Welcome to the ultimate guide for crafting the most decadent and chewy Nutella cookies you’ll ever taste! These aren’t just any cookies; they’re a symphony of flavors and textures, featuring a delightful swirl of rich Nutella embedded directly into the cookie dough, complemented by generous mini chocolate chips. But the true magic lies within: each bite reveals a perfectly gooey, molten Nutella center, a delightful surprise that elevates these homemade treats to an irresistible indulgence. Imagine biting into a soft, chewy cookie, then discovering that warm, luscious hazelnut-chocolate spread oozing out. It’s an experience that’s truly hard to beat, making them a favorite for both casual bakers and seasoned dessert enthusiasts. Get ready to bake a batch that will surely become your new go-to recipe.
These Nutella cookies are more than just a sweet treat; they’re a celebration of flavor and texture. The harmonious blend of semi-sweet chocolate chips and the iconic chocolate hazelnut spread creates a deeply rich and satisfying cookie that caters to every craving. Each cookie promises a double dose of Nutella – a generous swirl throughout the dough for a consistent flavor, and a hidden, molten center for an extra burst of creamy delight. This surprise center makes every bite an adventure, turning a simple cookie into a truly memorable dessert. Once you experience the depth of flavor and the incredible chewiness, you’ll understand why we can’t get enough of these incredible homemade Nutella cookies.
If you’re as much of a Nutella fan as we are, you’ll love exploring other hazelnut-chocolate inspired creations. Be sure to try our incredibly rich Nutella Brownies, the perfectly moist Nutella Muffins, and the delightful Nutella Swirl Rolls for more sweet indulgence.
Why This Recipe Works: The Secret to Perfect Nutella Cookies
Discover what makes these Nutella cookies stand out from the rest. This carefully crafted recipe ensures consistently delicious results, delivering on both flavor and texture every single time.
- Unforgettable Nutella Flavor: This recipe maximizes the deliciousness of Nutella in multiple ways. We don’t just add a touch; we infuse creamy Nutella into the cookie dough itself, creating a marbled effect that guarantees hazelnut-chocolate goodness in every bite. Then, for the grand finale, each cookie is generously stuffed with an extra dollop of Nutella, ensuring a perfectly gooey, molten center once baked. Combined with mini chocolate chips, the layers of rich, chocolatey, and nutty flavors create a truly irresistible treat that will instantly become your new favorite.
- Irresistibly Chewy Texture: Achieving the perfect chewy cookie texture is an art, and this recipe masters it. The precise balance of ingredients, including melted butter and brown sugar, works together to create a cookie that is wonderfully soft in the center with a delightful chewiness around the edges. We guide you through the ideal mixing and baking techniques to ensure your Nutella cookies have that sought-after pliable texture, making them incredibly satisfying to eat.
- Remarkably Easy to Make: Don’t let the decadent results intimidate you; this Nutella cookie recipe is surprisingly straightforward and perfect for bakers of all skill levels. With just a few simple steps and common pantry ingredients, you can whip up a batch of these extraordinary cookies. The instructions are clear and concise, making the baking process enjoyable and accessible, even if you’re new to making stuffed cookies.
Key Ingredient Notes for Supreme Nutella Cookies
Understanding the role of each ingredient is crucial for achieving the best results. Here are some detailed notes to help you prepare your baking essentials. For a complete list of measurements, please refer to the recipe card located at the end of this post.
- Unsalted Butter: Using unsalted butter allows you to control the overall saltiness of the cookies. For this recipe, it’s essential to melt the butter before you start, then allow it ample time to cool to room temperature. Adding warm or hot butter to the sugar and egg mixture can disrupt the emulsion and lead to greasy cookies that spread too much. Room temperature melted butter ensures a perfectly soft and chewy texture.
- Brown Sugar (Light or Dark): Brown sugar is a game-changer in achieving that signature chewy texture and adds a deeper, more complex flavor than white sugar alone. Its molasses content contributes moisture, keeping the cookies soft and pliable. While light brown sugar works wonderfully, dark brown sugar can also be used for an even richer, more caramelized flavor profile. Make sure it’s packed firmly when measuring to get the correct amount.
- Eggs: For optimal mixing and a perfectly emulsified dough, bring your eggs to room temperature at least 2 hours before you plan to bake. Room temperature eggs blend more smoothly with the butter and sugar, creating a uniform dough that bakes more evenly and yields a lighter, chewier cookie.
