Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¾ cup semi-sweet chocolate chips (optional but recommended)
12–14 teaspoons Nutella (about ½ to ¾ cup)
Flaky sea salt, for topping (optional)

Instructions

Step 1

Line a baking sheet with parchment paper. Scoop 12–14 teaspoons of Nutella onto the parchment, forming small dollops. Freeze for at least 30 minutes, until firm. This will make them easy to handle when stuffing the cookies.

Step 2

Preheat your oven to 350°F (175°C). Line another baking sheet with parchment paper or a silicone baking mat. Set it aside for now.

Step 3

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy. This will take about 2–3 minutes using a hand whisk or a stand mixer on medium speed.

Step 4

Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract until fully combined. The mixture should be glossy and thick at this point.

Step 5

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing or the cookies might come out tough.

Step 6

Fold in the chocolate chips, if using. They add extra richness and that chocolate chip cookie vibe, which works beautifully with the Nutella filling.

Step 7

Using a cookie scoop or your hands, scoop out about 2 tablespoons of dough. Flatten it slightly into a disk. Place a frozen Nutella dollop in the center and wrap the dough around it, sealing the edges completely to enclose the Nutella.

Step 8

Place the filled cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart. If desired, sprinkle a small pinch of flaky sea salt on top for a sweet-salty contrast.

Step 9

Bake for 10–12 minutes, or until the edges are lightly golden but the centers still look a little soft. They’ll continue to cook on the tray after baking, so don’t overdo it.

Step 10

Allow the cookies to cool on the baking sheet for 5–10 minutes before transferring to a wire rack. Serve warm for that ultimate gooey Nutella lava experience.

Prep Time: 25 minutes
Chill Time: 30 minutes (for Nutella)
Cook Time: 10–12 minutes

Nutrition

Calories: 285
Sugar: 20g
Fat: 15g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g