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    El Mundo Eats » Cookie

    Published: Nov 7, 2020 · Updated: Mar 4, 2023 by Bea & Marco · This post may contain affiliate links · 10 Comments

    Easy Nutella Stuffed Chocolate Chunk Cookies

    Jump to Recipe

    You. Should. Really. Make. These!!

    These Nutella stuffed chocolate chunk cookies are the easiest and simplest cookies to make, no fancy ingredients here so no worries. And look at them, super cute, don't you think?

    Nutella stuffed cookies stacked showing the filling

    And can we talk about that creamy gooey Nutella filling? What's not to talk about it? It's good by itself (catching Marco spooning and eating it right from the jar is common when we have Nutella in the house), and when paired with that crispy outside and chewy tender inside cookies with chocolate chunks.. oh la la!

    These cookies are perfect for parties, gatherings, and holidays, like my snowball cookies without nuts. Bake them on the weekends while you're binging series on Netflix, that's totally fine also.

    I'm not kidding. These are the best and they taste way better than store-bought ones. You got to trust me on this.

    Can you tell I'm over-excited about them?

    Jump to:
    • Lets Talk Ingredients
    • Tips For Handling Nutella For Filling
    • More Easy Cookie Recipes
    • Recipe Video
    • 📖 Recipe
    • 💬 Comments

    Lets Talk Ingredients

    ingredients for Nutella stuffed chocolate chunk cookies

    Simple and basic ingredients, as you can see.

    Nutella - of course. I used almost a whole jar of 12.3 oz (350 g). You can use other similar chocolate spreads if you want.

    Brown sugar - it's a must. I tested this recipe using half white sugar and half brown sugar and didn't like the results. The cookies spread too much for my liking. Brown sugar also gives that chewiness to cookies that we love so much.

    Chocolate - semisweet chocolate 55%, for baking. You can, of course, use whatever you prefer. But don't use the chocolate that you snack on while watching early Christmas movies on Netflix. Find baking chocolate, alright?

    Corn starch - try hard not to skip this. It adds that extra tender texture to the cookies.

    SUBSTITUTION: Use the same amount of potato starch or double the amount of rice flour to substitute corn starch.

    process of making Nutella stuffed chocolate chunk cookies

    Tips For Handling Nutella For Filling

    We all love the creamy luscious texture of Nutella, right?

    As much as we love that aspect of it, it can be tricky, if not impossible, to stuff it in our cookie dough. But no worries, here is what you can do.

    grabbing a Nutella stuffed chocolate chunk cookie from a plate

    If you're living in a hot country, or it's summer now, or your house is just too hot, then simply chill the Nutella jar in your fridge for a good 30 minutes or so. Or until it's a bit firm.

    That way you can easily spoon and make a dollop or small ball out of it. Then off to the freezer. Having the Nutella in that shape (and also frozen hard) will make it so much easier for you to stuff the cookie dough later.

    More Easy Cookie Recipes

    Hungry for more cookies? I've got you covered. Check these out:

    • Double chocolate fudge cookies
    • Easy peanut butter cookies
    • Salted oatmeal chocolate chunk cookies
    • Peanut butter chocolate cookies
    • Caramel stuffed apple cookies

    Recipe Video

    📖 Recipe

    Nutella Stuffed Chocolate Chunk Cookies

    These Nutella stuffed chocolate chunk cookies are perfect for parties, gathering and holidays. Crispy on the outside, chewy and tender on the inside. Let's not forget the creamy Nutella and those chocolate chunks, everything compliments each other in this easy yet delicious cookies ever.
    Author: Bea & Marco
    5 from 5 votes
    Print Pin Rate
    Servings: 21 cookies
    Prep Time30 mins
    Cook Time15 mins
    Chill Time2 hrs
    Total Time2 hrs 45 mins

    Ingredients  

    Dry Ingredients

    • 1 ½ cup all purpose flour (195 g)
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 4 teaspoon corn starch (12 g)

    Wet Ingredients

    • ⅓ cup unsalted butter (75 g), melted
    • ¾ cup brown sugar (120 g)
    • 1 large egg , room temperature
    • 1 teaspoon vanilla extract
    • 4 oz semisweet chocolate, 55% cocoa (110 g), chopped into small chunks
    • 12.3 oz Nutella (350 g)
    Prevent your screen from going dark

    Instructions

    Dry Ingredients

    • Add all ingredients into a bowl, mix well using a spoon and set aside.

    Wet Ingredients

    • Add all ingredients (except for chocolate and Nutella) into another bowl. Using a hand whisk, mix everything well.
    • Now add in half of dry ingredients into the bowl and mix until everything is well combined. Do not over mix. Throw in chocolate chunks. Switch to spatula and mix everything well. Cover the bowl and chill in the fridge for 2 hours.

