Molten Nutella Core Cookies

 Molten Nutella Core Cookies

Yes, they’re as naughty and indulgent as they look. But don’t be fooled—these are surprisingly easy to make. No electric mixer required—just a wooden spoon and a bit of willpower not to eat the dough raw.

Soft, buttery chocolate chip cookies with a chewy center, crisp edges… and a molten core of Nutella. Need I say more?

What Makes These Cookies Special

They may look like regular cookies fresh out of the oven but break one open and—boom! —a flood of warm Nutella. Sinfully good, unapologetically rich.

And the best part? You probably have everything you need to make them right now.

Ingredients

1. The Filling: Nutella

You’ll need about 10 heaping tablespoons of Nutella, frozen into discs for easy stuffing. Other spreads work too—think peanut butter, Biscoff, or any thick, freezable spread you love.

2. The Cookie Dough

• 1 1/2 cups (225g) all-purpose flour

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/2 cup (115g) unsalted butter, barely melted

• 3/4 cup (130g) packed brown sugar

• 1 tsp vanilla extract

• 1 tsp honey (optional but helps keep cookies chewy)

• 1 large egg (about 55g, at room temp)

• 3/4 cup (130g) chocolate chips

How to Make Nutella Stuffed Cookies

Step 1: Make the Cookie Dough

1. Combine dry ingredients in a bowl: flour, baking soda, salt.

2. Melt butter until just barely melted—not clear liquid, but soft and milky. Stir if needed to finish melting.

3. Mix in sugar, vanilla, and honey. Then beat in the egg. It should look like thick caramel.

4. Stir in dry ingredients until a soft dough forms.

5. Chill dough in the fridge for 1½ hours until firm enough to shape.

Step 2: Freeze the Nutella

1. On a lined tray, dollop 1 tbsp scoops of Nutella.

2. Flatten slightly into ~8mm thick discs.

3. Freeze for at least 1 hour until firm enough to handle.

Step 3: Divide and Shape

1. Roll the chilled dough into a log (~18cm / 7” long).

2. Cut into 10 equal pieces.

3. Flatten each piece to ~5mm thick.

4. Place a frozen Nutella disc in the center (flat side down).

5. Wrap the dough around the Nutella, seal well, flip smooth side up.

6. Shape into thick rounds (~1.5cm).

7. Press a few chocolate chips into the top and sides.

💡 Make sure the dough fully seals the Nutella, especially underneath, to avoid leaks during baking.

Step 4: Bake

1. Preheat oven to 180°C / 350°F (160°C fan).

2. Place cookies at least 8cm / 3” apart on lined trays.

3. Bake for 12 minutes until edges are golden and tops are lightly golden.

4. Cool on trays for 10 minutes (they finish baking as they rest).

5. Transfer to a wire rack to cool completely (or until you can’t resist any longer).

Tips & Variations

• No honey? Substitute with corn syrup or leave it out (cookies will still be great, just a touch less chewy).

• No unsalted butter? Use salted but skip the added salt.

• Want to experiment? Swap Nutella for peanut butter, Biscoff, or a nut-free spread.

Final Word

These cookies are proof that baking indulgent treats doesn’t have to be complicated. Just a little prep, a quick chill, and some glorious melty Nutella magic. Bake a batch—you deserve it.

15 Minute Molten Moment

Here’s a little secret: there’s a perfect, fleeting moment when these cookies are at their absolute best.

That sweet spot? It’s the 15-minute mark right out of the oven. This is when the edges are perfectly set, holding their shape so you can pick them up without turning them into a delicious, gooey mess. The Nutella has cooled just enough to avoid a third-degree chin burn, yet it’s still gloriously molten inside.

If you manage to bite into one at this precise moment, you’ll experience cookie nirvana—unmatched and unforgettable.

And don’t worry about the calories... Diet starts Monday!

Recipe Notes

• Yield: Makes 10 generous cookies, each about 10cm (4”) wide.

1. Baking Soda Substitute: If you don’t have baking soda, use 1 1/2 tsp of baking powder. Just know that your cookies will be a bit paler and less chewy. For more details, check the FAQ section.

2. Measuring Sugar: When using cup measurements, make sure to pack the sugar tightly and level it off. If you skip this, you might end up with less sugar, affecting both texture and flavor.

3. Honey: Just a tiny bit of honey works magic in this recipe! It helps the cookies brown faster for a rich caramel color and keeps the inside moist. Don’t have honey? Corn syrup works too. If you skip it, the cookies will be a bit paler but still delicious. Check the FAQ for more details.

4. Egg Size: The recipe calls for a large egg (about 50–55g / 2 oz). If you're using jumbo eggs (around 800g per dozen), crack, whisk, and measure out 2 1/2 tablespoons instead, as larger eggs may cause the cookies to spread too much.

5. Butter Tip: For a buttery taste, melt your butter just until it's barely melted—it should have a pale, milky appearance. If it's fully melted and clear, no worries! The cookies will still turn out great.

6. Forming Cookies: Keep Nutella in the freezer and cookie dough in the fridge to prevent melting and stickiness. If you’re feeling speedy, just gather and flip the dough over like a money bag (smooth side up). It’s okay if some Nutella shows, just make sure the sides and base are sealed to avoid leaks.

7. Measuring Differences by Country: Note that cup and spoon measurements can vary by country. In most places, it’s not a big deal, but for baking, it can affect the outcome. This recipe is fine as written—except in Japan, where you should use weight measurements instead of cups.

Storage

These cookies stay fantastic for up to 3 days, with crisp edges and a chewy center. Store in an airtight container at room temperature once fully cooled.

Nutrition per cookie: Surprisingly low for how delicious they are! Reaches for another...

Thank you

Maroofa Sheikh