Christmas Nutella-Stuffed Cookies

Table of Contents

Christmas Nutella-Stuffed Cookies: Your New Holiday Obsession

Hey there, friend! Emily here, from my flour-dusted kitchen to yours. Is there anything better than the smell of cookies baking in December? It’s the scent of pure, unadulterated joy. But I’m not talking about just *any* cookie. I’m talking about a cookie that feels like a warm hug and a festive celebration all in one bite. I’m talking about our star today: the Christmas Nutella-Stuffed Cookie.

Picture this: a cookie that’s golden brown and slightly crisp on the outside, with a soft, chewy center that gives way to a secret. Not just any secret, but a molten, dreamy, oh-so-gooey heart of pure Nutella. It’s the kind of cookie that makes you close your eyes for a second after the first bite. The kind that makes kids (and let’s be honest, adults too) peer into the cookie jar with hopeful eyes.

This recipe is my love letter to holiday baking. It takes a classic chocolate chip cookie concept and gives it a festive, decadent twist that’s guaranteed to be the hit of your cookie platter. We’re starting with the magic of brown butter for a deep, nutty flavor that pairs *unbelievably* well with the hazelnut-chocolate center. It sounds fancy, but I promise, it’s totally doable. I’m walking you through every single step, with all my favorite chef hacks to ensure your cookie success. So, tie on your favorite apron—the messy one is always the best—and let’s make some magic!

The Cookie That Started It All: A Messy, Magical Memory

This recipe always takes me right back to my first Christmas in my own little apartment. I was fresh out of culinary school, bursting with ideas, and determined to host a holiday party that would knock my friends’ socks off. I had visions of a perfect cookie platter, but my first batch of these was… a disaster. I didn’t chill the dough, and the Nutella was room temperature. Let’s just say my baking sheet looked more like a chocolate lava flow than a plate of cookies.

But then, my grandma’s voice popped into my head: “Emily, honey, the best recipes are born from a little mess and a lot of heart.” So, I laughed, cleaned up the chocolate river, and tried again. That second batch, the one where I figured out the trick of freezing the Nutella, was pure magic. The moment I pulled them out of the oven, my roommate wandered in, drawn by the smell of brown butter. We broke one open right there, steam rising, that warm Nutella center spilling out. We didn’t even speak; we just made the “mmmm” face at each other. That’s the power of a great cookie—it turns a kitchen flop into a core memory and brings people together in the most delicious way.

Gather Your Ingredients: The Dream Team

Here’s everything you’ll need to create these pockets of joy. I’ve included some of my favorite insights and swaps so you can bake with confidence!

¾ cup Unsalted Butter: We’re going to brown it! This is our secret weapon. Browning the butter gives it a deep, nutty, almost toasty flavor that makes these cookies taste next-level gourmet. Using unsalted lets you control the saltiness perfectly.
½ cup Brown Sugar & ¼ cup White Sugar: This dynamic duo is key for texture. The molasses in the brown sugar gives us that soft, chewy center we crave, while the white sugar helps create those slightly crisp edges. Chef’s Insight: Pack that brown sugar firmly into your measuring cup for maximum moisture.
1 large Egg: Our binding agent! Make sure it’s at room temperature to emulsify smoothly into the brown butter and sugars, creating a richer, thicker dough.
1¼ cups All-Purpose Flour: The foundation of our cookie. For a slightly more tender cookie, you can swap in ½ cup of cake flour, but all-purpose works beautifully. Substitution Tip: For a gluten-free version, a 1:1 gluten-free flour blend works like a charm here.
¼ tsp Baking Soda: Our leavening agent! It helps the cookies rise just enough and spread to the perfect thickness.
Nutella: The star of the show! You’ll need about ½ cup total, frozen in small dollops. Chef’s Hack: Freezing the Nutella is NON-NEGOTIABLE. It prevents it from melting into the dough and disappearing during baking, ensuring you get that glorious, gooey center.
Flaky Sea Salt (optional but highly recommended): A tiny sprinkle on top of the cookies right when they come out of the oven balances the sweetness and makes all the flavors pop!

