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Nutella Filled Chocolate Chocolate Chip Cookies

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

Nutella Filled Chocolate Chocolate Chip Cookies | Cookies and Cups

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 Cups

Let’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!

Chocolate chips in a glass measuring cup with a scoop

Melt 2 of those cups of chips over a double boiler or in the microwave…

Melted chocolate in a bowl

Pour that into your batter.

Melted chocolate being poured into a mixing bowl

You’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.

Chocolate batter in a mixing bowl

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.

Swirls of chocolate batter on a parchment-lined baking sheet

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.

Chocolate cookie dough with a swirl of nutella in the middle
Chocolate cookie dough balls on a parchment-lined baking sheet

Form them into balls and bake for 7-8 minutes.Oh yum.

Nutella Filled Chocolate Chocolate Chip Cookies | Cookies and Cups
Nutella Filled Chocolate Chocolate Chip Cookies | Cookies and Cups

Did I mention these are totally worth it?Chilling 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!

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Nutella Filled Chocolate Chocolate Chip Cookies


Description

makes 4 dozen cookies


Ingredients

Scale
  • 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

Instructions

  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.

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65 comments on “Nutella Filled Chocolate Chocolate Chip Cookies”

  1. 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.

  2. 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.

  3. 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.

    1. 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.

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

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