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Close up of hand holding a gooey cookie
27Total Time
15Prep Time
12Bake Time
10cookies
easy
Easy

Nutella stuffed cookies

On trend

About the bake

Love cookies? You are going to go nuts for this nutella stuffed cookie recipe. Soft, chewy cookies filled with gooey Nutella spread. The perfect cookie to share with friends, family...anyone you meet. 

27Total Time
15Prep Time
12Bake Time
10cookies
easy
Easy

Method

  1. Step 1:

    Line a baking tray (one that’s small enough to fit inside your freezer) with greaseproof paper.

  2. Step 2:

    Drop 10 teaspoons of Nutella onto the baking tray. Then place in the freezer for 45 minutes to firm up a little.

  3. Step 3:

    Beat the butter and both sugars together until light and fluffy

  4. Step 4:

    Add the egg and vanilla extract and mix to combine.

  5. Step 5:

    Add the flour and salt, and fold everything together to make a thick cookie dough.

  6. Step 6:

    Scoop up roughly 2 heaped tablespoons of cookie dough and roll into a ball. Use your fingers to make a well in the middle and place one of the frozen Nutella mounds into the centre. Shape the cookie dough around the Nutella to seal it in.

  7. Step 7:

    Place on the baking tray and repeat until all the cookie dough has been used up. You should be able to make 10 in total and at this stage it doesn’t matter if the cookie dough balls are touching.

  8. Step 8:

    Freeze for 1 hour.

  9. Step 9:

    Preheat the oven to 180ºC fan / 160°C conventional and line two large baking trays with greaseproof paper.

  10. Step 10:

    Place 4-5 frozen cookie dough balls on each baking tray, leaving roughly 5cm space between each so they have room to spread out.

  11. Step 11:

    Bake for 12 minutes until golden around the edges but still soft and pale in the middle.

  12. Step 12:

    Leave on the baking tray for 20 minutes to cool and firm up. Then tuck in and enjoy.

Ingredients

  • For the cookie dough

    • 150g Unsalted Butter (room temperature)
    • 100g Silver Spoon Caster Sugar
    • 150g Billington's Light Brown Soft Sugar
    • 1 Medium eggs
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 250g Allinson's self-raising flour
    • 0.5 tsp Salt
  • For the filling

    • 200g Nutella

Utensils

  • Baking trays
  • Wooden spoon
  • Stand mixer
  • Spatula
  • Weighing scales
  • Parchment paper
  • Teaspoon

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