    Nutella Filling

    • Spoon around 1 heap teaspoon dollops of Nutella onto a tray lined with parchment paper. Make 21 of them. Place in the freezer while the dough is chilling.

    Assembling & Baking

    • Using a 1 ½ tablespoon (20 ml) ice cream scoop, scoop some dough and form it into a ball. Press the center to make a shape similar to a tall bowl. Place 1 dollop of frozen Nutella inside and push the dough to cover it. Roll into a ball and place on a baking tray lined with parchment paper. Continue with the rest. Leave around 3 inches (7.5 cm) distance between them.
    • Bake in a preheated oven at 350ºF (175ºC) for 15 minutes using conventional mode (no fan-assisted), on middle rack. Remove from the oven and leave for 5 minutes before transferring to a wire rack. Enjoy!

    Storage & Consumption

    • Keep in an airtight container at room temperature. Best consumed within a week.

    Notes

    • Place both dough and Nutella dollops back in the fridge/freezer while baking the assembled cookies
    • Use spoon and level method when measuring (for cup measurement)
    • Use portable oven thermometer (like this one) for a more precise temperature reading (I use it too)
    • Refer to my post above for ingredients notes and tips

    Nutrition Facts

    Calories: 219kcal, Carbohydrates: 28.9g, Protein: 2.5g, Fat: 10.4g, Saturated Fat: 7.9g, Cholesterol: 16.3mg, Sodium: 95.9mg, Potassium: 123.5mg, Fiber: 1.6g, Sugar: 19.1g, Calcium: 31.7mg, Iron: 1.6mg
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!

    Originally published on December 20, 2017. Updated with new video, photos, text and improved recipe on November 7, 2020.

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      Snowball Cookies Without Nuts (Milky Arabic Cookies)
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      Healthy Linzer Cookies
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      Easy Pineapple Tarts (Pineapple Cookies)

    Reader Interactions

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    1. Janette says

      October 16, 2022 at 9:55 am

      5 stars
      These cookies are Amazing. I make cookies for my grandson,s football team as an after match treat and as one of his favourite things to have as a treat is Nutella I thought I would try theses cookies. Neither he or I was disappointed they were wonderful and were immediately requested for next week. I have a fan forced oven so I baked them at 160 degrees C for 11 minutes and they were perfect. Thank you

      Reply
      • Bea says

        October 16, 2022 at 12:12 pm

        It warms my heart to hear that, Janette. I wish nothing but victories to your grandson's team and for his grandma to keep baking cookies! Thank you so much for your leaving your comment.

        Reply
    2. IW says

      March 15, 2021 at 6:37 pm

      5 stars
      Thanks for your recipes, love it!
      Can I use vegetable oil to replace butter?

      Reply
      • Bea says

        March 16, 2021 at 9:51 am

        Hi! I haven't tried tried it but, yes you can but there has to be some testing and tweaking to the recipe though. It's not simply just replacing it as it'll effect the look/texture of the cookies. Sorry! Anyways, glad that you like the recipes, thank you!

        Reply
    3. Rubi Horthum says

      February 02, 2021 at 1:02 pm

      5 stars
      I made the cookies last year for gifts. Now I want to make them again for V day!
      They were very tasty.
      Thanks for the recipe!!!

      Reply
      • Bea says

        February 02, 2021 at 7:03 pm

        Yeay 🙌! They're fun and easy to make also, right? Thanks Rubi!

        Reply
    4. Dunny says

      November 13, 2020 at 9:46 am

      5 stars
      Best nutella cookies that I have ever made. Thank you for sharing a very detail tutorial video and explanation for the recipe. God bless!

      Reply
      • Bea says

        November 13, 2020 at 12:30 pm

        Yeay! I'm happy that you enjoyed them so much. Thank you for your feedback Dunny!

        Reply
    5. Fonny says

      November 10, 2020 at 11:50 am

      Hi El Mundo,

      I already tried your recipe..but i must confess 2 things, 1st : i reduce the sugar become 50gr, 2nd : i put corn starch before chop chocolate (i forgot this corn starch).
      The result..surprisingly still good 😁.
      But the shape still round..not flat..is it because i reduce the amount of sugar ?
      And when put the dough to the oven..is it room temp or still chill ? (Bcause they in fride 2 hours)

      Thank you El Mundo👍

      Reply
      • Bea says

        November 10, 2020 at 2:05 pm

        Yes, if you change the amount or type of ingredients in a baking recipe you will always get a different result. About the dough temp, just put in the oven as soon as you are done shaping them. I suggest you make the recipe as is and read my tips above in the post about how to handle the dough while baking. Cheers!

        Reply

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    Hi! We're Bea & Marco, the married couple behind this food space. I cook, he takes photos & videos. Malaysian & Argentine living in Spain. All eaters welcome!

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