Nutella Filled Chocolate Chip Cookies


Nutella filled chocolate chip cookies | Butter Baking

I love Nutella! And I love cookies.

If you are a regular visitor over here at Butter, you would totally be well aware of those facts.

I grew up eating Nutella, and since there’s no Biscoff in Australia, and I desperately want to get my hands on it to bake with, I’ve been busying myself with Nutella recipes instead.

Nutella filled chocolate chip cookies | Butter Baking

I have made cookies filled with Nutella before, but that was a long time ago, and these are a different cookie recipe – one with chocolate chips. Even better!

And I loved these. The cookies were a great combination of chewy and crunchy, the chocolate chips made them extra yummy, and the big, gooey, Nutella lava centers were the best.

I ate one at every meal time for as long as they lasted. Not kidding.

Nutella filled chocolate chip cookies | Butter Baking

  • 220g unsalted butter, softened (1 cup)
  • ¾ cup brown sugar, packed
  • 1 cup white sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3½ cups plain flour
  • 1½ tsp salt
  • 1 tsp baking soda
  • 1½ cups chocolate chips
  • 1 jar of Nutella (you won't need the whole thing), refrigerated
  1. Preheat the oven to 180 C and line 3 trays with baking paper.
  2. Using an electric mixer, beat the butter and both sugars until combined and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla.
  3. Turn the mixer onto a low speed and slowly add the flour, salt and soda, mixing until just incorporated. Finally, mix in the chocolate chips.
  4. Using a medium cookie scoop or heaped tablespoon, scoop balls of the dough. Place a ball of dough in the palm of your hand and flatten it well. Place a teaspoon of Nutella in the center and fold the edges of the dough over, using your fingers to pinch them together and shape the dough around the Nutella.
  5. Place on baking trays and bake for about 1o minutes, until lightly golden. Makes 32 cookies.

Cookie dough recipe adapted from Picky Palate.


Leave me a comment:

  1. wow! nutella is my favourite thing in the whole world and i feel so disgustingly ill today these might just cheer me up! thankyou so much!!! x

  2. Does everything you make turn up incredibly delicious??? I just finished the first batch of these cookies, and I think I died of too much deliciousness (or cholesterol, one of the two). These were sinfully fantastic and I can’t wait for my parents to get home from work so they can taste these cookies. Thanks for posting! :D

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  4. Made these tonight – super fun and delicious. To your readers: make sure you put the Nutella in the fridge well in advance, and don’t make the cookies on top of the oven – the dough gets really soft and hard to manage! Thanks for the recipe!

  5. These were great and a hit with the teenager for lunch bag surprise! I use 1/2 milk chocolate chips and 1/2 white chocolate chips.

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  7. I have extra nutella filling, It has been mixed with icing and butter already can I still use this filling for the cookies?

  8. I just found your Blog! When I read this decadent recipe I had to try this! I jetted off to the store and bought some Nutella. I grew up eating it and when I lived in France got obsessed, yet I never thought to put it inside a cookie! I used my own cookie recipe because I am one of those gluten free eaters and it still worked like a charm. They are rich and delicious! They are also fun to make. I can’t wait to try the other recipes you have shared! Thank you!

    • Hi Charlie! I’m really happy to read this. I’m glad you were inspired to try a new idea with Nutella and that you happily adapted the recipe to suit your needs – that’s great!
      Great to have you following the blog, hope you enjoy :-D

  9. These are fantastic looking cookies and it is so nice to find another Natasha out there! Pinning your delicious recipe =)

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  11. can you show please how you fold over the edges? I’m picturing pierogie style, but these are circles in the end. I don’t understand.

    • Hi Lisamarie. I put the Nutella in the middle, then bring all the edges up into the center, pinch them together, and then roll them between your palms to form a ball :-)

        • Hi Virali. No I wouldn’t use milk. Not sure what you mean by curd. I’ve only ever used applesauce to replace egg, or I think you can buy a flax egg replacement. They will not be the same as if you use an egg. And no, you can’t just leave the egg out.

