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Nutella Stuffed Chocolate Chip Cookies

Nutella Stuffed Chocolate Chip Cookies are a MUST MAKE! They are a brown butter chocolate chip cookie recipe with a thick, gooey layer of Nutella baked right inside.

Thick Nutella Stuffed Cookies are chocolate chip cookies with Nutella baked inside

I think I might have found my calling. Who’s onboard with a whole series on this site with stuffed cookies? I mean, I feel like you guys like them, I like them, and the possibilities are ENDLESS! I’ve done a few pretty popular stuffed cookie recipes here on my site:

And when I really started jotting down ideas for stuffed cookies, the list kept going and going! I know you guys LOVE chocolate chip cookies, and while there is a time and place for the classic, let’s all agree that jazzing up a chocolate chip cookie by stuffing all sorts of yumminess inside is not an idea I would turn down.

So today we embark on a whole new journey. The Stuffed Cookie. Get your happy pants ready, because in the coming months I am fully prepared to test their elastic. Who’s down?

Brown Butter Chocolate Chip Cookies with Nutella Baked inside

How To Make Nutella Stuffed Cookies

SO many years ago I posted a recipe for Nutella Filled Chocolate Chocolate Chip Cookies which were definitely a good idea back in 2013. I should really go back in and recreate that recipe with shiny new pictures, but I digress. Anyhow, I took the method I used to stuff the cookies with Nutella, but switched the cookie into a Brown Butter Chocolate Chip Cookie, a lot like the most popular cookie recipe in my book!

Ultimately what we have here today is a Gooey Nutella Stuffed Brown Butter Chocolate Chip Cookie…which sounds delicious, but doesn’t roll off the tongue! Which is fine because you’re going to be so busy eating these, you won’t care what they’re called!

How To Stuff Cookies With Nutella

This part is actually pretty easy! All you do is drop spoonfuls of Nutella onto a lined baking sheet and freeze the dollops! When you make your cookie dough, scoop out a portion, make a little “well” in the center. Place one of the frozen dollops off of the baking sheet and press into the center of a ball of cookie dough, making sure to form the cookie dough all around it, sealing it inside!

You can even place the Nutella in a zip-top bag with the corner snipped off  and squeeze it out onto the baking sheet to freeze.

How To Make Nutella Stuffed Cookies

These amped up version of chocolate chip cookies are certainly worth the extra few minutes. Browning the butter pairs amazingly with the nutty flavor of the Nutella, and they would be OH SO AMAZING with a little flaked seas salt sprinkled on top!

Can You Freeze These Nutella Stuffed Cookies?

Yes, absolutely! You can freeze them before OR after baking!

  1. If you would like to freeze the dough before baking just do all the steps of the recipe 1-7 without preheating the oven. Once you have the dough balls prepared, place them all on a baking sheet and freeze them for at least 30 minutes, until they are frozen. Then place all the dough balls into a zip-top bag and freeze for up to 30 days! When you’re ready to bake them just place them on the baking sheet, and pick up where you left off…BUT add a few minutes to the bake time if you are baking them from frozen.
  2. If you would like to freeze these after baking them, just let them cool completely, and then stack them into a large plastic container. Use a piece of parchment to separate the layers. All the cookie to thaw out at room temperature before eating. You can even pop them in the microwave for a few seconds once they are thawed to get that gooey layer of Nutella! You could even bake them at 350°F for 3-4 minutes to warm them up as well!

Looking for More Nutella Recipes? Try These:

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Thick Nutella Stuffed Cookies are chocolate chip cookies with Nutella baked inside

Nutella Stuffed Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 14 reviews
  • Author: Shelly
  • Prep Time: 30 minutes
  • Cook Time: 8 minutes
  • Total Time: 38 minutes
  • Yield: 24 cookies 1x
  • Category: Cookies
  • Method: Oven
  • Cuisine: Dessert


These flavor packed chocolate chip cookies are filled with creamy Nutella!


  • 1 cup butter
  • 1 cup Nutella
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 egg + 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 1/2 cups all purpose flour
  • 1 cup semi-sweet chocolate chips


