Nutella was invented in 1946 during WWII cocoa shortages by mixing hazelnuts with chocolate—now it's cookie cake filling.
Nutella Stuffed Cookie Cake
Indulge in a heavenly Nutella-stuffed cookie cake that’s sure to satisfy your sweet tooth! This delightful dessert combines buttery cookie dough with a rich, gooey Nutella center, creating a mouthwatering treat that's perfect for sharing—or keeping all to yourself! With just a sprinkle of sea salt on top, this cake is a must-try for any chocolate lover!
Prep
15
min
Cook
40
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥛Dairy & Eggs(2)
- 200g mantequilla a temperatura ambiente (14 tbsp)
- 1 huevo
🫙Pantry Staples(6)
- 320g harina de trigo todo uso (2.56 cup)
- 1/2 cdta bicarbonato de sodio (2.5 ml)
- 180g azúcar mascabado (0.9 cup)
- 3/4tz chispas de chocolate (180 ml)
- 70g azúcar morena/regular (0.35 cup)
- 1 cdta vainilla (5 ml)
📦Other(2)
- 350g Nutella/crema de avellanas para el relleno (12.4 oz)
- 5 galletas oreo en trozosoptional
👨🍳 Instructions
- 1
Cream the butter with the brown sugar and muscovado sugar until well combined.
- 2
Add an egg and vanilla, and mix again.
- 3
Sift in the flour and baking soda, and mix until a compact dough forms.
- 4
Fold in the chocolate chips and Oreo pieces.
- 5
In a mold, add half of the dough to create the base of the cake.
- 6
Spread a generous amount of Nutella for the filling.
- 7
Cover with the other half of the dough, forming a lid.
- 8
Press the edges slightly and bake at 160°C for 40 minutes or until golden brown.
- 9
Let it cool completely before removing from the mold.
💡 Pro Tips
- ✓Bake at 320°F (160°C) for the full 40 minutes to ensure the thick cookie cake center reaches 190°F internal temperature, preventing a gooey undercooked middle that won't hold its shape when sliced.timing190°F internal temperature
- ✓Chill your Nutella filling for 15-20 minutes before assembly so it firms up and won't leak through the bottom dough layer during baking.technique15-20 minutes chilling
- ✓Use room temperature butter and cream for exactly 3-4 minutes until the mixture increases in volume by 50% and turns pale - this incorporates air for a lighter cookie cake texture.technique3-4 minutes, 50% volume increase
- ✓Press the bottom dough layer up the sides of your mold by ½ inch to create walls that prevent Nutella from leaking out during baking.technique½ inch walls
- ✓Let the baked cookie cake cool completely for 2-3 hours before removing from the mold - the Nutella center needs to set to 70°F to maintain structural integrity when sliced.timing2-3 hours, 70°F center
Share this recipe
Prep
15
min
Cook
40
min
Serves
8
people
Level
intermediate
Share this recipe
Nutella was invented in 1946 during WWII cocoa shortages by mixing hazelnuts with chocolate—now it's cookie cake filling.
Nutella Stuffed Cookie Cake
Indulge in a heavenly Nutella-stuffed cookie cake that’s sure to satisfy your sweet tooth! This delightful dessert combines buttery cookie dough with a rich, gooey Nutella center, creating a mouthwatering treat that's perfect for sharing—or keeping all to yourself! With just a sprinkle of sea salt on top, this cake is a must-try for any chocolate lover!
📝 Ingredients
Serves 8🥛Dairy & Eggs(2)
- 200g mantequilla a temperatura ambiente (14 tbsp)
- 1 huevo
🫙Pantry Staples(6)
- 320g harina de trigo todo uso (2.56 cup)
- 1/2 cdta bicarbonato de sodio (2.5 ml)
- 180g azúcar mascabado (0.9 cup)
- 3/4tz chispas de chocolate (180 ml)
- 70g azúcar morena/regular (0.35 cup)
- 1 cdta vainilla (5 ml)
📦Other(2)
- 350g Nutella/crema de avellanas para el relleno (12.4 oz)
- 5 galletas oreo en trozosoptional
👨🍳 Instructions
- 1
Cream the butter with the brown sugar and muscovado sugar until well combined.
- 2
Add an egg and vanilla, and mix again.
- 3
Sift in the flour and baking soda, and mix until a compact dough forms.
- 4
Fold in the chocolate chips and Oreo pieces.
- 5
In a mold, add half of the dough to create the base of the cake.
- 6
Spread a generous amount of Nutella for the filling.
- 7
Cover with the other half of the dough, forming a lid.
- 8
Press the edges slightly and bake at 160°C for 40 minutes or until golden brown.
- 9
Let it cool completely before removing from the mold.
💡 Pro Tips
- ✓Bake at 320°F (160°C) for the full 40 minutes to ensure the thick cookie cake center reaches 190°F internal temperature, preventing a gooey undercooked middle that won't hold its shape when sliced.timing190°F internal temperature
- ✓Chill your Nutella filling for 15-20 minutes before assembly so it firms up and won't leak through the bottom dough layer during baking.technique15-20 minutes chilling
- ✓Use room temperature butter and cream for exactly 3-4 minutes until the mixture increases in volume by 50% and turns pale - this incorporates air for a lighter cookie cake texture.technique3-4 minutes, 50% volume increase
- ✓Press the bottom dough layer up the sides of your mold by ½ inch to create walls that prevent Nutella from leaking out during baking.technique½ inch walls
- ✓Let the baked cookie cake cool completely for 2-3 hours before removing from the mold - the Nutella center needs to set to 70°F to maintain structural integrity when sliced.timing2-3 hours, 70°F center