Nutella Stuffed Cookies Recipe

I absolutely love this Nutella Stuffed Cookies Recipe because it combines two of my favorite things: rich, nutty browned butter and oozing, chocolatey Nutella. There’s something magical about biting into a soft cookie and discovering a molten river of hazelnut goodness inside — it never fails to bring a smile. Whether you’re baking for a cozy weekend treat or impressing friends at a gathering, these cookies truly shine.

When I first tried this recipe, I was amazed at how simple ingredients can create such a decadent experience. The browned butter adds depth that you just don’t get in regular cookies, and stuffing them with Nutella turns every bite into a surprise. Plus, you’ll find that this Nutella Stuffed Cookies Recipe is forgiving enough for home bakers of all levels—you don’t have to be a pro to nail it!

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Ingredients You’ll Need

These ingredients come together beautifully, with each playing its part to create the perfect cookie dough and glorious Nutella filling. When shopping, pick the best quality semisweet chocolate and Nutella you can find for that rich, decadent flavor.

• Unsalted Butter: Browning the butter gives incredible depth to your cookies, so don’t skip this step.
• Nutella: The star filling—be sure to drop it in spoonfuls and freeze for easier handling.
• Brown Sugar: Adds moisture and enhances chewiness in cookies.
• White Sugar: Balances sweetness and helps create a nice cookie spread.
• Eggs: Use room temperature eggs for better mixing and a tender crumb.
• Vanilla Extract: Boosts flavor and ties all elements together.
• All-Purpose Flour: The cookie base—measure carefully for best results.
• Cornstarch: Helps keep cookies soft and tender.
• Baking Powder & Baking Soda: Provide the right rise and lift for balanced texture.
• Salt: Highlights sweetness and balances flavors.
• Semisweet Chocolate Bar: Finely chopped for pockets of chocolate in the cookie dough.
• Sea Salt: A sprinkle on top adds a perfect salty contrast to sweet bites.

Variations

I love experimenting with this Nutella Stuffed Cookies Recipe to keep things interesting. Feel free to swap out the semisweet chocolate for milk or dark chocolate, or toss in some chopped nuts for extra texture. You’ll find personalizing these cookies is the best way to make them your own.

• Nut Allergy Friendly: Use a chocolate spread alternative or omit the Nutella and stuff with chocolate chips instead.
• Double Chocolate: Add cocoa powder to the dough for a richer, chocolaty cookie experience.
• Peanut Butter Swirl: Swirl in peanut butter with the dough or swap Nutella for peanut butter for a new flavor twist.
• Mini Cookies: Make smaller dough balls for bite-sized treats perfect for parties or lunchboxes.

How to Make Nutella Stuffed Cookies Recipe

Step 1: Brown the Butter Like a Pro

Start by browning your butter—this is a game changer! Cut the butter into tablespoons and melt it over medium-low heat. Once melted, crank the heat just above medium and keep swirling the pan and scraping the sides with a wooden spoon. You’ll hear bubbly popping sounds, and soon a nutty aroma will fill your kitchen. Watch closely once it starts to brown; you don’t want it to burn. Once golden-brown, quickly remove from heat and pour into a bowl. Let it cool for about 25-30 minutes before mixing with other ingredients. Trust me, this patience pays off big time.

Step 2: Prepare the Nutella Filling Dollops

While your butter cools, prepare the Nutella filling by dropping teaspoon-sized dollops onto a wax paper-lined cookie sheet. Pop these in the freezer so they firm up, making them easier to stuff inside the cookie dough later. I learned this trick after struggling with sticky Nutella—it makes assembly so much simpler.

Step 3: Mix Cookie Dough Ingredients

Add both sugars to the cooled browned butter and stir until well combined. Then, add eggs one at a time, stirring well after each to make sure everything is incorporated. Stir in your vanilla extract for that lovely aroma. In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Gradually fold these dry ingredients into the wet mixture until just combined. Be careful not to overmix; the dough should come together but stay tender. Fold in the finely chopped semisweet chocolate to add bursts of melty chocolate later.

Step 4: Assemble & Chill

Chill the dough in the fridge for 15-20 minutes to make handling easier. Remove the frozen Nutella dollops and chilled dough when you’re ready to assemble. Scoop out heaping tablespoon-sized portions of dough, flatten slightly, then press one frozen Nutella ball into the center. Wrap and seal the dough completely around the Nutella—add a little more dough if needed—and roll into a smooth ball. Place the stuffed dough balls on a wax paper-lined sheet and freeze them again for 15 minutes before baking. This step helps keep the Nutella inside during baking and prevents leaking.

Step 5: Bake & Finish with Sea Salt

Preheat your oven to 375°F (190°C) and line cookie sheets with parchment paper. Space the dough balls at least 2 inches apart to give them room to spread. Bake for 12-13 minutes, until the edges are just golden brown and the cookies look set but still soft in the middle. Immediately sprinkle a pinch of sea salt on top while they’re hot—that little salty kick perfectly balances the sweetness and complements the Nutella filling. Let the cookies cool completely on the pan before moving them; they’re fragile when warm but firm up nicely as they cool.

How to Serve Nutella Stuffed Cookies Recipe

Garnishes

I often sprinkle a little extra flaky sea salt on top of each cookie right after baking — it’s the perfect contrast to the sweet Nutella center. Another fun garnish is a light dusting of powdered sugar if you want to add a festive touch. A few chopped toasted hazelnuts on top can also add a delightful crunch and tie into the Nutella flavor beautifully.

Side Dishes

Pair these cookies with a cold glass of milk or a creamy hot chocolate for the ultimate indulgence. They also go well alongside a scoop of vanilla ice cream for an extra special dessert. I’ve even served them with fresh berries to cut through the richness in a refreshing way.

Creative Ways to Present

For celebrations, I like arranging these cookies on a rustic wooden board with little bowls of extra Nutella and sea salt for dipping and sprinkling. You can also wrap individual cookies in parchment paper tied with twine for a charming homemade gift. Serving them warm on a beautiful plate with a dusting of cocoa powder makes these cookies feel extra special and inviting.

Make Ahead and Storage

Storing Leftovers

I keep leftover Nutella Stuffed Cookies Recipe in an airtight container at room temperature, and they stay soft and delicious for about 3-4 days. If I want to preserve that freshly baked texture, I sometimes add a slice of bread in the container to keep the cookies from drying out.

Freezing

This recipe freezes beautifully! You can freeze the assembled but unbaked cookie dough balls on a tray, then transfer them to a freezer bag for up to 3 months. When ready, bake from frozen—just add an extra minute or two to the baking time. It’s a lifesaver when you want fresh-baked cookies without the full prep time.

Reheating

To reheat, pop cookies in the microwave for about 10 seconds or warm them in a 300°F (150°C) oven for 3-5 minutes. This melts the Nutella center perfectly while keeping the cookie soft and freshly baked tasting.

FAQs

Final Thoughts

This Nutella Stuffed Cookies Recipe holds a special place in my baking collection because it elevates a simple cookie into a rich, decadent treat that feels like a little celebration with every bite. It’s easy enough for a weekday treat but impressive enough for company. I hope you give it a try—you’ll love how the browned butter flavor dances with the Nutella center, and how satisfying it is to share these with people you care about. Happy baking, friend!

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