Ultimate Nutella-stuffed chocolate chip cookies

Ultimate Nutella-stuffed chocolate chip cookies

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • Makes 8-12
  • Easy
  • 30 minutes
  • 20 minutes

These oozy, extra chocolatey cookies are adapted from Abigail Donnelly’s famous double trouble cookies. If you prefer a soft cookie, reduce the baking time to 15 minutes.


  • 115 g butter
  • 100 g white sugar
  • 100 g light brown sugar
  • 1 free-range egg
  • 1 t vanilla extract
  • 180 g cake flour
  • ½ t bicarbonate of soda
  • 100 g milk chocolate, roughly chopped
  • 100 g macadamia nuts, pistachios or almonds
  • 8 T chocolate spread, chilled for 2 hours

Cooking Instructions


View this post on Instagram


A post shared by Woolworths TASTE Magazine (@wwtaste)

1. Preheat the oven to 180°C.

2. Cream the butter and sugar until pale and fluffy. Add the egg and vanilla and beat.

3. Sift together the flour and bicarbonate of soda and slowly fold into the butter-and-sugar mixture.

4. Once combined, add the chocolate and nuts and gently work into the dough.

5. Flatten a spoonful of dough in your palm, spoon a little chocolate spread into the centre and fold closed, sealing the chocolate spread inside. Take care not to squeeze out any chocolate spread.

6. Place on a baking tray, press down lightly and bake for 20 minutes, or until golden brown. If you prefer a soft, oozy cookie, reduce the baking time to 15 minutes. Remove from the oven and allow to cool.

Find more biscuit recipes here. 



Hannah Lewry Recipe by: Hannah Lewry
View all recipes

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

Social Media

Related Recipes