You’re going to love these bakery-style Nutella Stuffed Chocolate Chip Cookies. They bake up with crisp buttery edges, soft centers, and they’re packed with chocolate chips and toasted hazelnuts with a creamy Nutella filling.
If you’re a fan of Nutella you will go crazy for these hazelnut-chocolate chip cookies with a Nutella surprise inside. We used our Best Chocolate Chip Cookie recipe as the base with just a few changes. Let’s get baking!
Why you’ll love this recipe
Texture: Crisp edges and soft centers, creamy Nutella, and crunchy hazelnuts.
Flavor: Chocolate and hazelnut all throughout.
Ease: Under 30 minutes of hands on time.
No chill dough: Once the dough is prepared you can bake the cookies right away.
Nutella surprise: The pocket of Nutella inside makes these cookies incredible.
Size: These are big, thick, bakery-style cookies. The recipe makes 9 large cookies. If you’re a fan of bakery style cookies, you should also try our Cookies and Cream Cookies.
Start by measuring out 2-teaspoon portions of Nutella. Place in the freezer while you prepare the dough.
Beat butter, brown sugar, and granulated sugar. Add egg and vanilla.
Beat in flour, baking soda, cornstarch, and salt. Stir in chocolate chips and hazelnuts.
Remove the chilled Nutella from the freezer. Scoop the dough into generous ¼ cup portions and flatten in the palm of your hand. Add a piece of Nutella in the center and wrap the dough up and around the Nutella forming a ball.
Place the dough balls on parchment lined baking sheets and bake for about 11 minutes.
- Be sure to chill the Nutella in the freezer while you’re preparing the cookie dough. This will make it much easier to work with.
- This recipe uses cold butter (rather than softened butter). This ensures that the cookies don’t spread too much and that they are sturdy enough to hold in the Nutella filling.
- Line your baking sheets with parchment paper. This helps the cookies bake evenly and prevents them from spreading too much. Bonus: it also makes cleanup a breeze!
- Use a cookie/ice cream scoop for evenly sized cookies.
- Under bake the cookies. You should remove these cookies from the oven when they are just starting to turn light golden brown but they are still undercooked. They should be so soft that you cannot pick them up off the baking sheet without them falling apart. They will firm up as they cool on the baking sheet.
- Add a few extra chips on top of the cookies right before/after baking for a prettier cookies.
- Prefer a chocolate-based Nutella cookie? Try these: Nutella Cookies.
How to get perfectly round cookies
Option 1: Immediately after the cookies come out of the oven place a round glass, bowl, or cookie cutter (larger than the cookie) upside down over the top of the cookie. Gently but quickly swirl the glass/bowl/cookie cutter in a circular motion. The edges of the cookie will bump against the inside of the glass creating a perfectly round shape. Note: This only works when the cookies are hot, straight from the oven, and still on the warm baking sheet.
Option 2: Immediately after the cookies come out the oven use the back of a spoon to gently push the edges inward to create clean edges and a perfect round shape.
More cookie recipes
Nutella Stuffed Chocolate Chip Cookies
- scant ½ cup Nutella, approximately
- 1 ¾ cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 tablespoon cornstarch
- ½ cup chilled unsalted butter, cut into four pieces
- ¾ cup brown sugar (light or dark), it should be fresh and soft
- ¼ cup granulated sugar
- 1 large egg, cold, straight from the fridge
- 1 ½ teaspoons pure vanilla extract
- ¾ cup semisweet chocolate chunks or chips, plus more for topping, if desired
- ¼ cup chopped toasted hazelnuts, optional
- Begin by scooping the Nutella into 2-teaspoon sized mounds (I use a small cookie scoop). Drop 9 mounds onto a plate and place in the freezer while you prepare the dough.
- Preheat oven to 350°F with racks in the middle-upper and middle-lower portions. Line two baking sheets with parchment paper.
- Combine flour, baking soda, salt, and cornstarch. Set aside.
- Using a stand mixer* fitted with the paddle attachment, beat butter, brown sugar, and granulated sugar until combined (about a minute or two). Because the butter is cold it won't look as soft and creamy as you might be used to, that's ok, keep beating it. Add egg and vanilla, beating until combined and scraping the sides and bottom of the bowl as needed. Beat in the flour mixture until fully combined. Add the chocolate chunks and hazelnuts, mixing until combined.
- Scoop the dough into 3 oz or generous ¼ cup portions and form into balls. Working with one ball at a time, flatten it in the palm of your hand, place a piece of chilled Ntuella in the center and bring the dough up and around the Nutella forming a closed dough ball. Place on the lined baking sheets with several inches in between each dough ball. If desired, you can press a few chocolate chunks/chips onto the top of each dough ball (this makes a prettier cookie). For thicker cookies leave the dough balls mounded higher rather than wider.
- Bake** for 10-12 minutes, until the edges are just beginning to set and the centers are still underdone. The cookies should be so soft that if you tried to pick them up off the baking sheet they would fall apart. Place the baking sheets on cooling racks and cool completely, they will firm up as they cool. See recipe notes regarding optional step of shaping the cookies after baking.
How to get perfectly round cookies:Immediately after the cookies come out the oven place a round glass or bowl (larger than the cookie) upside down over the top of the cookie and gently but quickly swirl the glass/bowl in a circular motion. The edges of the cookie will bump against the inside of the glass creating a perfectly round shape. Note: This only works when the cookies are hot, straight from the oven, and still on the warm baking sheet.
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.