There is something so satisfying about a really good chocolate chip cookie. And these Nutella stuffed chocolate chip cookies have it all and more! The Nutella filling really makes them next level!
These Nutella chocolate chip cookies are thick, soft, and irresistibly gooey thanks to the creamy Nutella center.
They’re easy to make with simple pantry ingredients, but feel extra special with that surprise filling inside. Perfect if you love classic chocolate chip cookies with a decadent twist.
As with any chocolate chip cookie the ingredients are pretty basic, but make sure to double check the ingredients and quantities in the recipe card below.
Make sure to also check these chocolate chip recipes! Chocolate chips make everything better 😉
For making the cookie dough I take a large bowl and add butter and both types of sugar and mix it until creamy. You can use a food processor with a paddle attachment or a regular electric mixer. Both work.
Add the egg and the vanilla extract and mix until smooth. Add the dry ingredients and as soon as the flour is incorporated stop mixing. Use a wooden spoon to gently add the chocolate chips and divide them evenly through the dough.
Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 2-3 hours but overnight is even better. Divide the dough into 12 equal cookie dough balls.
The easiest method is to split each dough ball in half and flatten each half slightly. Spoon a teaspoon of Nutella onto one piece of dough, place the second piece on top, pinch the edges closed, and gently roll it back into a ball.
Place the dough balls on a baking sheet lined with parchment paper, leaving plenty of space between them, as these chewy cookies spread more than regular cookies because of the filling. Press a few extra chocolate chips into the tops.
Bake in a preheated oven at 170°C/340°F (conventional oven) for about 14-16 minutes, until golden brown.
The cookies will still be slightly soft when they come out of the oven. Let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. And enjoy!
Stored in an airtight container at room temperature these cookies will keep for about 1-2 weeks. Although they’re likely gone before that!
These cookies freeze exceptionally well. Even better if you freeze the unbaked -but filled- cookies. Freezing the dough and baking straight from the freezer will ensure they will not spread as much.
Assemble the cookies with the Nutella filling, then place the dough balls on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container and freeze for up to 2 months. Bake straight from frozen, just add 1-2 extra minutes to the baking time.
Let the cookies cool completely, then freeze them in an airtight container for up to 2 months. Thaw at room temperature, or warm briefly in the oven to make them soft and gooey again.
Yes, chilling the dough is important, and for these cookies even more than normal. It helps the cookies keep their shape and prevents them from spreading too much in the oven. For best results, chill the dough overnight.
Absolutely. Any thick chocolate or chocolate-hazelnut spread will work, but make sure it’s fairly firm so it doesn’t leak too much during baking.
This usually happens if the dough isn’t chilled long enough or if the Nutella filling is too soft. Chilling both the dough and the filling helps a lot.
Yes, you can skip the Nutella filling and bake them as thick chocolate chip cookies. Reduce the baking time slightly and keep an eye on them. Or just follow the recipe for regular chocolate chip cookies.
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