The Best Oreo & Nutella Stuffed Cookies Recipe You’ll Love

There’s nothing quite like biting into a warm, gooey cookie loaded with surprises inside. These Oreo Nutella cookies are exactly that—soft, chewy, and stuffed with a creamy Nutella center and chunks of Oreo cookies, making every bite pure bliss. Whether you’re craving a decadent treat for yourself or want to impress family and friends, this recipe is your new go-to.

this Recipe

You’ll find this Oreo Nutella cookies recipe wonderfully simple to make, requiring basic ingredients and just one bowl. Plus, the fun of unwrapping the hidden Nutella and Oreo surprise inside each cookie makes these irresistible for kids and adults alike. Let’s dive in and get baking!

Why You’ll Love This Recipe

• Soft, chewy cookies with a perfectly gooey Nutella center.
• Crunchy Oreo pieces add texture and extra chocolate flavor.
• Easy to prepare with common pantry ingredients.
• Great for sharing or gifting during holidays and celebrations.
• Customizable—swap Oreos or Nutella for your favorite fillings!

Ingredients

Gather these simple ingredients to create the ultimate Oreo Nutella stuffed cookies:

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup mini Oreo cookie pieces (about 15 mini Oreos crushed)
• 1/2 cup Nutella or any chocolate hazelnut spread

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Servings: 18 cookies
• Calories: Approximately 220 per cookie

How to Make The Best Oreo & Nutella Stuffed Cookies: Easy, Creamy, and Homemade Delight!

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter with brown sugar and granulated sugar until creamy and fluffy, about 2-3 minutes. Add the egg and vanilla extract, mixing until combined.
4. Gradually add the dry ingredients to the wet mixture, stirring just until absorbed. Fold in the mini Oreo pieces gently.
5. Using a tablespoon, scoop about 1 1/2 tablespoons of dough, flatten it slightly, then place about 1 teaspoon of Nutella in the center. Top with another small scoop of dough and seal the edges well to encase the Nutella completely.
6. Place the stuffed dough balls spaced about 2 inches apart on the prepared baking sheet.
7. Bake for 10-12 minutes, or until the edges are golden but the centers still look soft. The cookies will firm up while cooling.
8. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
9. Serve warm or at room temperature—the Nutella center will be creamy and irresistible!

Tips for the Best Results

• Make sure the butter is softened, not melted, for proper dough texture.
• Don’t overfill with Nutella or the cookies might spread too much while baking.
• Seal the dough edges tightly to avoid leaking Nutella during baking.
• Use mini Oreo pieces for better distribution inside the dough.
• Chill the dough for 30 minutes if it feels too sticky before stuffing and baking.

Storage and Reheating

Store your Oreo Nutella cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 2 months.

To reheat, warm refrigerated or frozen cookies in a microwave for 10-15 seconds or in a preheated 300°F oven for 5 minutes to restore that gooey Nutella center.

Frequently Asked Questions

Can I use regular Oreo cookies instead of mini Oreos?

Yes, but chop regular Oreos into small pieces before mixing into the dough for even distribution. Mini Oreos work best because they blend easily without overpowering the cookie texture.

Is there a dairy-free or vegan version of this recipe?

You can substitute vegan butter and use a dairy-free chocolate hazelnut spread. Also, use a flax egg or chia egg as an egg replacement to keep it vegan-friendly.

Why is my Nutella leaking out during baking?

This usually happens if the dough isn’t sealed properly around the Nutella or if there’s too much filling. Be sure to pinch the dough edges tightly and don’t overfill the center.

Can I freeze the cookie dough before baking?

Absolutely! Freeze the shaped, stuffed dough balls on a baking sheet, then transfer to a bag. Bake from frozen by adding a couple extra minutes to the baking time.