Oh, chocolate lovers, prepare to meet your match! If you’re anything like us, the mere mention of Nutella sends you into a blissful, hazelnut-chocolate daydream. We’ve gathered the ultimate collection of gooey, decadent, and downright irresistible cookie recipes that turn that beloved jar into pure, baked magic. Get ready to preheat your oven—your new favorite treat is waiting just a scroll away.
Nutella-Stuffed Chocolate Chip Cookies
Unlock your inner cookie wizard with this viral mashup. We’re stuffing gooey Nutella inside classic chocolate chip dough for a double-chocolate surprise that’s pure magic. Get ready to bake the cookies that broke the internet.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
For the cookie dough:
– 1 cup (2 sticks) unsalted butter, softened to room temperature
– ¾ cup granulated sugar
– ¾ cup packed light brown sugar
– 2 large eggs
– 1 tsp pure vanilla extract
– 2 ¼ cups all-purpose flour
– 1 tsp baking soda
– ½ tsp salt
– 2 cups semi-sweet chocolate chips
For the filling:
– ½ cup Nutella, chilled for 30 minutes
Instructions
1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium speed for 2 minutes until light and fluffy.
3. Beat in the eggs one at a time, then mix in the vanilla extract until fully combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain.
6. Fold in the chocolate chips with a spatula until evenly distributed throughout the dough.
7. Scoop 2 tablespoons of dough and flatten it slightly in your palm. Place 1 teaspoon of chilled Nutella in the center.
8. Top with another tablespoon of dough, sealing the edges completely to encase the Nutella.
9. Roll the stuffed dough ball gently between your palms to smooth it, then place it on the prepared baking sheet, spacing them 3 inches apart.
10. Bake for 10–12 minutes, until the edges are golden brown but the centers still look slightly soft.
11. Let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.
Zesty and indulgent, these cookies boast a crisp edge that gives way to a molten Nutella core. The rich hazelnut swirl perfectly complements the buttery chocolate chip dough. Serve them warm with a scoop of vanilla ice cream for an epic dessert sandwich, or crumble them over yogurt for a decadent breakfast treat.
Soft and Chewy Nutella Cookies
Just when you thought Nutella couldn’t get any better—we’re baking it into soft, chewy cookies. Grab your jar and get ready for the easiest, most decadent treat. Your kitchen will smell like a chocolate-hazelnut dream.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- For the cookie dough:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- For the filling and finish:
- 1 cup Nutella (chocolate-hazelnut spread)
- 1/2 cup semi-sweet chocolate chips
- Sea salt flakes, for sprinkling
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter, granulated sugar, and brown sugar together for 2-3 minutes until light and fluffy. Tip: Room-temperature ingredients blend more evenly, preventing a gritty texture.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined—do not overmix.
- Fold in the chocolate chips with a spatula until evenly distributed.
- Scoop 2-tablespoon portions of dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
- Use your thumb or the back of a spoon to make a deep indentation in the center of each dough ball.
- Fill each indentation with about 1 teaspoon of Nutella. Tip: Chill the Nutella for 10 minutes first to make it easier to handle and prevent it from spreading too much during baking.
- Bake for 9-11 minutes, or until the edges are lightly golden but the centers still look slightly soft. Tip: For extra chewiness, pull the cookies out when they’re just set—they’ll firm up as they cool.
- Immediately after removing from the oven, sprinkle each cookie lightly with sea salt flakes.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Devour these warm for a gooey, molten center or let them cool for that perfect soft-chewy texture. The sea salt cuts through the rich Nutella, creating a sweet-and-salty bite that’s irresistible. Try crumbling one over vanilla ice cream for an instant dessert upgrade.
Nutella and Hazelnut Thumbprint Cookies
Nailing the perfect holiday cookie just got easier. These Nutella and Hazelnut Thumbprint Cookies are a rich, chocolate-hazelnut dream—crisp edges, soft centers, and a gooey surprise inside. They’re the treat your cookie tray has been missing.
