I can’t believe it took me this long to make these cookies. I’ve made so many variations of nutella cookies and stuffed chocolate chip cookies.  But it wasn’t until now that I thought to make a chocolate chip cookie stuffed with nutella filling.

I’ve pretty much made every variation possible leading up to these cookies. I’ve made nutella swirl chocolate chip cookies, “nutella chip” cookies, nutella lava chocolate cookies.  When I told FH about this idea his reaction was “haven’t you done this already?”

When I made nutella chocolate chip cookies previously, one of the problems I had was that the nutella flavor got lost in the cookies. Not with these cookies since they are stuffed with pure nutella filling.

I absolutely loved the nutella lava cookies I made a few months back. This cookie combines two great loves: lava cookies and chocolate chip cookies.


Print Print Recipe

Nutella stuffed chocolate chip cookies


2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup butter
2/3 cup sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla
1 cup chocolate chips
1/2 cup nutella


1. Preheat oven to 350 degrees F. In a stand or electric mixer, beat the butter and sugars until light and fluffy. Add eggs and vanilla, continue to beat until well combined.

2. Place flour and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the chocolate chips.

3. Scoop a large spoonful of dough and flatten it into the palm of your hand. Add in some nutella into the middle, about 1-2 tsp. Then fold cookie dough back up so that it seals and covers the nutella entirely.

4. Bake for about 10-14 minutes or until edges are golden brown. Remove and let cool for a few minutes before serving.


81 Responses to “Nutella stuffed Chocolate Chip Cookies”

  1. Marina — September 23, 2011 at 9:39 am

    Pure genius

    This is ace!

  2. Melissa — September 23, 2011 at 9:25 pm

    This is genius.

    • Kirbie replied: — September 25th, 2011 @ 9:25 am

      Thanks. I was sitting around eating a choc chip cookie and was thinking “All I need right now is Nutella”

  3. Rodzilla — September 24, 2011 at 9:01 pm

    you should set up shop at the farmers markets, right next to the cravory stand.

  4. Marina — September 30, 2011 at 11:06 am

    Ok I will be making these this week for a friend’s birthday
    I am so excited.

    • Kirbie replied: — September 30th, 2011 @ 4:58 pm

      I hope everyone likes them!

  5. Amilia Nimblett — October 7, 2011 at 6:17 pm

    These look incredible! I am such a nutella fan. I’ve had great success making nutella frosting and cookies before but I love the idea of having it for filling!

    • Kirbie replied: — October 7th, 2011 @ 9:54 pm

      I’m a huge Nutella fan too. I really liked having the Nutella center in these cakes.

  6. Tammy — November 6, 2011 at 9:38 pm

    Hey :)
    Just found your awesome blog, I’m also a San Diego blogger… just not as talented in the baking department as you ;).
    I’m trying to make these cookies.. and so far I’ve made two batches and they all turn out flat, not thick and “fluffy” like yours? I closely followed the recipe :-/ Hmm any possible suggestions? I can’t figure out what I’m doing wrong :(

    Thanks for so many inspiring recipes and photos :)

    • Kirbie replied: — November 7th, 2011 @ 9:37 am

      Hmm.. do you soften your butter when making the recipe? Sometimes I find that softened butter makes the cookies flatter. The butter I use is still pretty solid when I mix it in. You can also try putting the cookies in the fridge before you bake them and the chilled dough won’t flatten as quickly. Also maybe the baking pan can sometimes affect them too.

  7. Haley — November 10, 2011 at 9:11 pm

    This looks sooo yummy! :) How many cookies does each batch make, if you remember?

    • Kirbie replied: — November 11th, 2011 @ 9:50 am

      I remember I made about 12 cookies.

  8. Summer — February 7, 2012 at 5:47 pm

    Hi, I am thinking about making these, but I was wondering how you would fold the cookie over the nutella neatly? It looks pretty hard to make that neat pocket and not have a mutated cookie :P?

