Nutella Stuffed Cookies

There is something undeniably magical about a cookie that keeps a secret. You hand someone what looks like a classic, sturdy chocolate chip cookie, but the first bite reveals a molten, hazelnut-chocolate heart that changes everything. In my kitchen, we believe that the surprise inside is only as good as the foundation wrapped around it, which is why we start with a rich, browned butter dough.

this Recipe

This recipe marries the nutty depth of browned butter with the creamy sweetness of Nutella. It requires a little patience—freezing the filling is non-negotiable—but the result is a bakery-quality treat with a tender crumb and a gooey center. Salted tops cut through the richness, creating a perfect balance that will have your family asking for these again and again.

The Perfect Balance of Salty and Sweet

You will love this recipe because it takes a solid, flavorful dough foundation and pairs it with a decadent filling without becoming overwhelming. The browned butter adds a toasted, caramel-like note that compliments the hazelnuts in the spread beautifully. Unlike many stuffed cookies that fall flat or leak, this dough is engineered to hold its shape, keeping that delicious secret safe until you break it open.

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Quality Ingredients for a Strong Foundation

To get these cookies right, we focus on the quality and temperature of our ingredients. A good cookie starts long before the oven turns on.

• Unsalted Butter: We brown this to develop a deep, nutty aroma. Using unsalted allows us to control the sodium level, especially since we finish with sea salt.
• Nutella: The star of the show. You must portion and freeze this solid before beginning the dough.
• Sugars: A mix of brown sugar (for moisture and chew) and white sugar (for crisp edges) creates the perfect texture.
• Eggs: Room temperature eggs mix more evenly into the batter, creating a cohesive dough.
• Flour & Cornstarch: The addition of cornstarch (cornflour) is a classic trick to keep the crumb tender and soft, balancing the protein in the all-purpose flour.
• Semisweet Chocolate: I recommend buying a bar and chopping it finely rather than using chips. The shards melt into the dough better, ensuring the Nutella remains the main event.

How to Make It

Step 1: Prep the Filling

First, line a baking sheet with wax paper. Drop teaspoon-sized dollops of Nutella onto the sheet. You need them to be solid frozen disks, so place the sheet in the freezer while you prepare everything else. Do not skip this, or the filling will be impossible to handle.

Step 2: Brown the Butter

Place your cubed butter in a saucepan over medium heat. It will melt, then bubble and pop. Stir frequently. Watch closely as the popping slows and the milk solids turn golden brown. Once you smell that nutty aroma, remove it from the heat immediately to prevent burning and pour it into a large heatproof bowl to cool slightly.

Step 3: Mix the Wet Ingredients

Once the butter has cooled (it should not be hot to the touch), stir in the brown and white sugars until well combined. Add the eggs one at a time, stirring vigorously after each addition, followed by the vanilla extract.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Gradually stir this into the butter mixture until no flour streaks remain. Fold in your chopped chocolate chunks. Chill the dough for about 20 minutes to make it easier to handle.

Step 5: Assemble the Cookies

Preheat your oven to 375°F (190°C). Take your dough from the fridge and Nutella from the freezer. Scoop about 1.5 tablespoons of dough, flatten it slightly, and place a frozen Nutella disc in the center. Carefully work the dough around the filling until it is completely sealed. Roll into a smooth ball.

Step 6: Bake and Cool

Place dough balls 2 inches apart on a parchment-lined sheet. Bake for 12–13 minutes until the edges are golden brown but the centers look soft. Sprinkle with sea salt immediately upon removing from the oven. Let them cool completely on the pan; they need this time to set up.

Teresa’s Dough Wisdom

• Seal it Tight: When wrapping the dough around the frozen Nutella, ensure there are no cracks or gaps. A good seal prevents the filling from leaking out onto your baking sheet. If you enjoy the structural integrity of these, you might also like the technique used in our bakery style chocolate chip cookies.
• Watch the Butter: Browning butter moves fast. It goes from perfect amber to burnt in seconds. If you are nervous, use a light-colored pan so you can see the color change clearly.
• The Freezer is Your Friend: If the Nutella starts softening while you are assembling, pop it back in the freezer for 10 minutes. Warm Nutella is messy and frustrating to work with.
• Don’t Overbake: These cookies continue to cook as they sit on the hot baking sheet. Pull them when the edges are set but the middle still looks slightly underdone for that perfect soft texture.

Build On This Base

Once you have mastered the technique of stuffing cookies, you can get creative with the flavors.

• Peanut Butter Lovers: Swap the Nutella for creamy peanut butter. If you go this route, you might find inspiration in our peanut butter blossom cookies for managing peanut butter textures.
• Cookie Butter: Biscoff or cookie butter spread works exactly the same way as Nutella and pairs beautifully with the brown butter dough.
• Double Chocolate: Add 2 tablespoons of cocoa powder to the dry ingredients for a chocolate base that matches the filling.
• White Chocolate Macadamia: Use white chocolate chunks in the dough and stuff with a white chocolate hazelnut spread for a sweeter profile.

Share the Love

These cookies are incredibly rich, so they are best served warm with a tall glass of cold milk to cut the sweetness. They are perfect for holiday exchanges or a comforting weekend treat.

If you are putting together a dessert platter, these pair wonderfully with lighter options. You could serve them alongside our copycat Crumbl cookie recipe for a fun tasting party comparing different cookie textures.

The Sweet Foundation

Making Nutella stuffed cookies is a labor of love that rewards you with every bite. By taking the time to brown the butter and chill the ingredients, you create a treat that is far superior to anything store-bought. It honors the tradition of home baking—taking simple ingredients and turning them into a memory.

For another take on this delicious concept, you can check out how Sugar Spun Run handles their stuffed cookies. If you enjoyed this recipe, you might also love the nutty crunch of our traditional Nussecken.

We would love to see your creations! Snap a photo and tag us on Instagram or pin this recipe to your Pinterest boards. You can also share your results with our community on Facebook or TikTok. Happy baking!