Let’s Get Baking: Your Step-by-Step Guide to Cookie Perfection

Follow these steps, and you’ll be a Nutella-stuffing pro in no time. I’ve packed this section with all my favorite tips to guide you!

Brown the Butter: Place your unsalted butter in a light-colored saucepan over medium heat. Melt it, then continue to cook, swirling the pan often. It will foam and sizzle—that’s normal! Watch for little brown specks forming at the bottom and a rich, nutty aroma. This usually takes 5-8 minutes. Chef’s Tip: Use a light-colored pan so you can easily see the color change and avoid burning it. Immediately pour the brown butter (including all those tasty brown bits) into a heat-proof bowl to stop the cooking. Let it cool for about 15-20 minutes. It should be warm, not hot, when you add the egg.
Mix the Sugars: Once the brown butter has cooled, add both the brown and white sugars to the bowl. Whisk them in until the mixture is smooth, thick, and well combined. You’re not just mixing; you’re dissolving the sugars into the butter, which is the first step to a chewy texture.
Add the Egg: Crack in your room-temperature egg and whisk vigorously for a good 30-45 seconds. You’ll see the mixture become slightly paler and thicken up. This is what we want! It means everything is beautifully emulsified.
Fold in the Dry Ingredients: Add your all-purpose flour and baking soda right into the wet ingredients. Switch to a spatula and gently fold until just combined and no dry streaks of flour remain. Chef’s Hack: Don’t overmix! Overworking the dough develops gluten and can lead to tough cookies. A few lumps are just fine.
Stuff and Seal: This is the fun part! While your dough is chilling for a quick 15 minutes (this makes it easier to handle), line a small plate or baking sheet with parchment paper. Using a ½ teaspoon measuring spoon, place dollops of Nutella onto the parchment. Pop the whole plate into the freezer for at least 30 minutes. Once frozen solid, take a tablespoon-sized scoop of dough, flatten it in your palm, place one frozen Nutella dollop in the center, and carefully wrap the dough around it, pinching the seams to seal completely. Roll it gently into a ball. Pro-Tip: Make sure the Nutella is completely enclosed, or it will leak out during baking!
The Final Chill: Place all your stuffed dough balls on a parchment-lined plate or baking sheet and chill the entire batch for at least 30 minutes (or up to 48 hours!). This is the second secret to preventing flat, spread-out cookies. It solidifies the butter again, so the cookies hold their shape and bake up thick and chewy.
Bake to Perfection: Preheat your oven to 350°F (175°C). Space your chilled cookie dough balls at least 2 inches apart on a parchment-lined baking sheet. Bake for 10-12 minutes. The edges will be set and golden, but the centers will still look soft and slightly underbaked. Do not overbake! They continue to cook on the hot baking sheet out of the oven.
The Finishing Touch: As soon as you pull the cookies out of the oven, give them a gentle bang on the counter to deflate them slightly for that perfect bakery-style crinkled top. If you’re using it, now is the time to sprinkle on a little flaky sea salt. Let them cool on the baking sheet for at least 10 minutes before transferring them to a wire rack. This resting time is crucial for the centers to set.

How to Serve These Holiday Showstoppers

Okay, the hardest part is over: waiting for them to cool just enough so you don’t burn your tongue! These cookies are magnificent all on their own, still warm from the oven with a glass of cold milk. But if you want to make them extra special for your holiday table, here are a few ideas:

For a festive touch, you can drizzle them with a simple powdered sugar glaze or a melted white chocolate drizzle and a sprinkle of red and green sprinkles. They are the ultimate addition to any Christmas cookie box or platter—trust me, they’ll be the first to disappear. For the ultimate indulgence, serve one slightly warmed over a scoop of vanilla bean ice cream. The contrast of the warm cookie and cold ice cream with that molten Nutella center is absolutely divine. It’s a dessert that feels fancy but is so easy to pull off!

Get Creative: Fun Recipe Twists!