- Mini Chocolate Chips: While any chocolate chips will be delicious, mini chocolate chips are highly recommended for these Nutella cookies. Their smaller size ensures they distribute more evenly throughout the cookie dough, giving you a hint of chocolate in almost every bite without overwhelming the delicate Nutella flavor. Larger chocolate chips can create big “chocolate puddles” that might overshadow the gooey Nutella center, so minis offer a better balance. Feel free to use semi-sweet, milk, or dark chocolate, depending on your preference.
- All-Purpose Flour: The foundation of our cookie dough. Proper measurement is key here (see expert tips below). Too much flour can lead to dry, crumbly cookies, while too little can make them spread excessively.
- Baking Soda: This is our leavening agent, which helps the cookies rise and spread, contributing to their soft, chewy interior. It reacts with the acidic components in the brown sugar, creating air bubbles that give the cookies their characteristic texture.
- Salt: A pinch of salt is vital for balancing the sweetness and enhancing all the other flavors in the cookie, particularly the chocolate and hazelnut notes. Don’t skip it!
- Pure Vanilla Extract: A classic enhancer that adds warmth and depth to the cookie base, complementing the rich Nutella and chocolate.
Step-By-Step Instructions: Crafting Your Chewy Nutella Cookies
Follow these detailed steps to create your perfect batch of gooey Nutella-stuffed cookies. This recipe utilizes an electric mixer – either a stand mixer fitted with a paddle attachment or a hand mixer will work effectively.
STEP 1: Prepare and Freeze Nutella Centers. This crucial first step ensures your Nutella centers remain gooey inside the cookies without melting too quickly during baking. Line a small cookie sheet or a flat plate with wax paper. Using a 1/2 tablespoon measure, scoop 14 evenly sized dollops of Nutella onto the prepared wax paper. These will be the delicious, molten centers of your cookies. Place the tray in the freezer for at least 1 hour, or until the Nutella dollops are firm enough to handle easily.
STEP 2: Combine Dry Ingredients. In a medium-sized bowl, use a sifter or a whisk to thoroughly combine the all-purpose flour, baking soda, and salt. Sifting helps to aerate the flour and ensures that the leavening agent and salt are evenly distributed, preventing lumps in your cookie dough. Set this dry mixture aside.
STEP 3: Cream Butter and Sugars. In a large mixing bowl, combine the room-temperature melted butter (ensure it’s cooled and not warm to the touch), brown sugar, and white granulated sugar. Using your electric mixer, beat these ingredients together on high speed for approximately 2 minutes. This creaming process incorporates air into the mixture, contributing to the cookie’s final texture and ensuring a light, fluffy base.
STEP 4: Incorporate Wet Ingredients. Reduce your mixer speed to medium. Add the pure vanilla extract and the room-temperature large eggs to the butter and sugar mixture. Continue mixing until the ingredients are fully combined and the mixture appears smooth and well-emulsified. Next, gradually add the sifted flour mixture (dry ingredients) to the wet ingredients. Mix on low speed, just until the flour is incorporated and no dry streaks remain. Be careful not to overmix at this stage, as over-mixing can lead to tough cookies.
STEP 5: Add Chocolate Chips and Nutella Swirl. With the mixer still on low speed, fold in the mini chocolate chips until they are evenly distributed throughout the dough. Finally, add 4 additional dollops of Nutella directly onto the dough. Continue mixing on low speed for just a few seconds, or until the Nutella is swirled beautifully through the dough, creating a marbled effect. Stop mixing as soon as you see distinct swirls to avoid over-incorporating the Nutella and losing the marbled pattern.
STEP 6: Prepare for Baking. Preheat your oven to 350°F (175°C). Line two standard cookie sheets with parchment paper. Parchment paper is essential here as it prevents sticking and helps ensure even baking. While the oven preheats and you prepare your baking sheets, allow the cookie dough to rest at room temperature for approximately 10 minutes. This short resting period allows the flour to fully hydrate, which helps reduce excessive spreading during baking, resulting in a thicker, chewier cookie.
STEP 7: Scoop and Stuff Cookies. Using a large cookie scoop (approximately 2 tablespoons or 2 ounces capacity), portion out your cookie dough. Before releasing the dough, press your thumb gently into the center of the dough ball inside the scoop to create an indentation. Carefully retrieve one of the frozen Nutella dollops from the freezer and place it into this indentation. Gently press the surrounding cookie dough over the Nutella, ensuring the filling is completely enclosed. Form the dough into a neat ball. Arrange 6 of these stuffed cookie dough balls onto each prepared baking sheet, leaving ample space between them to allow for spreading.
