This Nutella-stuffed chocolate chip cookie is a single large serving that’s thick, chewy and full of warm, melty Nutella — the ideal indulgent late-night treat.
My Nutella-stuffed chocolate chip cookies rank among my favorite cookie recipes. They combine a soft, chewy chocolate chip exterior with a molten center of Nutella that oozes out when you bite into it for pure cookie bliss.
When you crave something decadent but don’t want to bake an entire batch, this Nutella-stuffed single-serving chocolate chip cookie is the perfect solution. It yields a giant, thick, slightly gooey cookie with a warm pool of Nutella inside. It’s large enough to share, but also perfect for one person seeking a rich treat.
Begin by scooping a dollop of Nutella onto a lined baking sheet and freezing it until firm or at least slightly solid. Chilling the Nutella makes it much easier to enclose inside the cookie dough without making a mess.
The cookie dough is adapted from a single-serving chocolate chip cookie recipe and can be mixed in a small bowl using just a fork. I slightly increase the flour so the cookie becomes thicker and better suited to hold the Nutella center.
To assemble, flatten about three-quarters of the dough, place the firm Nutella dollop in the center, then cover with the remaining dough. Pinch the edges tightly so the Nutella is fully enclosed, and roll the dough into a large ball.
Bake the cookie in a preheated oven for about 14–16 minutes, or until the top looks set but still soft. Once out of the oven, I like to press a few extra chocolate chips on top while the cookie is hot so they melt slightly and add visual appeal.
The contrast of a chewy, near-gooey chocolate chip cookie and molten Nutella makes this single-serving treat especially satisfying. It’s rich and generously sized, so it’s easy to share — but equally perfect for a solo indulgence.
More single-serving treats to try:
- Single Serving Peanut Butter Cookie
- Chocolate Chip Cookie in a Mug — microwave version
- Single Serving Chocolate Cookie
Fiona Dowling
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Equipment
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Cookie Sheets
Ingredients
- 1 1/2 tablespoons Nutella
- 2 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar (light or dark)
- 1 tablespoon granulated sugar
- 1 large egg yolk (discard or save the white)
- 1 teaspoon vanilla extract
- 7 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- pinch of salt
- 3 tablespoons chocolate chips
Instructions
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Line a cookie sheet with parchment paper. Scoop about 1 1/2 tablespoons of Nutella and dollop it onto the lined sheet. Place the sheet in the freezer to firm up the Nutella.
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Preheat the oven to 350°F (180°C).
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In a small bowl, whisk the melted butter with the brown sugar and granulated sugar using a fork until the butter is fully incorporated.
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Stir in the egg yolk and vanilla until evenly combined.
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Add the flour (measure tablespoons without heaping), baking powder and salt. Mix until the flour is fully incorporated.
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Fold in 2 tablespoons of the chocolate chips, reserving the remaining 1 tablespoon for topping after baking.
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Flatten about 3/4 of the dough, place the frozen Nutella dollop in the center, then cover with the remaining dough. Pinch the edges closed so the Nutella is completely enclosed and shape into a ball.
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Bake in the center of the preheated oven for 14–16 minutes, or until the top looks set. Remove from the oven and gently press the reserved chocolate chips on top while the cookie is hot.
Notes
- Nutella: Freezing the Nutella until firm (or at least partially firm) makes it much easier to enclose in the dough.
- Nutrition: Nutritional information reflects the entire cookie as a single serving.
Nutrition
Carbohydrates: 125 g,
Protein: 12 g,
Fat: 47 g,
Saturated Fat: 30 g,
Cholesterol: 251 mg,
Sodium: 62 mg,
Fiber: 4 g,
Sugar: 79 g
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