Serving: 24 cookies | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
For the Cookie Dough:
– 1 cup (2 sticks) unsalted butter, softened to room temperature
– ¾ cup granulated sugar
– 1 large egg, at room temperature
– 1 teaspoon pure vanilla extract
– 2 ¼ cups all-purpose flour
– ½ teaspoon salt
For the Filling and Topping:
– ½ cup Nutella
– ½ cup finely chopped toasted hazelnuts
Instructions
1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, use an electric mixer on medium speed to beat the softened butter and granulated sugar together for 2–3 minutes until light and fluffy.
3. Add the egg and vanilla extract to the butter mixture. Beat on medium speed for 1 minute until fully combined.
4. In a separate medium bowl, whisk together the all-purpose flour and salt.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until a soft dough forms and no dry streaks remain. Tip: Avoid overmixing to keep the cookies tender.
6. Scoop the dough into 1-tablespoon portions. Roll each portion into a smooth ball between your palms.
7. Place the dough balls 2 inches apart on the prepared baking sheets.
8. Use your thumb or the back of a ½ teaspoon measuring spoon to press a deep, wide indentation into the center of each dough ball.
9. Fill each indentation with 1 teaspoon of Nutella, smoothing it slightly. Tip: Warm the Nutella for 10 seconds in the microwave if it’s too thick to spoon easily.
10. Sprinkle the finely chopped toasted hazelnuts evenly over the Nutella filling in each cookie.
11. Bake one sheet at a time in the preheated oven for 10–12 minutes, or until the cookie edges are lightly golden. Tip: The centers will still look soft; they firm up as they cool.
12. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Warm from the oven, these cookies offer a delightful contrast: a buttery, crumbly shortbread-like base gives way to a molten, fudgy Nutella center. The toasted hazelnuts add a essential crunchy texture and nutty depth that perfectly balances the sweetness. Serve them slightly warm with a cold glass of milk for the ultimate cozy moment, or package them in a festive tin as a standout homemade gift.
Nutella-Stuffed Brown Butter Cookies
Scoop up the ultimate holiday cookie hack: Nutella-stuffed brown butter cookies. These golden rounds hide a gooey chocolate-hazelnut surprise inside a rich, nutty dough. Get ready for the most addictive bake of the season.
Serving: 24 | Pre Time: 25 minutes | Cooking Time: 12 minutes
Ingredients
For the Brown Butter & Dough
– 1 cup (2 sticks) unsalted butter
– 1 cup granulated sugar
– 1 cup packed light brown sugar
– 2 large eggs, at room temperature
– 1 tsp pure vanilla extract
– 2 ¾ cups all-purpose flour
– 1 tsp baking soda
– ½ tsp baking powder
– ½ tsp fine sea salt
For the Filling & Finish
– ½ cup Nutella, chilled
– ¼ cup granulated sugar (for rolling)
Instructions
1. Brown the butter: Melt 1 cup unsalted butter in a light-colored saucepan over medium heat. Cook for 5–7 minutes, swirling the pan frequently, until the butter foams, turns amber, and releases a nutty aroma. Immediately pour it into a heatproof bowl to stop the cooking. Let it cool for 15 minutes until solid but spreadable.
2. Mix the wet ingredients: In a large bowl, combine the cooled brown butter, 1 cup granulated sugar, and 1 cup packed light brown sugar. Beat with a hand mixer on medium speed for 2 minutes until creamy. Add 2 large eggs and 1 tsp pure vanilla extract. Beat for 1 more minute until fully incorporated.
3. Combine the dry ingredients: In a separate bowl, whisk together 2 ¾ cups all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, and ½ tsp fine sea salt.
4. Form the dough: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms. Cover the bowl with plastic wrap and refrigerate for 1 hour to firm up—this prevents spreading.
5. Portion the dough and filling: Scoop 1 tablespoon of chilled dough and flatten it in your palm. Place 1 teaspoon of chilled Nutella in the center. Wrap the dough around the Nutella, pinching to seal completely. Roll the ball in ¼ cup granulated sugar to coat.
6. Bake the cookies: Preheat your oven to 350°F (175°C). Place the dough balls 2 inches apart on parchment-lined baking sheets. Bake for 10–12 minutes, or until the edges are set and lightly golden but the centers look slightly soft.
