These Nutella cookies are chewy cookies that has a swirl of Nutella and mini chocolate chips. The cookies are stuffed with Nutella. They have Nutella through the dough and Gooey Nutella in the center of each cookie.
These Nutella cookies are the perfect sweet treat. They combine chocolate chips and the chocolate hazelnut spread for a rich and satisfying cookie. The Nutella filling in the center is like a happy surprise each time you eat one. I can't get enough of these delicious cookies.
Why This Recipe Works
- Nutella flavor- Creamy Nutella and chocolate chips together make the perfect home baked cookies. The Nutella chocolate chip cookies will be your new favorite cookies.
- Chewy cookies- These chewy Nutella cookies have the irresistible texture usually associated with the best chewy chocolate chip cookies.
- Easy recipe- This recipe is perfect for when you want an easy cookie. There are only a few simple steps to make a batch of cookies!
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- Melt this before you need it so it has time to cool down.
- Brown sugar- I used light brown sugar for this, but dark will work as well.
- Eggs- Pull these out 2 hours before baking to get it to room temperature.
- Chocolate chips- Mini chocolate chips are best because they distribute throughout the cookie better and the gooey chocolate patches don't overwhelm the Nutella flavor.
Step By Step Instructions
Here is how to make and bake these Nutella cookies. This recipes uses an electric mixer. A stand mixer with paddle attachment or hand mixer will work.
STEP 1: Freeze Nutella. Place wax paper on a cookie sheet. Then, scoop 14 ½ tablespoon dollops of Nutella on it. Place them in the freezer for 1 hour.
STEP 2: Dry ingredients. Sift together all purpose flour, baking soda, and salt.
STEP 3: Beat butter and sugars. In a large bowl, beat room temperature melted butter, brown sugar, and sugar together with a mixer on high speed for 2 minutes.
STEP 4: Combine. Add vanilla extract and eggs to the butter mixture and mix on medium speed until smooth. Then, add the flour mixture and mix on low speed until combined.
STEP 5: Chocolate chips and Nutella. Add mini chocolate chips and mix them in on low speed. Finally, add 4 dollops of Nutella and mix on low speed until they are swirled in. Stop when they are swirls through the dough and do not over mix it.
STEP 6: Prep. Preheat the oven to 350°F. Then, line 2 cookie sheets with parchment paper. Meanwhile, let the dough rest for 10 minutes to reduce spreading.
STEP 7: Scoop. Use a large cookie scoop (2 tablespoon or 2 oz) to scoop the dough. Press your thumb into the dough in the scoop and place a frozen Nutella drop inside. Press the ball of dough over the Nutella and place 6 of these dough balls per prepared baking sheet.
STEP 8: Bake. Bake 1 sheet at a time for 13-15 minutes. They are done when the edges are lightly golden brown. Let the cookies cool in the hot pan for 5 minutes before transferring them to a cooling rack to cool completely.
Expert Baking Tips
- Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour giving you too much flour. Compacted flour can cause the cookies to not spread.
- If the cookies are spreading, make sure you are using parchment paper on the cookie sheet. If they are still spreading too much this could be the butter was too warm before adding the ingredients. If it still spreads too much, you chill the cookie dough balls for 10-15 minutes. The gooey Nutella can make these cookies extra susceptible to spreading and freezing them first helps reduce that.
- If you live at high altitude, add an extra 2 Tablespoons of flour. This will help with the spread.
- The cookies should be slightly underdone, because they will continue to cook as they cool. This helps to make sure they are chewy.
No, each large cookie is just the right size to fit the Nutella dollops in the middle. Smaller cookies would not be able to fit the gooey Nutella center.
Yes they can! Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for 30 days. Let the cookie dough balls thaw before baking. Fill them with frozen Nutella after defrosting to avoid the cookies spreading too much.
Yes you can. However, I recommend making them into cookie dough balls first before chilling overnight. Wrap them in plastic wrap. It is best to fill them with frozen Nutella right before baking them to avoid the cookies spreading too much.
Storing and Freezing
Store the Nutella cookies at room temperature in an air-tight container up to 5 days.
Freeze the baked cookies in an airtight container, such as a freezer bag, and freeze up to 30 days. Thaw for 1-2 hours before eating.
Other Cookie Recipes To Try
- 7 tablespoon Nutella
- 3 ¼ cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Unsalted butter melted and cooled
- 1 cup Brown sugar packed light or dark
- ½ cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 2 Large eggs room temperature
- ¾ cup Mini chocolate chips
- 4 tablespoon Nutella
- Place wax paper over a small cookie sheet. Use a ½ tablespoon to scoop 14 dollops of Nutella. Place in the freezer for an hour to set.7 tablespoon Nutella
- In a medium bowl, sift the flour, baking soda, and salt together. Set aside.3 ¼ cups All-purpose flour, 1 teaspoon Baking soda, 1 teaspoon Salt
- Using a mixer, beat the melted butter (make sure it is cooled to room temperature), brown sugar, and sugar on high speed for 2 minutes.1 cup Unsalted butter, 1 cup Brown sugar, ½ cup White granulated sugar
- Add the vanilla and eggs. Mix on medium speed until smooth. Add in the dry ingredients and mix on low speed until just combined.1 teaspoon Pure vanilla extract, 2 Large eggs
- Add in the mini chocolate chips and mix on low speed. Place 4 tablespoon dollops over the dough. Then, mix on low until Nutella is swirled in. Be careful to not over mix!¾ cup Mini chocolate chips, 4 tablespoon Nutella
- Preheat the oven to 350℉. Line two cookie sheets with parchment paper. Let the cookie dough rest for 10 minutes. This helps to prevent too much spreading.
- Use a large cookie scoop (about 2 TBSP). Place your thumb into the cookie scoop and place a frozen Nutella drop into the hole. Cover it with the cookie dough. Place 6 cookie dough balls per cookie sheet.
- Bake 1 cookie sheet at a time. Bake for 13-15 minutes until the edges are lightly golden.
- Let the cookies sit on the hot pan for 5 minutes. Then, transfer to a cooling rack.