Nutella Stuffed Cookies for Holiday Gifts

Soft, chewy cookies with a hidden pocket of warm, melty Nutella inside. Perfect for gifting or, honestly, keeping for yourself with a cup of coffee when the kids are finally quiet.

One year I made these Nutella stuffed cookies for teacher gifts and now it’s become a tradition!

And the first time I did, I thought I was getting myself into a huge complicated mess when, really, they’re not that hard to make.

The dough is a simple mix of butter, brown sugar, and vanilla, kind of like a chocolate chip cookie but softer.

You freeze little scoops of Nutella first so they don’t melt all over, then wrap the dough around them before baking.

They come out golden on the edges with a gooey center that stays soft even after they cool.

Definitely recommend making a double batch of these!

Ingredients for Nutella Stuffed Cookies

These are the kind of cookies that disappear fast around here.

Here’s what you’ll need and why it matters (because every ingredient pulls its weight in these babies):

• Nutella – freeze little scoops so you get that perfect melty center without a mess.
• All-purpose flour – gives the cookies structure and that soft, chewy bite.
• Baking soda – helps them puff up just enough so they don’t turn into pancakes.
• Salt – brings out the flavor and balances all that sweetness.
• Unsalted butter – melted so it mixes easily and keeps the cookies soft.
• Brown sugar – adds that caramel flavor and helps make the centers chewy.
• Granulated sugar – sweetens things up and gives the edges a light crisp.
• Egg + egg yolk – holds everything together and keeps the dough rich.
• Vanilla extract – just a splash makes the whole kitchen smell like a bakery.
• Chocolate chips – extra bits of chocolate never hurt anyone.

How to Make Nutella Stuffed Cookies

1. Freeze the Nutella

Scoop little spoonfuls of Nutella onto a lined tray and pop it in the freezer.

They need at least half an hour to firm up so they don’t just melt into the dough later.

2. Mix the Dry Stuff

Grab a medium bowl and whisk together your flour, baking soda, and salt.

Nothing fancy here, just make sure there aren’t any clumps.

3. Combine the Sugars and Butter

In a big bowl, mix the melted butter with both sugars until it’s smooth and kind of glossy.

It should smell amazing already!

4. Add the Eggs and Vanilla

Crack in the egg and extra yolk, then pour in the vanilla.

Stir until everything’s creamy and blended.

Don’t overthink it if it looks a bit uneven…these cookies are pretty forgiving.

5. Bring It All Together

Slowly add your dry mix to the wet one and stir until a dough forms.

It’ll be soft but not sticky, kind of like playdough that smells a thousand times better.

If it feels too wet, toss in another spoon of flour.

6. Fold in the Chocolate Chips

Pour in the chocolate chips and stir until they’re spread through the dough.

It might feel like a lot, but trust me, you’ll be glad you didn’t skimp.

Save a few to press on top before baking if you want that bakery look.

7. Wrap the Nutella Inside

Scoop a ball of dough, flatten it a little, and drop a frozen Nutella chunk in the middle.

Fold the dough around it so the Nutella’s hiding completely.

If you can see it peeking out, pinch it closed or it’ll leak.

8. Chill the Dough Balls

Lay the stuffed dough balls on a tray and chill them for about 20 minutes.

This keeps them from spreading too much in the oven.

You can even freeze them for later and bake straight from frozen.

9. Bake to Perfection

Bake at 350°F for 10–12 minutes, just until the edges look golden and the centers look set.

They’ll keep cooking a bit as they cool.

If they puff up too much, give the pan a little tap on the counter to flatten them.

10. Cool (If You Can Wait)

Let them rest for a few minutes before moving to a rack.

The Nutella inside is lava-hot right out of the oven so be careful!

Because Homemade Cookies Always Win

Every year I tell myself I’ll just make one batch for gifts, and every year I end up baking more because we eat too many.

They’re simple, easy to pack, and still taste great a few days later, which makes them perfect for sharing.

I usually toss a few in a tin with some ribbon and call it done.

No one ever complains about getting cookies, especially ones filled with Nutella.