Outrageously delicious Nutella Cookies! Big, soft chocolate cookies stuffed with creamy Nutella chocolate-hazelnut spread.
If you were wondering if there is anything else I could stuff Nutella into, the answer is, YES THERE IS! I’ve stuffed Nutella into Donut Holes and Oatmeal Cookie Bars. I’ve added it to Hot Chocolate, Banana Pancakes, Brownies and a Fruit Tart. And now?! Rich, soft and fudgy NUTELLA STUFFED COOKIES! These cookies are coming just in time for Valentine’s Day, and just in time for an important fundraiser for Cookies for Kids’ Cancer.
I’m working with several other food bloggers on a Valentine’s event to help raise money for the fight against pediatric cancer. Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now. With less than 4% of the National Cancer Institute’s budget going to all childhood cancer combined, I knew it was important for me to get involved. Help us make a difference by donating to Cookies for Kids’ Cancer! Please DONATE HERE.
I wish I could share freshly baked Nutella Cookies with each of you as a thank you for your kind donation. Since I can’t, I will pass along this recipe and hope you find some time to whip them up.
These cookies are incredibly delicious, and if you’re a fan of Nutella (wait, isn’t everybody?) you will go crazy for these! They are perfect for Valentine’s Day (hello, three types of chocolate), but I would be happy to eat them any day of the year.
How to Make Nutella Cookies:
- Cookie dough: Start by making the cookie dough. It’s filled with all the usual suspects, with extra brown sugar to make the cookies soft, a bit of cocoa powder for deep chocolate flavor, a generous cup of chocolate chips for fudginess, and a bit of Nutella right in the dough itself.
- Stuff the cookie dough: Scoop large portions of dough, then flatten them in your palm. Add a scoop of Nutella right into the middle, then fold the cookie dough around the Nutella.
- Bake: Place the stuffed dough balls on a baking sheet and bake until the edges are set and the center is still slightly underdone.
These cookies come out crisp at the edges and soft in the centers. The cookies themselves have a rich chocolate-hazelnut flavor, the chocolate chips add a brownie-like fudginess, and that creamy Nutella center literally begs you to keep eating!
Toasted Hazelnuts (optional): You can add toasted chopped hazelnuts right into the cookie dough. I absolutely love nuts in my cookies, and hazelnuts are the perfect compliment to the chocolate-hazelnut flavors running throughout the cookies. If you can’t find hazelnuts, or you’d rather skip them, they are just as delicious without.
Sea Salt Topping (optional): If you like your chocolate desserts with a contrast of saltiness, you can add a sprinkle of sea salt to the cookies after baking. A flaky finishing salt like Maldon balances out the deep chocolate flavors beautifully. Plus, those specks of flaky sea salt look gorgeous, too!
Now, before you run off to bake these cookies, scroll down and check out the delicious Valentine’s Day recipes from the other bloggers participating in the Cookies for Kids’ Cancer Fundraiser. And if you can, please help support us by donating HERE.
Nutella Stuffed Cookies
Big, soft chocolate cookies filled with chocolate chips and stuffed with Nutella!
- 3/4 cup Nutella (approximately) (divided)
- 1 1/4 cups all purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened to cool room temp)
- 1/2 cup packed brown sugar (make sure it is fresh and soft)
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 generous cup chocolate chips (I use semisweet and bittersweet) (plus several more for topping (optional))
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Scoop 1 1/2 teaspoon portions of Nutella onto a parchment lined plate, leaving a little space between each (these will be for the center of the cookies). Once you have about 13-14 scoops, place the plate in the freezer and chill for 20 minutes.
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Meanwhile, start the cookie dough. Preheat oven to 350°F. Line two baking sheets with parchment paper, set aside.
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In a medium bowl, combine flour, cocoa powder, baking soda, and salt.
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In the bowl of a stand mixer (or using a hand mixer), beat butter, brown sugar and granulated sugar for a couple minutes, until smooth and creamy. Add egg, vanilla and 1/4 cup Nutella and beat until combined, scraping the sides of the bowl as needed. Add dry ingredients and beat until just combined. Stir in chocolate chips.
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Scoop a generous portion of dough (about 3 tablespoons) and flatten it into the palm of your hand*. Place a scoop of chilled Nutella in the center, then fold the dough around it and close it up completely. Place dough balls several inches apart on prepared baking sheets. If desired, you can gently press some additional chocolate chips onto the top of each dough ball.
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Bake for about 8-10 minutes**, until the edges are beginning to set, but the center is still slightly underdone (they will continue to cook and firm up as they sit on the baking sheet). Place the baking sheets on wire racks to cool completely.
*The dough balls will be sticky as you’re trying to flatten and fill them. It helps if you moisten your palm a bit. If the dough is too sticky to work with you can chill it for 30 minutes or so to make it easier to handle.
