Molten Nutella-Stuffed Giant Chocolate Chip Cookies

Name: Molten Nutella-Stuffed Giant Chocolate Chip Cookies
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 6 tbsp Nutella or chocolate-hazelnut spread; 1 cup cold unsalted butter, cubed; 1 cup dark brown sugar, packed; 3 tbsp granulated sugar; 1 large egg; 1 large egg yolk; 2 tsp vanilla paste; 1 tsp espresso powder; 2 cups all-purpose flour; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup semisweet chocolate chips

Giant chewy chocolate chip cookies hiding a molten Nutella center. Freeze the filling, wrap in cookie dough, bake, and break open for a warm, gooey surprise.

By WixForum Kitchen

Published October 27, 20269 min read

Total time: 1 hr 25 mins

Prep: 30 mins
Cook: 25 mins
Rest: 30 mins

Serves: 8; Makes 8 giant cookies
Cuisine: American
Calories: 580; per serving, estimated

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Giant chocolate chip cookie broken open with molten Nutella flowing out

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Imagine pulling apart a giant, golden cookie and watching thick, warm Nutella cascade from the center. These oversized treats deliver exactly that: a crisp edge, a chewy middle, and a molten chocolate-hazelnut core that flows with every bite. The secret lies in freezing the filling so it stays intact during baking, then wrapping it in a rich brown sugar dough. Perfect for sharing or indulging solo, these cookies turn an everyday dessert into a dramatic, gooey moment.

These giant chocolate chip cookies are stuffed with a frozen Nutella core that melts into a river of chocolate-hazelnut goodness as they bake. The dough is sturdy enough to hold the filling while remaining tender and chewy, thanks to cold butter and a mix of brown and granulated sugars. With a hint of espresso to deepen the chocolate flavor, these cookies are a baker's twist on a classic favorite. They come together quickly, and the payoff is a warm, oozing center that makes every bite feel special.

The appeal

Why you’ll love it

Freezing the Nutella before baking is the key to a contained molten center. As the dough bakes and sets, the frozen spread slowly warms and turns liquid, creating a dramatic flow when the cookie is broken. Without this step, the filling would melt too early, leaking into the dough and losing its distinct pocket of gooeyness.
Using cold butter and a combination of dark brown and granulated sugars gives the cookies a chewy texture with crisp edges. The brown sugar adds moisture and a slight caramel note, while the cold butter keeps the dough from spreading too much, resulting in tall, bakery-style cookies that hold their shape around the filling.

Tools

Equipment

Parchment paper
Baking sheet
Freezer-safe plate
Stand mixer or hand mixer
Large bowl
Spatula
Cookie scoop or spoon
Wire rack

Swaps

Substitutions

Instead ofNutella
UseAny chocolate-hazelnut spread works; use a vegan version if needed.
Instead ofDark brown sugar
UseUse light brown sugar for a milder molasses flavor.
Instead ofVanilla paste
UseSubstitute 1 tsp vanilla extract for the paste.
Instead ofEspresso powder
UseOmit or use instant coffee granules; it enhances the chocolate flavor.

Good to know

Notes

For the best flavor, use a high-quality chocolate-hazelnut spread like Nutella. The espresso powder is optional but enhances the chocolate taste without adding a coffee flavor; it can be omitted if desired. Vanilla paste adds a more intense vanilla aroma than extract, but extract works as a substitute.

The dough can be made ahead and refrigerated for up to 3 days, but the Nutella filling should be frozen fresh for the best texture. If the dough becomes too soft while assembling, chill it briefly to firm it up. Use a cookie scoop to portion the dough evenly and ensure uniform baking.

Prep

Before you start

Before starting, freeze the Nutella mounds for at least 30 minutes, or up to 1 hour, so they are solid. Measure all ingredients and have them at hand. Preheat the oven to 350°F (175°C) when ready to bake. Line a baking sheet with parchment paper. If using a stand mixer, fit it with the paddle attachment; otherwise, a hand mixer works fine.

