Nutella Stuffed Chocolate Cookies
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 12
Tender chocolate cookies packed with molten Nutella middles that stay soft even after the cookies have cooled.
  • 12 tsp Nutella
  • 115g unsalted butter, room temperature
  • 90g light brown muscovado sugar
  • 50g golden caster sugar
  • 1 tsp vanilla extract
  • 1 large egg
  • 140g plain white flour
  • ½ tsp bicarbonate of soda
  • 1 tsp cornflour
  • 40g cocoa powder
  • 1 tbsp milk, if necessary
  1. Line a small baking tray with baking parchment. Scoop 12 teaspoons of Nutella onto the tray, ensuring they are an inch or two apart. Pop them in the freezer for at least 30 minutes.
  2. Line two large baking trays with baking parchment.
  3. In a stand mixer or using an electric mixer, beat the butter and sugar until combined. Add the vanilla and egg and beat for a minute or so until smooth. Sift in the flour, bicarbonate of soda, cornflour and cocoa into the mixture, and stir until just combined to form a chocolately dough. If it looks a little dry, add the tablespoon of milk.
  4. Remove the Nutella nuggets from the freezer. Take a tablespoon of cookie dough, flatten then place a frozen ball of Nutella in the middle, rolling the cooking dough around the Nutella until it is concealed. Flatten slightly and place on your prepared tray. Repeat until you’ve used all the cookie dough, then refrigerate for a minimum of one hour, preferably overnight.
  5. When ready to bake, preheat the oven to 180 C/160 C fan.
  6. Place the cookies in the oven and bake for 10 - 12 minutes before transferring to a wire rack to cool.
  7. Will keep in an airtight container for 2 - 3 days.
Barely adapted from Jess' recipe for Nutella Stuffed Chocolate Cookies here.
Recipe by thelittleloaf at