7. Cool completely: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely—they’ll firm up as they cool.
Bite into a warm cookie for a molten Nutella center that oozes against the crisp, sugary shell. The brown butter adds a deep, toasty flavor that makes these irresistible. Try serving them slightly warm with a scoop of vanilla ice cream for an over-the-top dessert.
Nutella Meringue Sandwich Cookies
Every cookie lover needs this crispy-creamy hybrid in their life. Nutella Meringue Sandwich Cookies deliver a cloud-like crunch hugging a rich, hazelnut spread—perfect for your next sweet craving.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
- For the meringue cookies:
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract
- For the filling:
- 1 cup Nutella
Instructions
- Preheat your oven to 200°F and line two baking sheets with parchment paper.
- Place the egg whites in a clean, dry mixing bowl—ensure no yolk is present for best volume.
- Add the cream of tartar to the egg whites and beat on medium speed until foamy, about 1 minute.
- Gradually add the granulated sugar, 1 tablespoon at a time, while beating on high speed.
- Continue beating until stiff, glossy peaks form, about 5-7 minutes; the meringue should hold its shape when the beaters are lifted.
- Gently fold in the vanilla extract with a spatula until just combined.
- Spoon the meringue into a piping bag fitted with a large round tip.
- Pipe 1-inch rounds onto the prepared baking sheets, spacing them 1 inch apart.
- Bake for 90 minutes, then turn off the oven and let the cookies cool inside for 1 hour to prevent cracking.
- Remove the cooled cookies from the oven and let them sit at room temperature for 10 minutes.
- Spread 2 teaspoons of Nutella onto the flat side of half the cookies.
- Top each with another cookie, flat side down, to form sandwiches.
Serve these cookies immediately for a crisp shell that gives way to a gooey center. Store leftovers in an airtight container at room temperature—they stay delightfully crunchy for up to 3 days. Share them at parties or enjoy as a solo treat with a cold glass of milk.
Nutella and Peanut Butter Stuffed Cookies
Melt your stress away with these gooey, stuffed cookies that combine two iconic spreads. Imagine biting into a soft, chewy cookie to find a warm Nutella and peanut butter center—it’s pure dessert magic. Ready in under 30 minutes, they’re the ultimate treat to satisfy any sweet craving.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the cookie dough:
– 1 cup all-purpose flour
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened to room temperature
– 1/2 cup granulated sugar
– 1/4 cup packed light brown sugar
– 1 large egg
– 1 tsp vanilla extract
For the filling:
– 1/4 cup Nutella
– 1/4 cup creamy peanut butter
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt until combined.
3. In a large bowl, use an electric mixer to cream 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/4 cup packed light brown sugar on medium speed for 2 minutes until light and fluffy.
4. Add 1 large egg and 1 tsp vanilla extract to the butter mixture, and beat on low speed just until incorporated.
5. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until a soft dough forms—avoid overmixing to keep the cookies tender.
6. Scoop the dough into 12 equal portions, about 1 tablespoon each, and roll them into balls with your hands.
7. Flatten each dough ball into a disc about 2 inches wide in your palm.
8. Spoon 1 tsp of Nutella and 1 tsp of creamy peanut butter onto the center of each disc.
9. Fold the edges of the dough over the filling, pinching to seal completely so no filling leaks out during baking.
10. Place the stuffed dough balls onto the prepared baking sheet, spacing them 2 inches apart.
11. Bake at 350°F for 9–11 minutes, until the edges are lightly golden but the centers still look soft—they’ll firm up as they cool.
12. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Out of the oven, these cookies boast a crisp edge with a soft, chewy middle that oozes with warm Nutella and peanut butter. The rich hazelnut-chocolate pairs perfectly with the salty-sweet peanut butter for a balanced flavor explosion. Serve them warm with a glass of cold milk or crumble over ice cream for an indulgent twist.
Nutella Crinkle Cookies with Powdered Sugar
Grab your mixing bowls because these Nutella Crinkle Cookies are about to become your new holiday obsession. They’re soft, fudgy, and coated in a snowy blanket of powdered sugar—perfect for gifting or devouring straight from the oven. Let’s bake!