  1. In a medium saucepan melt the butter over medium-low heat. Once melted, bring the butter to a boil. Swirling the pan or stirring with a wooden spoon continue to cook the butter until the milk solids begin to brown and the butter becomes an amber color. Remove from the heat and allow to cool while you do the next steps.
  2. Line a large baking sheet with parchment or wax paper. In 2 teaspoon portions, drop scoops of Nutella onto the prepared baking sheet. You will need 24 scoops. Place the baking sheet in the freezer for at least 20 minutes, while you make the cookie dough.
  3. In a large bowl stir together the cooled butter, brown sugar, and granulated sugar with a rubber spatula or wooden spoon until combined. Add in the egg, the yolk, vanilla, baking powder, baking soda, and salt and mix until smooth.
  4. Stir in the flour and then the chocolate chips.
  5. Chill the dough for 15 minutes.
  6. While the dough is chilling preheat the oven to 375°F. Line a baking sheet with parchment paper.
  7. Using a 3- tablespoon sized cookie scoop, scoop out chilled cookie dough. Press a well into the dough and place a frozen scoop of Nutella into the cookie dough and form the dough around the Nutella, encasing it in the dough making a ball.
  8. Place the cookie dough balls onto the prepared baking sheet 3- inches apart. Return the unused Nutella to the freezer while the batches are baking to keep it frozen.
  9. Bake for 8 minutes until the edges are golden.
  10. Remove from the oven and allow the cookies to cool on the baking sheet for 3-4 minutes before transferring them to a wire rack to cool completely.


  • Serving Size: 1 cookie
  • Calories: 270
  • Sugar: 22.5 g
  • Sodium: 163.5 mg
  • Fat: 15 g
  • Carbohydrates: 32.9 g
  • Protein: 3.6 g
  • Cholesterol: 37.5 mg

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32 comments on “Nutella Stuffed Chocolate Chip Cookies”

  1. Hi!! I’m from Australia and want to make these cookies!
    I’m not sure 100% on the measurements though if they will work out the same as here, as quantity tends to vary region by region. I’m most concerned about the butter to flour ratio? Do you have exact measurements I could use?

  2. Crystal Smith

    Delicious recipe! Everything worked out great. I would maybe add a little less sugar next time as I found them a bit too sweet. But everyone’s different thanks !

  3. How much flour would 2.5 cups be in grams? Depending on how you scoop can change the weight so want to make sure its consistent every time. Appreciate the help.

    1. Stacey Robertson

      120g per US cup of all-purpose flour, so 300g of flour is equivalent to 2.5 cups of flour! (I’m American but always use metric weights for accuracy in baking!)

  4. Hi, these are great however I find that when i leave the cookies for a day or so – i struggle to warm up the cookies so that the nutella melts again? i can get the cookies soft and the nutella somewhat warm but it doesn’t melt or become gooey again.
    Any suggestions on what could help? 🙂

  5. I made these last night… and I was skeptical with how soft the dough was from the melted butter, but they ended up coming out absolutely perfect!!! I was so excited!!… and they taste amazing!! My coworkers are all raving about them today!! This is a winning recipe for sure!! Now I’m just trying to think of more things to freeze and stuff inside this perfect cookie base!! Thanks!!!

  6. Hi,
    I made the cookies and the dough was kinda dry and the cookies didn’t spread. I chilled the dough overnight though. Was that a problem you think?

    1. Hi! I am in the process of making these cookies and also chilled the dough overnight. I just rolled the dough ball in my hand until it warmed up and it was good to go! Maybe that will help you?

  7. Excellent recipe .. made this today and everyone loved it .. ? only changes I made was use less chocolate chips .. the rest was absolutely the same … super easy to make .. and totally worth it 🙂 thank you for sharing such an amazing recipe .. I’ll definitely be making it again and again and again ?

    PS .. I use granulated sugar and the granules never seem to dissolve in any of my cookies so it adds a crunch which I don’t really mind but how do I fix it? Any suggestions?
    Thankyou again for such a perfect recipe ?

  8. Hi Shelly..
    I made them nutella cookies and I have to say, that’s a brilliant recipe. It’s better than any other cookie out there. This is gonna be my go to recipe. Thanks for sharing ?

  9. Hi there… I made your Nutella stuffed chocolate chip cookies and I followed your recipe to a T yet the dough was extremely crumbly. Because of that it was hard to wrap around the Nutella without having to add more to make sure it was closed well. Would it have been best to use a mixer in order to help the dough come together? They do look delicious however!!
    Thank you so much!

    1. Hmm, that’s strange, I use this recipe all the time on it’s own as well as in this Nutella stuffed recipe and haven’t ever had that issue! The measurements are correct as written, possibly you packed the flour a little tight when measuring it? Also yes of course you could use a mixer if you think that might help!

      1. Shelly, hahah…. I’m really not sure either but I sent a box to my son for his birthday and he absolutely loved them! Will definitely see what I did wrong but won’t stop me from making them again!! Thank you!

    2. I’ve made these cookies twice (SO FREAKING GOOD) but also had crumbly dough both times. The cookies were huge because I did the same thing of wrapping the nutella snugly inside. I’m trying it today with a little less flour to see if that helps

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