**This cook time is for large 3-tablespoon portions of dough. If you’re making smaller cookies, reduce the bake time by a couple minutes.
Optional: You can add chopped toasted hazelnuts into the cookie dough along with the chocolate chips. I recommend about 1/3 cup.
Chocolate Chip Cookie Cake from Julie of The Little Kitchen
Læsø Salted Chocolate Chip Cookies from Camilla of Culinary Adventures with Camilla
Meyer Lemon Cookies from Linda of Simply Healthyish Recipes
Soft & Chewy Gluten Free Oatmeal Raisin Cookies from Allie of Miss Allie’s Kitchen
Small Batch Bakery Style Chocolate Chip Cookies Recipe from Faith of An Edible Mosaic
Chocolate Madeleines from Caroline of Caroline’s Cooking
Rainbow Rice Krispie Treats from Bree of Baked Bree
Tiger Butter Candy from Melissa of MamaGourmand
Valentine’s Day Gluten Free Sugar Cookies from Brianna of Flippin’ Delicious
Chocolate Spritz Sandwich Cookies from Carlee of Cooking With Carlee
Pink Velvet Chocolate Chip Cookies from Jenn of Ever After in the Woods
French Butter Cookies from Rebekah of Kitchen Gidget
Brown Sugar M&M Cookies from Sara of Imperfectly Balanced Sara
mini rose cookies from Meaghan of the decorated cookie
Raspberry Linzer Cookies from Stephie of Stephie Cooks
Red Velvet Brownies with White Chocolate Cream Cheese Frosting from Coleen of The Redhead Baker
Lemon Poppyseed Cookies from Becca of Two Places at Once
Warn Dark Chocolate Melting Cups from Lisa of Snack Girl
Salted Dark Chocolate Cookies from Jessica of A Kitchen Addiction
Cherry Cordial Bundt Cake from Carolann of Apron Warrior
Strawberry Pudding Cookies from Holly of A Baker’s House
Slice and Bake Whirligig Cookies from Laura of Untwisted Vintage
Raspberry Strawberry Cookies from Heather of Delicious Not Gorgeous
Chocolate Strawberry Hand Pie from Trang of Wild Wild Whisk
White Chocolate Cashew Cranberry Cookies from Brittany of Diary of a Southern Mrs.
The Best Potato Chip Cookies Recipe from Marybeth of Babysavers
Darth Vader Valentine’s Day Hug Cookies to Support Cookies for Kid’s Cancer from Jenn of justJENN recipes
Hazelnut Shortbread Cookies with Jam from Lisa of Garlic & Zest
Sprinkled Chocolate Shortbread Heart Cookies from Lisa of Blogghetti
Double Chocolate Chip Cookies from Dee of Meatloaf and Melodrama
Homemade Salted Nut Rolls from Shaina of Food for My Family
Valentine Sugar Cookie Cups from Melissa of Persnickety Plates
Chocolate Dipped Cashew Butter Cookies from Ashley of Fit Mitten Kitchen
Chocolate Vanilla Striped Shortbread Cookies from Denise of Chez Us
Pineapple Coconut Bar Cookies from Barbara of Barbara Bakes
Chocolate Raspberry Roll-Ups from Sue of It’s Okay to Eat the Cupcake
Raspberry and Rose Meringue Parfaits from Michelle of Cup of Zest
Chocolate Chip Pudding Cookies from Jade of Jonesin’ For Taste
Raspberry Thumbprint Cookies from Emilie of Finding Zest
Chocolate Mousse Cups from Miranda of Cookie Dough and Oven Mitt
Grain-Free Dark Chocolate Raspberry Tart from Gretchen of kumquat
Chocolate Shortbread Cookies from Sara of My Imperfect Kitchen
Chocolate Chip Cookie Pie from Angela of About A Mom
Honey Pistachio Shortbread from Megan of Stetted
Red Velvet Oreo Cheesecake Cookies from Nicole of For the Love of Food
Chewy Coconut Macaroon Hearts (Gluten Free) from Taryn of Hot Pan Kitchen
Chocolate Peanut Butter Valentine’s Cookies from Becca of The Salted Cookie
Chocolate Caramel Pie from Stefanie of Mommy Musings
Gluten-Free Red Velvet Brownies {Dairy-Free} from Audrey of Mama Knows Gluten Free
Chocolate Raspberry Cupcakes from Erica of The Crumby Kitchen
Dark Chocolate Bourbon Coconut Cream Mousse from Lisa of Taste Cook Sip
Maple Butter Chocolate Chip Cookies from Jamie of Southern Revivals
Red Velvet Mini Layer Cakes from Gwynn of Swirls of Flavor
The Best Potato Chip Cookies Recipe from Marybeth of babysavers
Brown Butter Chocolate Chip Cookies from Kara of Kara in the Kitchen
Valentine’s Gummy Hearts from April of April Golightly
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