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the cookie dough:
– 1 cup Nutella
– 1 large egg
– 1 cup all-purpose flour
– 1/2 tsp baking soda
– 1/4 tsp salt
For coating:
– 1/2 cup powdered sugar
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, combine 1 cup Nutella and 1 large egg until smooth.
3. Add 1 cup all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt to the bowl.
4. Mix until a thick, uniform dough forms—it will be sticky, so use a spatula to scrape the sides.
5. Place 1/2 cup powdered sugar in a shallow bowl.
6. Scoop 1-tbsp portions of dough and roll them into balls with your hands.
7. Roll each ball in the powdered sugar until fully coated, then place them 2 inches apart on the baking sheets.
8. Bake for 10 minutes at 350°F, or until the cookies are set and cracked on top.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Pro tip: For extra crackle, roll the dough balls twice in powdered sugar before baking. Pair these warm cookies with a glass of cold milk or crumble them over vanilla ice cream for a decadent dessert. Their rich hazelnut flavor and melt-in-your-mouth texture make them irresistible—store any leftovers in an airtight container, but good luck keeping them around!
Nutella and Coconut Macaroons
Grab your whisk—these Nutella and Coconut Macaroons are about to become your new obsession. They combine chewy coconut with rich chocolate hazelnut spread for a treat that’s ridiculously easy and totally irresistible. Get ready to impress everyone with minimal effort.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the macaroon mixture:
– 14 oz sweetened shredded coconut
– 1 cup Nutella
– 2 large egg whites
– 1 tsp vanilla extract
– ¼ tsp salt
For baking:
– Parchment paper
Instructions
1. Preheat your oven to 325°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, combine 14 oz sweetened shredded coconut, 1 cup Nutella, 2 large egg whites, 1 tsp vanilla extract, and ¼ tsp salt.
3. Use a spatula to mix until all ingredients are fully incorporated and the mixture holds together when pressed.
4. Scoop about 1 tablespoon of the mixture and roll it into a compact ball between your palms. Tip: Wet your hands slightly to prevent sticking.
5. Place each ball onto the prepared baking sheets, spacing them about 1 inch apart.
6. Bake in the preheated oven for 12–15 minutes, or until the edges turn golden brown and the tops are set. Tip: Rotate the pans halfway through for even browning.
7. Remove from the oven and let the macaroons cool on the baking sheets for 5 minutes. Tip: They’ll firm up as they cool, so don’t move them too soon.
8. Transfer the macaroons to a wire rack to cool completely, about 20 minutes.
Finally, these macaroons boast a crisp exterior that gives way to a soft, chewy center packed with coconut and Nutella flavor. For a fun twist, drizzle melted chocolate over the top or serve them alongside a scoop of vanilla ice cream. Feel free to store them in an airtight container—they stay delicious for days!
Nutella-Stuffed Double Chocolate Cookies
A viral cookie hack just dropped. Nutella-stuffed double chocolate cookies are the ultimate holiday treat—gooey, fudgy, and dangerously easy to devour. Get ready to bake your new obsession.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the cookie dough:
– 1 cup all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened to room temperature
– 3/4 cup granulated sugar
– 1 large egg
– 1 tsp vanilla extract
For the filling:
– 1/2 cup Nutella, chilled for 15 minutes
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 tsp baking soda, and 1/4 tsp salt until fully combined.
3. In a large bowl, use an electric mixer to cream 1/2 cup softened unsalted butter and 3/4 cup granulated sugar on medium speed for 2 minutes, until light and fluffy.
4. Add 1 large egg and 1 tsp vanilla extract to the butter mixture, and beat on low speed just until incorporated, about 30 seconds.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a thick dough forms, scraping down the sides as needed.
6. Scoop 1 tablespoon of dough and flatten it slightly in your palm.
7. Place 1 teaspoon of chilled Nutella in the center of the dough.
8. Top with another tablespoon of dough, sealing the edges completely to encase the Nutella.
9. Roll the stuffed dough into a smooth ball and place it on the prepared baking sheet, spacing them 2 inches apart.
10. Bake at 350°F for 10 minutes, until the edges are set but the centers still look slightly soft.
11. Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely.
