These irresistible Nutella Stuffed Cookies are made with an indulgent and delicious combination of creamy peanut butter, luscious Nutella, and a hint of cinnamon for a treat that will satisfy your sweet tooth cravings.
Updated June 2023
Nutella Stuffed Cookies Recipe
There’s something truly magical about biting into a warm, freshly baked cookie and discovering a hidden Nutella treasure inside. These Nutella Stuffed Cookies are the perfect treat for anyone who craves a delightful combination of flavors and textures.
The warm, gooey center paired with a crisp outer layer is a combination that never fails to delight the taste buds. And when you take that classic cookie experience and add a luscious Nutella surprise in the center, you’ve got a treat that takes cookie enjoyment to a whole new level. With a golden exterior, a gooey center, and a heavenly taste, they’re sure to satisfy your sweet tooth and leave you wanting more.
What is Nutella?
Nutella is a popular sweet spread made from a blend of roasted hazelnuts, skim milk, sugar, and cocoa. It has a smooth and creamy texture, similar to peanut butter, and a rich chocolate-hazelnut flavor. Nutella is often enjoyed as a spread on bread, toast, or crackers, but it can also be used as an ingredient in various desserts, such as cakes, cookies, and crepes. It has gained a worldwide following and is loved by many for its unique and indulgent taste.
Recipe Ingredients
- Natural unsweetened peanut butter: This creamy and nutty ingredient forms the base of our cookies. For a paleo twist, you can opt for natural cashew butter, almond butter, or sunflower seed butter.
- Large egg (room temperature): The egg adds moisture and acts as a binding agent in our recipe. If you’re following a vegan diet, you can easily substitute it with a flax egg, chia egg, or your preferred egg substitute.
- Granulated or golden monk fruit sweetener: A low-carb alternative that adds just the right amount of sweetness. You can also use your preferred low-carb sweetener in this recipe. For a paleo version, coconut sugar or granulated pure maple sugar works beautifully.
- Preferred chocolate hazelnut spread: The star of the show! We recommend using a classic Nutella spread for that authentic taste. However, if you’re looking for a healthier alternative, try Artisana Organic Hazelnut Cacao Spread, which is gluten-free, paleo and vegan-friendly.
Optional but HIGHLY recommended to bring out the flavor:
- Vanilla extract: A touch of vanilla extract adds depth and enhances the overall taste of the cookies.
- Sea salt: A pinch of sea salt balances the sweetness and adds a subtle savory note.
- Ground cinnamon: The aromatic spice infuses the cookies with a warm and cozy flavor.
How to make Nutella Cookies
Freeze the Nutella:
- To ensure a delightful surprise in every bite, scoop out small portions of Nutella onto a parchment-lined baking sheet and freeze them for about an hour. Freezing helps the Nutella hold its shape during baking and prevents it from melting too quickly.
Preheat and prepare:
- Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone mat. This step ensures even baking and prevents the cookies from sticking to the pan.
Creamy perfection:
- In a large bowl, beat the peanut butter (or your preferred nut butter) and monk fruit sweetener until smooth. Achieving a smooth consistency ensures that your cookies turn out tender and perfectly textured.
Roll, stuff, and seal:
- Use a medium cookie scoop to portion out the dough, then roll it into balls using your hands and flatten slightly. Place a frozen Nutella portion (about 1/3 to 1/2 teaspoon) in the center of each flattened dough ball. Take another portion of dough and place it on top, then pinch the sides together, sealing in the Nutella filling. Roll it into a ball, ensuring the edges are well sealed.
Get the classic look:
- Use a large fork to gently flatten the dough balls and create a criss-cross pattern. This traditional touch not only adds a charming appearance but also aids in even baking.
Add a sweet finish:
- If you love a little extra sweetness and crunch, sprinkle the tops of the cookies with some additional granulated monk fruit sweetener. This step adds a delightful sparkle and a touch of irresistible sweetness.
Bake the cookies:
- Place the prepared dough balls on the lined baking sheet, ensuring they are at least 2 inches apart. Bake them in the preheated oven for 9 to 11 minutes, or until the cookies are just slightly browned on the bottom. Be careful not to over-bake, as they will continue to cook slightly after being removed from the oven.
Cool and savor:
- Allow the cookies to cool on the baking sheet for at least 20 minutes. This crucial step allows them to set and firm up, preventing any breakage when transferring them to a wire rack.
Tips for Success
By following these tips, you’ll be well on your way to creating a batch of Nutella Stuffed Cookies that are visually stunning, irresistibly delicious, and a true delight to bite into.
Use creamy, drippy nut butter:
- When selecting your nut butter, opt for a creamy and drippy consistency. This type of nut butter blends better with the other ingredients and creates a smoother cookie dough.
Freeze the Nutella before stuffing:
- Freezing the Nutella portions before adding them to the cookie dough helps them hold their shape during baking and prevents them from melting too quickly. This ensures that you’ll have a delightful Nutella surprise in the center of each cookie.
Properly measure the Nutella:
- To ensure that each cookie has the perfect amount of Nutella filling, measure out approximately 1/3 to 1/2 teaspoon-sized scoops of Nutella. This measurement ensures that the cookies are balanced and not overwhelmed by the filling.
