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These Nutella-Stuffed Oatmeal Chocolate Chip Cookies are soft, chewy, and filled with gooey Nutella. Packed with rich dark chocolate, crunchy toasted hazelnuts, and a hint of sea salt, these indulgent oatmeal chocolate chip cookies are the ultimate treat for Nutella lovers.
This post is short and sweet for two reasons: 1) my thesis is due to the printer tonight (yes, I know… priorities), and 2) these cookies don’t need much convincing. They pretty much speak for themselves. And yes, writing this instead of finishing my thesis probably screams “procrastinator,” but honestly? These cookies are worth it. You’ve been asking for the recipe, and here it is!
Why You’ll Love These Nutella Cookies
- Sea salt finish – balances the sweetness with a touch of salty contrast.
- Gooey Nutella center – every bite has a melty, chocolate-hazelnut surprise.
- Dark chocolate chunks – big pieces melt into irresistible pools of rich chocolate.
- Toasted hazelnuts – add crunch and bring out the nutty flavor in the Nutella.
- Perfect texture – soft, chewy oatmeal cookie base with crisp edges.
Imagine this: thick, chewy oatmeal cookies studded with toasted hazelnuts, packed with chunks of dark chocolate, and stuffed with a gooey layer of Nutella right in the center. A sprinkle of flaky sea salt takes them over the top. These cookies bake up buttery, soft, and slightly crisp around the edges—basically everything you could want in a Nutella cookie.
If you’re into Nutella, chocolate, or cookies in general (so, everyone?), these are going to be your new obsession.
P.S. if you want to make this even more special and homemade, try making your own homemade chocolate hazelnut butter – it’s easy and SO good.
Recipe Variations
- Extra indulgent: Drizzle with melted chocolate once cooled.
- No hazelnuts? Swap in almonds, pecans, or walnuts.
- Nut-free: Skip the hazelnuts and use a chocolate spread like SunButter for the filling.
- Chocolate swap: Use milk chocolate or white chocolate chips if you prefer.
- Switch the filling: replace with another favorite, like peanut butter or any other homemade nut butter.
Make Ahead & Storage
- Prepare ahead: Scoop and stuff the cookie dough with Nutella, then freeze the dough balls on a baking sheet. Once frozen, transfer to a bag and bake straight from the freezer—just add 1–2 minutes to the bake time.
- Storage: Keep baked cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies for up to 2 months and rewarm in the oven for that fresh-baked taste.
This, my friends, is a genuinely magical cookie. The toasted hazelnuts add a nice nutty flavor and bring that flavor out in the Nutella as well. The dough bakes up chewy and buttery, with just a hint of crunch around the edges. Oh, and that sprinkle of sea salt? It helps cut through the sweetness. Time for me to finish my thesis… You go enjoy some cookies!
Nutella Stuffed Oatmeal Hazelnut Chocolate Chip Cookies
Ingredients
- 1 cup 2 sticks butter, room temperature
- 1 cup dark brown sugar
- ⅓ cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 cups rolled oats
- 8 oz. dark chocolate, chopped, or chocolate chips
- ¾ cup hazelnuts, toasted and chopped
- ½ cup Nutella or any chocolate hazelnut butter
- Flaky sea salt, optional but recommended
Instructions
- In a large bowl, cream together butter, white sugar, and brown sugar, until light and fluffy. Beat in the eggs one at a time until well blended, and then add the vanilla extract.
- Combine the oats, flour, baking soda, and salt. Add into the butter mixture and beat until just combined.
- Fold in chocolate chunks and hazelnuts. Chill cookie dough, covered, for at least one hour or up to three days.
- Preheat oven to 350°F. Shape dough into walnut sized balls, and fill each cookie dough ball with about 1 teaspoon of Nutella. You can do this by flattening the dough and pressing it around the Nutella, or using a cookie scoop, make an indentation in the middle of the dough, place the Nutella in the indentation, and then cover with more cookie dough. Form the dough into balls and arrange about 3 inches apart on baking sheets lined with parchment paper.
- Sprinkle cookies with flaky sea salt, if desired. Bake cookies for 12 minutes, or until just pale golden brown. Cool cookies on baking sheet for 5 minutes and transfer to racks to cool completely.
These cookies CANNOT be real!! They look SO AMAZING! You’re right… there is NO need for explanation for these cookies! With these cookies anything is possible :)
Good luck for your Thesis too!
Oh my gosh these cookies look amazing! I’d much rather eat these than work on a thesis!!
They look like everything a cookie should be! Pure yum.
BEST COOKIES EVERRRRRR
The recipe says 1 cup 2 sticks of butter so I have to add 1 cup +2 sticks of butter
No, one cup = 2 sticks of butter! There were parentheses around the (2 sticks) before but my recipe editor must have gotten rid of them when I switched, I’ve added them back in now.
Would an oreo cookie work in place of the nutella? I’m looking for an oatmeal cookie recipe stuffed with an oreo cookie.
Yes for sure! Sounds delicious :)
These are just astonishingly good, thank you so much for this wonderful recipe! The only variation we made was browning the butter, which was wonderful- but honestly this is just an exquisite recipe! I hope your thesis has (had) something to do with food?
Yay so happy to hear you’re loving it- and wow, browning the butter is always a good idea!! It didn’t, actually – I had a business consulting thesis where we consulted with real businesses (mostly from former students of my professors’) and mine was actually a cannabis company. It was a super cool experience, even if it wasn’t baking related :)