Hella Tasty Nutella Stuffed Chocolate Chip Cookies

These Nutella Stuffed Chocolate Chip Cookies start with a brown butter chocolate chip cookie base and are stuffed with 2 teaspoons of Nutella in each cookie. Check out my Homemade Nutella recipe for the ultimate chocolate chip cookie experience!!
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Nutella Stuffed Chocolate Chip Cookies? I’ll take twenty-five, please.

I think it’s important that we celebrate all that is good in the world, with chocolate hazelnut spread being one of life’s finest creations. Behold the Nutella Stuffed Chocolate Chip Cookie.

Bask in her glory. Note her splendor.

Nutella, or gianduja, is an Italian chocolate-hazelnut spread and it is HEAVEN on earth. You can buy a jar of Nutella from the grocery store (usually near the peanut butter) or I have a recipe for Homemade Nutella that takes 15 minutes to make and tastes mega fabulous!

If you’re not already a Nutella lover, the time has come!

These large cookies are a whopping 3 tablespoons of cookie dough with 2 teaspoons of Nutella stuffed in the middle. Which is actually fabulous as it means there are many bites to be had from just one cookie.

I have dozens of chocolate chip cookie recipes for you to choose from! Some of my favorites include Double Chocolate Chip Cookies, Brown Butter Chocolate Chip Cookies and Chewy Oatmeal Chocolate Chip Cookies!

A glass bowl of homemade nutella.

Why You Should Bake These
Nutella Stuffed Chocolate Chip Cookies ASAP

  • This is a delicious, classic chocolate chip cookie loaded with Nutella
  • You’ll need a saucepan for the brown butter, but the actual cookie dough needs just one bowl!
  • This is a great, make-head cookie dough (it just gets more wonderful in the fridge)
  • So much flavor: brown butter, chocolate chips and hazelnuts, what could be better?!
  • The cookie texture is soft in the center and crispy around the edges (just how I like it!)
  • These next-level cookies have a bakery-style look (that I love)
  • No mixer need!
A nutella-stuffed chocolate chip cookie with a big bite out of it on a white surface.
A stack of cookies with a glass of milk in the background.

My Favorite Tips for Making
Chocolate Chip Cookies Stuffed with Nutella

  • Make Sure You Chill the Nutella. Whether you use Homemade Nutella or store-bought, make sure it has had time to chill before stuffing your cookies. It will make the creamy Nutella easier to roll into balls and hold its shape.
  • Watch Your Brown Butter. When browning butter, it can go from perfectly toasted to burned pretty quickly, so keep an eye on it. Check out my favorite brown butter tips as a refresher.
  • Chill Your Cookie Dough. Because of the brown butter (which is liquid), this cookie dough needs a short spell in the fridge to firm up. It shouldn’t take more than 20 minutes to set. During this time, I like to do the dishes so that once my cookies are done, I can just relax!
  • Make Sure the Nutella is Covered in Cookie Dough. You want to make sure to completely cover the ball of Nutella with cookie dough so that it bakes properly.

Let’s make the best Nutella Chocolate Chip Cookies!

Three glass jars with homemade nutella spread.

The Baker’s Guide to Measuring Flour

One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time!

A baking sheet with chocolate chip cookies stuffed with nutella. Hazelnuts are on the surface.

My favorite extra-large Cookie Sheets

These will let you bake more cookies at a time (make sure they’ll fit in your oven). These are restaurant grade and I love them for everything from cookies to roasting veggies and sheet-pan dinners!

The Spatula that I use for literally EVERYTHING

The set of heat-safe Glass Bowls that I use to melt chocolate

My favorite Scale 

An overhead close up of a chocolate chip cookie.

Grab My Favorite Cookies Tips for Perfect Cookies, make these Crinkly, Fudgy Brownie Cookies (they’re so good!), or try my favorite, small-batch (one bowl! no rest!) Mega Vanilla Chocolate Chip Cookies!!

Enjoy your Nutella Chocolate Chip Cookie recipe!