    • Kirbie replied: — February 8th, 2012 @ 11:04 am

      I usually spread out the dough a lot, place some nutella in the middle, and then fold the dough over it on top. If you use a lot of dough, you should be able to do it without making a mess. The cookies I made were pretty big

  9. Manda — March 22, 2012 at 12:33 pm

    This is better than Nutella because it has a lot less sugar: http://www.peertrainer.com/LoungeCommunityThread.aspx?ForumID=1&ThreadID=174803

  10. Ola — March 29, 2012 at 2:45 am

    hi.. i made this cookies yesterday…it was delicious… but the nutella kinda dried inside…i dunno why… do u think i should increase it inside? but if i did it will be hard to seal the cookie… any tips? thanks :)

    • Kirbie replied: — March 29th, 2012 @ 8:47 am

      Hmm, I’ve never had the Nutella be dry inside. It does sound like you need more Nutella. You can flatten out your cookie dough more and increase the Nutella. I’ve found that you can really stuff a lot even into a small cookie. it’s just a matter of how you shape the dough before you stuff it.

  11. Amanda Talbert — May 7, 2012 at 2:45 pm

    I had never had Nutella before – bought it very cheap on sale and decided to try this recipe. Oh. Snap. So incredible. My problem is – how do I stop eating them!?!? Oh yeah, run out of batter! :) Thanks for sharing!

    • Kirbie replied: — May 8th, 2012 @ 1:13 pm

      You don’t stop. haha =)

  12. Jasmine — May 8, 2012 at 9:40 pm

    I just made these cookies and I must say they are absolutely incredible!! Took me a while to make with adding the nutella and folding it back over, but it was definitely worth it!!

    • Kirbie replied: — May 9th, 2012 @ 8:31 am

      So glad you liked it! Yeah it takes a while at first but after you get some practice in you should be able to do it much faster.

  13. Rosy Chia — June 10, 2012 at 3:00 am

    I just made these cookies and it’s quite nice. But I don’t know why the nutella inside actually hardened. I thought it would melt. What could have possibly went wrong?

    • Kirbie replied: — June 10th, 2012 @ 9:33 am

      Hi Rosy. I’ve never had the experience of Nutella hardening, so I don’t know what to tell you. Sorry!

  14. Maritza — August 7, 2012 at 9:37 pm

    I going to make them tomorrow for my husband “Pot luck” I hope everything goes well.. I going to cross my fingers.

  15. Aisha — August 10, 2012 at 2:18 pm

    Hi there, may i know if The butter needed is unsalted or salted..thanks a lot!!

    • Kirbie replied: — August 10th, 2012 @ 2:45 pm


  16. Aisha — August 10, 2012 at 3:04 pm

    Thanks a lot for replying. I ‘m gng to bake it today. Hope it turns out good *crosses finger*

    • Kirbie replied: — August 10th, 2012 @ 3:05 pm

      good luck! I hope you like the recipe!

  17. Addy — April 6, 2013 at 8:41 am

    I just made these and they are amazing! It made a batch of 25 cookies and part way through I ran out of nutella so I substituted peanut butter. Both came out amazing! Eating one of these is like eating a meal!! Thanks for the recipe!

    • Kirbie replied: — April 8th, 2013 @ 9:54 am

      Thanks for sharing your great experience. =)

  18. GG — July 3, 2013 at 9:47 am

    Hey Kirbie!

    Any idea what i could use instead of eggs?
    Wanted to make a bunch of eggless nutella cookies!
    These look yumm!

  19. Maggie — October 26, 2013 at 4:03 pm

    When you put the vanilla in, was it vanilla extract?

    • Kirbie replied: — October 27th, 2013 @ 9:06 am

      you can use either one

  20. Joanne Lock — November 1, 2013 at 1:03 am

    Hi..this sounds amazing n im gona attempt it but could i confirm the type of flour used? Is all purpose flour the same as plain flour..? The types of flour they call it where i am are plain flour, self raising flour, cake flour..thanks im advance..

    • Kirbie replied: — November 1st, 2013 @ 10:15 am

      It should be plain flour. Have fun with the recipe!

  21. Joanne Lock — November 1, 2013 at 6:01 pm

    Thank you..i tried it already but somehow the cookie dough came out really gooey and sticky i cannot hold it in my hand to wrap the nutella..it failed :(
    Do u happen to know where might have gone wrong..? :(

    • Kirbie replied: — November 2nd, 2013 @ 10:22 am

      It sounds like your dough is too wet, which could be a number of factors, such as too much butter, the type of mixer you use. You should try adding a little more flour to the batter until the dough it’s sticky or try refrigerating the dough which should also harden it and make it easier to work with

  22. Joanne Lock — November 8, 2013 at 4:14 pm

    Hi..i am using the kenwood mixer. Wonder if i might have beat the ingredients for too long. i will try it again w ur advise on adding more flour. Hopefully it works.

