Nutella Stuffed Chocolate Chip Cookies
Picture biting into a warm chocolate chip cookie and discovering a molten Nutella center that oozes out with every bite.
These aren’t your average cookies – they’re double-stuffed with both chocolate chips and a hidden Nutella surprise. The secret lies in freezing dollops of Nutella before wrapping them in cookie dough.
Why Freezing the Nutella Changes Everything
Room temperature Nutella turns into a gooey mess when you try to stuff it inside cookie dough. However, frozen Nutella holds its shape perfectly during assembly and creates that perfect molten center.
Freeze tablespoon-sized dollops on parchment paper for at least two hours. They’ll be firm enough to handle but will melt beautifully in the oven.
Recommended for You
The Double-Wrap Technique That Seals the Deal
Start with a flattened portion of dough, place your frozen Nutella in the center, then wrap completely. The key is making sure no Nutella peeks through the edges.
Roll the stuffed dough gently between your palms to create a smooth ball. Any cracks or thin spots will cause the Nutella to leak out during baking.
What Makes These Cookies Stay Perfectly Thick
Chilling the assembled cookies for another hour prevents them from spreading too thin in the oven. This keeps the Nutella contained and maintains that perfect thick, chewy texture.
Meanwhile, the cold dough hits the hot oven and creates steam, which helps the cookies puff up around the Nutella center.
Stop Your Nutella From Leaking Out
- Press cookie dough seams firmly together and check for any thin spots that could burst during baking.
- Don’t overbake – slightly underdone cookies will finish cooking from residual heat while keeping centers molten.
Frequently Asked Questions
What if I don’t have time to freeze the Nutella for 2 hours?
You can speed this up by putting the Nutella portions in the freezer for 45 minutes, then moving them to the coldest part of your refrigerator for another 30 minutes until firm enough to handle.
Can I use regular chocolate chips instead of mini chips?
Mini chips work better because they distribute more evenly and don’t create large pockets that might interfere with sealing the Nutella inside. Regular chips can make the dough harder to wrap.
Why did my Nutella leak out during baking?
This usually happens when the dough isn’t sealed properly or the cookies spread too much. Make sure to pinch all seams closed and chill the assembled cookies before baking.
How do I know when these thick cookies are done baking?
Look for lightly golden edges while the centers still appear slightly underbaked and soft. They’ll continue cooking on the hot pan after removal and stay perfectly gooey inside.
Highly Recommended
Nutella Stuffed Chocolate Chip Cookies
Ingredients
Filling
Equipment Needed
- Large mixing bowl
- Electric mixer
- Baking sheets
- Parchment paper
- Cookie scoop or large spoon
- Wire cooling rack
Instructions
- Freeze Nutella portions: Line a small baking sheet with parchment paper. Scoop 12 tablespoons of Nutella onto the parchment, spacing them apart. Freeze for 2 hours until completely solid.
- Cream butter and sugars: In a large bowl, cream together softened butter, brown sugar, and granulated sugar using an electric mixer for 3 minutes until light and fluffy. Beat in eggs one at a time, then vanilla extract.
- Mix cookie dough: In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in mini chocolate chips.
- Stuff and seal cookies: Scoop about 3 tablespoons of dough and flatten in your palm. Place one frozen Nutella portion in the center and wrap dough completely around it, sealing all edges. Roll gently into a smooth ball.
- Chill assembled cookies: Place stuffed cookie balls on parchment-lined baking sheets, spacing them 3 inches apart. Refrigerate for 1 hour to firm up before baking.
- Bake until golden: Preheat oven to 350°F (175°C). Bake cookies for 11-13 minutes until edges are set and lightly golden but centers still look slightly underbaked. Cool on baking sheet for 5 minutes before transferring to wire rack.
Nutrition Facts
Per Serving (1 cookie)