Buttery, rich chocolate dough gives way to a molten Nutella core that oozes with every bite. Serve them warm with a scoop of vanilla ice cream for an indulgent dessert, or pack them for a sweet holiday gift that’ll disappear fast.
Nutella and Almond Flour Cookies (Gluten-Free)
Ditch the gluten, not the flavor. These Nutella and almond flour cookies deliver chewy, chocolate-hazelnut bliss in minutes. Grab your bowl—let’s bake.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 12 minutes
Ingredients
For the cookie dough:
– 2 cups almond flour
– 1/2 cup granulated sugar
– 1/4 tsp salt
– 1 large egg
– 1/2 cup Nutella
– 1 tsp vanilla extract
For finishing:
– 1/4 cup powdered sugar (for rolling)
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 2 cups almond flour, 1/2 cup granulated sugar, and 1/4 tsp salt until fully combined.
3. Crack 1 large egg into the dry ingredients, then add 1/2 cup Nutella and 1 tsp vanilla extract.
4. Mix with a spatula until a thick, uniform dough forms—it will be slightly sticky. Tip: If the dough feels too wet, chill it for 10 minutes to firm up.
5. Place 1/4 cup powdered sugar in a shallow bowl.
6. Scoop 1-tbsp portions of dough and roll them into balls between your palms.
7. Roll each ball in the powdered sugar to coat it completely, then place it on the prepared baking sheet, spacing them 2 inches apart.
8. Gently flatten each ball with the bottom of a glass or your palm to about 1/2-inch thickness. Tip: For extra crunch, press a few extra almond slices into the tops before baking.
9. Bake at 350°F for 10–12 minutes, until the edges are set and the tops are cracked. Tip: They’ll firm up as they cool, so don’t overbake.
10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Velvety and rich, these cookies boast a fudgy center with a crisp, sugar-dusted shell. Serve them warm with a scoop of vanilla ice cream for an indulgent twist, or crumble over yogurt for breakfast—no one will guess they’re gluten-free.
Nutella-Filled Shortbread Cookies
Make your holiday cookie game legendary with these buttery, crumbly shortbread pockets hiding a gooey Nutella surprise. They’re the ultimate sweet-salty mashup that disappears in seconds. Trust us—your feed needs these.
Serving: 24 cookies | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
For the shortbread dough:
– 1 cup (2 sticks) unsalted butter, softened to room temperature
– 1/2 cup granulated sugar
– 1 teaspoon pure vanilla extract
– 2 1/4 cups all-purpose flour
– 1/2 teaspoon salt
For the filling and finishing:
– 1/2 cup Nutella
– 1 large egg, beaten
– Coarse sea salt for sprinkling
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for 2–3 minutes, until light and fluffy.
3. Add the vanilla extract and mix until just combined.
4. In a separate bowl, whisk together the all-purpose flour and salt.
5. Gradually add the flour mixture to the butter mixture, mixing on low speed until a soft dough forms. Tip: Stop mixing as soon as the dough comes together to avoid tough cookies.
6. Scoop 1 tablespoon of dough and roll it into a smooth ball. Repeat with all dough.
7. Use your thumb to press a deep well into the center of each dough ball.
8. Fill each well with 1 teaspoon of Nutella.
9. Pinch the dough over the filling to seal it completely, then gently re-roll into a ball. Tip: Ensure the Nutella is fully enclosed to prevent leaking during baking.
10. Place the filled balls 2 inches apart on the prepared baking sheets.
11. Lightly brush the top of each ball with the beaten egg.
12. Sprinkle a pinch of coarse sea salt over each cookie.
13. Bake for 10–12 minutes, until the edges are just starting to turn golden. Tip: The cookies will firm up as they cool, so don’t overbake them.
14. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Softer than a classic shortbread with a molten, fudgy center, these cookies deliver a perfect sweet-and-salty punch. Serve them warm with a cold glass of milk for the ultimate cozy treat, or crumble them over vanilla ice cream for a next-level dessert hack.
