Nutella Cookie Recipe
Chocolate chip cookies filled with Nutella. Yes please. These Nutella stuffed cookies may be our new favourite thing to make and eat. The eating is obviously far more exciting, but making them is genuinely so satisfying and enjoyable!
So it started when we were discussing a menu for a little Spices&Hay x Halloween party shindig we decided to have. One of the dessert canapé options was inspired by S’mores, we know, yum. Back in our university days, we would sit by the fire in the garden on beanbags, roasting some marshmallows to make s’mores. How adorable! And so for the canapé, Saphron suggested adding Nutella, as an homage to how we used to make them.
nutella filled cookies
It turns out Shaina isn’t a massive Nutella fan, so we opted for a normal chocolate instead (it’s sad but we can forgive her). However, the thought of warm melted Nutella had really got Saphron’s attention. BAM! The Nutella cookie was born. We think it’s safe to say that Shaina was definitely a massive fan of these! If you’re a Nutella super fan like Saphron, why not try out our delicious Nutella Twists.
If you’re on the side of chewy cookies, we are extremely confident that this will be your new favourite recipe and go to treat! We have eaten 32 of these in 5 days. Seriously. Yes, maybe it’s excessive, but they really are THAT good. These should be kept up high if you have kids – and probably just hide them from yourself too, unless you have willpower and self control. Your cookies will last in an airtight container for 3 days at least … in all honesty, we’re not sure if they’d be around that long anyway.
This recipe is great because it works well with most chocolates. If you’re not a fan of Nutella, why not try dairy milk too! As long as you freeze your chocolate beforehand this should work with anything you want to try! Freezing the inserts is very important as it stops the chocolate from burning when it goes in the oven. You want the chocolate to ooze out…mmmm!
Kinder Cookie Recipe
If you want to make Kinder cookies instead of Nutella ones, simply freeze 12 small kinder bars or 2 kinder bueno bars in the wrappers. All other ingredients stay the same!
Replace step 10 in the method by using your frozen kinder pieces. When filling the cookie dough, we normally use 1 kinder bueno square or 4 mini kinder segments per cookie.
kinder bar stuffed cookies
Vegan Stuffed Chocolate Cookie Recipe
For vegan Nutella stuffed cookies, simply make the following substitutes to the ingredients:
- Swap 115g butter for 115g vegan butter,
- Add 60ml of coconut oil in replacement of the egg,
- Use vegan chocolate instead of the chunks and Kinder inserts, you can also get vegan Nutella or hazelnut spread!
And that’s it! Nothing more to add and no fancy vegan products! Cooking time and method all stays the same too, so get baking your vegan cookies off!
How many Nutella stuffed cookies can I make from the batter?
You should be able to get 16 cookies of one flavour from the cookie dough. Of course you can also make 8 of two different flavours .. Nutella and Kinder anyone? Simply reduce the number of Nutella ‘balls’ to 8 in step 2 and freeze 6 bars of Kinder or 1 bar of Kinder Bueno at the same time. Continue with the other steps in the recipe until step 9. You’ll want to do the Nutella stuffed cookies first. Once you have prepared those, use the same method for the Kinder stuffed cookies but instead of Nutella, use a Kinder Bueno square or 4 kinder segments (NOT 4 kinder bars haha!). Continue to bake for the same allocated time.
If you want to make a big batch of 32, you can double the ingredients on the recipe. This is great if you have parties or any bake sales coming up. Otherwise, why not just double up to freeze it for future snacks. See our tips below for more information on freezing and cooking your frozen Nutella stuffed cookie dough!
Tips
In step 2 of the method, we mention using acetate, which you can see in the below photo. It’s a type of plastic often used in pastry techniques and we used an A5 sheet for these. The only difference here is that it may be a little easier to peel off your frozen Nutella ‘balls’. It’s absolutely fine to use baking paper and it will work just as well!
The Nutella ‘balls’ do not need to be perfect spheres or a neat shape. We just want little plops that are easy to wrap dough around. In fact it’s easier to cover them in the dough if they are slightly flatter than a ball. So please don’t stress about this step – just enjoy yourself and do not forget to lick the spoon at the end!
Does my butter need to be room temperature when making cookies?
