Nutella Stuffed Cookies

Nutella Stuffed Cookies: A Decadent Delight for Chocolate-Hazelnut Lovers

There’s something undeniably magical about the combination of warm, soft-baked cookies and a molten core of rich, creamy Nutella. Nutella Stuffed Cookies are not just a treat—they’re an experience. Imagine biting into a perfectly golden-brown cookie to discover a gooey center of chocolate-hazelnut goodness that oozes with every chew. These indulgent delights have taken home kitchens and social media by storm, captivating dessert lovers across the globe. Whether you’re baking for a special occasion or simply treating yourself on a quiet evening, Nutella Stuffed Cookies offer the perfect balance of homemade charm and luxurious flavor.

The History Behind the Trend

The concept of stuffed cookies isn’t new—bakers have long experimented with filling classic cookies like chocolate chip or sugar cookies with candies, creams, or even peanut butter cups. However, the rise of Nutella Stuffed Cookies can be traced back to the early 2010s, when food bloggers and dessert enthusiasts began showcasing their creative twists on traditional recipes using everyone’s favorite chocolate-hazelnut spread.

Nutella itself was created in the 1940s by Pietro Ferrero in Italy as a way to stretch scarce cocoa supplies during World War II. Over time, it evolved into the beloved spread we know today. As Nutella gained global popularity, so did innovative ways to use it in desserts. The stuffed cookie variation emerged as a fan favorite, particularly after viral posts on platforms like Pinterest, Instagram, and TikTok highlighted the dramatic “pull-apart” moment when a freshly baked cookie reveals its molten Nutella heart. Today, Nutella Stuffed Cookies stand as a symbol of modern comfort baking—simple ingredients transformed into show-stopping treats.

Ingredients Breakdown: What Makes These Cookies Irresistible?

The magic of Nutella Stuffed Cookies lies in the harmony between a soft, buttery cookie dough and a luscious Nutella center. Let’s break down each component and understand how they contribute to the final masterpiece:

All-Purpose Flour: Provides structure to the cookie. It contains gluten-forming proteins that give the cookie its shape and slight chewiness.
Unsalted Butter: Adds richness and tenderness. Using unsalted butter allows you to control the salt level precisely. For best results, ensure it’s softened to room temperature for easy creaming.
Granulated Sugar & Brown Sugar: Granulated sugar helps create a slightly crisp exterior, while brown sugar (with its molasses content) adds moisture, chewiness, and a hint of caramel flavor.
Eggs: Bind the ingredients together and add moisture. They also help the cookies rise slightly during baking.
Vanilla Extract: Enhances overall flavor, giving the cookies a warm, aromatic depth.
Baking Soda: Acts as a leavening agent, helping the cookies puff up slightly while remaining dense and chewy.
Salt: Balances sweetness and enhances all the other flavors. Even a small pinch makes a big difference.
Nutella: The star of the show. This smooth, sweet spread melts beautifully in the oven, creating a warm, gooey center. Its blend of roasted hazelnuts, cocoa, and skim milk gives these cookies their signature taste.
Optional Add-Ins: Chocolate chips, chopped nuts, or sea salt flakes on top can elevate both flavor and presentation.

Step-by-Step Recipe: How to Make Perfect Nutella Stuffed Cookies

Making Nutella Stuffed Cookies at home is easier than you might think—with a little patience and attention to detail, you can achieve bakery-quality results right in your kitchen. Follow this detailed guide for foolproof cookies every time.

Ingredients:

2 ¼ cups (280g) all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup (170g) unsalted butter, softened
¾ cup (150g) granulated sugar
¾ cup (165g) packed light brown sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup (180g) semi-sweet chocolate chips (optional)
¾ cup (210g) Nutella, chilled in the refrigerator for 20–30 minutes
Flaky sea salt (for garnish, optional)

Directions:

Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy (about 2–3 minutes).
Add Wet Ingredients: Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Mix in the vanilla extract.
Combine Dry and Wet: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing. Fold in chocolate chips if using.
Chill Nutella: Place the Nutella in the fridge for 20–30 minutes to firm it up. This prevents it from melting too quickly during shaping.
Portion Dough: Scoop out about 2 tablespoons of dough and roll it into a ball. Flatten it slightly in your palm to form a disc.
Stuff with Nutella: Place a heaping teaspoon (about 15g) of chilled Nutella in the center of the dough disc. Carefully wrap the dough around the Nutella, sealing it completely. Roll gently into a smooth ball. Repeat with remaining dough and Nutella.
Arrange on Baking Sheet: Place the stuffed balls 2 inches apart on the prepared baking sheets. Gently press down on each ball to flatten slightly—this helps with even baking.
Bake: Bake for 11–13 minutes, or until the edges are golden brown and the centers still look soft. Do not overbake—the cookies will continue to set as they cool.
Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. For the ultimate experience, enjoy slightly warm so the Nutella remains gooey.
Garnish (Optional): Sprinkle with flaky sea salt for a sweet-and-salty contrast.