  23. Joanne Lock — November 8, 2013 at 4:15 pm

    Thanks :)

  24. Joanne Lock — November 8, 2013 at 4:16 pm

    By the way..is the dough supposed to be like a pastry dough where it doesnt stick to your hands when wrapping the nutella…?

    • Kirbie replied: — November 9th, 2013 @ 11:24 pm

      it should be like regular cookie dough, where it is a little sticky, but it shouldn’t be to the point where you can’t work with it at all. Hopefully the flour or refrigerating it helps. Sometimes a mixer can overmix and make the dough sticky to work with.

  25. Joanne Lock — November 10, 2013 at 4:15 pm

    Thanks. I havent tried it yet but will work on it soon. Theres no way we can mix this without using the mixer right..?

    • Kirbie replied: — November 10th, 2013 @ 10:29 pm

      It’s possible, if you soften the butter first, you can beat it by hand with a whisk.

  26. Shallon Rubin — December 19, 2013 at 10:41 am

    I made these this morning for a cookie swap themed Christmas Party tonight for my daughter’s girl scout troop. They came out amazing. I too had the same experience with the cookie dough being too sticky so I used a different technique. I split the cookie dough in half. Then I flatten one half, add the nuttella, and place the other half on top sealing it shut like Ravioli. They came out amazing. You just have to be careful to use enough dough for both sides that it does not leak out and that it is fully sealed all the way around. My kids loved them!

    • Kirbie replied: — December 19th, 2013 @ 11:51 am

      That sounds great! So glad they worked out for you

  27. Mayorcheese — January 20, 2014 at 11:46 am

    What if I only have salted butter? Will that work out or will something bad happen? I can’t drive so I can’t go to the store to buy unsalted butter.

    • Kirbie replied: — January 20th, 2014 @ 4:43 pm

      your cookies might be salty

  28. Deja — February 9, 2014 at 12:34 pm

    My husband brought home a Costco sized jar of Nutella the other day (5 kg!) and I knew I needed to find some recipes to use it up! I just finished making these and they are really wonderful! After reading through the comments, here are a few extra techniques that I used which worked very well for both “wrapping” the Nutella in the dough and for baking them.

    • Lightly dust your hands with flour before pressing out the dough; the cookie won’t stick to your hand, making wrapping MUCH easier and less likely for a hole to rip in the bottom when you peel it off your hand.
    • I chilled the raw cookies in the fridge for at least 30 minutes before cooking them, which kept them from spreading too much.
    • I preheated my over to 375 degrees F and then turned it down to 350 as soon as I put the cookies in. 11 minutes worked perfectly in my oven.

    Thanks for creating such a yummy cookie!!!

    • Kirbie replied: — February 10th, 2014 @ 1:54 am

      Thanks for sharing your tips and I’m glad you liked these!

  29. Deja — February 9, 2014 at 12:37 pm

    … oh, and I used salted butter – the cookies are delicious!

  30. Fabpower — August 13, 2014 at 6:12 am

    When I came across this recipe I thought “brilliant” as I am a fan of Nutella; however, the cookie is too chewy and very sweet for my taste.  Also, the dough is very sticky and difficult to work with.  I will try the idea with my own “tried and true” chocolate chip cookie recipe which has a crispy texture.

    • Kirbie replied: — August 13th, 2014 @ 8:40 am

      hmm, the cookie dough isn’t chewy at all for me.

  31. Sue — November 15, 2014 at 5:22 am

    Hi! Would love to try this… but what type of brown sugar do you use? Light or dark? Or is there not much of a difference…?

    • Kirbie replied: — November 15th, 2014 @ 8:07 pm

      I used light. dark brown sugar can work too but the molasses flavor will be much stronger, so unless I’m going for that, I usually use light brown in my cookies

  32. Asdaf — January 31, 2015 at 6:00 am

    Hi there :)
    I just made these cookies. The batter took waaaay more flour than the recipe… But God! They ARE adorable!  The next time I’ll put more Nutella, cause this time it went almost dry.
    Thank you! And Happy Nutella’s Day on Feb 5th. :)

    • Kirbie replied: — January 31st, 2015 @ 11:11 am

      hmmm that’s strange. the flour should be just right, but im glad you got it to work

  33. Kay — February 3, 2015 at 8:27 pm

    How many cookies does this make? I’m looking to make a full tray for a bake sale, would this amount be enough?

