Soft Baked Nutella Stuffed Chocolate Cookies are the epitome of indulgence—rich, gooey, and filled with a luscious center of creamy Nutella that oozes out with every bite. These cookies bring together the comforting familiarity of a classic chocolate cookie with a surprise heart of hazelnut chocolate spread, creating a dessert that’s impossible to resist. Perfect for holiday gatherings, after-dinner treats, or a cozy night in, they strike a delightful balance between chewy and melty textures, making them a favorite among both kids and adults. Whether enjoyed warm from the oven or cooled and stored for later, their luxurious flavor and texture ensure they remain a show-stopping treat in any cookie collection.
The History of Nutella and Stuffed Cookies
The origins of Nutella go back to 1946 when Pietro Ferrero, an Italian pastry maker, created a spread called “Pasta Gianduja” in response to cocoa shortages following World War II. Made with hazelnuts and a small amount of cocoa, it was designed to be an affordable sweet treat. Over the years, it was refined into the creamy, spreadable Nutella we know today. Nutella gained popularity in Europe before becoming a global staple, loved for its smooth texture and rich taste. The concept of stuffed cookies, on the other hand, has roots in the ever-evolving world of baking, where creative bakers constantly experiment with fillings like caramel, peanut butter, and jams. Nutella-stuffed cookies rose to fame in the 2010s, driven by social media food trends and viral baking videos. Combining a soft cookie exterior with an irresistibly gooey center taps into both sensory appeal and nostalgic indulgence, a formula that’s hard to beat. Today, Nutella stuffed cookies are a modern classic, blending the old-world charm of Italian sweets with the American love of oversized, chewy cookies.
Ingredients Breakdown
- All-purpose flour: Acts as the structural base for the cookies, ensuring they hold their shape while remaining soft. – Unsweetened cocoa powder: Provides rich chocolate flavor and deepens the cookie color. – Baking soda: A leavening agent that helps the cookies spread slightly and stay soft. – Salt: Enhances the overall flavor and balances the sweetness. – Unsalted butter: Adds richness and a tender crumb to the cookie dough. Using unsalted butter allows better control of the salt levels. – Granulated sugar: Contributes to sweetness and structure, helping create that desirable soft yet chewy texture. – Brown sugar: Adds moisture and depth of flavor with a slight molasses note. – Eggs: Bind the ingredients together and add moisture for a rich, soft cookie. – Vanilla extract: Enhances the flavors and rounds out the sweetness. – Nutella: The star of the show—used as a chilled filling, it creates a gooey center once baked. – Chocolate chips (optional): Boost the chocolatey richness and add texture. – Milk (optional): Can be added in small amounts to soften the dough if needed.
Step-by-Step Recipe
- Prepare the Nutella filling: Scoop teaspoon-sized dollops of Nutella onto a parchment-lined baking sheet and freeze for at least 30 minutes, or until solid. This step ensures the Nutella doesn’t melt too quickly during baking. 2. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats. 3. Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. 4. Cream the butter and sugars: In a large bowl or stand mixer, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes. 5. Add eggs and vanilla: Beat in the eggs, one at a time, followed by the vanilla extract. Mix until well combined. 6. Incorporate dry ingredients: Gradually add the flour mixture into the wet ingredients, mixing just until combined. Do not overmix. If the dough feels dry, add a tablespoon of milk. 7. Add chocolate chips (optional): Stir in chocolate chips by hand if using. 8. Assemble the cookies: Scoop 2 tablespoons of dough and flatten into a disc. Place a frozen Nutella scoop in the center and wrap the dough around it, sealing the edges completely. Roll into a ball. 9. Bake: Place the dough balls on the prepared baking sheet, spaced 2 inches apart. Bake for 10–12 minutes or until the edges are set and the tops are slightly cracked. The centers will look soft—that’s perfect. 10. Cool and serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm for maximum gooeyness or store in an airtight container for up to 4 days.
Tips for the Perfect Nutella Stuffed Cookies
- Chill the Nutella: Freezing the Nutella is non-negotiable. It keeps the filling intact while the cookie bakes around it. – Don’t overbake: The cookies should be slightly underbaked when pulled from the oven. They will continue to cook as they cool, keeping the centers soft and gooey. – Use room-temperature ingredients: Especially the butter and eggs—this helps the dough come together smoothly. – Seal the dough well: Make sure the Nutella is completely enclosed by cookie dough to prevent leakage. – Scoop evenly: Using a cookie scoop or measuring spoon ensures consistent size and even baking. – Add a sprinkle of sea salt: A pinch of flaky sea salt on top before baking adds contrast and enhances the chocolate and hazelnut flavors.