Rebecca Firth

Hella Tasty Nutella Stuffed Chocolate Chip Cookies

These Nutella Stuffed Chocolate Chip Cookies start with a brown butter chocolate chip cookie base and are stuffed with 2 teaspoons of Nutella in each cookie. Check out my Homemade Nutella recipe for the ultimate chocolate chip cookie experience!!
5 from 1 review
Print Save Rate
Prep Time: 30 minutes
Cook Time: 13 minutes
Course: Dessert
Cuisine: Cookies
Keyword: Nutella, Gianduja, Chocolate, Hazelnut, Chocolate Chip Cookies, Baking, Recipe
Servings: 26 Cookies

Ingredients

For the Nutella

For the Cookie

  • 110 grams unsalted brown butter (about 10 tablespoons (140 g unsalted butter before browning))
  • 1 3/4 (385 g) dark brown sugar (packed; you can also use light brown sugar)
  • ½ cup (112 g) sunflower or grapeseed oil (or any oil you love and have on hand)
  • 2 tablespoons (26 g) milk (cold)
  • 1 ½ tablespoons (20 g) real vanilla extract
  • 2 large eggs (cold)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 3 cups (406 g) all-purpose flour
  • 1 ½ cup (256 g) dark chocolate (chopped (or you can use chocolate chips))
  • Sea salt flakes for dusting on top (optional)

Instructions

For the Nutella

  • Line a cookie sheet with parchment paper. Use a 2-teaspoon cookie scoop/melon baller/two spoons to grab 26 mounds of Nutella. Mold into little balls and place on the baking sheet. The Nutella won't perfectly hold its shape, that's fine.
    Set the baking sheet in the fridge or freezer to chill while you make your cookie dough. You don’t want the Nutella balls to become frozen solid, just chilled through. So if you want to store it overnight, cover it tightly and stash it in the fridge instead of the freezer.

For the Cookie

  • Place 10 tablespoons (140 g) butter in a small saucepan and melt over medium heat. Once melted, crank up the heat to medium-high. Stand by, continuously stirring and watching. Small golden bits will start to settle on the bottom of the pan. Once this happens, take it off the heat and pour it into a heat-safe, large bowl to cool until closer to room temperature, but still liquid.
    (For more details on browning butter, check out my How to Perfectly Brown Butter tutorial)
  • Once the butter has cooled, add the oil, brown sugar, milk, vanilla and eggs and whisk until completely combined and the color has lightened, about 1 to 2 minutes. Add in the baking powder, baking soda and salt, whisking to combine, about 1 minute. Grab a spatula and fold in the flour until just combined and you still see small streaks of flour. Lastly, add in the chocolate chips and fold into the dough until evenly distributed. Lay a piece of plastic wrap over the top of the dough and let the dough chill in the fridge for 20 minutes.
  • Preheat your oven to 350°F (177°C). Cover several cookie sheets with parchment paper.
  • Scoop 3 tablespoons of dough and using your finger, press an indent in the center. Pace a chilled 2-teaspoon Nutella mound in the center and cover with the cookie dough. Set on the baking sheet leaving 3 inches (8 cm) between dough balls. If you have extra dark chocolate chips, set some over the top (I like to do this with my cookies so they look super chocolatey and delicious).
  • Bake in the center of the oven for 13 minutes or until golden brown around the edges. Let cool completely on the baking sheet. We slightly underbake these and let them finish baking and cooling on the baking sheet so we have a soft, chewy cookie with slightly crispy edges. Sprinkle with sea salt flakes (if using) and let cool completely on the baking sheet before serving.

Notes

Why Use Cold Eggs & Milk

I do this as a way to expedite bringing everything to the proper consistency (since your brown butter is likely not quite room temp). If they happen to be room temperature, no worries! It may take a little longer for the cookie dough to firm up.

Storing Your Fresh-Baked Cookies

Store your Nutella-Stuffed Cookies at room temperature, in an airtight container, for several days.

Storing Cookie Dough

Wrapped tightly and stored in an airtight container, Nutella chocolate chip cookie dough can hang in the fridge for up to three days.