Step by step

Method

7 steps

Phase 1

Freeze and Cream

Step 1: Freeze the Nutella
Line a small plate with parchment paper. Scoop six tablespoons of Nutella onto the parchment, spacing them apart. Place the plate in the freezer for 30 minutes, until the Nutella mounds are firm and hold their shape.
You’ll need: Nutella or chocolate-hazelnut spread
Look for: The Nutella should be solid enough to pick up without smearing.
Tip: Use a cookie scoop for evenly sized mounds.
Step 2: Cream the Butter and Sugars
In a large bowl, beat the cold cubed butter with the dark brown sugar and granulated sugar on medium speed until creamy and well combined, about 2 minutes. Scrape down the sides as needed.
You’ll need: cold unsalted butter, cubed · dark brown sugar, packed · granulated sugar
Look for: The mixture should look light and fluffy, with no large butter chunks.
Tip: Cold butter is key for a chewy texture; don't let it soften beforehand.
Step 3: Add the Wet Ingredients
Beat in the egg, egg yolk, vanilla paste, and espresso powder until fully incorporated. The mixture will look smooth and glossy.
You’ll need: egg · egg yolk · vanilla paste · espresso powder
Look for: The batter should be uniform and slightly shiny.
Tip: Add the espresso powder with the wet ingredients for even distribution.

Checkpoint

The Nutella mounds should be firm and hold their shape when picked up. The butter and sugars should be creamy and light, with no visible chunks of butter. The wet ingredients should be fully incorporated, resulting in a smooth, glossy mixture that smells of vanilla and espresso.

Phase 2

Mix and Assemble

Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no streaks of flour remain. Fold in the chocolate chips with a spatula.
You’ll need: all-purpose flour · baking soda · salt · semisweet chocolate chips
Look for: The dough should be thick and cohesive, with chips evenly distributed.
Tip: Do not overmix once the flour is added; this keeps the cookies tender.
Step 5: Assemble the Cookies
Scoop about 1/4 cup of dough for each cookie and flatten it into a disc. Place a frozen Nutella mound in the center, then wrap the dough around it, sealing the edges completely. Roll into a tall ball, about 2 inches high.
You’ll need: Nutella or chocolate-hazelnut spread
Look for: The dough should completely encase the Nutella with no gaps.
Tip: Chill the dough balls for 15 minutes if they become too soft.
Step 6: Bake the Cookies
Preheat the oven to 350°F (175°C). Place the dough balls on a parchment-lined baking sheet, spacing them at least 3 inches apart. Bake for 25 minutes, until the edges are golden but the centers still look slightly underdone.
Internal temperature 160°F (71°C)
Look for: The cookies will be puffed and lightly browned around the edges.
Tip: Bake on the middle rack for even heat distribution.

Checkpoint

The dough should be thick and slightly sticky, with the chocolate chips evenly distributed. When wrapped around the frozen Nutella, the dough should form a smooth ball with no cracks or gaps. The balls should be tall and uniform, ready for baking.

Phase 3

Bake and Serve

Step 7: Cool and Serve
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. Transfer to a wire rack to cool slightly. Serve warm, breaking open to reveal the molten Nutella center.
Look for: The center should be soft and the Nutella should flow slowly when broken.
Tip: For the best texture, enjoy within 30 minutes of baking.

Checkpoint

The cookies should be golden brown on the edges and puffed in the center. They will look slightly underdone in the middle, which is correct. After cooling for 5 minutes, breaking one open should reveal a slow, thick flow of molten Nutella. The texture should be chewy on the outside and soft in the center.

Doneness

How to tell it’s done

The cookies are done when the edges are golden brown and the centers look slightly underdone, puffed but not raw. A toothpick inserted near the edge should come out with a few moist crumbs, but the center will be soft due to the molten filling. The internal temperature should reach 160°F (71°C) for the eggs, but the visual cue of a just-set center is more reliable. Let the cookies rest for 5 minutes before serving to allow the filling to settle slightly.

Avoid these

Common mistakes

Avoid overmixing the dough once the flour is added, as it can develop gluten and make the cookies tough. Do not skip freezing the Nutella; otherwise, the filling will melt and seep out during baking. Ensure the dough completely seals the Nutella mound, or the filling will leak. Also, do not overbake the cookies, as they will become dry and the molten center will set into a solid paste.

Cook safely

Food safety

Safe internal temperatures

Cook to at least these temperatures, measured with an instant-read thermometer in the thickest part.