Variations and Customizations
- Double chocolate: Add white chocolate chips to contrast with the dark cookie base. – Nut-free: Substitute Nutella with a seed-based spread like sunflower butter for an allergy-friendly version. – Spicy twist: Add a pinch of cinnamon or cayenne pepper to the dough for a Mexican hot chocolate vibe. – Nutella & banana: Add banana chips or a small banana slice in the center with Nutella for an extra fruity burst. – Salted caramel filling: Swap Nutella with a caramel center for a different type of oozy surprise. – Mini version: Use smaller portions of dough and filling for bite-sized treats, perfect for parties or lunchboxes. – Stuff with extras: Place a hazelnut or small marshmallow along with Nutella for a delightful variation in texture.
Health Considerations and Nutritional Value
While undeniably delicious, Soft Baked Nutella Stuffed Chocolate Cookies are a treat best enjoyed in moderation. Each cookie typically contains around 200–300 calories, depending on the size and amount of Nutella used. The sugar content is high due to both the cookie dough and the Nutella filling, making them a sweet indulgence rather than a health food. The butter and eggs provide some protein and fat, but most of the nutrition comes from carbohydrates and sugar. To make them slightly healthier, consider substituting some all-purpose flour with whole wheat flour, using a sugar substitute, or reducing the portion size. For those with dietary restrictions, vegan versions can be made using plant-based butter, egg replacers like flax eggs, and dairy-free chocolate spreads. Gluten-free flours can also work, though results may vary. Always check ingredient labels for allergens like nuts, dairy, or gluten. As with any dessert, balance and mindfulness are key—these cookies are a joyful treat that can fit into a varied and balanced diet when enjoyed occasionally.
FAQ
Can I use store-brand hazelnut spread instead of Nutella? Yes, most chocolate-hazelnut spreads work well, though textures and sweetness levels may vary.
Can I freeze these cookies? Absolutely! Freeze the stuffed dough balls before baking or the baked cookies themselves. Just reheat slightly to regain gooeyness.
How long do these cookies stay fresh? Stored in an airtight container, they remain soft for up to 4 days at room temperature.
Can I make these ahead of time? Yes, prepare the dough and freeze it for up to a month. Bake straight from frozen, adding a minute or two to the bake time.
Why did my Nutella leak out? This usually happens if the Nutella wasn’t fully frozen or the dough wasn’t sealed tightly.
Can I double the recipe? Definitely—this recipe scales up well. Just be sure not to overcrowd your baking sheets.
Is it okay to chill the dough overnight? Yes! Chilling the dough can enhance the flavor and improve texture.
Soft Baked Nutella Stuffed Chocolate Cookies
Ingredients
- 12 teaspoons of Nutella
- 115 grams equivalent to 1 stick or 1/2 cup of unsalted butter, softened to room temperature
- 90 grams 1/2 cup of brown sugar
- 50 grams 1/4 cup of caster sugar or granulated sugar
- 1 teaspoon of vanilla extract
- 1 large egg
- 140 grams 1 cup of plain flour or all-purpose flour
- 1/2 teaspoon of baking soda
- 1 teaspoon of cornflour cornstarch
- 40 grams 1/2 cup of unsweetened cocoa powder
- 1 tablespoon of milk
Instructions
- Line a small tray or plate with parchment or baking paper. Spoon out 12 teaspoons of Nutella onto the tray, making sure to space them about an inch or two apart. Place the tray in the freezer for a minimum of 30 minutes to allow the Nutella to firm up.
- Prepare two baking trays by lining them with parchment paper. In a large mixing bowl, combine the butter, brown sugar, and caster sugar. Using an electric mixer on medium speed, beat the mixture until well blended. Add the vanilla extract and the egg, then continue beating for another minute or until the mixture is smooth.
- Next, add the flour, baking soda, cornflour, and cocoa powder to the bowl. Mix everything together until a chocolate dough forms. If the dough appears slightly dry, incorporate the tablespoon of milk to help bring it together.
- Preheat your oven to 180°C (350°F) for a standard oven or 160°C (320°F) if using a fan-forced setting.
- Remove the Nutella portions from the freezer. Take about a tablespoon of cookie dough, flatten it gently in your hand, and place one of the frozen Nutella scoops in the center. Carefully wrap the dough around the Nutella, making sure it’s completely enclosed, then roll it into a ball. Place the cookie dough ball on the prepared baking tray. Repeat the process until all the cookie dough and Nutella have been used.
- Bake the cookies in the preheated oven for around 10 minutes. Once done, transfer them to a wire rack to cool slightly. These are best enjoyed warm, especially with a glass of milk.