Feel free to just skip all this text, go straight to the recipe, and whip you up a batch of these. These Nutella stuffed cookies are that good.

But if you want the backstory, here it is:

I had a weak moment at Sam’s Club recently. They had the best price I’ve seen on Nutella in a looong time (you can read more about Sam’s Club’s amazing prices here).

Nutella and I go way back. I’m pretty sure I ate my weight in Nutella during my backpacking trip in Europe many moons ago. And it has been a constant in my life ever since.

The other side of this story is the Chocolate Chip Epiphany I had earlier this year. I finally honed in on the perfect chocolate chip cookie recipe, and I have been so excited about it ever since. And I’ve been itching to use the dough as the base for other cookies and desserts.

So I’m sure you can see now how these two things collided. Add in that’s it Christmastime and I have cookies on the brain, and this recipe was inevitable.

Why These Nutella Stuffed Cookies Are the Best

In my research I googled other Nutella cookies and Nutella stuffed cookies. Many of them involved a chocolate cookie base; however, I wanted the Nutella to be the star of the show, and not have other flavors competing.

I also saw some that used a sugar-cookie type dough, but I thought that combined with the Nutella would be overly sweet.

My chocolate chip cookie dough (minus the chocolate chips) really is the best complement to the Nutella: the cookie has just enough sweetness and nutty flavor from the brown sugar to hold its own, while still letting the Nutella shine in all its glory.

The Method

You can find detailed instructions on making the dough here, or in the recipe below.

A lot of cookie recipes use the same basic method for stuffing cookies; I used this recipe from Sugar Spun Run as an example.

You start by placing wax paper on a cookie sheet and dolloping cherry-sized drops of Nutella onto it. You can see how mine in the picture slowly grew larger as I went…

Then place the Nutella dollops in the freezer. Or, if, like me, you are perpetually low on freezer space, and it just happens to be a cold wintery day, you can simply place them outside.

They should be frozen in the time it will take you to make the dough (about 30 minutes).

Make the dough per recipe instructions. Then grab a golf-ball sized chunk and smush and roll it into a smooth ball in your hand (to push out air bubbles and cracks).

Side note: if you’re going based on the pictures, I actually wished after baking the cookies that I had done a higher Nutella:cookie dough ratio. I think I overestimated the size of a golf ball. So you could either make the Nutella dollops slightly larger, or the cookie dough balls smaller.

Flatten the ball slightly into a disk. Place a Nutella dollop in the center. Gently wrap the dough around the Nutella (being careful not to shoot the Nutella out through the backside of the dough), squeeze the edges closed and then smooth out the ball again.

Repeat until the Nutella dollops begin to soften. Throw them back in the freezer while your first batch of cookies bakes. Also store the cookie dough in the fridge while you wait (you can roll it all into balls now to save you some time once your Nutella is frozen again).

And voila, Nutella stuffed cookies! These are sure to be a hit at any Christmas gathering!