Nutella Stuffed Chocolate Chip Cookies: the Ultimate Molten Bomb Recipe

The Ultimate Nutella Bomb Cookies: Chewy, Gooey, and Stuffed

If there is one cookie that makes you close your eyes and genuinely groan with happiness, it’s these Nutella Stuffed Chocolate Chip Cookies . Imagine biting into a perfectly chewy, slightly crisp chocolate chip cookie edge, then hitting a warm, hidden center that is nothing but molten, oozing chocolate and hazelnut perfection.

The aroma alone warm butter, vanilla, and roasted hazelnuts is enough to make you feel like you've won the lottery.

This recipe is my go and to for instant dessert gratification because it takes a tiny bit of planning (freezing!) but the active work is shockingly simple. You’re not messing around with fancy techniques; you’re making a familiar, reliable cookie dough and giving it a massive, irresistible upgrade.

Seriously, why settle for a plain cookie when you can have a Nutella Bomb?

I’ve baked these countless times, ruined a few batches, and finally perfected the technique so the filling stays inside the cookie, not burnt all over your baking sheet. Stop scrolling through recipes that leave you disappointed.

Let’s crack on and make the chewy, gooey, Ultimate Nutella Bomb Cookies that truly live up to the hype.

Unlocking the Magic: Why These Nutella Stuffed Chocolate Chip Cookies Are the Best

The Science of the Stuffed Cookie: Achieving Perfect Melt

The key to achieving that gloriously messy, molten center without leaks is thermal management. We are essentially giving the Nutella filling a massive head start by freezing it solid.

When the dough hits the heat of the oven, the cookie base needs time to set up its structure around the Nutella core before the filling fully melts and boils out. If your filling is room temperature, it will liquefy instantly and destroy the cookie's structural integrity.

Freezing the filling is non and negotiable.

The Ultimate Chocolate Chip Cookie Upgrade

I designed this base recipe to be incredibly sturdy yet tender. We’re using a higher ratio of brown sugar for moisture and chew, and just enough flour to hold its shape when wrapped around a heavy filling.

This sturdy base is what prevents the nutella stuffed chocolate chip cookies from turning into a sad puddle. It’s balanced, it’s buttery, and it’s the perfect foil for the rich hazelnut center.

A Guide to the Perfect Chewy and Gooey Texture Balance

The magic texture in any cookie comes from a few ratios, but specifically, the sugar and fat blend. We use a blend of light brown sugar and granulated sugar. The molasses in the brown sugar keeps the cookie moist and chewy, while the white sugar encourages the edges to crisp up and spread slightly.

It’s that perfect contrast crisp edges leading to a soft center that makes these so addictive.

Why Chilling the Dough (and Nutella) is Non and Negotiable

Chilling the Nutella (as mentioned) keeps it solid. Chilling the dough ensures the butter is firm. When cold butter hits the hot oven, it takes longer to melt, causing the cookie to spread slower and thicker. This results in taller, puffier cookies.

If you skip chilling, the dough will spread too fast, and you’ll get thin, flat disks that can’t contain the precious filling.

The Ideal Ratio of Brown Sugar to Granulated Sugar

I prefer about a 60/40 blend favoring brown sugar. This ratio maximizes chewiness, which is exactly what we want when dealing with a heavy filling. If you went 100% granulated sugar, the cookies would be too thin and crispy, causing blowouts. This balance keeps the cookie pliable but strong.

The Role of Melted Butter vs. Creamed Butter

For this specific recipe , we are using softened (room temperature) butter and creaming it with the sugars. Creaming incorporates air, which helps the dough puff up and create height necessary for wrapping the filling.

While I often use melted butter for fudgier brownies, here we need that fluffy height.

Gather Your Supplies: Essential Ingredients for Nutella Stuffed Chocolate Chip Cookies

Chef's Note: Measuring your flour correctly is vital here. Scoop the flour lightly into the measuring cup, then level off the top. Don't pack it, or your cookies will be dry and crumbly!

Choosing the Right Chocolate Chips (Milk vs. Dark)

I recommend semi and sweet chips or chunks. Milk chocolate can be too sweet when combined with Nutella, which is already quite sugary. The slight bitterness of semi and sweet chocolate perfectly cuts the richness.

Don't be shy about using large chocolate chunks either; they create those beautiful, gooey pockets of melted chocolate.

Butter Substitutions (Margarine or Coconut Oil Notes)

You can swap out the butter for vegetable shortening or quality margarine, but I caution against it unless strictly necessary. Butter provides incomparable flavor. If you must use a substitute, reduce the salt in the recipe slightly, especially if using salted margarine.

Coconut oil can make the cookies spread too much and feel greasy stick to baking sticks if avoiding dairy.

Nutella Alternatives and Spreads That Work

If you don't have Nutella or hate hazelnuts (blasphemy, but okay), you can substitute it with thick caramel, a peanut butter fudge filling, or even a thick ganache. Whatever you choose, it MUST be stable enough to hold its shape when frozen. Don't try to freeze jam it won't work.

