These Nutella Explosion Cookies are a chocolate lover’s fantasy come true—soft, chewy cocoa cookies with gooey Nutella centers that melt in your mouth. Every bite is a surprise of rich hazelnut filling wrapped in fudgy chocolate dough.

Why You Will Love This Recipe

These cookies combine two favorite treats: decadent chocolate chip cookies and spoonfuls of Nutella. They bake into thick, bakery-style cookies with crisp edges and soft, molten centers. The best part? They can be made ahead and frozen, meaning you can bake fresh cookies whenever the craving hits. Perfect for sharing—or keeping all to yourself.

Nutella Explosion Cookies

There’s something magical about a cookie with a hidden surprise inside. On the outside, these Nutella Explosion Cookies look like rich, chocolate-studded cookies. But one bite in, and you’re greeted by a molten pocket of creamy Nutella, turning an ordinary cookie into something unforgettable.

The inspiration for these cookies comes from the joy of stuffed desserts—whether it’s molten lava cakes, filled doughnuts, or peanut butter cups. There’s a thrill in cutting into a dessert and discovering something unexpected inside. Here, that surprise is everyone’s favorite chocolate hazelnut spread.

Nutella has long been a pantry staple, loved for its silky texture and balanced sweetness. By freezing scoops of Nutella before baking, we ensure the filling stays intact during baking, resulting in perfect molten centers instead of disappearing into the dough. This step may feel extra, but it makes all the difference.

The cookie dough itself is a masterpiece. It’s made with both brown sugar and granulated sugar, creating a chewy texture with just the right amount of crispness on the edges. A mix of cocoa powder and chocolate chips doubles down on the chocolate flavor, making the cookie base as indulgent as the filling.

Unlike traditional drop cookies, these require a little assembly, but don’t let that intimidate you. Once you’ve prepped the frozen Nutella scoops, it’s simply a matter of wrapping the dough around them. It’s a fun process that feels almost like making truffles—and the payoff is worth every second.

What makes these cookies especially practical is their freezer-friendliness. You can prep a whole batch of stuffed dough balls, freeze them, and then bake straight from frozen. That means freshly baked, molten-centered cookies on demand, any day of the week.

For gatherings, these cookies always spark conversation. Guests are amazed when they bite into what seems like an ordinary cookie and discover that molten Nutella center. Kids love them for the surprise factor, while adults appreciate the depth of flavor.

You can customize the recipe too—try mixing milk and semisweet chocolate chips, or sprinkle flaky sea salt on top for contrast. For a nutty twist, chopped hazelnuts can be added to the dough, enhancing the hazelnut profile.

The cookies bake up thick and pillowy, with slightly crisp edges and soft, chewy middles. When eaten warm, the Nutella flows like molten chocolate; when cooled, it firms into a creamy core. Either way, it’s indulgence at its finest.

Serve them with a glass of milk for a nostalgic treat, or pair with coffee for a sophisticated twist. For special occasions, they even make fantastic ice cream sandwich cookies—just freeze the baked cookies and sandwich them with a scoop of vanilla or hazelnut gelato.

Whether you’re baking them for holidays, parties, or just because, these Nutella Explosion Cookies are guaranteed to impress. They’re rich, comforting, and a little bit playful—the kind of cookie that reminds you why baking is such a joy.

Servings & Time

• Servings: 16 cookies

• Prep Time: 25 minutes (plus freezing)

• Cook Time: 12 minutes

• Total Time: 1 hour 40 minutes (including chilling)

Ingredients

• 1 ¾ cups all-purpose flour

• 2 teaspoons cornstarch

• ½ teaspoon baking soda

• ½ teaspoon salt

• ¾ cup unsalted butter, softened

• 1 cup light brown sugar

• ½ cup granulated sugar

• 1 large egg + 1 egg yolk, room temperature

• 2 teaspoons vanilla extract

• ½ cup unsweetened cocoa powder

• 1 ¼ cups chocolate chips (milk, semisweet, or mix)

• 16 tablespoons Nutella (slightly chilled)

• Flaky sea salt, for topping

Instructions

1. Freeze the Nutella
   Scoop 16 rounded tablespoons of Nutella onto a lined baking sheet. Freeze until solid, at least 1 hour or overnight.

2. Mix the Dry Ingredients
   In a bowl, whisk together flour, cornstarch, baking soda, and salt.

3. Cream the Butter and Sugars
   Beat butter until fluffy, then add brown sugar and granulated sugar. Beat for 5 minutes until lightened.

4. Add Wet Ingredients
   Mix in egg, egg yolk, and vanilla until combined.

5. Incorporate Cocoa and Dry Mix
   Beat in cocoa powder, then gently fold in the flour mixture until just combined.

6. Stir in Chocolate Chips
   Fold in chocolate chips evenly.

7. Form Cookie Dough Balls
   Scoop ¼-cup portions of dough. Make a deep indentation and place a frozen Nutella scoop inside. Wrap dough around filling and roll into a ball.

8. Chill or Freeze
   Place dough balls on a tray. Freeze for at least 2 hours or up to 1 month.

9. Bake
   Preheat oven to 350°F (180°C). Bake from frozen for 11–14 minutes until edges are set but centers are soft.

10. Cool Slightly & Serve
    Let cookies rest on the baking sheet for 15 minutes before serving.

Tips

• Freezer-Friendly: Keep dough balls frozen to bake on demand.

• Don’t Overbake: Cookies will firm up as they cool; pull them out while centers look slightly underdone.

• Flavor Boost: Sprinkle flaky sea salt before baking for balance.

• Storage: Store cooled cookies in an airtight container for up to 4 days.