Nutella Filled Chocolate Chocolate Chip Cookies

Nutella Filled Chocolate Chocolate Chip Cookies | Cookies and Cups

Nutella Filled Chocolate Chocolate Chip Cookies. Basically the perfect cookie ever invented.

So I made some cookies.

They are totally worth every second it takes to makes them.

And also worth every calorie when you eat them.


Because it’s a cookie.  Filled with Nutella.

Really, that is all.


Nutella Filled Chocolate Chocolate Chip Cookies.

Nutella Filled Chocolate Chocolate Chip Cookies | Cookies and CupsLet’s take a gander at the details.

First, we’ll need to talk about the cookies.  They are chocolate chocolate chip.


AND I didn’t use cocoa powder.

I used melted chocolate.

Because yes.


So in total I used 4 CUPS OF CHOCOLATE CHIPS!

Sorry for yelling.

But really.  4 CUPS!

 photo IMG_2470_zps87622594.jpgMelt 2 of those cups of chips over a double boiler or in the microwave…

 photo IMG_2476_zps688bc571.jpgPour that into your batter.

 photo IMG_2479_zpsf56f754b.jpgYou’ll need the remaining 2 cups of chocolate chips to mix in at the end, you know, when you usually add chocolate chips.


It’s seriously delicious cookie dough.

Then let it chill for at least 2 hours.  Sorry ’bout that.

 photo IMG_2484_zps1288d869.jpg

While you’re waiting  you should fill up a zip-top bag with Nutella and pipe little swirls about the size of Hershey’s Kisses onto a lined baking sheet or cutting board.

Pop that in the freezer and let them chill too…for at least an hour.

 photo IMG_2469_zps6153976d.jpg

When everything’s good and cold, or you’ve just lost all your patience, go ahead and make your cookies.

Form about a tablespoon of dough around one of the frozen Nutella pieces.

 photo IMG_2488_zps51183076.jpg

Form them into balls and bake for 7-8 minutes. photo IMG_2489_zps3a65ffd5.jpgOh yum.

Nutella Filled Chocolate Chocolate Chip Cookies | Cookies and Cups

Did I mention these are totally worth it?Nutella Filled Chocolate Chocolate Chip Cookies | Cookies and CupsChilling your dough is super important in this recipe…make sure you don’t skip that step, or your cookies will be much flatter than mine!


Nutella Filled Chocolate Chocolate Chip Cookies


makes 4 dozen cookies


  • 2 2/3 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 4 cups chocolate chips, divided
  • 1 cup butter, room temperature
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 3 eggs
  • 2 tsp vanilla
  • 1 cup Nutella
  • *optional flaked sea salt for garnish


  1. In bowl off stand mixer cream butter and both sugars for 1-2 minutes until light and fluffy.
  2. Add in eggs and vanilla and continue mixing until evenly incorporated.
  3. Melt 2 cups of the chocolate chips in microwave or double boiler.
  4. Mix in melted chocolate into the butter mixture and evenly combine.
  5. With mixer on low add in the dry ingredients and blend until dough forms.
  6. Stir in remaining chocolate chips.
  7. Chill dough for at least 2 hours.
  8. Meanwhile, line a baking sheet with parchment paper.
  9. Fill a zip-top or piping bag with Nutella and pipe teaspoon sized amounts onto parchment paper, similar to a Hershey Kiss. You will need 48 dollops of Nutella. Place baking sheet in freezer for at least an hour.
  10. When dough and Nutella are chilled preheat oven to 375°
  11. Line a baking sheet with parchment paper.
  12. Form cookie dough around each Nutella piece using about 1 1/2 tablespoons of dough. Place on baking sheet about 2 inches apart.
  13. Bake for 7-8 minutes.
  14. While cookies are baking place Nutella back in freezer, as it will thaw out quickly.
  15. Transfer cookies to wire rack to cool.