STEP 8: Bake to Perfection. Place one cookie sheet at a time into your preheated oven. Bake for 13-15 minutes, or until the edges of the cookies are lightly golden brown and the centers still appear slightly soft and puffy. It’s crucial not to overbake, as this is key to achieving that desirable chewy texture. Once baked, remove the tray from the oven and allow the cookies to cool directly on the hot pan for 5 minutes. This residual heat helps them set and firm up without becoming dry. After 5 minutes, carefully transfer the cookies to a wire cooling rack to cool completely. Enjoy the warm, gooey centers!
Expert Baking Tips for Flawless Nutella Cookies
Achieving bakery-quality Nutella cookies is simple with these expert tips. Pay attention to these details for the best possible results:
- Proper Flour Measurement is Paramount: Incorrect flour measurement is a common baking mistake. Always use the “spoon and level” method: gently spoon the flour into your measuring cup until it overflows, then use the straight edge of a knife to level off the excess. Do not scoop the measuring cup directly into the flour bag, as this compacts the flour, adding significantly more than intended. Too much flour will result in dry, dense cookies that won’t spread properly, while too little can make them overly thin and crispy.
- Troubleshooting Cookie Spreading: If your cookies are spreading more than desired, first ensure you’re using parchment paper on your cookie sheets, which provides a non-stick surface and helps regulate heat. Excessive spreading can also be caused by butter that was too warm when incorporated into the dough. If you notice persistent spreading, try chilling the scooped cookie dough balls (even after stuffing) in the refrigerator for 10-15 minutes before baking. The gooey Nutella filling makes these cookies particularly susceptible to spreading, so ensuring the dough and Nutella centers are cold helps them hold their shape.
- High Altitude Baking Adjustments: For bakers living at high altitudes (typically above 3,000 feet or 900 meters), atmospheric pressure differences can cause cookies to spread more or dry out. To counteract this, add an extra 2 tablespoons of all-purpose flour to the dry ingredients. This small adjustment helps to strengthen the cookie structure and manage the spread, ensuring your Nutella cookies turn out perfectly.
- Don’t Overbake for Chewy Perfection: The secret to incredibly chewy cookies is to remove them from the oven when they appear slightly underdone in the center. The edges should be lightly golden, but the middle might still look a bit soft. Cookies continue to cook from residual heat on the hot baking sheet even after they’ve been removed from the oven. Allowing them to cool on the pan for 5 minutes before transferring to a wire rack completes this process, locking in moisture and ensuring a wonderfully soft and chewy texture. Overbaking will result in a dry, crumbly cookie.
- Room Temperature Ingredients Matter: Beyond the eggs, ensuring your butter is at the correct temperature (melted and cooled) is vital. Room temperature ingredients emulsify better, creating a smoother, more uniform dough that bakes consistently.
- Don’t Overmix the Dough: After adding the dry ingredients, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to tough, dense cookies instead of light and chewy ones.
Frequently Asked Questions About Nutella Cookies
While it might be tempting to make smaller versions of these delightful cookies, we strongly advise against it for this particular recipe. Each large cookie is specifically sized to perfectly accommodate the frozen Nutella dollops in the middle. Attempting to make smaller cookies would likely make it impossible to properly encase the gooey Nutella center, leading to the Nutella leaking out during baking or simply not forming a distinct, molten core. Stick to the recommended size to ensure you get that iconic gooey surprise!
Absolutely, freezing these cookie dough balls is an excellent way to prepare ahead and enjoy freshly baked cookies whenever a craving strikes! Once you’ve scooped and stuffed the cookie dough balls with their frozen Nutella centers, arrange them on a baking sheet and freeze until solid. Then, transfer the frozen dough balls to an airtight container or a freezer bag. They can be stored in the freezer for up to 30 days. When you’re ready to bake, let the cookie dough balls thaw for about 30-60 minutes at room temperature before baking as directed. If the Nutella centers are no longer frozen after thawing, you might want to briefly refreeze them before baking to help prevent excessive spreading.
