Nutella Stuffed Chocolate Cake Cookies

There are few things more indulgent than the marriage of chocolate cake and cookies, but when you add a heart of creamy Nutella to the center, you get a dessert that’s nothing short of magic. Imagine biting through a rich, fudgy cookie only to be surprised by a molten chocolate-hazelnut core that melts on your tongue. These Nutella Stuffed Chocolate Cake Cookies are soft, gooey, and absolutely irresistible, the kind of treat that will make you close your eyes in delight after the very first bite.

Behind the Recipe

This recipe was born out of pure comfort cravings. I wanted the nostalgic taste of a chewy chocolate cookie but also the indulgence of something unexpected inside. Nutella has always been a pantry staple in my home, so it felt only natural to hide it inside these cake-like cookies. The result? A treat that feels like childhood memories baked with a grown-up twist, perfect for cozy evenings or a sweet surprise for guests.

Recipe Origin or Trivia

Chocolate cake cookies themselves are a playful twist on traditional baking, turning a beloved cake mix into handheld delights. Stuffing them with Nutella is a modern upgrade, inspired by Italian love for hazelnut chocolate spreads. Nutella, created in the 1940s in Italy, has become a global sensation, making its way into breakfast tables and desserts worldwide. Combining it with cookies brings together the best of classic American comfort food and European decadence.

Why You’ll Love Nutella Stuffed Chocolate Cake Cookies

There are so many reasons why these cookies will win your heart, and each bite proves it.

Versatile: Perfect for dessert tables, holiday platters, or a simple weekend indulgence.

Budget-Friendly: Made with everyday pantry ingredients and one special jar of Nutella.

Quick and Easy: Using cake mix as a base saves time while still delivering rich flavors.

Customizable: Try adding a sprinkle of sea salt, crushed nuts, or even a drizzle of white chocolate on top.

Crowd-Pleasing: These cookies vanish quickly, no matter the occasion.

Make-Ahead Friendly: Freeze the dough balls with Nutella centers, and you can bake them fresh anytime.

Great for Leftovers: If you somehow have extras, they taste just as heavenly the next day.

Chef’s Pro Tips for Perfect Results

Getting these cookies just right is all about a few little secrets that make a big difference.

• Chill the Nutella on parchment paper before stuffing so it’s easier to handle.
• Don’t overbake, as the cookies will continue to set as they cool.
• Use parchment-lined baking sheets for easy cleanup and perfectly smooth bottoms.
• Roll the dough evenly around the Nutella to prevent leaks while baking.

Kitchen Tools You’ll Need

To make these cookies with ease, here’s what you’ll want nearby:

Mixing Bowls: For combining wet and dry ingredients.

Electric Mixer: Helps whip everything together quickly and smoothly.

Baking Sheet: The stage where your cookies will transform into perfection.

Parchment Paper: Keeps cookies from sticking and makes cleanup a breeze.

Spoon or Cookie Scoop: Ensures even-sized portions for consistent baking.

Ingredients in Nutella Stuffed Chocolate Cake Cookies

What makes these cookies truly shine is the balance between rich chocolate and creamy hazelnut. Here’s the lineup:

1. Chocolate Cake Mix: 1 box (15.25 oz) A shortcut that delivers fudgy chocolate flavor with ease.
2. Eggs: 2 large Provide structure and richness.
3. Vegetable Oil: 1/3 cup Keeps the cookies moist and tender.
4. Nutella: 1/2 cup (chilled in small dollops) The gooey, creamy center that makes every bite unforgettable.
5. Vanilla Extract: 1 teaspoon Enhances the depth of chocolate flavor.
6. Salt: 1/4 teaspoon Balances sweetness and sharpens flavor.

Ingredient Substitutions

If you’d like to make small adjustments, here are some easy swaps.

Vegetable Oil: Alternative: Melted butter or coconut oil.

Nutella: Alternative: Any chocolate hazelnut spread or even peanut butter for a nutty twist.

Cake Mix: Alternative: Use a homemade blend of flour, cocoa powder, sugar, and leavening agents.

Ingredient Spotlight

Nutella: A velvety chocolate-hazelnut spread that adds both sweetness and creaminess, creating a molten surprise inside the cookie.

Chocolate Cake Mix: The secret weapon that makes these cookies fuss-free yet deeply indulgent.

Instructions for Making Nutella Stuffed Chocolate Cake Cookies

Now comes the fun part, where everything comes together into delicious bites of joy.

