Nutella Cookies are fudgy chocolate cookies stuffed and topped with nutella, ensuring pools of melty nutella in every bite! Sprinkle on crushed hazelnuts & flaky sea salt for the perfect hit of salty & sweet. These cookies come together quickly and can be made with or without chill time.
Why you’ll love this recipe:
- Double Nutella Stuffed – We’re stuffing nutella inside and on top of these cookies for gooey deliciousness in every bite.
- Fudgy Chocolate Cookies – These cookies are ultra fudgy and chocolatey!
- Easy Recipe – Any skill level of baker can make these cookies – I promise!
The full ingredient list & directions are in the recipe card at the bottom of this post.
- Salted Butter – I always use salted buter for the best flavor, but feel free to use unsalted if you prefer.
- All-purpose flour – Spoon & level your flour for best results, or use a scale. Scooping the measuring cup directly in will lead to too much flour.
- Cocoa Powder – Use unsweetened cocoa powder as always.
- Brown Sugar & Granulated Sugar -Granulated sugar and brown sugar mixed together helps these bake into chewy and ultra soft chocolate cookies.
- Vanilla Extract – Use real vanilla for the best results.
- Eggs – Use large eggs.
- Nutella – Use name-brand or your favorite off brand version.
- Flaky sea salt – I love sprinkling flaky sea salt on chocolate desserts to balance the sweetness. This is a must if you love a little hit of salty with your sweet treats!
- Gluten-free – I have not tested a gluten-free version of these cookies.
- Dairy-free – This recipe is not dairy-free because of the nutella. Try it with your favorite dairy-free butter and dairy-free chocolate nut spread!
How to Make this Recipe Step-by-Step:
Step 1: Make the Cookie Dough. Cream together the butter and sugars, then the eggs and vanilla. Add the dry ingredients last – flour, cocoa powder, baking soda, and salt. Scoop the dough into balls and chill or use right away. (More on this in the recipe card notes.)
Step 2: Freeze dollops of nutella on a wax paper lined cookie sheet. Flatten balls of dough and place a nutella dollop in the center. Wrap the dough around it, encasing it completely. Roll dough balls in granulated sugar.
Step 3: Bake Cookies. Place cookie dough balls on a lined cookie sheet and top each with 2 teaspoons of melted nutella. Bake the nutella cookies as directed in the recipe card below.
While the nutella cookies are fresh out of the oven, use a round cutter to “scoot” any irregular cookies into circles, taking care not to disturb the nutella. Once the cookies have cooled on the baking sheet a bit, top with chopped hazelnuts (optional) and dig in to this irresistible treat!
Serving + Storing this Recipe:
Enjoy these cookies after they’ve cooled for 20-30 minutes or are sturdy enough to pick up. I love these warm or cooled! Store leftovers in an
Expert Success Tips:
- Keep the nutella frozen – Keep the dollops frozen at all times – this will ensure the cookie can contain the filling and bake up properly.
- Bake a test cookie – Use an oven thermometer (see “special tools” below) or bake a test cookie to make sure your oven is at the right temp, and to see what the right bake time is for your oven.
Yes, but it will be a lot of dough so use a very large mixing bowl or a stand mixer.
Yes you can!
Cookie dough can be made, scooped into balls, and kept in an airtight container in the fridge (if not stuffed with nutella yet) for 1-3 days, or in the freezer if stuffed with the frozen dollops, and baked as desired. Cookie dough balls can also be frozen in an airtight container for about 2 months. Don’t thaw – bake from frozen for the same time as directed above. Basically the nutella dollops need to stay frozen at all times!
- Other nut butters – This recipe would work with other nut butters as well! Be sure to still freeze the dollops as directed.
- Cookie Scoop – Use this cookie scoop to make your cookies the size I did. It’s technically an ice cream scoop, but it’s the perfect size for large bakery-style cookies.
- Baking Sheets – These are my favorite cookie sheets!
- Silicone Baking Mat – This is my favorite silicone baking mat. It reduces waste because it’s washable!
- Scale – Everyone needs a kitchen scale to make sure their flour is at the proper weight, since amounts vary SO widely based on how you measure it.
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Ovens are often inaccurate. Oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
More Nutella Recipes to Love:
- Nutella Filled Chocolate Chip Cookie Cups
- Nutella Chocolate Cupcakes
- Triple Nutella Cheesecake
- Nutella Dessert Pizza
- No-Bake Nutella Tart
Did you make this recipe? Snap a photo and leave a comment!
Double Nutella Stuffed Cookies
- 1 cup salted butter, softened at room temperature 2 sticks, 226 grams
- 1 cup granulated sugar 210 grams
- 1/2 cup light brown sugar, packed 107 grams
- 2 large eggs
- 1 and 1/2 tsp vanilla extract
- 2 and 1/3 cups all-purpose flour, spooned & leveled 303 grams
- 1/2 cup + 2 tbsp cocoa powder 55 grams
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup + 1 tbsp nutella, for the filling 244 grams
- additional granulated sugar, for rolling
- 3/4 cup + 1 tbsp nutella, for topping 244 grams
- Prep the Nutella Filling: Freeze 2 tsp dollops of nutella on a wax paper lined baking sheet. This will take about 20-30 minutes – they must be fully frozen.
- Make the Cookie Dough: In a large bowl, cream the softened butter with an electric mixer on high speed. Add the sugars to the butter mixture and mix until creamed together with the butter, about 1 minute. Add the vanilla and eggs and mix until just combined. Add the dry ingredients last, and mix until a cohesive dough forms.
- Roll & Stuff the Cookies: Divide the cookie dough into 50 gram balls. You don't have to chill them, but chilling them for 10-20 minutes makes the dough a little easier to work with. I prefer to chill mine for 1 hour or overnight. See note about chilling options below. Flatten each dough ball, and place a frozen piece of nutella in the center. Completely encase the dough around it, and place in a container in the freezer, working with just a few at a time. The nutella needs to stay frozen!
- Bake: Preheat your oven to 350° F. Line a few cookie sheets with parchment paper or silicone baking mats. Add granulated sugar to a bowl for rolling. Melt your nutella in the microwave for 30 sec to 1 minute, until it's easily drizzle-able. Working with 6 cookies at a time, roll the dough balls in the sugar, then place on a lined baking sheet. Dollop 2 tsp of nutella on top of each. Bake for 9-10 minutes. The edges will appear and feel just set, and the centers may look a *tad* underdone.
- Serve & Store: Let cookies cool on the cookie sheet on a wire rack until you're ready to enjoy! Dig in while they're warm (allow 15 mins or so for them to set up more) or let cool completely. Store cooled cookies in an airtight container at room temperature for 3-4 days.
- Make-Ahead Tips/Chilling Dough: Cookie dough can be formed into balls and chilled in the fridge in an airtight container for 1-2 days before stuffing with the nutella and baking. Once you stuff the cookie dough balls with nutella, they need to be kept in the freezer (keep in the freezer for up to 2 months). Bake the cookies from frozen (or from the fridge) just as directed above! These cookies are great with or without the chill time, but the edges bake a little thinner & more crisp with no chill time, and the cookies are a little thicker & chewier overall with the chill time. The centers are nice and fudgy either way! I personally prefer them with the chill time.