Dessert

Nutella Stuffed Brownie Chunk Cookies Recipe

BySarah Summers May 6, 2026May 6, 2026

Introduction

These Nutella Stuffed Brownie Chunk Cookies combine rich brownie flavors with a gooey Nutella center, creating the perfect treat for chocolate lovers. They bake quickly and offer a delightful chewy texture with bursts of chocolate in every bite.

A close-up of a gooey chocolate cookie broken in half, held by a woman's hand, showing three main layers: the cracked dark brown outer cookie shell with a slightly crumbly texture, the moist and dense middle chocolate cookie layer with a rich dark color, and the thick, glossy melted chocolate filling in the center that looks smooth and shiny, oozing slightly between the two cookie halves, all against a soft, blurred light brown background. 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 the perfect chewy texture.
Step 2: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, incorporating air into the batter.
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 the flour, cocoa powder, baking soda, and salt together. Gradually add this to the wet mixture, stirring until just combined—avoid overmixing to keep cookies tender.
Step 5: Gently fold in the semi-sweet chocolate chips to distribute bursts of chocolate throughout.
Step 6: Using a spoon or cookie scoop, flatten a small amount of dough in your palm. Place about 1 teaspoon of Nutella in the center, then fold the dough around it to seal completely. Roll into a ball and place on a parchment-lined baking sheet.
Step 7: Bake for 12-15 minutes until the cookies look slightly underbaked in the center; they will finish cooking on the baking sheet after removal.
Step 8: Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack. Enjoy warm for the best gooey experience!

Tips & Variations

Substitute coconut oil for butter to make these cookies dairy-free.
Use coconut sugar instead of brown sugar for a healthier alternative.
Try dark chocolate chips to deepen the chocolate flavor.
Ensure the Nutella is well sealed inside the dough to prevent leaks during baking.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies for up to 3 months. Reheat briefly in the microwave to enjoy the gooey Nutella center warm.