Yes, chilling the cookie dough overnight can actually enhance the flavors and slightly improve the texture. However, we recommend forming the cookie dough into individual balls first (without the Nutella filling) before chilling overnight. Wrap the dough balls tightly in plastic wrap or place them in an airtight container to prevent them from drying out. The next day, you can retrieve your dough balls, let them soften slightly, and then fill them with the frozen Nutella centers just before baking. This method helps maintain the integrity of the gooey Nutella filling and prevents the cookies from spreading too much during baking.
To make these Nutella cookies, you’ll need standard baking equipment: an electric mixer (stand or hand mixer), a large mixing bowl, a medium bowl, a sifter or whisk, measuring cups and spoons, a 1/2 tablespoon measure for Nutella dollops, a large cookie scoop (2 tablespoons/2 oz), two cookie sheets, parchment paper, and a wire cooling rack.
Look for lightly golden-brown edges. The centers should still appear slightly soft, even a little bit “underdone” or puffed up. This indicates that they are perfectly chewy and will finish cooking on the hot baking sheet. If the centers look completely set and firm in the oven, they are likely overbaked.
Storing and Freezing Your Delicious Nutella Cookies
To keep your Nutella cookies fresh and delightful, proper storage is key. Once completely cooled, store the baked Nutella cookies in an airtight container at room temperature. They will maintain their incredible chewiness and gooey center for up to 5 days. For optimal enjoyment, you can gently warm them in the microwave for a few seconds before serving to reactivate that irresistible molten Nutella core.
Freezing Baked Nutella Cookies
For longer storage, these cookies freeze beautifully. Place the fully cooled baked cookies in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight freezer-safe container or a heavy-duty freezer bag, separating layers with parchment paper to prevent sticking. They can be frozen for up to 30 days without losing much of their quality. To enjoy, simply thaw the frozen cookies at room temperature for 1-2 hours. For an extra treat, you can warm them briefly in the microwave after thawing to bring back the gooey Nutella center.
Other Irresistible Cookie Recipes to Try
If you’ve fallen in love with these chewy Nutella cookies, you’ll definitely want to explore more of our delightful cookie creations. We have a wide array of recipes that cater to every cookie craving, from classic chocolate chip to unique flavor combinations. Keep your baking adventurous!
We hope you adore this recipe for chewy Nutella cookies as much as we do! If you loved baking and tasting them, please remember to leave a STAR REVIEW below. Your feedback helps us grow and inspires other bakers. Don’t forget to share your creations with us on Instagram by tagging @stephaniesweettreats. For more delicious recipe ideas and baking inspiration, be sure to follow us on Pinterest. Happy baking!
Nutella Cookies
Print Recipe
Pin Recipe
Leave a Review
Ingredients
- 7 TBSP Nutella
- 3 1/4 cups All-purpose flour
- 1 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter, melted and cooled
- 1 cup Brown sugar, packed light or dark
- 1/2 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 2 Large eggs, room temperature
- 3/4 cup Mini chocolate chips
- 4 TBSP Nutella
Instructions
- Place wax paper over a small cookie sheet. Use a 1/2 TBSP to scoop 14 dollops of Nutella. Place in the freezer for an hour to set.7 TBSP Nutella
- In a medium bowl, sift the flour, baking soda, and salt together. Set aside.3 1/4 cups All-purpose flour, 1 tsp Baking soda, 1 tsp Salt
- Using a mixer, beat the melted butter (make sure it is cooled to room temperature), brown sugar, and sugar on high speed for 2 minutes.1 cup Unsalted butter, 1 cup Brown sugar, 1/2 cup White granulated sugar
- Add the vanilla and eggs. Mix on medium speed until smooth. Add in the dry ingredients and mix on low speed until just combined.1 tsp Pure vanilla extract, 2 Large eggs
- Add in the mini chocolate chips and mix on low speed. Place 4 TBSP dollops over the dough. Then, mix on low until Nutella is swirled in. Be careful to not over mix!3/4 cup Mini chocolate chips, 4 TBSP Nutella
- Preheat the oven to 350℉. Line two cookie sheets with parchment paper. Let the cookie dough rest for 10 minutes. This helps to prevent too much spreading.
- Use a large cookie scoop (about 2 TBSP). Place your thumb into the cookie scoop and place a frozen Nutella drop into the hole. Cover it with the cookie dough. Place 6 cookie dough balls per cookie sheet.
- Bake 1 cookie sheet at a time. Bake for 13-15 minutes until the edges are lightly golden.
- Let the cookies sit on the hot pan for 5 minutes. Then, transfer to a cooling rack.
Notes
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.