Freezing Cookie Dough

For long-term storage wrap the entire lump of cookie dough tightly (in plastic wrap, ideally) and then stash it in an air-tight container.
For short-term storage (I’m talking about wanting to have a fresh cookie (or two) every night after dinner), freeze the cookie dough balls on a parchment-lined baking sheet. Once frozen, after several hours, stash it in an air-tight container. When baking, they can go straight from the freezer to the oven, just tack on a few extra minutes to the bake time. This will result in a puffier cookie.
If you want the cookies to look similar to the photos here, then let the dough come close to room temperature (just sitting out while you pre-heat the oven is fine). Add 1 to 2 minutes bake time if the dough still has a slight chill.

Homemade Nutella

If you use my Homemade Nutella Recipe, you may have some leftovers after making the cookies. It’s great on toast!

Want More Cookie Tips?

Head over to My 10 Favorite Tips for Better Cookies!

For More Brown Butter Tips:

Check out my How to Brown Butter Tutorial.
Enjoy your new favorite cookie recipe!
*This recipe has been updated. If you prefer the original recipe, just email us and we’ll send it to you! Enjoy your Nutella-Stuffed Chocolate Chip Cookies! xo
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo

These Nutella Stuffed Chocolate Chip Cookies were originally created in collaboration with Diamond of California. A big thank you to them + you for supporting the brands I work with! xo

Comments

Leave a Comment & Rate this Recipe

I love your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings 🌟🌟🌟🌟🌟 help people discover my recipes. Your support means a lot, I look forward to chatting with you!

Rebecca xox

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9 Comments

  • Sally Conder July 19, 2019 at 3:31 PM

    I made these last week and closely followed the instructions. The recipe made 20 large cookies, and I had Gianduja left over to use in my next batch. These cookies were described as AMAZING and was deemed “The best cookie I’ve ever eaten” by a particularly finicky co-worker. I gave you credit, of course, but you did make me look like a genius! Many thanks for another wonderful recipe!

    Reply
    • Rebecca Firth July 29, 2019 at 2:29 PM

      Hi Sally! I’m so so sooo happy that you and your friends/co-workers loved them — that means the world to me!!! Thank you for the note and YES, this does leave you with extra gianduja — which is never a bad thing! I’ve been wanting to note that if you want to use your leftovers as a spread, you could also thin it with more cream (or milk) to your desired consistency. Happy baking!!! xoxo

      Reply
  • Sally July 19, 2019 at 3:30 PM

    I made these last week and closely followed the instructions. The recipe made 20 large cookies, and I had Gianduja left over to use in my next batch. These cookies were described as AMAZING and was deemed “The best cookie I’ve ever eaten” by a particularly finicky co-worker. I gave you credit, of course, but you did make me look like a genius! Many thanks for another wonderful recipe!

    Reply
  • Morgan July 10, 2019 at 2:37 PM

    Omg i LOVE chocolate hazelnut spread and i love that i now know the fancy way to say it. these cookies look AMAZING AS ALWAYS!!!!

    Reply
    • Rebecca Firth July 10, 2019 at 3:44 PM

      Hi Morgan!!
      Me too — it’s the absolute best!! Thank you so much!!
      R xox

      Reply
  • Janet July 10, 2019 at 8:37 AM

    I was about to rush into my kitchen to make these, but alas…no whipping cream in the house. I guess a trip to the store is in my plans today. Wow do they look good!

    Reply
    • Rebecca Firth July 10, 2019 at 3:44 PM

      Hi Janet!
      They are worth a trip to the store!! Have fun baking!!
      R xoxo

      Reply
  • Sally Humeniuk July 10, 2019 at 3:28 AM

    I’ve been waiting for this recipe ever since you teased us on Instagram and in the meantime, I just walked in the door from buying chocolate covered espresso beans for your cold brew cookies<3. I'm going to really blow my family away with both of these recipes. Thanks, Rebecca!

    Reply
    • Rebecca Firth July 10, 2019 at 3:55 AM

      Hi Sally!
      This is such a nice comment — thank you so much! Please let me know how both cookies go — I hope you love them!!
      R xoxo

      Reply