Nutella Stuffed Oatmeal Hazelnut Chocolate Chip Cookies
Chewy oatmeal cookies packed with dark chocolate chunks and toasted hazelnuts, each hiding a molten Nutella center that creates an irresistible surprise with every bite. The combination of rolled oats, brown butter richness, and the contrast between the tender cookie exterior and gooey hazelnut spread filling makes these perfect for special occasions or when you want to impress guests. The flaky sea salt finish adds a sophisticated touch that balances the sweetness and enhances all the nutty, chocolatey flavors.
Ingredients
- 1 cup butter, room temperature
- 1 cup dark brown sugar
- ⅓ cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may need xanthan gum
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 cups rolled oats
- 8 oz dark chocolate, chopped
- ¾ cup hazelnuts, toasted and chopped
- ½ cup Nutella
- flaky sea salt(optional)
Instructions
- 1
Cream together butter, white sugar, and brown sugar until light and fluffy
- 2
Beat in eggs one at a time until well blended, then add vanilla extract
- 3
Combine oats, flour, baking soda, and salt
- 4
Add dry ingredients to butter mixture and beat until just combined
- 5
Fold in chocolate chunks and hazelnuts
- 6
Chill cookie dough covered for at least one hour or up to three days
- 7
Preheat oven to 350°F
- 8
Shape dough into walnut sized balls and fill each with about 1 teaspoon of Nutella
- 9
Form dough into balls and arrange about 3 inches apart on parchment-lined baking sheets
- 10
Sprinkle cookies with flaky sea salt if desired
- 11
Bake for 12 minutes or until just pale golden brown
- 12
Cool cookies on baking sheet for 5 minutes then transfer to racks to cool completely
Tips
Chill the dough for at least an hour to prevent spreading and make shaping with Nutella filling much easier to handle.
Toast hazelnuts in a 350°F oven for 8-10 minutes until fragrant to intensify their flavor and add extra crunch.
Don't overbake - cookies should look just set and pale golden when removed as they continue cooking on the hot pan.
Good to Know
Store in airtight container at room temperature for up to 5 days
Cookie dough can be shaped and frozen for up to 3 months, bake directly from frozen adding 1-2 minutes
Serve warm for melty Nutella center or at room temperature
Common Mistakes
Don't skip chilling to avoid cookies spreading too thin and Nutella leaking out
Seal Nutella completely inside dough to prevent burning during baking
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may need xanthan gum
Nut-Free Alternatives
General Alternatives
FAQ
Can I use a different nut butter instead of Nutella?
Yes, any thick nut or seed butter works well. Almond butter, peanut butter, or sunflower seed butter are good alternatives.
How long do these cookies keep fresh?
Store in an airtight container for up to 5 days at room temperature. The Nutella center stays soft throughout storage.
Can I freeze the cookie dough?
Absolutely! Shape cookies with filling, freeze on trays, then store in bags for up to 3 months. Bake from frozen.