Soft in the middle, lightly crisp around the edges, and packed with rich chocolate-hazelnut flavor, these Gooey Nutella Cookies are an easy treat for any day of the week.
The secret is simple: a generous spoonful of chocolate-hazelnut spread gives every cookie a rich, creamy center and deep chocolate flavor. The dough comes together with basic baking ingredients, so there is no complicated technique to learn.
These cookies are especially good while still slightly warm. The centers stay soft and gooey, while the edges develop a delicate golden crunch.
For beginners and busy home bakers, this recipe is a great choice when a quick homemade dessert is needed. Serve the cookies with cold milk, tea, coffee, or alongside easy homemade dessert recipes for a sweet treat everyone can enjoy.
Ingredients
For the Cookies
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (100 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (150 g) chocolate-hazelnut spread, such as halal-certified Nutella or a suitable halal alternative
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (85 g) semi-sweet chocolate chips
- 2 tablespoons chopped roasted hazelnuts, optional
For the Gooey Centers
- 1/4 cup (75 g) chocolate-hazelnut spread
Tools Needed
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Baking sheet
- Parchment paper
- Cookie scoop or tablespoon
- Wire cooling rack
Step-by-Step Instructions
1. Prepare the baking sheet
Preheat the oven to 350°F (175°C).
Line a baking sheet with parchment paper. This keeps the cookies from sticking and makes cleanup easier.
2. Cream the butter and sugars
Add the softened butter, brown sugar, and granulated sugar to a large mixing bowl.
Beat for about 2 minutes until the mixture looks light and fluffy.
The mixture does not need to become completely pale. It should simply look smooth and creamy.
3. Add the egg and vanilla
Add the egg and vanilla extract to the butter mixture.
Beat until fully combined.
Scrape down the sides of the bowl with a rubber spatula if needed.
4. Add the chocolate-hazelnut spread
Add 1/2 cup of chocolate-hazelnut spread to the mixture.
Mix until smooth and evenly incorporated.
The dough should now have a rich chocolate color and a creamy texture.
5. Mix the dry ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Mixing these ingredients separately helps distribute the leavening agents evenly throughout the dough.
6. Combine wet and dry ingredients
Gradually add the dry mixture to the chocolate mixture.
Stir gently with a rubber spatula until no dry streaks remain.
Do not overmix. Stop as soon as the dough comes together.
7. Add chocolate chips and hazelnuts
Fold in the chocolate chips.
If using chopped hazelnuts, fold them in at the same time.
The finished dough should be thick, soft, and easy to scoop.
8. Chill the dough
Cover the bowl and refrigerate the cookie dough for 30 minutes.
Chilling helps prevent the cookies from spreading too quickly and gives the finished cookies a thicker, chewier texture.
9. Prepare the gooey centers
Scoop 8 small portions of the remaining 1/4 cup of chocolate-hazelnut spread onto a parchment-lined plate.
Place the plate in the freezer for about 15 to 20 minutes.
The spread should become firm enough to handle but should not freeze solid.
10. Fill the cookies
Scoop about 2 tablespoons of cookie dough and flatten it gently in the palm of the hand.
Place one chilled portion of chocolate-hazelnut spread in the center.
Fold the dough around the filling and pinch the edges closed.
Roll gently into a ball, making sure the filling is completely covered.
11. Arrange the cookies
Place the filled dough balls on the prepared baking sheet.
Leave about 2 inches of space between each cookie because they will spread slightly as they bake.
For an extra bakery-style appearance, press a few additional chocolate chips onto the tops.
12. Bake
Bake for 10 to 12 minutes.
The edges should look lightly golden and set, while the centers should still look slightly soft.
Do not wait for the centers to become completely firm in the oven. They will continue cooking as they cool.
13. Cool briefly
Remove the baking sheet from the oven and let the cookies rest for 5 minutes.
The centers will firm slightly while staying soft and gooey.
Transfer the cookies to a wire rack and allow them to cool for another 5 to 10 minutes.
14. Serve warm
For the best gooey texture, serve the cookies while they are still slightly warm.
The chocolate-hazelnut center should be soft and creamy when broken open.
A small sprinkle of flaky sea salt can be added just before serving for a delicious sweet-and-salty contrast.
Tips & Variations
Use softened butter
Softened butter blends easily with the sugars and creates a smooth cookie dough.
Avoid using melted butter unless the recipe is adjusted, as it can cause the cookies to spread too much.
Chill the filling
The chilled chocolate-hazelnut spread is easier to wrap with cookie dough.
If the filling becomes sticky while shaping the cookies, return it to the freezer for a few minutes.
Do not overbake
The most important step for a gooey texture is removing the cookies at the right time.
The edges should be set, but the centers should still look slightly underdone.
Overbaking will turn the cookies firmer and less gooey.
Keep the filling sealed
Make sure there are no visible cracks in the dough around the filling.
