Hi everyone! I’m Cassandre, and today on Caramel Loafing, we’re baking up a delicious surprise: Nutella Stuffed Chocolate Cookies—crunchy on the edges, soft in the center, and filled with a gooey hazelnut chocolate center.
Compared to cakes, pies, and tarts, cookies are more compact, longer-lasting, and easier to enjoy. You can make a big batch, store them in an airtight glass jar, and enjoy one anytime. I love having one with a hot cup of tea after dinner while catching up on Netflix—the ultimate cozy indulgence after a long day.
I’ve been dreaming about these Nutella-stuffed cookies for a while now, and since I had some leftover spread from my Chocolate Babka, it was the perfect excuse to whip up a batch. What makes these cookies extra special is the surprise center: rich Nutella that melts into every bite. No need to prep a separate filling—simply use store-bought Nutella or swap in peanut butter or ganache for a twist.
Another flavor booster? The dough is made with browned butter, which adds depth, nuttiness, and a warm caramel aroma. The moment you open the cookie jar, the aroma is irresistible. These cookies are easy, fun, and dangerously addictive—let’s get baking!
More sweet treats to explore: If you loved these gooey, indulgent Nutella Chocolate Lava Cookies, don’t miss these other crowd-favorite dessert recipes:
A rich, chocolatey classic with a swirl of nutty flavor: Nutella & Walnut Babka Cake
A beloved Taiwanese comfort dessert with a molten black sesame filling: Black Sesame Tangyuan (Glutinous Rice Balls)
A melt-in-your-mouth traditional Portuguese sponge cake with nostalgic charm: Pão de Ló de Ovar (Portuguese Half-Baked Sponge Cake)
A fun, interactive treat that hides surprise fortune slips inside: Fortune Cookies
A silky, decadent French chocolate tart every chocoholic must try: La Tarte au Chocolat
Nutella Stuffed Chocolate Cookies Recipe
Ingredients
Yield: Makes 11 cookies. Each cookie dough ball weighs approximately 42–43g (1.48–1.52 oz)
☞ Dough
- Unsalted butter: 120g (4.2 oz), browned down to 90g (3.2 oz)
- 1 medium egg, room temperature (about 50–52g / 1.8 oz without shell)
- Dark brown sugar: 60g (2.1 oz) — light brown sugar or muscovado also work
- Granulated sugar: 50g (1.8 oz)
- Vanilla extract: 3.5g (0.12 oz) — optional, or swap for dark rum
- All-purpose flour: 175g (6.2 oz)
- Baking soda: 2.8g (0.1 oz / about ½ tsp)
- Cornstarch: 3.4g (0.12 oz / about 1 tsp)
- Salt: 1.5g (0.05 oz / about ¼ tsp)
- 70% dark chocolate: 40g (1.4 oz), chopped
☞ Filling
- Nutella (or hazelnut spread): 110–130g (3.9–4.6 oz)
You can also use peanut butter or chocolate ganache for the center.
Use our Nutrition Calculator to view the full nutritional breakdown.
Instructions
- Place Nutella in the fridge for 15 minutes to firm up. Once chilled, use two spoons to scoop out 10–11g (0.35–0.39 oz) portions. Roll into small balls and place on a parchment-lined plate. Freeze for at least 1 hour.
- Chop the chocolate into small chunks (about 5–8mm) and set aside.
- In a pan over medium heat, melt 120g (4.2 oz) butter. Stir frequently and reduce heat slightly once it boils. When the butter turns golden and smells nutty, remove from heat. Weigh out 90g (3.2 oz) browned butter and let it cool.
- Sift together the flour, cornstarch, and baking soda. Add salt and whisk to combine.
- In a mixing bowl, combine the cooled browned butter, brown sugar, and granulated sugar. Beat on medium speed for 1 minute.
- Add the egg and vanilla extract. Beat for 3 minutes until pale, creamy, and thickened.
- Add half of the dry ingredients and fold gently with a spatula. Once mostly incorporated, add the rest and fold until no flour is visible.
- Stir in chopped chocolate, cover the dough with plastic wrap, and refrigerate for 2 hours.
- Take a scoop of chilled dough. Make a deep well in the center and place a frozen Nutella ball inside. Seal the dough around the filling and roll it into a smooth ball.
- Place cookie balls on a parchment-lined baking sheet, spacing them out well (they will spread). Bake in a preheated oven at 374°F (190°C) for 12–15 minutes.
- Let cookies cool on a wire rack. Store in an airtight container or glass jar. You can enjoy them cold, or reheat at 320°F (160°C) for 5 minutes to serve warm.
Watch the full tutorial here: Nutella Stuffed Chocolate Cookies