Nutella and Sea Salt Chocolate Cookies
Unwrap your inner cookie monster with these decadent Nutella and sea salt chocolate cookies. They’re the ultimate sweet-salty mashup that’s about to break the internet. Get ready to bake your new obsession.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the Cookie Dough:
– 1 cup (2 sticks) unsalted butter, softened to room temperature
– 1 cup granulated sugar
– 1 cup packed light brown sugar
– 2 large eggs, at room temperature
– 2 teaspoons pure vanilla extract
– 3 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/2 teaspoon fine sea salt
For the Filling & Finishing:
– 1 cup Nutella
– 1/2 cup semi-sweet chocolate chips
– Flaky sea salt, for sprinkling
Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together on medium-high speed for 3 minutes, until light and fluffy. Tip: Room-temperature ingredients blend more evenly for a smoother dough.
3. Add the eggs one at a time, beating well after each addition.
4. Beat in the vanilla extract until just combined.
5. In a separate medium bowl, whisk together the flour, baking soda, baking powder, and fine sea salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no dry streaks remain. Do not overmix.
7. Using a cookie scoop or tablespoon, portion the dough into 12 equal balls, about 2 tablespoons each.
8. Roll each dough ball between your palms to smooth it.
9. Use your thumb to make a deep indentation in the center of each dough ball.
10. Fill each indentation with 1 heaping teaspoon of Nutella.
11. Pinch the dough over the Nutella to seal it completely inside, then gently re-roll into a ball. Tip: Ensure the Nutella is fully sealed to prevent leaking during baking.
12. Place the filled dough balls onto the prepared baking sheets, spacing them at least 2 inches apart.
13. Gently press 4-5 semi-sweet chocolate chips onto the top of each dough ball.
14. Bake one sheet at a time in the preheated oven for 10-12 minutes, or until the edges are set and lightly golden. The centers will look soft. Tip: For chewier cookies, bake for the minimum time; for crispier edges, bake a minute or two longer.
15. Remove the baking sheet from the oven and immediately sprinkle each cookie with a pinch of flaky sea salt.
16. Let the cookies cool on the baking sheet for 5 minutes to firm up.
17. Transfer the cookies to a wire rack to cool completely.
Yield a batch of pure bliss with a crisp edge, a soft, fudgy center, and that iconic sweet-salty punch. Serve them slightly warm with a cold glass of milk or crumble one over vanilla ice cream for an epic sundae.
Nutella-Stuffed Red Velvet Cookies
Oozing with gooey Nutella centers and rich red velvet flavor, these cookies are your next viral bake. Grab your mixing bowl and get ready to impress—this recipe delivers soft, chewy cookies with a molten surprise inside. Perfect for holiday gifting or a cozy night in.
Serving: 24 cookies | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
For the cookie dough:
– 2 1/4 cups all-purpose flour
– 1/4 cup unsweetened cocoa powder
– 1 tsp baking soda
– 1/2 tsp salt
– 3/4 cup unsalted butter, softened to room temperature (68–72°F)
– 3/4 cup granulated sugar
– 3/4 cup packed light brown sugar
– 2 large eggs, at room temperature
– 2 tsp vanilla extract
– 1 tbsp red food coloring (gel-based for vibrant color)
For the filling:
– 1/2 cup Nutella, chilled for 30 minutes
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until fully combined.
3. In a large bowl, use an electric mixer on medium speed to cream the softened butter, granulated sugar, and brown sugar for 2–3 minutes until light and fluffy.
4. Add the eggs one at a time to the butter mixture, beating well after each addition until incorporated.
5. Mix in the vanilla extract and red food coloring until the dough is evenly colored.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no flour streaks remain—do not overmix.
7. Scoop 1 tbsp of dough and flatten it slightly in your palm.
8. Place 1 tsp of chilled Nutella in the center of the dough.
9. Enclose the Nutella by wrapping the dough around it, rolling gently into a smooth ball, and sealing any cracks.
10. Place the dough balls 2 inches apart on the prepared baking sheets.
11. Bake one sheet at a time in the preheated oven for 9–11 minutes, until the edges are set but centers look slightly soft.
12. Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely.
Ready to devour? These cookies boast a tender red velvet crumb with a warm, flowing Nutella core that stays delightfully gooey. Serve them slightly warm with a glass of cold milk, or crumble over vanilla ice cream for an indulgent dessert hack.
