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?
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
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.
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.
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
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)
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
Originally published on December 20, 2017. Updated with new video, photos, text and improved recipe on November 7, 2020.
Janette says
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
Bea says
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.
IW says
Thanks for your recipes, love it!
Can I use vegetable oil to replace butter?
Bea says
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!
Rubi Horthum says
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!!!
Bea says
Yeay 🙌! They're fun and easy to make also, right? Thanks Rubi!
Dunny says
Best nutella cookies that I have ever made. Thank you for sharing a very detail tutorial video and explanation for the recipe. God bless!
Bea says
Yeay! I'm happy that you enjoyed them so much. Thank you for your feedback Dunny!
Fonny says
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👍
Bea says
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!