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Nutella Stuffed Chocolate Chip Cookies

Nutella stuffed chocolate chip cookies bake up with golden edges, soft centers, and a frozen hazelnut-chocolate filling tucked inside each cookie. Chilling the assembled cookies helps keep the filling enclosed as they bake.
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Prep Time 2 minutes
Cook Time 15 minutes
freezing, chilling, and resting 1 hour 35 minutes
Total Time 1 hour 52 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1 cup Nutella
For the cookie dough
  • 1 cup butter unsalted, softened
  • 0.75 cup brown sugar packed, light
  • 0.5 cup granulated sugar
  • 1 egg large
  • 1 egg yolk large
  • 2 tsp vanilla extract
  • 2.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt fine
  • 1 cup semisweet chocolate chips

Equipment

  • 2 18x13-inch baking sheets

Method
 

Freeze the filling
  1. Line a plate or small baking sheet with parchment paper.
  2. Place 16 level tablespoons of Nutella on it, spacing them apart.
  3. Freeze until solid, at least 1 hour.
Make the cookie dough
  1. Beat the butter, brown sugar, and granulated sugar in a large bowl until creamy, about 2 minutes.
  2. Beat in the egg, egg yolk, and vanilla until combined.
  3. Whisk the flour, baking soda, and salt in a medium bowl.
  4. Add the flour mixture to the butter mixture and mix just until no dry flour remains.
  5. Stir in the chocolate chips.
Assemble and bake
  1. Line two 18x13-inch baking sheets with parchment paper.
  2. Divide the dough into 16 equal portions, flatten each portion, enclose one frozen Nutella piece in the center, and pinch the dough completely closed.
  3. Arrange 8 cookies on each baking sheet, seam side down.
  4. Refrigerate the sheets for 30 minutes.
  5. Meanwhile, heat the oven to 350°F.
  6. Bake the cookies for 12–15 minutes, switching the sheets between racks and rotating them front to back halfway through, until the edges are golden and the centers still look slightly soft.
  7. Let the cookies rest on the baking sheets for 5 minutes.
  8. Transfer them to a wire rack to cool.

Notes

For neat cookies, pinch the dough completely closed around each frozen Nutella piece. Store airtight at room temperature for up to 4 days; freeze baked cookies for up to 2 months. For a dairy-free adaptation, use dairy-free butter, chocolate-hazelnut spread, and chocolate chips.