  12. These are so fabulous. Made them yesterday, but didn’t roll the dough out thin enough, so they ended up MASSIVE (the recipe made about 18 instead of 32). If anything though, that made them even better. :) Thanks for the recipe!

  13. Thoughts on swapping the amount of brown and white sugar, so that there’d be more brown? This would make it chewier, right? And I suppose light-brown would be best, to keep the molasses flavor down.

  14. I’ve made these so many times, they’re amazing! I recently tried replacing the Nutella centre with a piece of Caramello chocolate and they have become a huge hit with all my friends, recommend trying the switch also its probably the best biscuit base I’ve used. I use an ice cream scoop to make sure all cookies are the same size too :)

  15. When you place them on the tray do you flatten them a little bit or just leave them in their ball shape?

  16. Those look absolutely amazing!!
    Want to make them now but i run out of nutella.
    Would it be okay if I add a big chunk of chocolate instead?

  17. Hello, it’s been Fathers day and decided to make something different. I decided to make nutella filled cookies and they came out delicious! :)

    Only problem is, I don’t know why my nuttella centre solidified! I cooked it for 10 minutes at 180 degrees C in a fan oven but was too mushy. I left it for 3-5 more minutes and so my cookies became crunchy. I don’t have a problem with it being crunchy (In fact I like it crunchy) but I was quite disappointed when the nutella solidified. Any reasons why?

    • Hi Daniel! It sounds like the cookies were over baked. The cookies need to bake until the outside is golden but the centre still looks a little soft, under baked, or “mushy”. As the cookies will cool that centre will cook a little more and set up to make a chewy cookie with a nutella-lava centre.
      If you baked these for so long and had a “crunchy” cookie, the nutella probably got too hot, burnt, and went hard.
      Always err on the side of under baking! Good luck next time :-)

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  20. I made them yesterday but instead of making it with 1 cup nutella I used 3/4 cup, and they still tasted DELICIOUS :)…

    But I felt they gave the texture or the taste of a Souffle more than a brownie… and i’m fine with both :)..

    Thank you for sharing this!

    can’t wait to try another recommended recipe from you :)..

  21. Pingback: Nutella Filled Chocolate Chips Cookies

  22. thanks for the recipe! i made these tonight and it’s a big hit with my son, he says oh mommy it’s soo yummy! by the way ,can i lessen the amount of sugar? will it alter the consistency if i do that? thank you again

    • Hi Vanessa! Happy to hear they went down well! I haven’t tried lessening the sugar so I couldn’t tell you, sorry!
      But if you want something similar with no added sugar try my Easy Nutella Brownies instead :-)

  23. Delicious cookie! However, the dough is not something you can hold in your hands to flatten; too sticky and messy. I had to gently spread it on the cookie sheet using a spatula.

  24. Hi butter,
    In regards to the butter quantity, i have 1 cup of butter as 250grams not 220g, it’s an Australian conversion chart too- i found online. Just wondered what IS the correct weight??
    BTW i absolutely love your site, stumbled across it one day looking for a devine blueberry buttermilk cake (which has become a staple bake in my household!) & i can safely say that i have been hooked ever since :) im so secretive i don’t even dare share my findings of your site to friends haha

    • Hi Melissa! I go by this: 1 stick butter = 8 tablespoons = 1/2 cup = 4 ounces/110g. 2 sticks butter = 1 cup = 8 ounces/225g.
      Happy baking! Natasha

  25. My boyfriend who is a chef loves these cookies that I make for him. One query though, I can’t shape the dough in my hands before putting them onto the baking tray as the mixture is still a bit messy. Am I doing something wrong? How do I make it a bit dryer if that is what I am supposed to be doing?

  26. Has anyone tried making a gluten free version of these? I made the regular version recently and they were so nice I’d like to make them for my mum, but she’s gluten free! Wondering how well it would work?