Dessert

Nutella Stuffed Brownie Chunk Cookies Recipe

BySarah Summers May 5, 2026May 5, 2026

Introduction

These Nutella Stuffed Brownie Chunk Cookies combine the best of two worlds: rich, fudgy brownie flavor with a gooey Nutella center. Perfectly chewy with chocolate chips throughout, they offer a delicious surprise in every bite. Quick to make and irresistible to share!

A close-up image of a melted chocolate cookie broken in half, held by a woman's hand, showing three layers: the top and bottom layers are dark brown, crumbly, and cracked cookie dough with a slightly rough texture, while the middle layer is a thick, glossy, smooth chocolate filling that looks creamy and gooey, oozing out slightly between the cookie halves. The background is a soft, blurred beige color. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (225g) unsalted butter, softened
1 cup (200g) granulated sugar
1 cup (220g) brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 cups (250g) all-purpose flour
1 cup (90g) unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup (175g) semi-sweet chocolate chips
1 jar (13 oz) Nutella (or any hazelnut spread)

Instructions

Step 1: Preheat your oven to 350°F (175°C) to ensure even baking and a chewy texture.
Step 2: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Step 3: Beat in the eggs one at a time, then add the vanilla extract, mixing well after each addition.
Step 4: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined without overmixing.
Step 5: Gently fold in the semi-sweet chocolate chips for bursts of chocolate in every bite.
Step 6: Using a spoon or cookie scoop, flatten a small portion of dough in your palm. Place about 1 teaspoon of Nutella in the center, fold the dough around it, seal completely, then roll into a ball. Place on a parchment-lined baking sheet.
Step 7: Bake for 12-15 minutes until cookies look slightly underbaked in the center; they will firm up as they cool.
Step 8: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm for a gooey treat!

Tips & Variations

For a dairy-free option, substitute butter with coconut oil.
Replace brown sugar with coconut sugar for a healthier twist.
Use dark chocolate chips to deepen the chocolate flavor.
Chill the dough for 30 minutes before baking to reduce spreading and intensify flavors.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them for up to 2 months and thaw at room temperature before enjoying. Reheat briefly in the microwave for a warm, gooey experience.