edges set and gives the cookies a little more structure.

Egg + Egg Yolk: The extra egg yolk is intentional.

Chocolate cookie dough can easily lean dry because cocoa powder absorbs quite a bit of moisture. The additional yolk brings extra fat and richness without adding as much liquid as another whole egg.

The result is a softer, bendier, almost brownie-like center.

Vanilla Extract: Two teaspoons may sound generous, but chocolate can handle it. Vanilla rounds out the cocoa and hazelnut flavors instead of making the cookies taste one-note.

All-Purpose Flour: Enough to give the cookies structure and hold the Nutella inside without turning them cakey.

For the most consistent results, I recommend weighing the flour. If you're using cups, spoon the flour into your measuring cup and level it rather than scooping directly from the bag.

Dutch-Process Cocoa Powder: This is another ingredient I chose very intentionally.

Dutch-process cocoa gives the cookies a deep, dark chocolate color and a smoother, richer chocolate flavor. It creates that dramatic almost-Oreo-like cookie surrounding the Nutella center.

Cornstarch: Just one tablespoon helps keep the cookies thick and soft.

Because we're stuffing these with Nutella, we need enough structure to keep the filling inside while still maintaining a tender center.

Baking Soda: Provides a little lift and encourages just enough spreading.

Semi-Sweet Chocolate: I love chopped chocolate here because the uneven pieces create bigger molten chocolate pockets, but chocolate chips work perfectly too.

And yes, I absolutely recommend saving some for the tops.

Flaky Sea Salt: Optional, but so good. A little salt balances the sweetness of the Nutella and makes the chocolate taste even richer.

How to Make Chocolate Nutella Stuffed Cookies

Step 1: Freeze the Nutella

Line a small plate or baking sheet with parchment paper.

Scoop 10 rounded teaspoons of Nutella onto the parchment and freeze for at least 30 to 45 minutes.

The Nutella doesn't need to freeze completely solid. It just needs to be firm enough that you can pick up each portion without it immediately sticking to your fingers.

Step 2: Make the Chocolate Cookie Dough

Beat the softened butter, brown sugar, and granulated sugar together for about 2 minutes.

You're looking for a creamy, slightly fluffy mixture.

Add the egg, egg yolk, and vanilla and mix until everything is smooth and fully incorporated.

Step 3: Add the Dry Ingredients

In a separate bowl, whisk together the flour, Dutch-process cocoa powder, cornstarch, baking soda, and salt.

Gradually add the dry ingredients to the butter mixture and mix just until a chocolate cookie dough forms.

Don't keep mixing once the flour disappears. Overworking the dough can make the finished cookies tougher.

Step 4: Add the Chocolate

Fold in the chocolate chips or chopped chocolate.

At this point, the dough should feel soft and thick but not dry or crumbly.

If it's extremely soft, don't add more flour. The chill time is going to firm it up.

Step 5: Chill the Dough

Cover the cookie dough and refrigerate for 20 to 30 minutes.

We're not trying to make the dough rock-hard. You just want it firm enough to wrap easily around the Nutella.

Step 6: Stuff the Cookies

Scoop about 3 tablespoons of cookie dough and flatten it into a thick disc in your hand.

Place one frozen Nutella portion in the center.

Bring the cookie dough up and around the filling, making sure the Nutella is completely enclosed. Pinch any seams closed and gently roll it into a tall ball.

Take an extra second to check the bottom and sides. Even a small opening gives the Nutella somewhere to escape as it warms in the oven.

Step 7: Add More Chocolate

Arrange the cookies several inches apart on a parchment-lined baking sheet.

Press a few extra chocolate chunks into the tops.

This isn't necessary for the recipe to work, but it gives you those big pools of chocolate on top that make the cookies look bakery-style.

Step 8: Bake

Bake at 350°F for 10 to 12 minutes.

This is where you have to trust the process.

The edges should look set, but the centers should still look soft and slightly underbaked when you pull them from the oven.

If you wait for the centers to look completely baked, you'll lose some of that fudgy texture once the cookies cool.

Step 9: Cool and Finish

Let the cookies cool directly on the baking sheet for about 10 minutes.

They're very soft when they first come out of the oven, and those few minutes give the cookie enough time to set around the molten center.

Finish with flaky sea salt and serve slightly warm for maximum Nutella gooeyness.

Common Mistakes and How to Avoid Them

My Nutella leaked out. What happened?

The cookie dough probably wasn't completely sealed around the filling.

Make sure there are no thin spots or cracks before baking. Keeping the Nutella frozen until you're ready to stuff each cookie also helps.

My cookies didn't spread.

The dough may have gotten too cold, or you may have added too much flour.

Let very cold dough sit at room temperature for 5 to 10 minutes before baking. Measuring your flour by weight is also the easiest way to avoid accidentally adding too much.

My chocolate cookies are dry.

Cocoa powder absorbs moisture, so chocolate cookies are especially sensitive to overmeasuring flour and overbaking.

Measure carefully and remove the cookies while the centers still look soft.

My cookies spread too much.

The butter or dough may have been too warm.

Chill the assembled cookie dough balls for another 15 to 20 minutes before baking.

Ingredient Substitutions 

Chocolate chips: Semi-sweet chocolate is my favorite because Nutella already brings plenty of sweetness, but dark chocolate also works beautifully.

Chopped chocolate: You can use chocolate chips instead. Chopped chocolate simply gives you larger, irregular pockets of melted chocolate.

Cocoa powder: I recommend sticking with Dutch-process cocoa for this recipe. Natural cocoa has a different acidity level and will also give you a lighter color and sharper chocolate flavor.

Nutella: Another thick chocolate hazelnut spread should work, but consistency can vary between brands. If your spread is particularly runny, it may need longer in the freezer.

How to Store Chocolate Nutella Stuffed Cookies

Once completely cooled, store the cookies in an airtight container at room temperature for up to 3 days.

For that freshly baked texture, warm one in the microwave for about 10 seconds before eating. This softens the chocolate and makes the Nutella center gooey again.

You can also refrigerate the cookies for up to 5 days, but I prefer the texture at room temperature.

Can you Freeze Chocolate Nutella Stuffed Cookies

Yes, and these are a great cookie to prep ahead.

Freezing Baked Cookies

Allow the cookies to cool completely, then transfer them to a freezer-safe container or bag.

Freeze for up to 2 months.

Thaw at room temperature and warm briefly before serving.

Frequently Asked Questions

How do you keep Nutella gooey inside cookies?

Freeze individual portions of Nutella before wrapping them in cookie dough. This makes the filling easier to seal inside and helps create a concentrated Nutella center as the cookies bake. For the gooiest texture, serve the cookies slightly warm.

Do you have to freeze Nutella before stuffing cookies?

Technically no, but I highly recommend it. Room-temperature Nutella is sticky and difficult to completely seal inside cookie dough. Freezing it for 30 to 45 minutes makes the entire process much easier.

Why use an extra egg yolk in chocolate cookies?

An additional egg yolk adds fat and richness without introducing as much liquid as another whole egg. In this recipe, that helps create a soft, fudgy center that pairs especially well with the molten Nutella filling.

Can I make Nutella stuffed cookies ahead of time?

Yes. Assemble the stuffed cookie dough balls and refrigerate them for up to 24 hours before baking. You can also freeze the assembled dough for longer storage.

Why did my Nutella disappear into the cookie?

If the Nutella wasn't cold enough, it may have blended into the cookie dough as it baked. Freezing individual Nutella portions before stuffing creates a much more defined center.

If you make this Chocolate Nutella Stuffed Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert Recipes page.