Chocolate Chip Cookie Stuffed with Nutella

Beautiful on the inside and out…

Magic Middles Closeup

…The sweet magical middle surprise… Nutella!!

For those that remember the Keebler Magic Middles, this is my own take on it. The chocolate chip recipe is perfect on its own, but let’s take it a step further and stuff it with Nutella!!


  • 2 sticks unsalted butter
  • 2 1/4 cup all-purpose flour
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 cup minus 1 tablespoon dark brown sugar
  • 1 egg, at room temperature
  • 1 egg yolk, at room temperature
  • 2 tablespoon heavy cream
  • 1 tablespoon pure vanilla extract
  • 2 cups Ghirardelli chocolate chips
  • 1 teaspoon King Arthur espresso powder
  • 2/3 to 1 cup Nutella (depends on how stuffed you want your cookie to be!)


Magic Middles


  • Sift together the flour, salt, espresso powder, baking soda and baking powder and set on side.
  • Use a saucepan to brown the butter. Turn the stove heat to medium and allow the butter to crackle and start forming little brown bits. When the butter starts to brown, make sure to remove from heat quickly to avoid burning the butter.
  • Pour the melted butter in the bowl to standing mixer with paddle attachment and add the sugars into the bowl.
  • On medium speed, cream together the butter and sugars. It may take 2-3 minutes for the mixture to come together.
  • Add the egg and egg yolk and mix until well combined.
  • Add vanilla extract and then the heavy cream.
  • Slowly incorporate the flour mixture into the bowl.
    • Note: I sift about half of the flour mixture into the bowl before turning on the mixture again.
  • Stir in chocolate chips.
  • Take about 1.5 to 2 tablespoons of cookie batter. First, roll into a ball and then flatten it into a circle. Place about 1-2 teaspoons of Nutella in the middle and wrap the cookie dough around the ball of Nutella. If needed, add a little bit of cookie dough to seal off the cookie dough ball (make sure the Nutella is completely wrapped to ensure it doesn’t leak out while baking!).
  • Place each cookie dough ball on the baking tray.
  • Continue until all batter is used up.
  • Place tray of cookie dough balls into freezer for at least 30 minutes.
  • Preheat oven to 375 degrees F.
  • Bake for 12-14 minutes until golden brown.

3 thoughts on “Chocolate Chip Cookie Stuffed with Nutella

  1. hi! just wondering if i could replace the king arthur expresso powder with something else? i can’t find it anywhere and i have no time to order it online:( please help i’m making them for tonight!


    1. Hi, sorry for the late reply! You can even leave out the espresso powder, but if you want to include it I’ve bought mine online or can also find at the Sur la Table. I’ve seen various brands of espresso powder in Wal-Mart, Target and Williams-Sonoma and I’m sure it’ll be fine to use. Just keep in mind that the quality of the espresso powder could affect the outcome of the cookies, so it could be best to leave it without if you cannot find something good. Whichever brand you end up using, follow the directions to make a strong cup of espresso. Hope this helps! Enjoy!!


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