Soft, gooey Nutella stuffed inside the perfect chewy chocolate chip cookie!

I’m not quite ready to wrap my head around Christmas trees and holiday decorating just yet, but I AM starting to work on cookie recipes for the season! The boys and I make my sugar cookie cut-outs at least once every Christmas, but it’s nice to have a few other cookies ready for when guests come over or for little hostess gifts too. Half my family is chocolate obsessed and prefers no nuts or any other fun add-ins that I enjoy, so I decided to make some simple, straightforward chocolate chip cookies with a special twist: Nutella Stuffed Chocolate Chip Cookies.

There is something about the chocolate hazelnut taste of Nutella that I just adore, and if I’m being completely honest, I’ve been known to dive in a jar with some pretzels for a salty-sweet combination… SO delicious. These cookies are perfectly chewy and extra chocolately, and even once the cookies have cooled, the center is still super gooey with all that Nutella stuffed inside. I can’t wait until you break one of these beauties in half and see what I mean!

Also try our: Perfect Sugar Cookie Cut-outs, Cherry Chocolate Chip Cookies, Monster Cookies, Molasses Cookies, Frosted Sugar Cookie Bars, Chocolate Chip Turtle Cookies, Honey Nut Rugelach, Gingerbread Bundt Cake, or Snowball Cookies

Nutella Stuffed Chocolate Chip Cookies

1 1/2 cups Nutella
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12 ounce package) semi-sweet chocolate chips

Line a baking sheet with parchment paper and scoop 1 tablespoon balls of Nutella onto the prepared baking sheet. (24 balls total) Place baking sheet in the freezer to freeze and harden the Nutella.

Combine the flour, baking soda, and salt in a small bowl. Cream together the butter, sugars, and vanilla in a large bowl with a hand or stand mixer until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. With the mixer on low speed, slowly add the flour mixture to the wet ingredients and mix until just combined. Stir in the chocolate chips and cover the bowl with plastic wrap. Chill the dough for at least 2 hours and up to overnight.

Preheat the oven to 350ºF and line baking sheets with parchment paper. Scoop a heaping tablespoon of cookie dough and use your hand or the bottom of a glass to flatten it into a pancake-like circle. Set one of the frozen Nutella balls in the center of the dough circle and top with another flattened heaping tablespoon of dough. Press the edges together to seal the dough around the Nutella and place on prepared baking sheets, spacing the cookies at least 2 inches apart. Tip: If the Nutella begins to soften as you’re working, stick the baking sheets back in the freezer to re-harden for 15 minutes before you continue.

Bake the cookies for 11-13 minutes until the center is puffed and almost set and the edges are just starting to brown. Remove from the oven and cool for 5 minutes before moving the cookies to a wire rack to finish cooling completely.