Let Me Tell You ‘Bout These Nutella Cookies…

Alright, listen. If there was an Olympic sport for accidentally eating too much cookie dough, I’d be wearing gold. I mean for real, this Nutella Stuffed Cookies Recipe has been my go-to whenever the weather’s rotten or friends are about to drop by (usually both at the same time, if we’re honest). Actually, my first batch was for my cousin’s birthday—fun fact, every cookie vanished in about five minutes flat, but that could’ve been because my dog almost snatched one off the tray (she’s a crafty one, our Mabel).

I always say stuffing cookies with Nutella is like giving a hug inside a hug; it just works. Sure, the kitchen gets a bit messy (I’ve lost at least two wooden spoons in the process; don’t ask), but trust me, it’s worth every smudge and rogue chocolate smear. Honestly, some days I make a batch just to have an excuse to lick the spoon.

Why You’ll Love These (Even If You Think You’re Not a Baker)

I make these when I want to impress but don’t feel like using fifty fancy ingredients or washing a pile of weird gadgets later. My family goes bonkers for them (no kidding, even my brother who leaves raisins in his cereal just for ‘texture’).

Sometimes I forget to chill the Nutella and think—”that step can’t matter much”—and then, well, the cookies melt into funky, dinosaur-shaped blobs. But hey, still delicious. So if you’ve ever thought cookies are “just cookies,” trust me—these’ll change your mind. And if a little Nutella sneaks onto your shirt, I say you’re making them right.

What You’ll Need (With My Swaps and Cheeky Shortcuts)

1 cup unsalted butter—room temp (I’ve totally microwaved for 15 seconds when impatient—works fine)
1 and 1/4 cups packed brown sugar (light or dark, whatever’s in your cupboard honestly)
1/4 cup white sugar
2 large eggs (free-range is nice but regular ones bake the same, grandma insisted only free-range but I’ve never noticed)
2 teaspoons vanilla extract (actually, sometimes I use an extra splash if no one’s looking)
3 cups all-purpose flour (I’ve mixed in 1/2 cup whole wheat in a pinch, adds a bit of nuttiness)
1 teaspoon baking soda
3/4 teaspoon salt (I eyeball this—don’t tell my baking teacher)
1 and 1/2 cups chocolate chips (semi-sweet is my fave, but milk or dark totally fine too)
Nutella—about 3/4 cup, frozen in small spoonfuls (sub in other hazelnut spreads if you’re feeling rebellious, but OG Nutella just nails it)

How I Make ‘Em: The Not-So-Perfect Method

First, scoop dollops of Nutella (like a teaspoon each) on a lined tray and stick ’em in the freezer. Do this before anything else; otherwise, good luck stuffing the cookies later. Easy to forget; I’ve done it more than once.
Cream the butter and sugars together until they look fluffy. Use a stand mixer if you’ve got muscles like noodles, otherwise a regular hand mixer (or a wooden spoon and some determination) does the trick.
Add in the eggs and vanilla. Beat, but don’t thrash it. Here’s where I usually sneak a taste, even though I know I shouldn’t—haven’t died yet.
Mix together flour, baking soda and salt in another bowl. Then gradually add this to the wet stuff. It always looks like it’ll never come together—don’t panic, it does.
Chuck in your chocolate chips. Fold ‘em through (try not to eat them all at this stage, easier said than done).
Scoop out some dough (about two tablespoons). Flatten slightly, plop in a frozen Nutella dollop, and then sort of pinch the dough around it until it looks like a lumpy golf ball. Don’t worry if they’re ugly; mine always are before baking.
Chill the dough balls for 10-20 min in the fridge (sounds boring, but do it or your cookies will slide off the tray and form a super-cookie. Fun, but not what we’re after).
Bake at 180°C/350°F for 11-14 minutes until the edges look golden but the centers seem just barely set. I always pull them early—they finish up as they cool.
Let ’em cool five minutes (if you can wait). Then dig in. Or bring one to your neighbor to show off. Up to you.

Little Notes from My Scatterbrained Kitchen

If you skip freezing the Nutella, it oozes everywhere. Weirdly delicious, but super messy.
Once I tried to use cold butter—bad plan. Cookies were weirdly flat.
Actually, rerolling the dough if it gets sticky rather than just powering through is always worth the minute it takes.

Variations and Odd Experiments

I went rogue and used Biscoff spread one time—lovely, but super sweet. Not for everyone.
Subbed in peanut butter for half the Nutella because I was low—flavor’s all over the place, but my dad ate four at breakfast; so who’s to complain?
Tried white chocolate chips—not as good as I hoped, but don’t let that stop you.

Don’t Own Fancy Gear? Totally Fine

You’ll want a hand mixer or stand mixer, but I’ve totally creamed butter and sugar with a fork in rough times. If you don’t have a cookie scoop, use a spoon (just get your hands in there, rustic is in, right?). Don’t own a baking tray? I baked these straight on some double-layered foil once. Worked surprisingly well, though maybe don’t make it a habit.

No Kidding, Storing These Is Pointless (But Here’s Some Actual Advice)

Cookies last up to 4 days in a airtight container (if your household has the willpower of monks—not my reality, I find they vanish within 24 hours). If you like them warm, zap a cookie for 10 sec in the microwave; gooey centers ahoy.

How I Serve: For a Real Treat

Honestly, I like these straight from the oven with a glass of very cold milk. My friend Helen likes to mash them into vanilla ice cream (overkill? Maybe. Heavenly? Yes). Sometimes I even wedge a marshmallow in a warm cookie. You do you.

Lessons (Learned the Hard Way)

Don’t skip freezing Nutella—tried it once, my oven looked like an abstract art piece in chocolate.
If you rush the chill, the cookies just melt outwards. Not the kind of spread we wanted.
The dough gets sticky when it’s warm—flour your hands, not the countertop (speaking form experience, it’s a pain to clean after).

Your FAQ (Yep, I’ve Gotten These Before)

Do I seriously need to freeze Nutella first?: Yep, otherwise it just mixes with the dough and you lose that gooey middle. But let’s be real, I’ve skipped this step when I’m lazy; just expect less drama.
Can I make the dough ahead?: Oh, absolutely. Sometimes I whip it up, refrigerate overnight, and actually think it tastes better the next day—don’t ask me why, just does.
Any way to make these gluten-free?: I haven’t tried, but my mate Sara uses a good GF flour blend (like Bob’s Red Mill) and said it worked. Maybe reduce the chill time just a smidge?
Can I double the recipe?: If your oven and sanity can handle it, go for it. Just keep an eye—sometimes the second tray bakes faster; blame the preheated oven, I guess.
Is the Nutella Stuffed Cookies Recipe kid friendly?: Well, unless you let them wield the mixer unsupervised (which maybe don’t), kids love helping roll and stuff these. Messy fun for sure.
What if I want smaller cookies?: Just use less dough per cookie and a tinier blob of Nutella. They bake quicker, so shave off 2-3 minutes and keep an eye out.
Where do you get your baking supplies?: Mostly local stores, but sometimes online at King Arthur Baking—great for oddball flours and pretty sprinkles.

And that’s it—my not-so-fancy, not-so-perfect Nutella Stuffed Cookies Recipe. If you spill flour, just tell people it’s rustic décor. Cookies forgive a lot, as long as you don’t skimp on the Nutella.

Nutella Stuffed Cookies Recipe: The Gooey Cookie Magic You Need