Go Back

Nutella Explosion Cookies

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.
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Freezing Time 1 hour
Total Time 1 hour 40 minutes
Servings 16

Ingredients
  

Freeze the Nutella

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

Mix the Dry Ingredients

  • In a bowl whisk together flour, cornstarch, baking soda, and salt.

Cream the Butter and Sugars

  • Beat butter until fluffy then add brown sugar and granulated sugar. Beat for 5 minutes until lightened.

Add Wet Ingredients

  • Mix in egg egg yolk, and vanilla until combined.

Incorporate Cocoa and Dry Mix

  • Beat in cocoa powder then gently fold in the flour mixture until just combined.

Stir in Chocolate Chips

  • Fold in chocolate chips evenly.

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.

Chill or Freeze

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

Bake

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

Cool Slightly & Serve

  • Let cookies rest on the baking sheet for 15 minutes before serving.

Notes

  • 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.