Minimum safe internal temperatures
Food	Minimum internal temperature
Egg dishes	160°F (71°C)

Better results

Tips

Tip 1
For perfectly round cookies, use a large cookie scoop and roll the dough balls smooth. If the dough sticks to your hands, lightly wet your fingers or chill the dough for a few minutes. Pressing the dough balls slightly before baking helps them spread evenly, but keeping them tall results in a thicker, chewier cookie.
Tip 2
To get the most dramatic molten effect, serve the cookies within 15 minutes of baking. If they cool completely, the Nutella will set, but you can reheat them in the microwave for 10 seconds to restore the flow. For an extra touch, sprinkle a little flaky sea salt on top before serving to balance the sweetness.

Make it yours

Variations

Peanut Butter Filling

Replace the Nutella with a peanut butter and powdered sugar mixture (1/2 cup peanut butter, 1/4 cup powdered sugar) for a salty-sweet center. Freeze as directed and proceed with the recipe.

Double Chocolate

Add 2 tablespoons of cocoa powder to the flour mixture and use white chocolate chips instead of semisweet. The cocoa dough pairs beautifully with the hazelnut filling.

Salted Caramel

Scoop frozen caramel sauce (store-bought or homemade) instead of Nutella. Sprinkle a pinch of sea salt on the cookie tops before baking for a sweet-salty contrast.

Mint Chocolate

Add 1/2 teaspoon of peppermint extract to the dough and use mint chocolate chips. The cool mint flavor complements the warm Nutella center.

On the table

Serving suggestions

Serve these cookies warm, ideally within 15 minutes of baking, so the Nutella center is still molten. Place a cookie on a plate and break it open with two forks or your hands to showcase the flowing filling. They are excellent with a glass of cold milk or a scoop of vanilla ice cream.

For a more indulgent presentation, dust the cookies with powdered sugar before serving. You can also add a drizzle of extra Nutella on top, though the video doesn't include that. These cookies are best enjoyed fresh, but they can be reheated in the oven at 300°F (150°C) for 5 minutes to restore their texture.

Leftovers

Storage & make-ahead

Fridge: Store baked cookies in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for 10 seconds before serving.
Freezer: Freeze unbaked dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 2-3 minutes.
Reheat: Reheat baked cookies in the microwave for 10-15 seconds or in a 300°F oven for 5 minutes to soften the center.

Store leftover cookies in an airtight container at room temperature for up to 3 days. The Nutella center will firm up as they cool, but you can reheat them in the microwave for 10-15 seconds to bring back the molten texture. For longer storage, freeze the baked cookies for up to 2 months.

Make ahead

The cookie dough can be prepared up to 3 days in advance and refrigerated. The Nutella mounds can be frozen for up to 2 weeks. To freeze unbaked cookies, assemble them and place on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 2-3 minutes to the baking time.

Questions

Frequently asked questions

Can the Nutella filling be replaced with another spread?

Yes, any chocolate-hazelnut spread works, or you can use peanut butter, caramel, or even a chocolate truffle. The key is to freeze the filling so it doesn't melt during baking. For a firmer filling, mix the spread with a little powdered sugar or cocoa powder.

Why did the Nutella leak out during baking?

Leakage usually happens if the dough doesn't completely seal the filling or if the Nutella wasn't frozen solid enough. Make sure to wrap the dough fully around the frozen mound, pinching the seams closed. Also, freeze the Nutella for at least 30 minutes, and don't overfill the cookies.

Can the dough be made ahead and refrigerated?

Yes, the dough can be refrigerated for up to 3 days. Let it soften slightly at room temperature before scooping and baking. The Nutella filling should be frozen separately and added when assembling the cookies, not before refrigerating the dough.

How can the cookies be reheated to restore the molten center?

Microwave the baked cookies for 10-15 seconds per cookie. The center will become molten again. Alternatively, reheat in a 300°F (150°C) oven for 5-7 minutes, but watch to avoid overbaking. Reheating works best within a few days of baking.

Are these cookies safe to eat if the center is slightly undercooked?

The cookies are baked until the dough reaches 160°F (71°C), which ensures the eggs are fully cooked. The molten center is from the Nutella, not raw dough. If concerned, use pasteurized eggs in the dough. The cookies are safe to eat when fully baked.

Everything in one place: the recipe card below gathers the ingredients, steps and estimated nutrition, ready to print.

Recipe card