Even a small opening can allow the chocolate-hazelnut center to leak onto the baking sheet.
Measure the flour correctly
Too much flour can make the cookies dry and cakey.
For the most accurate result, use a kitchen scale. If using measuring cups, spoon the flour lightly into the cup and level the top.
Use halal-friendly chocolate spread
Check the ingredient label of the chocolate-hazelnut spread being used.
Choose a product that is halal-certified or clearly free from non-halal ingredients. Avoid spreads containing alcohol-based flavorings.
Add extra chocolate
For an even richer cookie, replace some of the semi-sweet chocolate chips with dark chocolate chips.
Choose chocolate that is halal-friendly and free from alcohol-based flavorings.
Try white chocolate chips
White chocolate chips create a sweeter, creamier cookie.
Use a good-quality halal-friendly white chocolate for the best flavor.
Add a little cinnamon
For a warm variation, add 1/4 teaspoon of ground cinnamon to the dry ingredients.
The subtle spice pairs surprisingly well with chocolate and hazelnut.
Make smaller cookies
For smaller treats, use about 1 tablespoon of dough per cookie.
Reduce the baking time to approximately 8 to 10 minutes and watch the centers carefully.
Add flaky salt
A tiny pinch of flaky sea salt on top can balance the sweetness and make the chocolate flavor taste even richer.
Add it immediately after the cookies come out of the oven.
Avoid overcrowding the pan
Cookies need room to spread.
Bake in batches rather than placing too many dough balls on one baking sheet.
Let the cookies finish cooking on the tray
Freshly baked cookies are fragile.
Leaving them on the hot baking sheet for a few minutes allows the centers to set without losing their soft texture.
Storage & Serving
These cookies taste best warm and fresh, but they can easily be stored for later.
Let the cookies cool completely before placing them in an airtight container.
Room Temperature
Store the cookies in an airtight container at room temperature for up to 4 days.
Place parchment paper between layers if stacking them to prevent the cookies from sticking together.
Refrigerator
The baked cookies can be refrigerated for up to 1 week.
Allow them to come close to room temperature before serving, or warm them gently for a softer texture.
Freezer
Baked cookies can be frozen for up to 2 months.
Place the cooled cookies in a freezer-safe container or bag with parchment paper between layers.
For the best texture, thaw at room temperature and warm for a few seconds in the microwave.
Unbaked filled cookie dough can also be frozen for up to 2 months. Freeze the shaped dough balls on a tray first, then transfer them to a freezer-safe container.
Bake from frozen, adding a couple of extra minutes to the baking time.
Serving Ideas
Serve warm Gooey Nutella Cookies with a glass of cold milk.
They are also delicious with tea, coffee, hot chocolate, or a scoop of vanilla ice cream.
For a dessert platter, pair them with easy chocolate dessert ideas, fresh berries, and a few pieces of dark chocolate.
A warm cookie with a soft chocolate center also makes an excellent after-school snack or simple weekend dessert.
Frequently Asked Questions
1. Why are the centers not gooey?
The cookies may have been baked for too long.
Remove them when the edges are set but the centers still look slightly soft. They will continue to firm as they cool.
2. Can the cookies be made without hazelnuts?
Yes. The chopped hazelnuts are optional.
The chocolate-hazelnut spread still provides plenty of nutty flavor, so leaving out the chopped nuts will not ruin the recipe.
3. Can another chocolate spread be used?
Yes. A halal-friendly chocolate spread can be used instead.
The texture may vary slightly depending on how thick or runny the spread is.
4. Why did the cookies spread too much?
Warm dough is one of the most common causes.
Make sure the dough is properly chilled before baking. Also check that the butter was softened rather than melted.
5. Can these cookies be made ahead?
Yes. The dough can be prepared, filled, shaped, and refrigerated for up to 24 hours before baking.
Keep the shaped dough covered so it does not dry out.
6. Can the cookie dough be frozen?
Yes. Shape and fill the dough before freezing.
Freeze the dough balls on a tray until firm, then transfer them to a freezer-safe container.
7. Can milk chocolate chips be used?
Yes. Milk chocolate chips can replace the semi-sweet chocolate chips.
The cookies will have a sweeter and creamier chocolate flavor.
8. How can the cookies become extra soft?
Avoid overbaking and allow the cookies to cool on the baking sheet for several minutes.
Brown sugar also helps create a softer, chewier texture.
Conclusion
These cookies bring together everything that makes a homemade chocolate treat irresistible: crisp golden edges, soft chewy dough, melted chocolate chips, and a rich, creamy center.
The simple ingredients and straightforward method make them an excellent recipe for beginners, while the gooey filling gives them a bakery-style finish.
For the best experience, serve them slightly warm with the chocolate-hazelnut center still soft and creamy.
Whether baked for a family treat, weekend dessert, or chocolate craving, these Gooey Nutella Cookies are easy to make and even easier to enjoy.