Description

These fudgy, gooey cookies feature a warm, liquid Nutella center that oozes out when broken in half. They are easy to make, customizable, and perfect for gifting or weeknight treats.

Ingredients

Scale

1 cup (226g) unsalted butter, softened
½ cup (100g) granulated sugar
1 cup (200g) light brown sugar, packed
2 large eggs, room temperature
2 teaspoons vanilla extract
2 ¼ cups (280g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups (340g) semi-sweet chocolate chips
1 cup (250g) Nutella
½ cup mini chocolate chips (optional)
Sea salt flakes (for topping)

Instructions

Scoop teaspoon-sized balls of Nutella onto a parchment-lined baking sheet and freeze for 15-20 minutes until solid.
In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium-high speed until pale and fluffy (about 3 minutes).
Beat in eggs one at a time, then add vanilla extract. Mix until just combined.
Whisk together flour, baking soda, and salt in a separate bowl. Add to the wet mixture on low speed and mix until flour disappears.
Gently fold in chocolate chips using a spatula.
Take about 1.5 tablespoons of dough, flatten into a disc, place a frozen Nutella ball in the center, and seal the dough around it, rolling into a smooth ball.
Preheat oven to 350°F (175°C). Bake cookies for 9-11 minutes until edges are set and golden but centers look soft.
Let cookies sit on the baking sheet for 5 minutes, then transfer to a cooling rack. Sprinkle with sea salt flakes while warm.

Notes

Ensure Nutella balls are frozen solid to prevent leaking. Do not overbake; cookies will firm up as they cool. Dough can be chilled for 10 minutes if kitchen is hot. Store in an airtight container at room temperature for up to 5 days.

Prep Time: 25 minutes
Cook Time: 11 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 280
Sugar: 22
Sodium: 120
Fat: 16
Saturated Fat: 7
Carbohydrates: 32
Fiber: 1
Protein: 3

Keywords: Nutella cookies, stuffed cookies, fudgy cookies, chocolate chip cookies, dessert, baking, hazelnut spread, gooey cookies