Nutella Stuffed Cookies Recipe

If you’re a fan of cookies that offer a delightful surprise with every bite, this Nutella Stuffed Cookies Recipe is going to be your new go-to. I absolutely love how these cookies come out soft and buttery on the outside, with a gooey, chocolate-hazelnut center that feels like a little hug for your taste buds. Whenever I make these, they vanish fast—not just because they’re delicious, but because the Nutella filling makes them irresistibly special.

This Nutella Stuffed Cookies Recipe is perfect for everything from an afternoon pick-me-up to a crowd-pleasing dessert at a casual get-together. One thing I appreciate is how it’s a reliable recipe—you’ll find that with just a bit of patience during prep, you’re rewarded with cookies that balance that perfect crumbly texture and a luscious filling. Trust me, once you try it, you’ll be making these often!

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Ingredients You’ll Need

The blend of browned butter and Nutella is the real star here, so choosing quality ingredients really pays off. Also, chilling both the dough and Nutella dollops makes the assembly so much easier, which I’ve learned from experience!

• Unsalted Butter: Browning the butter adds a rich, nutty flavor that makes these cookies standout.
• Nutella: The luscious chocolate-hazelnut spread you’ll stuff inside each cookie for that irresistible filling.
• Brown Sugar: Adds moisture and a subtle caramel undertone.
• White Sugar: Gives just a touch of crunch and balances the sweetness.
• Eggs: Helps bind everything together and adds richness.
• Vanilla Extract: Brings warmth and depth to the dough.
• All-Purpose Flour: The base of our cookie dough that provides structure.
• Cornstarch: Keeps the cookies soft and tender.
• Baking Powder and Baking Soda: For lift and a great texture.
• Salt: Enhances all the flavors and balances the sweetness.
• Semisweet Chocolate Bar: Finely chopped to add extra bursts of melty chocolate in the cookie.
• Sea Salt: Sprinkled on top after baking for a delightful contrast of flavors.

Variations

I love tweaking this Nutella Stuffed Cookies Recipe depending on the occasion — you should feel free to make it your own too! Whether you want to add nuts for crunch or swap some chocolate types, there’s lots of room for customization here.

• Add Chopped Hazelnuts: I sometimes fold in toasted hazelnuts for extra texture—it takes the hazelnut flavor up a notch.
• Use Dark Chocolate: For a richer, more intense chocolate flavor, swapping the semisweet bar for dark chocolate is a nice upgrade.
• Gluten-Free Version: I’ve tried it with a 1:1 gluten-free flour blend and it worked well, just mind chill times may vary.
• Mini Nutella Balls: Use smaller spoonfuls of Nutella to make bite-sized cookies — great for parties!

How to Make Nutella Stuffed Cookies Recipe

Step 1: Brown the Butter Like a Pro

Start by cutting your butter into tablespoon chunks for even melting, then melt it on medium-low heat. Once melted, turn the heat just above medium and keep swirling the pan and scraping the bits from the sides—this is where all the nutty goodness creates itself. You’ll notice the butter bubbling and popping, then slowly browning; watch carefully because it can go from perfect to burnt in seconds! When it smells nutty and turns a beautiful golden brown, take it off the heat and pour it into a bowl to cool for about 25-30 minutes.

Step 2: Prepare Your Nutella Filling

While the butter is cooling, grab a cookie sheet, line it with wax paper, and drop small 2-teaspoon dollops of Nutella spaced apart. These go into the freezer to harden while you make the dough — trust me, this little trick stops sticky mess and helps with stuffing later.

Step 3: Mix Your Cookie Dough

Start mixing the cooled browned butter with both sugars until smooth, then add your eggs one at a time, stirring well after each to keep the dough cohesive. Stir in vanilla, then whisk your dry ingredients—flour, cornstarch, baking powder, soda, and salt—in a separate bowl. Gradually add those dry ingredients to your wet mixture just until combined to avoid overworking the dough. Fold in the finely chopped chocolate bar for little melty bursts in every bite, then pop the dough in the fridge to chill for 15-20 minutes.

Step 4: Assemble the Nutella Stuffed Cookies

Working quickly, scoop about 1½ tablespoons of chilled dough, flatten it in your hand, and place a frozen Nutella dollop in the center. Wrap the dough completely around the Nutella, squeezing gently to seal so the filling doesn’t leak out, and roll into a smooth ball. If some Nutella shows, just add a bit more dough. Place the ball on a wax-paper-lined sheet and repeat until all dollops are wrapped. Freeze these cookie balls for another 15 minutes to make baking easier and prevent spreading.

Step 5: Bake and Finish

Preheat the oven to 375°F (190°C) and line your baking sheets with parchment paper. Arrange cookie dough balls at least 2 inches apart and bake for 12-13 minutes, until the edges just begin to turn golden. Right out of the oven, sprinkle with a pinch of sea salt to balance the sweetness and add a lovely crunch. Let the cookies cool completely on the sheet before moving them—they’re soft and fragile at first but firm up beautifully as they cool.

How to Serve Nutella Stuffed Cookies Recipe

Garnishes

I usually keep it simple with a sprinkle of flaky sea salt on top—the slight crunch and salty contrast elevate the cookie to another level. If I’m feeling festive, I’ll dust them lightly with powdered sugar or add a drizzle of melted chocolate for that extra wow factor.

Side Dishes

These cookies pair wonderfully with a glass of cold milk, but I also like serving them alongside fresh berries or a scoop of vanilla ice cream for a more indulgent treat. If it’s brunch, they’re surprisingly delightful next to a cup of coffee or hot chocolate.

Creative Ways to Present

For parties, I’ve arranged these on a wooden board with fresh mint leaves and little bowls of extra Nutella dip — everyone loved dunking their cookie balls for added gooeyness! They also look adorable wrapped in parchment paper tied with twine as edible gifts.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to three days, but honestly, mine never last that long! Keeping them airtight keeps the cookies soft and the Nutella center melty but not runny.

Freezing

You can freeze the assembled cookie dough balls before baking to save time later. Just wrap them tightly on a tray, freeze until solid, then transfer to a freezer bag for up to a month. I love this trick for having fresh homemade cookies whenever the craving hits.

Reheating

When reheating leftover cookies, I pop them in the microwave for 10-15 seconds or warm them in a low oven (about 300°F) for 5 minutes to get that fresh-baked feel, making sure the Nutella center gets delightfully gooey again.

FAQs

Final Thoughts

Making this Nutella Stuffed Cookies Recipe always feels like a little kitchen celebration when I bake them. The combination of brown butter, rich cookie dough, and that molten Nutella center never fails to impress my family and friends. I truly hope you enjoy making and sharing these as much as I do—they’re a perfect treat to brighten any day or sweeten special moments.

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