Nutella-Stuffed Hazelnut Chocolate Cookies


  • 8 tbsp. Nutella, plus extra for topping
  • 113 g unsalted butter (½ c.)
  • 100 g light brown sugar (½ c.)
  • 50 g granulated sugar (¼ c.)
  • 1 egg, room temperature
  • ½ tsp. vanilla extract
  • 150 g all-purpose flour (1 ¼ c.)
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 100 g mixed chocolate (mini chips & chopped bar) (½ c. + 1 tbsp.)
  • 45 g crushed hazelnuts (⅓ c.)


  1. Preparation: Begin by freezing 1 tbsp. balls of Nutella on a parchment-lined sheet. Aim for 8 balls. This makes stuffing the cookies easier later on.
  2. Brown the Butter: Over medium heat, melt and brown the butter in a saucepan. Once it turns amber with brown specks, transfer it to a mixing bowl and chill in the freezer for about 5 minutes. Ensure you have at least 90g of brown butter. If not, add a bit of water.
  3. Toast the Hazelnuts (Optional): Enhance the hazelnuts’ flavor by toasting them in a pan over medium heat until golden brown. Then set aside.
  4. Cookie Dough Base: Once the brown butter cools, whisk in both sugars, followed by the egg and vanilla. Introduce the flour, baking powder, baking soda, and salt, folding until few flour streaks are visible. Finally, incorporate the chocolate and hazelnuts. Chill the dough in the fridge for about 15 minutes.
  5. Stuff with Nutella: Take heaped 3 tbsp. scoops of dough and flatten each. Place a frozen Nutella ball in the center and encase it with the dough, ensuring no Nutella is exposed. Refrigerate the filled dough for another 15 minutes.
  6. Baking: Preheat the oven to 350°F / 175°C. Position the dough balls on a parchment-lined sheet. Optionally, top each with melted Nutella. Bake for 12-14 minutes or until edges turn golden.
  7. Post-Bake Shaping: After removing from the oven, reshape cookies (if desired) using a bowl or cup to make them rounder.
  8. Cooling: Allow cookies to cool on the tray for 5 minutes, then transfer to a wire rack.


  • For future use, you can refrigerate the dough balls (in an airtight container) for up to 2 days or freeze them for up to a month before baking.

Dive into these delightful cookies that promise a gooey Nutella surprise with every bite! Perfect with a glass of milk or as an indulgent treat.

content team

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