1. Preheat Your Equipment: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Combine Ingredients: In a mixing bowl, beat together the cake mix, eggs, oil, vanilla, and salt until a thick dough forms.
3. Prepare Your Cooking Vessel: Have your parchment-lined baking sheet ready.
4. Assemble the Dish: Scoop a tablespoon of dough, flatten it slightly, and place a chilled Nutella dollop in the center. Cover with another tablespoon of dough, sealing the edges carefully.
5. Cook to Perfection: Arrange on the baking sheet, leaving space between cookies, and bake for 10–12 minutes until set but still soft.
6. Finishing Touches: Let cookies rest on the sheet for 2 minutes, then transfer to a wire rack to cool.
7. Serve and Enjoy: Bite into warm, gooey goodness or save them for later—they’re delicious either way.

Texture & Flavor Secrets

These cookies are the ultimate contrast in one bite: the crisp edges give way to soft, fudgy centers, and the surprise Nutella core adds creamy richness. The combination of chocolate and hazelnut creates a flavor harmony that lingers on the palate, sweet but not overwhelming, indulgent yet perfectly balanced.

Cooking Tips & Tricks

A few extra tips can help make this recipe foolproof:

• Freeze Nutella dollops in advance for neater stuffing.
• Use a cookie scoop for uniform sizes.
• For extra indulgence, drizzle melted chocolate over the cooled cookies.

What to Avoid

To keep your cookies perfect, steer clear of these common mistakes:

• Overbaking, which will make them dry instead of fudgy.
• Using warm Nutella, as it will ooze out during baking.
• Not sealing edges tightly, which may cause leaks.

Nutrition Facts

Servings: 18 cookies
Calories per serving: 190

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

Make-Ahead and Storage Tips

These cookies are great to prep ahead. Freeze stuffed dough balls and bake straight from the freezer when cravings strike. Store baked cookies in an airtight container for up to 4 days, or freeze for up to 2 months. Reheat briefly in the microwave for that fresh-from-the-oven feel.

How to Serve Nutella Stuffed Chocolate Cake Cookies

These cookies pair beautifully with a glass of cold milk, a scoop of vanilla ice cream, or even a warm cup of coffee. For a party, arrange them on a platter with a dusting of powdered sugar for extra elegance.

Creative Leftover Transformations

Don’t let leftovers sit untouched—give them a new twist:

• Crumble cookies over ice cream for a sundae topping.
• Layer pieces in a parfait with whipped cream and berries.
• Sandwich two cookies with a scoop of gelato for a decadent dessert.

Additional Tips

• Add a pinch of espresso powder to the dough for a deeper chocolate flavor.
• Sprinkle a little flaky sea salt on top before baking to balance sweetness.
• For an elegant touch, drizzle with white chocolate after cooling.

Make It a Showstopper

Serve these cookies stacked on a rustic wooden board or arranged in a circle with Nutella swirls piped in the center. A dusting of cocoa powder or powdered sugar adds instant visual drama that makes them stand out on any dessert table.

Variations to Try

• Peanut Butter Center: Swap Nutella for creamy peanut butter for a nutty twist.
• Mint Chocolate: Add peppermint extract to the dough for a festive flavor.
• Double Chocolate: Stir in dark chocolate chips for extra richness.
• Nut Crunch: Roll the dough in crushed hazelnuts before baking for texture.
• S’mores Style: Add mini marshmallows inside with Nutella for a gooey surprise.

FAQ’s

Q1: Can I use brownie mix instead of cake mix?

Yes, brownie mix works too, but the texture will be denser and fudgier.

Q2: How do I stop the Nutella from leaking out?

Make sure Nutella is frozen or chilled and that the dough is sealed tightly around it.

Q3: Can I make these cookies gluten-free?

Yes, use a gluten-free chocolate cake mix as the base.

Q4: How should I store them?

Keep them in an airtight container at room temperature for 3–4 days or freeze for longer storage.

Q5: Can I add extra mix-ins?

Absolutely! Chocolate chips, crushed nuts, or even candy pieces work well.

Q6: Do they taste best warm or cooled?

They’re incredible both ways, but warm cookies give you that gooey center.

Q7: Can I double the recipe?

Yes, simply double the ingredients, and bake in batches.

Q8: Will the cookies flatten too much?

If your dough is too warm, chill it for 15 minutes before baking.

Q9: Can I gift these cookies?

Yes, they make excellent gifts wrapped in parchment and tied with ribbon.

Q10: Can I make smaller bite-sized versions?

Yes, just use smaller scoops of dough and reduce the bake time by 2–3 minutes.

Conclusion

Nutella Stuffed Chocolate Cake Cookies are the kind of treat that makes life a little sweeter with every bite. They’re simple enough for weeknight baking but special enough to wow a crowd. With their fudgy texture, gooey center, and chocolate-hazelnut bliss, trust me, you’re going to love this recipe. Bake a batch today, and let these cookies turn an ordinary moment into something unforgettable.

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