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Nutella Stuffed Chocolate Chip Cookies

Nutella stuffed chocolate chip cookies bake up with lightly browned edges, just-set centers, and a soft Nutella filling. Freeze the filling before wrapping it in chocolate chip cookie dough for a gooey center in every cookie.
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Prep Time 20 minutes
Cook Time 15 minutes
Freezing, chilling, and resting 1 hour 25 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 0.75 cup Nutella
Cookie dough
  • 2.5 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 0.5 tsp fine salt
  • 1 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 1 egg large
  • 1 egg yolk large
  • 2 tsp vanilla extract
  • 1.5 cups semisweet chocolate chips

Equipment

  • 1 hand mixer
  • 2 18x13-inch baking sheets

Method
 

Freeze the filling
  1. Line a small plate or tray with parchment paper.
  2. Portion the Nutella into 12 level 1-tablespoon mounds.
  3. Freeze until firm, at least 45 minutes.
Make the cookie dough
  1. Whisk the flour, baking soda, and salt together in a medium bowl.
  2. In a large bowl, beat the butter, brown sugar, and granulated sugar with a hand mixer until creamy, about 2 minutes.
  3. Beat in the egg, egg yolk, and vanilla until combined.
  4. Mix in the flour mixture just until no dry streaks remain.
  5. Fold in the chocolate chips.
  6. Cover and refrigerate the dough for 30 minutes.
Assemble and bake
  1. Heat the oven to 350°F.
  2. Line two 18x13-inch baking sheets with parchment paper.
  3. Divide the dough into 12 equal portions.
  4. Flatten each portion, place a frozen Nutella mound in the center, and seal the dough completely around it.
  5. Arrange 6 cookies on each baking sheet, leaving at least 3 inches between them.
  6. Bake for 12–15 minutes, switching the sheets between racks and rotating them halfway through, until the edges are lightly browned and the centers look just set.
  7. Let the cookies rest on the baking sheets for 10 minutes.
  8. Transfer them to a wire rack to cool.

Notes

Freeze the Nutella mounds until firm so they are easier to seal inside the dough. Store the cooled cookies in an airtight container in the refrigerator for up to 5 days; freeze for up to 2 months.