    • Kirbie replied: — February 3rd, 2015 @ 9:45 pm

      it’s been a really long time since I made this recipe, but I think itmakes about 12, maybe a few more

  34. Janeya — March 14, 2015 at 10:02 am

    this looks bang bang chooo chooo train can’t wait to try this recipe with my gia!

    • Kirbie replied: — March 15th, 2015 @ 8:29 pm

      hope you enjoy!

  35. Taya — May 13, 2015 at 10:32 pm

    How many does it make cause I am using it for school 
    How many servings 

    • Kirbie replied: — May 14th, 2015 @ 1:32 pm

      The recipe has some leeway, so that you can make big or smaller cookies. Part of it just depends on your skill at folding in that Nutella. I’d say about 12, but if you make them smaller you should be able to get more.

  36. Taya — May 20, 2015 at 2:53 pm

    How big aren’t the ideal size kirbie?

    • Kirbie replied: — May 20th, 2015 @ 10:15 pm

      im sorry i dont understand your question.

  37. Taya — May 21, 2015 at 12:45 am

    Hey me angain(sorry if I am annoying you just need a lot of information) I just wanted to know if I could double the mixture also my question was what is the ideal size of the cookies and if there are any garnishes that would suit it 

    • Kirbie replied: — May 21st, 2015 @ 10:30 am

      Yes you can double the mixture to get double the amount of cookies. There really is no ideal size. it’s just your own preference. some people like smaller ones. I personally like really large ones. I’m not sure what you mean by garnishes. they are already covered in chocolate chips.

  38. Ta aces — May 21, 2015 at 12:48 am

    hey my friend Taya asked some questions and I wanted To know if you could send me a pic of Nutella cookies with tim tams mixed in yummo

    • Kirbie replied: — May 21st, 2015 @ 10:30 am

      i believe I answered your friends questions. i dont have tim tams.

  39. Emily and Taya and Macey — May 21, 2015 at 1:46 pm

    Hi kirbI’ve just wondering if we could add Tim tams double the mixture and change the recipe a bit our fOod tech teacher said we needed permisin please get back to me 

    • Kirbie replied: — May 21st, 2015 @ 2:11 pm

      I haven’t ever had tim tams so I don’t know

  40. Taya — May 22, 2015 at 1:56 am

    Could i Use  plain floWee instead of all purpose would it change it and if it did would it change the biscuit for the best or the worst

    • Kirbie replied: — May 22nd, 2015 @ 11:03 am

      I am not familiar with plain flour so I don’t know the answer to that. I’m guessing you are not in the US. I’m only familiar with US ingredients

  41. the fooD taster — May 24, 2015 at 9:50 pm

    Hi Kirby 
    Just made these delicious treats And everyone loved them but I added tim tams and white choclate but the problem is I can’t stoP devouring them 
    And neither can my friends help me 

  42. Pauline — June 23, 2015 at 3:00 pm

    Hi, my daughter wants me to make these for her school break up party but wants me to bring them in warm. If we made them and stored them in fridge overnight and cooked them the next day, do you think they’ll still turn out right?

    • Kirbie replied: — June 23rd, 2015 @ 11:18 pm

      I think so but I’m not positive as I haven’t actually tried it.

  43. Maggie — August 7, 2015 at 2:10 pm

    Hi Kirbie! I love your recipes, they’re always so fun and unique. I was wondering for this one, though, if they would be fine to serve the next day at room temperature? I wouldn’t imagine the Nutella would harden or anything; it would maybe stay the same consistency that it is in the jar at room temp, which is to say, kinda gooey, albeit not molten and delicious.
    Sorry if I’m asking about something you haven’t dealt with! Thank you!

    • Kirbie replied: — August 7th, 2015 @ 11:16 pm

      I would maybe heat them up just before serving. The Nutella tends to get a little more solid by the next day. I mean it’s still a spread but it won’t be as gooey as if you heat them for a few seconds in the microwave or a few minutes in the oven

      • Maggie replied: — August 9th, 2015 @ 11:57 am

        Ah, thank you so much! I had a couple at room temp and they weren’t so bad, just not gooey.
        Also if people are having trouble getting Nutella off the spoon and into the cookie, what I did was put it in a piping bag and piped little blobs of it into the flattened dough, then sealed it up.
        Thank you again for all your awesome recipes and inspiration!

  44. Shalu — September 16, 2015 at 11:08 pm

    I do not have brown sugar…. Can i just use white sugar instead?

    • Kirbie replied: — September 17th, 2015 @ 10:30 am

      brown sugar is pretty essential to the taste and texture.

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