Tips for Success: Achieving the Perfect Cookie

Don’t Skip Chilling the Nutella: Cold Nutella is much easier to handle and less likely to burst through the dough during shaping.
Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for even mixing and a smooth dough.
Seal the Dough Properly: Make sure there are no cracks when wrapping the dough around the Nutella. Any openings may cause leakage during baking.
Avoid Overbaking: These cookies should be soft and slightly underdone in the center when removed from the oven. Overbaking leads to hard, dry cookies and solidified Nutella.
Uniform Sizing: Use a cookie scoop for consistent size and even baking. Aim for about 2-tablespoon portions.
Don’t Crowd the Pan: Leave enough space between cookies to allow for spreading. If needed, bake in batches.
Let Them Rest: Allowing the cookies to cool slightly on the baking sheet helps them hold their shape and prevents breakage when transferring.

Variations and Customizations: Make It Your Own

While classic Nutella Stuffed Cookies are delicious on their own, feel free to get creative! Here are some fun variations to try:

Peanut Butter Swirl: Replace half the Nutella with peanut butter or add a swirl of PB inside the dough before baking.
Double-Stuffed: Use a larger portion of dough and add two teaspoons of Nutella for an extra-rich center.
White Chocolate Chip Version: Swap dark or semi-sweet chips for white chocolate for a sweeter, creamier contrast.
Gluten-Free Option: Use a high-quality 1:1 gluten-free flour blend. Ensure all other ingredients are certified gluten-free.
Vegan Adaptation: Substitute butter with vegan margarine, eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and use dairy-free chocolate chips.
Mini Cookies: Make bite-sized versions using a teaspoon of dough and a small dot of Nutella—perfect for parties!
Cookie Sandwiches: Once cooled, sandwich two cookies together with extra Nutella for an over-the-top dessert.
Drizzled Finish: After cooling, drizzle melted chocolate or more Nutella on top for added elegance.
Espresso Kick: Add 1–2 teaspoons of instant espresso powder to the dry ingredients for a mocha twist.
Holiday Themes: Roll the dough balls in colored sugar, sprinkles, or crushed candy canes for festive occasions.

Health Considerations and Nutritional Value

While Nutella Stuffed Cookies are undeniably indulgent, it’s important to enjoy them mindfully. Here’s a general nutritional breakdown per cookie (based on 24 cookies per batch):

Calories: ~280–320 kcal
Fat: ~15–18g (including saturated fat from butter and Nutella)
Carbohydrates: ~35–40g
Sugars: ~20–24g (from both sugars and Nutella)
Protein: ~3–4g
Sodium: ~120–150mg

Considerations:

Nutella contains sugar, palm oil, and skim milk, making it high in calories and low in fiber or protein. While it does contain hazelnuts (a source of healthy fats), it should be consumed in moderation.
The cookies are rich in refined carbohydrates and added sugars, which may not be suitable for individuals managing diabetes or insulin resistance.
For a slightly healthier version, consider reducing sugar by 25%, using whole wheat flour, or adding oats for fiber.
Always check ingredient labels if allergies are a concern—Nutella contains nuts, dairy, soy, and gluten (from potential cross-contamination).
Enjoy as an occasional treat rather than a daily snack. Pairing with a glass of milk or a piece of fruit can help balance the meal.

Frequently Asked Questions (FAQ)

Q: Can I freeze Nutella Stuffed Cookies?
A: Yes! You can freeze unbaked dough balls on a tray, then transfer to a freezer bag for up to 3 months. Bake straight from frozen—add 1–2 minutes to baking time. Baked cookies can also be frozen and reheated in the oven or microwave.

Q: Why did my Nutella leak out while baking?
A: This usually happens if the Nutella wasn’t chilled, the dough wasn’t sealed properly, or the cookies were overfilled. Make sure to seal the dough completely and avoid using warm Nutella.

Q: Can I use a different filling?
A: Absolutely! Try almond butter, peanut butter, cookie butter (Biscoff), marshmallow fluff, or even a small chocolate bar square.

Q: Can I make the dough ahead of time?
A: Yes. Refrigerate the dough (unstuffed) for up to 3 days. When ready, stuff with Nutella and bake immediately.

Q: Are these cookies safe to eat if the center is soft?
A: Yes. The soft center is intentional. As long as the edges are golden and the internal temperature reaches 160°F (71°C), they’re safe to consume.

Q: Can I use store-bought cookie dough?
A: Yes, though results may vary. Use refrigerated dough and follow the same stuffing method. Adjust baking time as needed.

Summary

Nutella Stuffed Cookies are the ultimate fusion of chewy, buttery cookie and molten chocolate-hazelnut center—easy to make and impossible to resist. A decadent treat that brings joy with every bite, perfect for sharing or savoring solo.

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