Kirbie's Cravings

Nutella Stuffed Chocolate Chip Cookies

These chocolate chip cookies have a creamy Nutella center. They’re like a cross between a cookie and a lava cake and a decadent treat.

Nutella stuffed Chocolate Chip Cookies on a plate

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

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

What I love best about this recipe is that you get the creamy Nutella in every bite. Sometimes if you mix Nutella into cookie batter, it gets lost. Stuffing the cookies with it fixes that problem.


  • All-purpose flour
  • Baking soda
  • Butter
  • Granulated sugar
  • Brown sugar
  • Eggs
  • Vanilla
  • Chocolate chips
  • Nutella

a cookie split in half to show the Nutella center

How to Stuff Cookies with Nutella

Once you’ve made the cookie dough (it’s an easy one-bowl recipe), it’s really easy to stuff each cookie dough balls with the Nutella.

Scoot a large spoonful of dough and flatten it in the palm of your hand. Add about one to two teaspoons of Nutella in the center and then wrap the dough around it, so it’s sealed inside. You don’t want it to seep out while they bake, so be sure to check it’s completely covered.

Bake the cookies and then let them cool before serving.

Storage Tips

You can store these the same way as other chocolate chip cookies. Keep them in an airtight container, and they will keep well for several days at room temperature.

These cookies combine two great loves: lava cookies and chocolate chip cookies. If you’re a Nutella fan or know someone who is, you should give these a try.

cookies on a plate.

More Recipes with Nutella

Nutella Stuffed Chocolate Chip Cookies

Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 34 minutes
Course: Dessert
Cuisine: American
This cookie combines two great loves: lava cookies and chocolate chip cookies.


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


  • Preheat oven to 350°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.
  • Place flour and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the chocolate chips.
  • 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 teaspoon. Then fold cookie dough back up so that it seals and covers the nutella entirely.
  • Bake for about 10-14 minutes or until edges are golden brown. Remove and let cool for a few minutes before serving.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating

82 comments on “Nutella Stuffed Chocolate Chip Cookies”

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

  2. 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!

    • 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

      • 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!

  3. 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?

  4. 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 

  5. 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

    • 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

  6. 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 

  7. 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

  8. 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 

    • 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.

  9. How big aren’t the ideal size kirbie?

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

    • 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.

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

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

  13. 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. 🙂

  14. 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…?

    • 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

  15. 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.

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

  17. 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!!!

  18. 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.

  19. 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!

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

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

    • 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.

  22. Thanks 🙂

  23. 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.

  24. 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 failed 🙁
    Do u happen to know where might have gone wrong..? 🙁

    • 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

  25. 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..

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

  27. Hey Kirbie!

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

  28. 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!

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

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

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

  32. 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?

  33. 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!!

    • 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.

  34. 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!

  35. 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 🙂

    • 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.

    • Usually before i start everything I put spoonfuls of nutella in a plate and freeze them, then when i finish the dough i remove the nutella and i put it in the cookie dough and seal the dough. And when it’s in the oven it will start to melt, so when the dough becomes golden brown and the nutella won’t be hard. // welcome.

  36. 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?

    • 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

  37. This looks sooo yummy! 🙂 How many cookies does each batch make, if you remember?

  38. 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 🙂

    • 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.

  39. 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!

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

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

  42. Pure genius

    This is ace!