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Nutella Stuffed Chocolate Chip Cookies

Nutella Stuffed Chocolate Chip Cookies

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Lots of hands will reach for the cookie jar when these favorites are inside! Keep it filled with ease, since this recipe makes a bunch.MORE+LESS-

Updated September 20, 2019


cup melted butter (2 sticks)


cups granulated sugar

1 1/4

cups packed brown sugar


tbsp plain greek yogurt

2 1/4

cup all-purpose flour


cup chocolate chips (semisweet)


cup chocolate chips (dark chocolate)


cup chocolate chips (milk chocolate)

Sea spinkles salt or kosher salt

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  • 1

    Put two sticks (1 cup) butter into small saucepan. Heat on medium until melted. Once melted, use whisk to constantly stir butter. Continue to stir until the butter gets foamy, and then starts to turn brown. It will have a slight nutty odor. Remove from heat and place butter in bowl to prevent burning.

  • 2

    In an electric mixer, combine the butter, brown sugar and white sugar until thoroughly blended. Beat in the 1 egg, 1 egg yolk, vanilla, and yogurt until combined.

  • 3

    Add the baking soda, salt, and flour on low speed until combined. Add in chocolate chips by folding with spatula. Cover mixture or place in plastic wrap and put in fridge for 2 hours. Make sure your Nutella is also in the fridge.

  • 4

    After 2 hours of chill time, Preheat oven to 350°F. Cover baking sheet with parchment paper, and remove dough and nutella from fridge.

  • 5

    Scoop out about 1 1/2 tablespoons of dough and roll into a ball with your hands. Flatten the dough ball into your palm. Put approx. 1 teaspoon of chilled nutella in the middle and fold dough around it. Make sure the nutella is all the way inside, and not seeping out of the dough. Add more dough if necessary. Place dough balls on cookie sheet about 2 inches apart and gently tap the middles with your hand to flatten them just a bit.

  • 6

    Bake the cookies 9-11 minutes or until the edges turn golden brown. They will look underdone in the middle, but don't worry - they aren't. Sprinkle cookies with coarse salt, and leave on cookie sheet for at least 2 minutes. One cooler and stable to move, transfer cooled cookies onto a wire rack to cool completely.

No nutrition information available for this recipe

Nutella Stuffed Chocolate Chip Cookies

These chocolate chip cookies have a creamy Nutella center. They’re like a cross between a cookie and a lava cake and a decadent treat.

I can’t believe it took me this long to make these Nutella stuffed cookies. I’ve made so many variations of Nutella cookies and different kinds of stuffed chocolate chip cookies, but it wasn’t until now that I thought to make a chocolate chip cookie stuffed with Nutella.

I’ve pretty much made every variation possible leading up to these cookies. I’ve made Nutella swirl chocolate chip cookies, “Nutella chip” cookies, Nutella lava chocolate cookies. When I told FH about this chocolate chip cookie idea, his reaction was, “haven’t you done this already?”

What I love best about this recipe is that you get the creamy Nutella in every bite. Sometimes if you mix Nutella into cookie batter, it gets lost. Stuffing the cookies with it fixes that problem.

Chocolate Chip Cookie Dough

These cookies are a chocolate chip cookie stuffed with Nutella! Here are tips for making the dough

  • Room temperature butter and eggs- Pull these out 2 hours before baking. Don’t use cold butter! Otherwise it won’t aerate while beating with the sugar and create the chewy texture.
  • Beat butter and sugars- Use a stand or hand mixer to beat until all of the butter is mixed in and fluffy.
  • Add in vanilla and eggs- You can add all of these in and then beat until mixed together. Scrape the bowl to make sure the butter is thoroughly mixed in.
  • Dry ingredients- Mix in the dry ingredients slowly.
  • Add in chocolate chips- For best results, add in chocolate chips and mini chocolate chips.

What makes these the best nutella stuffed cookies

Not to toot my own horn, but these are probably the best Nutella stuffed chocolate chip cookies you can make at home. They’re gooey, full of flavor, and over flowing with Nutella!

Using brown butter in the cookie dough makes all the difference. It adds a rich flavor that works so well with the Nutella. The cookies are also loaded with chocolate chunks so with every bite, you get a pool of Nutella AND chocolate.

Most importantly, these cookies are so easy to make. From the butter to the dough to the stuffing process. Using a large cookie scoop ensures all the cookies are evenly stuffed and you won’t get dough all over your hands.

Above all, there’s no fridge time! Most cookie recipes require at least 4 hours of refrigeration (which I am so guilty of) but I wanted to make sure these cookies were quick and easy to make. Stuffing cookies, or any dessert for that matter, shouldn’t seem like or be a daunting task.


Nutella Stuffed Chocolate Chip Cookies are melt in mouth cookies which are crispy on the outside, soft and gooey inside filled with nutella plus additional hint of salt in every single bite which will totally make you go crazy over these cookies.

Cookies are not only easy to make but tastes delicious too. These are always on my menu for potlucks, parties, birthdays or any get together. These are also great option for your kids lunchbox.

I can confidently say that these are the best cookies you will ever make. This is one of my old blog post. I am updating it with new pictures. The only difference between my old and new recipe is that I have substituted butter with brown butter and I like this version more than the earlier one. You will love the nutty flavor in the cookies that comes from brown butter or ghee.

How to make brown butter?
  • Cut the butter into cubes, add it to pan and melt it over medium low heat.
  • Once the butter is melted, increase the heat little above medium.
  • Keep scraping and swirling the pan using with spatula or spoon during the process.

  • The butter will foam and sizzle around the edges. Slowly the bubble or foam dissolves and lightly brown specs will start forming at the bottom
  • Keep an eye on stove the entire time as there is very few seconds between brown butter and burnt butter. Once you smell the nutty aroma of the butter, switch off the flame. Transfer it to heat proof bowl immediately.
  • Let it cool down completely before using it in any baking recipes.
Why use melted butter or brown butter in cookies?

Melted butter will result in chewy cookies. But make sure you add right amount of flour along with it to avoid from making your cookie more greasy.

How to stuff Nutella in cookies?

Chilled nutella makes it easy to work with while baking cookies. Take about 1 1/2 to 2 tbsp of dough and shape them into ball. Flatten it into the palm of your hand. Now add 2 tsp of chilled nutella in the middle and fold the dough around it.

Now re-roll it again into ball. This need not be perfect ball. Just make sure Nutella isn’t coming out. Add more dough here if necessary. Place the dough balls on baking sheet lined with parchment paper 2 inches apart and very gently press them.

Is Nutella (Hazelnut Spread) vegan?

Nutella contains skim milk powder which is derived from milk of cow. Hence its not vegan.

Tips to make the best cookies
  • Once the cookie dough is done, keep it in refrigerator atleast for 1 hour. Longer you keep it, better it absorbs the buttery flavor and gives you the most delicious cookie.
  • Do not over bake the cookies
  • Use good amount of chocolate chips.
How do you make chocolate chips gooey?

The only tip is to never over bake the cookies. They make look undone but they actually are.

Why do cookies spread or flatten?
  • Over mixing the ingredients will make your cookies flat. This makes your dough warm. Better idea is to chill the dough even before you bake.
  • Also bake the cookies at the right temperature.
You can also try some of these recipes using Nutella
Some of my favorite, best and easy cookie recipes

Follow me on Instagram and tag me with #cookwithkushi so that I get a chance to see all the recipes you make and give it a ♥