Once you’ve mastered the basic recipe, the fun really begins! Here are a few of my favorite ways to mix things up:

Peppermint Patty: Add ½ teaspoon of peppermint extract to the dough and roll the finished dough balls in crushed candy canes before baking. The chocolate and peppermint combo is a classic holiday pairing!
Salted Caramel Swirl: Use a frozen dollop of thick, store-bought salted caramel sauce instead of Nutella for a rich, buttery, and salty-sweet surprise.
Double Chocolate: Replace ¼ cup of the all-purpose flour with ¼ cup of unsweetened cocoa powder for an intensely chocolatey cookie that still hides that hazelnut heart.
Nut-Free Version: For friends with nut allergies, you can absolutely use a sunflower seed butter or soy-based chocolate-hazelnut spread. The method remains exactly the same!
Grown-Up Espresso Kick: Add 1-2 teaspoons of instant espresso powder to the dry ingredients. The coffee flavor enhances the chocolate and makes the cookies taste even richer.

Chef Emily’s Notebook Scribbles

This recipe has evolved so much since that first messy batch! The biggest game-changer was absolutely the frozen Nutella trick. I also started banging the pan on the counter right when they come out of the oven—it gives them that perfect, slightly crinkled, professional look. One time, I was filming a video for these and I was so busy chatting I forgot to set the timer. Let’s just say we had a batch of “extra-crispy” Nutella cookies that day. The lesson? Even chefs make mistakes! Baking is about the joy of the process, not just the perfect result. So have fun with it, and don’t stress. Your cookies will be delicious regardless.

Your Questions, Answered!

Over the years, I’ve gotten a few questions about this recipe repeatedly. Here are the answers to help you troubleshoot!

Q: My Nutella leaked out! What did I do wrong?
A: This usually happens for one of two reasons: 1) The Nutella wasn’t frozen solid, or 2) The dough wasn’t sealed completely around the filling. Make sure there are no thin spots or holes in your dough ball before baking!

Q: My cookies spread too much and went flat.
A: The culprit is almost always not chilling the dough long enough. The butter needs to be firm going into the hot oven. Make sure you chill the stuffed dough balls for a full 30 minutes, and if your kitchen is warm, even longer. Also, double-check that your baking soda is fresh!

Q: Can I make the dough ahead of time?
A: Absolutely! This dough is perfect for make-ahead magic. You can store the shaped, stuffed dough balls in an airtight container in the fridge for up to 48 hours, or in the freezer for up to 3 months. Just bake straight from the freezer, adding 1-2 minutes to the baking time.

Q: My brown butter burned! Can I save it?
A> Oh, I’ve been there! If it smells acrid and the bits are black, it’s best to start over. Burnt butter will make the whole batch taste bitter. Remember, low and slow, and keep swirling that pan!

Let’s Talk Nutrition (The Fun Stuff!)

Look, we’re here for a good time, not a long time, and these are definitely a treat! But I believe in transparency. Here’s a rough breakdown per cookie (this makes about 10 generous cookies). Remember, these are estimates and can vary based on your specific ingredients.

The majority of the calories come from the fats and sugars, which is what makes them so delightfully indulgent. To make them a tad lighter, you could use a reduced-fat Nutella alternative, but for a special holiday cookie, I’m a firm believer in enjoying the real deal in all its glorious, gooey splendor. It’s all about balance!

Your Next Favorite Christmas Tradition

And there you have it! My complete guide to creating the most unforgettable Christmas Nutella-Stuffed Cookies. This recipe is more than just a list of ingredients and steps; it’s an invitation to create a little bit of kitchen magic and share it with the people you love.

I hope these cookies bring as much laughter and joy to your kitchen as they have to mine. The messy hands, the anticipation as they bake, the shared “mmmms” around the table—that’s what Tasty Chow is all about. So, from my kitchen to yours, Merry Christmas and happy baking!

I’d love to see your creations! Tag me on social @TastyChowEmily so I can share in your cookie triumph. Now, go chow down!

With love and a full cookie jar,
Emily