Recipe

Nutella Stuffed Cookies

Thick, chewy cookies with crisp edges and a gooey Nutella center, made with simple pantry staples plus a quick freeze and chill for the best bake.

By Matt Campbell

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4.8

A plate of thick Nutella stuffed cookies with one cookie broken open to show a gooey chocolate hazelnut center on a warm kitchen table

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If a chocolate chip cookie and a spoonful of Nutella had a very good weekend, this is what would happen. These cookies are soft in the middle, crisp at the edges, and they do that dramatic gooey pull when you break one open. Not because we did anything complicated, but because we planned one thing: we froze little Nutella coins first. That small move turns an everyday cookie into a full-on treat.

You do not need fancy flour, specialty chocolate, or a mixer with a motor that sounds like a jet engine. Just a bowl, a spoon, and the willingness to chill the dough long enough to keep the cookies thick instead of spreading into sad little puddles.

Hands shaping cookie dough around a frozen Nutella dollop on a parchment lined baking sheet on a home kitchen counter

Why It Works

Frozen Nutella centers: they stay put while the edges set, so you get a real molten middle instead of Nutella leaking all over the pan.
Brown sugar plus vanilla: gives that cozy caramel vibe that plays perfectly with hazelnut chocolate.
Chilling the dough: firms up the butter so the cookies bake thicker with better chew and crisp edges.
Two-stage texture: slightly underbaked centers finish setting as they cool, which keeps the middle soft and the outside snappy.

Pairs Well With

Storage Tips

Total time note: The total time includes freezing the Nutella, chilling the dough, baking, and the short cooling rest so they set up properly.

Room temperature

Store cooled cookies in an airtight container for up to 3 days. Add a small piece of bread in the container if you want them extra soft (swap the bread daily).

Refrigerator

You can refrigerate for up to 1 week, but the centers firm up. Rewarm for the gooey effect.

Freezer

Freeze baked cookies in a zip-top bag or airtight container for up to 2 months for best quality. Thaw at room temp, or warm straight from frozen.

Best reheat

Microwave 10 to 15 seconds for a soft center, or warm in a 300°F oven for 5 to 7 minutes for crisp edges.

Nutella stuffed cookies stacked in an airtight container on a kitchen counter with a few crumbs nearby

Common Questions

Do I really have to freeze the Nutella first?

For stuffed cookies, yes if you want a clean, gooey center. Freezing turns Nutella into firm, easy-to-handle pieces so it does not instantly smear into the dough while you shape the cookies.

My cookies spread too much. What happened?

Usually it is one of three things: butter was too warm, dough was not chilled long enough, or the baking sheet was still hot from the last batch. Chill the dough, and always bake on a cool sheet.

Can I use natural peanut butter or another spread instead?

You can, but results vary. Nutella is thick and stable. If your spread is runny, freeze it longer and expect more leakage. Cookie butter works great.

How do I keep the centers from leaking out?

Make sure the Nutella is fully sealed inside the dough with no cracks. If you see a seam, pinch it closed. Also, do not flatten the dough balls too much.

Can I make these ahead?

Yes. Stuff and shape the dough balls, then freeze them. Bake from frozen, adding 1 to 3 minutes to the bake time.

Can I make them smaller?

Absolutely. Use about 1 tablespoon of dough per cookie and a smaller Nutella piece. Start checking at 8 to 9 minutes.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Mixing bowl
Whisk and rubber spatula or wooden spoon
Measuring cups and spoons
Small cookie scoop (optional but helpful)
Baking sheets
Parchment paper
Wire rack

I love recipes that feel like a little magic trick, and these are exactly that. The first time I tested them, I got impatient and tried stuffing with room temp Nutella. It was chaos. Delicious chaos, but still chaos. The freezer step fixed everything, and suddenly the cookies looked like the ones you would pay too much for at a bakery, except you are eating them in sweatpants, standing at the counter, just checking if the centers are still gooey.