Nutella-Stuffed Snickerdoodle Cookies
Let’s transform basic snickerdoodles into a gooey, Nutella-filled sensation. These cookies deliver a warm, melty center wrapped in a classic cinnamon-sugar crust. Ready in under 30 minutes, they’re the ultimate holiday treat or anytime indulgence.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the cookie dough:
– 1 cup (2 sticks) unsalted butter, softened to room temperature
– 1 ½ cups granulated sugar
– 2 large eggs, at room temperature
– 1 teaspoon vanilla extract
– 2 ¾ cups all-purpose flour
– 2 teaspoons cream of tartar
– 1 teaspoon baking soda
– ½ teaspoon salt
For the coating:
– ¼ cup granulated sugar
– 2 tablespoons ground cinnamon
For the filling:
– ½ cup Nutella hazelnut spread, chilled for 30 minutes
Instructions
1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, use an electric mixer to cream the softened butter and 1 ½ cups granulated sugar together on medium speed for 2–3 minutes, until light and fluffy.
3. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms—avoid overmixing to keep the cookies tender.
6. In a small bowl, combine the ¼ cup granulated sugar and ground cinnamon for the coating.
7. Scoop 1 tablespoon of chilled Nutella and roll it into a small ball; repeat until you have 24 balls, placing them on a plate in the freezer for 10 minutes to firm up.
8. Scoop 1 ½ tablespoons of cookie dough, flatten it slightly in your palm, place a chilled Nutella ball in the center, and wrap the dough around it completely, pinching to seal.
9. Roll each stuffed dough ball in the cinnamon-sugar mixture until evenly coated, then place them 2 inches apart on the prepared baking sheets.
10. Bake for 9–11 minutes, or until the edges are lightly golden but the centers still look slightly soft—they’ll firm up as they cool for a perfect texture.
11. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Here’s the magic: biting into these reveals a molten Nutella core that contrasts with the crisp, cinnamon-sugar exterior. Serve them warm with a glass of cold milk for maximum gooeyness, or crumble them over vanilla ice cream for an indulgent dessert twist.
Nutella-Stuffed S’mores Cookies
Nailing the ultimate cookie upgrade? Nutella-stuffed s’mores cookies blend gooey marshmallow, melted chocolate-hazelnut spread, and graham cracker crunch into one irresistible treat—no campfire required.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the cookie dough:
– 1 cup (2 sticks) unsalted butter, softened to room temperature
– 1 cup packed light brown sugar
– ½ cup granulated sugar
– 2 large eggs, at room temperature
– 1 tsp vanilla extract
– 2 ¼ cups all-purpose flour
– 1 tsp baking soda
– ½ tsp salt
For the filling and topping:
– ½ cup Nutella, chilled for 15 minutes
– 1 cup mini marshmallows
– ½ cup graham cracker crumbs
– 4 oz milk chocolate, chopped into chunks
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed for 2 minutes until fluffy.
3. Add the eggs one at a time, beating for 30 seconds after each addition, then mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined—do not overmix.
6. Scoop 2 tablespoons of dough and flatten it slightly in your palm.
7. Place 1 teaspoon of chilled Nutella in the center, then top with another tablespoon of dough, sealing the edges completely to prevent leaking.
8. Roll each stuffed dough ball in graham cracker crumbs until lightly coated.
9. Place cookies 2 inches apart on the prepared baking sheets and bake for 8–10 minutes, until the edges are golden brown.
10. Immediately press 3–4 mini marshmallows and a few chocolate chunks into the top of each hot cookie.
11. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
12. Serve warm for a melty center or at room temperature for a firmer texture.
Soft centers ooze with warm Nutella, while crispy edges and graham cracker coating add a satisfying crunch. Serve these cookies slightly warmed with a glass of cold milk or crumbled over vanilla ice cream for an indulgent dessert twist.
Summary
Whether you’re craving chewy, crispy, or stuffed cookies, this roundup has a Nutella treat for every chocoholic. We hope you’ll bake up some happiness from these 18 recipes! Don’t forget to leave a comment with your favorite and share the sweet finds on Pinterest. Happy baking!