Seal the edges tightly:
- After adding the Nutella filling, make sure to pinch the sides of the cookie dough together tightly. This ensures that the Nutella stays inside the cookie during baking and prevents any leaks or spills.
Flatten and criss-cross pattern:
- Gently flatten the cookie dough balls with a fork to create a classic criss-cross pattern on top. This not only gives the cookies a visually appealing look but also helps them bake more evenly.
Avoid over-baking:
- Keep a close eye on the cookies while they’re in the oven to prevent over-baking. The cookies should be just slightly browned on the bottom when you take them out. Remember, they will continue to cook slightly as they cool on the baking sheet.
Allow cooling time:
- It’s important to let the cookies cool on the baking sheet for at least 20 minutes before transferring them to a wire rack. This cooling period allows the cookies to set and firm up, making them easier to handle without breaking apart.
Serving suggestions:
- These Nutella Stuffed Cookies are delightful on their own, but you can take them to the next level by serving them with a glass of cold milk or a scoop of vanilla ice cream. They also make a fantastic addition to dessert platters, holiday gatherings, or as a surprise treat for loved ones.
Variations and Substitutions
- Nutty twist: If you’re a fan of crunchy texture, try adding chopped nuts such as roasted hazelnuts or walnuts to the cookie dough. The combination of Nutella and nuts creates an irresistible harmony.
- Chocolate lovers unite: Feel free to experiment with different types of chocolate spreads or even try using a chunk of your favorite chocolate bar in place of Nutella. The possibilities are endless!
- Gluten-free option: If you’re following a gluten-free diet, make sure to use certified gluten-free ingredients, such as gluten-free nut butter and a gluten-free chocolate spread.
- Allergy-friendly swaps: To accommodate dietary restrictions or allergies, you can substitute ingredients as needed. Use sunflower seed butter or any suitable nut or seed butter for peanut butter. Choose a dairy-free and vegan chocolate hazelnut spread to make these cookies dairy-free.
Storage and Freezing and Reheating Instructions
- To store the cookies, place them in an airtight container at room temperature for up to 5 days.
- For longer storage, you can freeze the cookies by placing them in a freezer-safe container or bag. They will stay fresh for up to 3 months.
- When ready to enjoy, simply thaw them at room temperature or reheat them in the oven for a few minutes.
More Nutella recipes you will love:
No-Bake Nutella Cheesecake Pie
These irresistible Nutella Stuffed Cookies are made with an indulgent and delicious combination of creamy peanut butter, luscious Nutella, and a hint of cinnamon for a treat that will satisfy your sweet tooth cravings.
- 1 cup natural unsweetened peanut butter , (be sure to use drippy nut butter not near the bottom of the jar. For paleo cookies, use natural cashew butter, almond butter or sunflower seed butter.
- 1 large egg room temperature. For vegan peanut butter cookies, use a flax egg by mixing 1 tablespoon of ground flax seeds with 2.5 tablespoons water and let it sit until thick and resembles a gel-like consistency. You can also use a chia egg (same method as the flax egg) or any egg substitute of your choice.
- 1/2 cup granulated or golden monk fruit sweetener , plus more for sprinkling on the tops if desired (you can also use your preferred low carb sweetener). For paleo, use coconut sugar or granulated pure maple sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/3 cup preferred chocolate hazelnut spread such as Nutella , if you're looking for a healthier alternative, try Artisana Organic Hazelnut Cacao Spread, which is both paleo and vegan-friendly.
Scoop out roughly eight to 10 (8-10) 1/3 - 1/2 teaspoon-sized scoops of the chocolate hazelnut spread onto a parchment lined baking sheet. Place baking sheet in the freezer for about 1 hour.
Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
In a large bowl, beat together the peanut butter and monk fruit sweetener until smooth. Add the egg and mix until well combined. Add optional ingredients, as desired.
Use a medium (1.5 tablespoon) cookie scoop and roll into balls using your hands and flatten. Add 1/3 but no more than 1/2 teaspoon of the frozen chocolate hazelnut spread in the center, place another 1 1/2 tablespoons cookie dough ball on top, pinch sides and form a ball, sealing in the edges.
- Using a large fork, slightly flatten the dough and make a criss-cross pattern.
- If you like the crystallized crunch, sprinkle tops of cookies with additional granulated monk fruit sweetener.
- Place dough balls on prepared baking sheet at least 2 inches apart, and then use a fork to flatten and form a criss-cross pattern.
- Bake in preheated oven for 9 to 11 minutes, until the cookies are just slightly browned on the bottom. Be careful not to over-bake as the cookies will continue to cook.
- Allow the cookies to cool on the baking sheet for at least 20 minutes (otherwise they will break apart) before transferring to a wire rack.
How to store: To store the cookies, place them in an airtight container at room temperature for up to 5 days.
How to Freeze: For longer storage, you can freeze the cookies by placing them in a freezer-safe container or bag. They will stay fresh for up to 3 months.
How to reheat: When ready to enjoy, simply thaw them at room temperature or reheat them in the oven for a few minutes.
Disclaimer: This updated post was generated on June 28, 2023 by ChatGPT, an AI language model, and all info should be reviewed and validated by a human for accuracy and relevancy before implementation.
Did you try this recipe?
Kendra -
These came out beautifully! Yum!
Christine -
Oh my gosh, made these with my daughter and they are a new family favorite. Thanks