chocolate chip cookie recipe

The combination of chocolate and hazelnut is darn near enough to make me swoon. When I see it on a menu at a restaurant I start giggling like a schoolgirl and am half tempted to skip the main course and head straight to dessert.

Who am I kidding. I’m always tempted to skip the main course and head straight to dessert. Silly notions pop in my head, usually consisting of words like  “health” and “proper nutrition”  or my personal favorite,  “bad example for the children” . Those tend to stop me in my sweet tooth tracks every single time.

Dang that inner conscience. If she was Jiminy Cricket, she’d have been squashed under my shoe eons ago.

The combination also makes me think of crazy things to bake up, such as these cookies.

I took my hazelnut chocolate chip cookie recipe – best. cookies. ever. – and turned them into Nutella stuffed cookies. Then I added a sprinkle of sea salt on top, because when you mix salty with chocolate and hazelnut, I just about freaking lose it.

That’s the only words I can think of. Freaking lose it.

There might have been tears of joy, there definitely was a sugar coma and I might have blacked out and lost time.


As you can read in the recipe above, I froze my Nutella by the teaspoon on parchment lined sheets.

Nutella does NOT like to freeze nor does it like to stay frozen. I did find however that this makes stuffing the cookies just that much easier to accomplish.

You know me and my crazy hate on for ugly cookies.

No ugly stuffed cookies here, merely a single beautiful layer of Nutella in the middle.

You can try this method or you can simply plop some in the middle and form the cookie dough around it, your choice.

chocolate chip cookie recipe

These should have been a Monday cookie. These were made for Monday’s, in fact, all cookies were made for Monday mornings so let’s just pretend that I posted them yesterday and cheered everyone up.

What are everyone’s plans for the weekend? We are out at the lake again with my family – oh so many camping pictures and posts to come this summer, including recipes! – and I do believe that every single weekend this summer will look the same.

Lake. Fishing. Come home begrudgingly.

Lake. Fishing. Don’t come home, make Mike go to work by himself.

Rinse and repeat.

What are your exciting plans for the summer? Travelling? Disneyland?


Thanks for stopping in and reading!



Nutella Stuffed Hazelnut Chocolate Chip Cookie Recipe
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins
Decadent hazelut cookies stuffed with Nutella for a double hazelnut taste explosion!
Course: Dessert
Cuisine: cookies
Keyword: chocolate chip cookie recipe
Servings: 24
Calories: 337 kcal
Author: Karlynn Johnston
  • 1 cup unsalted butter
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1 tsp vanilla
  • 2 eggs
  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt if using unsalted butter
  • 11.5 oz bag chocolate chunks
  • 3/4 cup hazelnuts or filberts
  • 1 cup Nutella
  • 1/2 tsp sea salt or flakes
  1. Kick the tires and light the fires to 350 degrees. 
  2. First, roast your hazelnuts to bring out their flavor. Place them on an ungreased baking sheet and roast in your 350 degree oven for about 10-12 minutes. Every couple of minutes, open the oven, shake the sheet and roll them around so they don't burn. 
  3. Using a mixer, blend the butter and sugar until creamy and light.
  4. Mix in the eggs and vanilla until the batter is light and airy.
  5.  Combine the flour/salt/baking soda, then blend into the wet ingredients.
  6. By now the hazelnuts should be done. Take them out of the oven and transfer to a plate. 

  7. To take most of the skins off, rub a clean tea towel over them, until most of the skins come off. If you leave some on, it's perfectly fine. 

  8. Place them in a sturdy bag and crush them into tinier pieces using a rolling pin. 

  9. Add in the chocolate chunks and the nuts, and stir until just blended. 

  10. If you want easier to handle Nutella, drop a teaspoon full onto a parchment lined baking sheet. 
  11. Freeze until the Nutella is semi- solid. 

  12. Take a scoop of dough, place a piece of frozen Nutella in the middle. 

  13. Cover with another scoop of cookie dough, sealing the Nutella in completely. The Nutella will warm up fast so you have to work quickly. Re-freeze if you have to, but this is how you get the beautiful middle of Nutella sealed up inside.

  14. Place the stuffed cookies onto parchment lined sheets. 

  15. Bake for 12-14 minutes and let cool on the sheets. They will be soft and chewy and will fall apart if you move them too soon to a rack. When they are ready, move them to a rack to fully cool off.
Recipe Notes

Nutritional values may vary.

Nutrition Facts
Nutella Stuffed Hazelnut Chocolate Chip Cookie Recipe
Amount Per Serving (24 g)
Calories 337 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 11g 55%
Cholesterol 34mg 11%
Sodium 164mg 7%
Potassium 185mg 5%
Total Carbohydrates 37g 12%
Dietary Fiber 2g 8%
Sugars 25g
Protein 3g 6%
Vitamin A 5.3%
Vitamin C 0.3%
Calcium 4%
Iron 12.5%
* Percent Daily Values are based on a 2000 calorie diet.

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

1 Comment

  1. Blanche Pony Milne Reply

    I’m not dreaming about the weekend now that I am dreaming about these cookies.

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