The Secret to Perfect Nutella Stuffed Cookies: A Fudgy, Molten Center Guide.

There is a specific thrill that comes with biting into a seemingly ordinary chocolate chip cookie only to discover a hidden, molten core of hazelnut cocoa spread. The Nutella stuffed cookie has become a staple of modern boutique bakeries for a reason—it elevates the classic cookie experience into something that feels more like a gourmet lava cake. However, achieving that perfect liquid center at home can be tricky. Many attempts result in the Nutella drying out or sinking through the bottom of the dough during the baking process.

The secret to mastering this recipe lies in temperature control. By freezing small dollops of Nutella before they ever touch the dough, you ensure that the center remains creamy and fluid even after its trip through a hot oven. Paired with a brown-butter infused dough and a hint of sea salt, these cookies offer a sophisticated balance of flavors that moves far beyond simple sweetness. They are thick, chewy, and undeniably impressive.

Ingredients

For the best results, use high-quality butter and fresh eggs. The contrast between the salty dough and the sweet filling is essential to the overall profile.

The Nutella Core

Nutella (or any hazelnut spread): 150g (about 12–15 teaspoons).

The Cookie Dough

Unsalted Butter: 170g (3/4 cup). We will be browning this for a deeper, nuttier flavor.
Light Brown Sugar: 150g (3/4 cup), packed.
Granulated Sugar: 50g (1/4 cup).
Egg: 1 large, at room temperature.
Vanilla Extract: 1 tablespoon.
All-Purpose Flour: 280g (2 1/4 cups).
Cornstarch: 1 teaspoon (this keeps the cookies soft and thick).
Baking Soda: 1 teaspoon.
Fine Sea Salt: 1/2 teaspoon.
Semi-Sweet Chocolate Chips: 150g (1 cup).
Flaky Sea Salt: For finishing.

Instructions

Step 1: Freezing the Nutella

This is the most critical preparation step. Line a small tray with parchment paper. Spoon about 12 to 15 individual teaspoons of Nutella onto the paper. Place the tray in the freezer for at least 1 hour. These must be frozen solid before you attempt to wrap them in dough, otherwise, they will simply smear and create a mess during assembly.

Step 2: Browning the Butter

In a small saucepan over medium heat, melt the butter. Continue cooking, whisking constantly. The butter will foam up, then start to brown, and you will see little toasted specks at the bottom. Once it smells nutty and looks like the color of amber, remove it from the heat immediately and pour it into a large mixing bowl. Let it cool for about 10 minutes so it doesn’t scramble the egg.

Step 3: Mixing the Dough

Add the brown sugar and granulated sugar to the cooled browned butter and whisk until combined. Add the egg and vanilla extract, whisking vigorously until the mixture looks glossy and smooth. In a separate bowl, sift together the flour, cornstarch, baking soda, and fine salt. Fold the dry ingredients into the wet mixture until just combined, then stir in the chocolate chips.

Step 4: Stuffing the Cookies

Take about 2 tablespoons of dough and flatten it into a disc in the palm of your hand. Retrieve your frozen Nutella mounds from the freezer. Place one frozen disc in the center of the dough and fold the edges up, pinching them tightly to seal the Nutella inside. Roll it into a smooth ball. Ensure there are no cracks, as the Nutella will find any exit point during baking.

Step 5: The Final Chill

Place the stuffed dough balls on a tray and refrigerate them for at least 30 minutes. This prevents the cookies from spreading too thin and ensures the Nutella stays centered while the dough sets.

Step 6: Baking

Preheat your oven to 175°C (350°F). Place the cookies on a parchment-lined baking sheet, spaced well apart. Bake for 10 to 12 minutes. The edges should be golden, but the centers should still look slightly soft. They will firm up as they cool on the hot pan.

Flavor and Texture Notes

The sensory experience of this cookie is defined by the “snap” of the outer edge followed by the soft, fudgy chew of the dough. As you reach the center, the warm Nutella provides a smooth, liquid contrast to the textured chocolate chips. Because we browned the butter, the dough carries notes of toasted hazelnuts and caramel, which perfectly echoes the flavors of the Nutella filling. A final sprinkle of flaky salt on top cuts through the richness, making each bite feel balanced rather than cloyingly sweet.

Tips and Variations

Peanut Butter Swap

If you aren’t a fan of hazelnut, you can follow the exact same freezing method with creamy peanut butter or even a thick caramel sauce. Just ensure the filling is frozen solid before assembly.

Dark Chocolate Version

For a more intense flavor, use a 70% dark chocolate bar chopped into chunks instead of semi-sweet chips. The bitterness of the dark chocolate provides a beautiful foil to the sweet Nutella core.

Managing the Spread

If you prefer a very thick, bakery-style cookie, increase the flour by 2 tablespoons. If you like a thinner, crispier cookie, skip the cornstarch and decrease the refrigeration time before baking.

Storage and Make-Ahead

These cookies are at their absolute peak about 10 minutes after leaving the oven, while the center is still liquid and warm.

Room Temperature: Store in an airtight container for up to 3 days. To regain the molten center, microwave a cookie for 8–10 seconds before eating.
Freezing the Dough: You can keep the unbaked, stuffed dough balls in a freezer bag for up to 2 months. When a craving hits, you can bake them directly from frozen—just add 2 minutes to the total baking time.
Freezing Baked Cookies: These freeze well once baked. Simply thaw at room temperature and give them a quick warm-up in the oven or microwave to restore the texture.

Serving Suggestions

While these cookies are a meal in themselves, they pair beautifully with a few simple additions:

A Cold Glass of Milk: The classic choice to balance the rich hazelnut spread.
Vanilla Bean Ice Cream: Serve a warm cookie in a bowl with a scoop of ice cream on top for a quick “skillet cookie” style dessert.
Coffee: The roasted notes of a latte or black coffee highlight the browned butter in the dough.

FAQ

Why did the Nutella leak out of my cookies?

This usually happens if the Nutella wasn’t frozen solid enough or if the dough wasn’t sealed tightly around the core. Make sure there are no visible seams in the dough before baking.

Can I skip browning the butter?

You can use regular melted butter, but you will lose that deep, toasted flavor that makes these cookies taste truly professional. If you skip it, use 170g of softened butter and cream it with the sugars instead.

How do I get the cookies perfectly round?

As soon as the cookies come out of the oven, place a circular glass or cookie cutter over each one and gently scoot it in a circular motion. This “rounds out” the edges while the dough is still soft and pliable.

Do I have to use cornstarch?

Cornstarch is the secret to that “soft-batch” texture. It prevents the cookies from becoming too crisp and helps them maintain their thickness during the bake.

Conclusion

These Nutella stuffed cookies are a masterclass in texture and surprise. By taking the extra time to freeze the filling and brown the butter, you create a treat that feels significantly more special than a standard chocolate chip cookie. It is a rewarding project for any home baker, resulting in a dessert that never fails to impress anyone lucky enough to get a warm piece.

The beauty of this recipe is that it takes a familiar comfort food and adds a layer of sophistication through simple, thoughtful techniques. Once you’ve mastered the art of the frozen core, you’ll find yourself looking for all sorts of other fillings to hide inside your dough. Whether you’re sharing these at a gathering or keeping a stash in the freezer for yourself, they are a guaranteed way to elevate your baking game.