Making Your Own Vanilla Extract (Optional)

I always suggest using the best vanilla you can afford. It truly makes a difference. If you're feeling ambitious, homemade vanilla extract is easy to make and gives these cookies an incredibly round flavor profile.

Baking Your Nutella Bombs: Step and by-Step Method

Prepping the Nutella Filling: Scooping and Freezing

This is the hardest part only because it requires patience. Line a small plate or baking sheet with parchment paper. Using a regular teaspoon, scoop generous dollops of Nutella (about 20g each) onto the parchment. Press them down slightly to form rough discs about 1.5 inches wide.

Pop this entire tray into the freezer immediately. Leave it for at least 2 hours, or until they are rock solid. You need them to be completely firm so you can handle them easily.

Mixing the Cookie Dough Base

Using your mixer, beat the softened butter, brown sugar, and white sugar until light and fluffy about 3 to 4 minutes. This is called creaming, and it’s critical for texture. Beat in the egg and vanilla, scraping down the bowl constantly.

In a separate bowl, whisk your flour, baking soda, and salt. Add the dry mix to the wet mix, blending on low speed until just combined. Stop when you still see a few streaks of flour. Fold in your chocolate chips with a spatula.

The Assembly Line: Encasing the Frozen Nutella Core

Now for the fun part! Pull your dough from the fridge (it should be slightly firm) and divide it into 24 equal portions.

1. Take one portion of dough and flatten it into a disc in your palm.
2. Place one frozen Nutella disc in the center.
3. Top with a second dough portion.
4. CRITICAL STEP: Carefully pinch and roll the edges together until the Nutella is completely sealed inside. You are aiming for a smooth, crack and free seam. Pretend you are wrapping a dumpling. I once skipped this step and watched all my Nutella bleed out and burn. Never again.

Baking Time and Knowing When They Are Done

Preheat your oven to 350°F (175°C). Place the stuffed dough balls 2 inches apart on parchment and lined trays. Bake for 12 to 14 minutes. You are looking for edges that are set and golden brown, but the very center of the cookie should look slightly underdone and pale.

That soft center is the key to a gooey final product. Let them cool on the tray for 5 minutes before moving them.

Troubleshooting and Expert Tips for Stuffed Cookies

Preventing Blowouts: Sealing the Cookie Dough Properly

I cannot emphasize this enough: seal the seam! If you assemble the cookies and notice a tiny crack, take a small bit of extra dough and patch it up before baking. Think of this as a structural emergency. If the frozen Nutella finds an escape route, it will take it.

Also, if your Nutella starts sweating or softening during assembly, put the tray back in the freezer for 10 minutes.

Why Your Cookies Are Too Flat (And How to Fix It)

Flat cookies usually mean one of two things:

1. Your butter was too warm: It melted before the flour had time to set the structure. Always use room temperature butter, not melted or greasy butter.
2. You skipped the chill: Cold dough spreads slowly. Warm dough spreads fast. If you skipped the 45 minute chilling step, your cookies spread horizontally instead of vertically.

Achieving the Perfect Golden and Brown Edge

For that lovely golden and brown hue, pull the cookies when the edges are just beginning to caramelize. If you want a little extra oomph , you can try brushing the edges lightly with melted butter right before they go in.

And don't forget that finishing touch: a tiny sprinkle of flaky sea salt right as they come out of the oven makes them taste professionally made.

Storing, Freezing, and Extending the Life of Your Cookies

Storing Baked Cookies for Maximum Freshness

Baked Nutella stuffed chocolate chip cookies stay delicious for about 3 4 days in an airtight container at room temperature. Pro tip: Stick a slice of sandwich bread in the container. The cookies will absorb the moisture from the bread, keeping them softer for longer!

Freezing Cookie Dough for Future Baking

These are fantastic to keep on hand! Assemble the cookies completely (with the Nutella core sealed inside), but do not bake them. Place the tray of assembled dough balls in the freezer until solid (about 1 hour). Then transfer the solid balls to a heavy and duty freezer bag or container.

They will last for up to 3 months. When ready to bake, place them directly on the prepared sheet and add 2– 3 minutes to the total baking time.

Reheating Stuffed Cookies for a Fresh Melt

The best way to enjoy the maximum goo factor days later is to reheat them. Pop a baked cookie into the microwave for 10 15 seconds, or wrap it loosely in foil and reheat in a 300°F (150°C) oven for about 5 minutes. That Nutella center will return to its perfect, molten state.

The Grand Finale: Pairing and Serving Suggestions

These nutella stuffed chocolate chunk cookies are a dessert experience all by themselves, but if you really want to lean into decadence, I have suggestions.

They are outrageously good served warm with a scoop of premium vanilla ice cream the cold creaminess against the warm, chewy cookie is heaven. If I'm making a giant dessert spread, I often serve these alongside something lighter, like a slice of my Chocolate Cake with Cream Filling: Decadent Moist Layer Cake Recipe to offer a texture contrast.

For a drink pairing, nothing beats a cold glass of milk, but if you need a hot beverage, a strong espresso or a rich hot chocolate is perfect. They cut through the sweetness beautifully. Truly, this is the ultimate cookie experience. Go bake some!