Prepare the Nutella:Line a small tray with parchment paper. Spoon out 1-teaspoon-sized mounds of Nutella and place them on the tray. Freeze or refrigerate for about 30 minutes to firm up.

Make the Cookie Dough:In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until pale and fluffy (about 2–3 minutes).Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

Fill the Cookies:Preheat the oven to 175°C (350°F). Line two baking sheets with parchment paper.Scoop out about 1 tablespoon of cookie dough and flatten it slightly.Place a chilled Nutella dollop in the center and cover it with another flattened tablespoon of dough.Seal the edges and roll into a ball, making sure the Nutella is completely enclosed.Place the cookie dough balls on the prepared baking sheet, leaving about 5 cm (2 inches) between each one.

Bake the Cookies:Bake in the preheated oven for 10–12 minutes until the edges are lightly golden. The centers should still look slightly underbaked — this keeps them soft and gooey.Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Serve and Enjoy:Serve warm for the ultimate gooey Nutella experience or cool completely for perfect lunchbox treats. Enjoy with a cold glass of milk or a hot mug of coffee!

Can I use other fillings besides Nutella?Yes! Try peanut butter, Biscoff spread, caramel, or a square of dark chocolate.

How do I prevent Nutella from leaking out?Make sure it’s cold and that the dough fully seals around it with no cracks or openings.

Can I make the dough in advance?Absolutely. You can refrigerate it for up to 48 hours or freeze it for up to 3 months.

Can I freeze the stuffed cookies?Yes. Freeze the filled, unbaked cookie dough balls and bake directly from frozen—just add 1–2 minutes to the baking time.

Why are my cookies spreading too much?Your butter may be too warm or the dough wasn’t chilled. Use room temperature butter and chill if needed.

Can I make these gluten-free?Yes. Substitute a 1:1 gluten-free flour blend. Be sure to test the consistency of the dough.

How should I store leftover cookies?In an airtight container at room temperature for 3–4 days. For longer storage, freeze them.

Can I make smaller or bite-sized versions?Yes! Just use smaller portions of dough and Nutella. Reduce baking time accordingly.

What type of chocolate chips are best?Dark chocolate chips give a nice contrast to the sweet Nutella, but you can also use milk or semi-sweet.

Do I have to chill the Nutella every time?Yes. Chilled Nutella is easier to handle and ensures it stays gooey inside the baked cookie.