Nutella-Stuffed Cookies with Chocolate Chunks

5 from 5 votes

Nutella-Stuffed Cookies with Chocolate Chunks

These Nutella-stuffed cookies with chocolate chunks bake up with golden edges, soft centers, and a gooey Nutella surprise inside. Perfect for when you want bakery-style cookies that are simple to make at home.

Prep Time30

Cook Time2 13

Chill Time15

Servings: cookies

Author: Bea & Marco

Ingredients

Filling

¾ cup (280 g) Nutella

Dry ingredients

2 cup (260 g) all-purpose flour
1½ teaspoon (5 g) cornstarch
½ teaspoon baking soda
¼ teaspoon baking powder
¾ teaspoon salt

Wet ingredients

¾ cup (170 g) salted butter melted and cooled
¾ cup (150 g) light brown sugar, packed
½ cup (100 g) granulated sugar
1 large egg
2 teaspoon vanilla extract
4 oz (110 g) semisweet chocolate 55% chopped into chunks

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Instructions

Filling

Line a tray with parchment. Scoop 1 tablespoon Nutella (20 g) per cookie. Mount into discs of 1¼-inch (quarter-size) or 3.2 cm wide. Freeze for at least 45 minutes or until solid frozen.
¾ cup Nutella

Dry ingredients

In a bowl mix flour, cornstarch, baking soda, baking powder, and salt. Set aside.
2 cup all-purpose flour, 1½ teaspoon cornstarch, ½ teaspoon baking soda, ¼ teaspoon baking powder, ¾ teaspoon salt

Wet ingredients

In a large bowl, whisk melted, cooled butter with both sugars for a minute until glossy and thickened.
👉 Cue: looks like damp sand that clumps slightly when lifted.
¾ cup salted butter, ¾ cup light brown sugar, packed, ½ cup granulated sugar
Whisk in egg and vanilla until smooth, thick, and lighter in color. Fold dry into wet just until no streaks remain. Fold in chopped chocolate.
1 large egg, 2 teaspoon vanilla extract, 4 oz semisweet chocolate 55%

First chill

Flatten dough into an 8 × 7 inch (21 × 18 cm) block, wrap in cling film, and freeze 15 minutes (or fridge 1 hour) until firm.
👉 Cue: dough should feel like cold clay — firm enough to cut cleanly, not sticky, but not rock-hard.

Portion

Cut the dough into seven strips, then cut each into four, ending up with a total of 28 pieces. We're making 14 cookies, and each is built with two pieces, one for the base and one for the top.
Take one piece, flatten it into a round of 2 inches (5 cm) wide, pressing the center thinner and leaving the edges thicker (shallow bowl shape). Place on parchment. Repeat to get a total of 14 bottom pieces.
Take another piece, flatten it into a round, again leaving the sides slightly thicker. Place on parchment. Repeat to get a total of 14 top pieces.
👉 Tip: If the dough feels too soft or sticky, freeze it for 5 minutes.

Assemble

Place a Nutella disc into each bottom bowl. Cover with a top, pinch seams closed, pulling some dough upward into the side seam.
Cup gently into a “proud puck” (slightly taller than wide, ~1.1:1 ratio).
Texture the top by lightly pressing with your fingertips. Puck should look rustic and slightly uneven, not a smooth ball.
👉 Reminder: thick top/bottom = Nutella blob. Thick sidewalls = Nutella layer (our aim)

Second chill

Freeze 15–20 minutes (or fridge 1 hour) until pucks feel firm like cold clay.
👉 Cue: when pressed, they should give slightly with resistance, but not squish flat or pinch off dough.

Bake

Preheat the oven to 350°F (175°C). Line a tray with parchment paper.
Arrange pucks on parchment-lined tray, leaving 3–4 inches (7.5–10 cm) of space between them. Bake for 11-13 minutes on the middle rack. Pull when edges are golden and centers are set but soft
Oven behavior timeline
0–4 min: Pucks hold shape, edges just starting to soften.
5–7 min: Edges spreading outward, tops dulling slightly, still domed.
👉 Check: this is your early indicator. If spreading too fast = the dough is too warm. If no spread = the dough is too cold.
8–9 min: Edges golden, first fine cracks appear, centers pale and puffed.
10–12 min: Ripples deepen, centers still soft and glossy. Nutella molten inside.
13 min (max): Edges firm, centers set but chewy. Cookies may sink slightly as steam escapes.
Rest on the tray 10 minutes, then transfer to a wire rack. They come out puffy but will sink, crack, and show ripples within those minutes!

Notes

Measure flour accurately: For best results, use a kitchen scale. If using cups, measure with the spoon-and-level method (spoon flour into the cup, then level off with a knife). Scooping directly from the bag will pack in extra flour and make the cookies tough and dry.
Dough texture: After each chill, dough should feel like cold clay — firm enough to cut cleanly, not sticky, but not rock-hard.
Make ahead: You can freeze shaped pucks for longer storage. Before baking, thaw in the fridge until they return to that cold clay texture. Baking from frozen will make them spread less and lose ripples.
Chocolate: Use a mix of chopped chocolate chunks and a few chips. Chunks melt into gooey pockets, while chips hold their shape for contrast.
Serving: Best enjoyed warm for gooey centers. Reheat in the microwave for 8–10 seconds to bring back the ooze.

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