71 Responses

  1. A 4 c of choc chip recipe is a recipe I love! Pinned!

    Recently I made some PB/Nutella/Choc cookies. But I didn’t make the adorable stuffed Nutella drops like you did. I just put it into the batter.

    I love Nutella. Today I made a martini with it 🙂

  2. Roxanne

    Shelly… I am so in love with the deep dish cookies, and was wondering what your thoughts would be about trying this deep dish style…

  3. 4 cups?? Oh heck yes!! The truth is I probably add close to four cups in our every day chocolate chip cookies. We have a lot of heavy on the chocolate, chocolate chip eaters around here. These look heavenly and when cookies look this good I never even think about calories. Who cares anyway? These are awesome!

  4. Oh nutella is awesome as it is but in cookies. the ultimate hazelnut lovers delight. I made a gaint oatmeal on with nutella a few post back; one that respectable enough to be pulled off as breakfast. calories? what calories? nothing matters with nutella

  5. Nicole

    Bless your heart for sharing such an AMAZING recipe with all of us =] I am drooling right now! Will be making these TONIGHT!!! Thank you!!

  6. I love chocolate and Nutella so this is more than pure perfection. I love to bake. I have this thing that when I look up recipes I never end up following them. I always make them more me. I add my own twist and that is not always a good idea. Ahaha.

  7. Lauren

    4 cups… amazing!!! I may not have 4 cups… do you think I could substitute 2 cups (13.3 oz) for 13.3 oz of Ghiradelli Semi Sweet Baking Chocolate?

  8. josefine

    Hi! Wonderful cookies, but when I tried them out mine did NOT come out of the oven looking as gorgeous as yours, they looked more like melted out, flat, brown slabs with nutella popping out on top…. What did I do wrong?

      1. Josefine

        Not after I put the nutella in them…. I’ll try popping them in the freezer for a bit next time 🙂

        (And I have to make new ones soon, my boyfriend ate like twenty in a day <3)

  9. Prerna

    I absolutely love the recipe. The cookies looked great n tasted delicious but mine came out to be very soft. A bit too soft for a cookie. Please help 🙂

  10. Tamara

    Frozen blobs of Nutella? you are a genius! i am a least 10 ponds more just thinking about baking these they look scrumptious 🙂

    1. Shelly

      up to 3 days in an airtight container for best results. You can keep them longer than that, definitely, but I think they are best up to 3 days.

  11. Leslie

    This recipe is very messy, do not make with children. They may be good but gave up and made regular chocolate chip cookies w/ nutella. Good luck making these.

  12. a

    Great cookies, however, I did realize that the longer the dough was left out of the refrigerator, the flatter the cookie. Question: Any idea as to how I could possibly adapt a pumpkin muffin batter with cream cheese middles into a cookie? I was thinking to freeze the cream cheese middle, just as the Nutella in your recipe, but not sure how to adapt my muffin receipt into cookie dough.

  13. karis

    I tried to make these – they were not quite as expected and I’m not sure why. I tried to follow the directions very faithfully. I did leave both the dough and the Nutella in fridge and freezer, respectively, overnight – maybe they got TOO chilled? The cookies were more cake-like than cookie-like, a bit dry, and remained tall instead of flattening out in the oven. Still good but not amazing like they should be! I also yielded 5 instead of 4 dozen (so the last dozen weren’t Nutella-stuffed, since I’m made the prescribed number, 48, of the frozen nutella “kisses”). Maybe I’ll try them again sometime… for now maybe it’s time to retreat into simpler stuff.

  14. Ju

    Hey I just discovered these amazing cookies and I’m dying to bake them, however I’ve got a couple of questions:
    1.- Can you switch the dark chocolate for white chocolate?
    2.- Is it posible to bake them WITHOUT any chocolate at all (only nutella)?
    Thank you very much! By the way everytime I visit this website I start drooling 😛

    1. Shelly

      You mean the chocolate chips in the cookie dough? Or the melted chocolate in the dough. The melted chocolate you can’t change to white, it wouldn’t work the same…but the chips you could use white.. or omit, sure!

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