We’ve used butter straight from the fridge every time we’ve made these (mainly because we forgot to take it out)! But we found it actually makes it nicer to work with once it’s a dough. If you have forgotten to take your butter out of the fridge, then we recommend dicing it into cubes and rubbing it with your fingers for a couple of minutes in a bowl. This will help to warm the butter up and make it easier to work with. Once you feel it start to become softer, switch to a fork to soften further before adding the sugar.
Following on from the last tip – the heat in your hands will start to melt the chocolate chunks. Once you have added these into your batter, try not to work it with your hands too much. We recommend adding in the chocolate chunks when you’re first ready to finish the dough by hand – step 8 in the method.
What happens if my cookie dough isn’t equally sized?
When cutting the cookie dough into portions we don’t take too much time to ensure they are the equal. You should usually get pretty equal sizes using the method we’ve stated in the recipe below. However if you do want identical cookies, you can use a tray to mould the dough then cut it into equal squares. Alternatively, you could also roll the dough out and use a cookie cutter, but you may not get 16 cookies out of it. Using our method also means you don’t have to waste time rolling out the dough! And there’s no wastage of good cookie dough!
Please be wary of your Nutella filling. If the cookie dough doesn’t completely cover the Nutella, it will start to ooze out. You also run the risk of your chocolate chunks starting to burn if you’re using something like dairy milk, so try to cover the chocolate with the dough if you can – even a little bit. If you do find there is a little piece showing, place that part of the ball face down onto the tray. If you’re using chocolate chips made for baking then this doesn’t apply.
How long will my Nutella stuffed cookies last for?
Your cookies once cooked will last for 3 days if stored in an airtight container. If you don’t think you’ll get through the whole batch of 16 within this time frame – you will – why not freeze half the batch?! Cookie dough can be frozen (before it’s cooked), so once you’ve got your cookie dough balls done and dusted, pop those in the freezer to be baked another time. Probably the next day once you’ve realised you’ve eaten the first half.
Simply follow the steps to make up the cookies with your choice of chocolate inserts. Place them on some baking paper with a small gap in between and freeze them for an hour. Once they’re fully frozen, then can you place them in a freezer bag and they won’t stick together. Now you have perfect cookie dough balls ready to bake any time!
When you’re ready to bake them, you can either let them defrost or put them straight in the oven from the freezer and add 3 minutes to the cooking time – like we do! Just be sure to double check they are starting to get golden. By freezing the dough, it means you can bake small batches really quickly and whenever you want with no hassle or clean up!
| Prep Time | 10 minutes |
| Cook Time | 11 minutes |
| Passive Time | 1 hour |
| Servings |
cookies
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- 150 g nutella
- 115 g unsalted butter
- 175 g light brown soft sugar
- 1/2 tsp vanilla bean extract
- 1 egg medium
- 280 g plain flour
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 50 g chocolate chips or chunks
Ingredients
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- Preheat your oven to 190 degrees (170 degrees fan) and prepare two baking trays with baking paper.
- Get another small sheet of baking paper (or acetate if you have it - see tips). Scoop a heaped teaspoon of Nutella and place it on the baking sheet - it doesn’t have to be too neat!
- Repeat until you have 16 Nutella ‘balls’ then put them in the freezer for an hour.
- Cream together the butter and sugar. (See tips)
- Beat in the egg until just combined then add the vanilla bean extract.
- Sift the flour and bicarbonate into the bowl then add the salt. Mix together to combine until it starts to form a dough. Finish by kneading the cookie dough with your hands.
- Add the chocolate chips/chunks and mix to combine. (See tips)
- Round the dough into a ball and cut in half. Continue to cut each piece in half until you have 16 equal pieces of cookie dough. (See tips)
- Grab your frozen Nutella ‘balls’ out of the freezer. Flatten one piece of dough with your fingers and place a Nutella ball in the middle. Wrap the ball of Nutella with the dough to cover it completely and gently roll between your palms to get a round piece of cookie dough. Flatten the ball slightly and place on the baking tray. Repeat with all 16 Nutella balls.
- Ensure the cookies are spaced out on your tray. Place in the oven to bake for 11 minutes.
- Enjoy them warm - try to wait until the Nutella is cool...it’s a challenge!
