Nutella-Stuffed Cookies and Cookies & Cream Cookie Recipes

Post updated November 2018

Nutella Stuffed Cookies and Cream Cookies: Soft, chewy cookies loaded with crushed cookies-and-cream, white and milk chocolate chips, and a gooey Nutella center. These treats are rich, decadent, and simple to make—perfect for sharing or keeping all to yourself.

I adore Nutella and cookies and cream, so I combined the two to create these irresistible cookies. The dough stays soft and chewy while remaining stable enough to encase a warm, molten Nutella center. Unlike some recipes that require freezing Nutella dollops in advance, this version lets you spoon Nutella directly into the dough and bake right away. If you prefer less mess, you can freeze small spoonfuls of Nutella ahead of time, but it’s not necessary.

These cookies are adapted from a textured spice cookie base to achieve the ideal balance of softness and chewiness. Crushing part of the cookies finely and leaving other pieces chunky adds texture throughout each bite. The white and milk chocolate chips add creamy sweetness that pairs beautifully with the chocolate sandwich cookie pieces and the Nutella center.

Because the Nutella remains soft after baking, allow the cookies to cool on the tray for a short time to set slightly before moving them. The result is a cookie with a tender outer crumb and a molten, chocolate-hazelnut center—an indulgent combination that’s hard to resist.

Nutella Stuffed Cookies and Cream Cookies

Lusciously soft and chewy cookies packed with crushed cookies-and-cream pieces, white and milk chocolate chips, and a gooey Nutella center. Makes about 12 cookies.

Ingredients

• 110 g Butter, softened (½ cup)
• ½ cup Brown sugar
• 3 tbsp Granulated sugar
• 1 Large egg
• 1 tsp Vanilla extract
• 1¼ cups All-purpose flour
• 1 tsp Baking powder
• ½ cup White chocolate chips
• ¼ cup Milk chocolate chips
• 28 Oreos, finely crushed (divide so half are finely crushed and half kept chunkier)
• ½ cup Nutella

Instructions

1. Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.
2. Finely crush half the packet of Oreos until very small crumbs form.
3. Lightly crush the remaining Oreos so some chunks remain for texture.
4. Beat the softened butter with the brown sugar and granulated sugar until creamy.
5. Beat in the egg and vanilla extract until combined.
6. Mix in the flour, baking powder and the finely crushed Oreos until a dough forms.
7. Fold in the chunkier Oreo pieces, white chocolate chips and milk chocolate chips.
8. If the dough is too sticky to handle, chill it in the refrigerator for 30 minutes to an hour to firm up slightly.
9. Flatten a small portion of dough in your palm and place about one teaspoon (or two for a larger center) of Nutella in the center. Wrap the dough around the Nutella completely to form a sealed ball. Repeat until all dough is used.
10. Place the cookie balls on the prepared baking tray and bake for about 12 minutes. The centers will be soft due to the Nutella.
11. Allow the cookies to cool on the tray for 15 minutes before transferring to a wire rack or serving. This helps the centers set slightly and reduces the chance of them breaking when moved.

Notes

For less mess and easier assembly, freeze teaspoon-sized dollops of Nutella on a plate for 1–2 hours before wrapping them in dough. Frozen dollops are less likely to ooze while you shape the cookies, but the recipe works well without freezing if you want to skip that step.

Nutrition

Estimated: Calories: 283 kcal per cookie.

These cookies are an indulgent treat for chocolate lovers: soft, textured, and filled with a warm Nutella center that adds a luxurious finish. Whether you bake them for a party, a gift, or an at-home treat, they are meant to be enjoyed fresh and shared with friends and family. If you try the recipe, note any changes you made to the filling size or baking time to perfect the result for your oven and taste. Happy baking!