Strawberry Nutella Chocolate Chip Cookies

by Adriana D
Strawberry Nutella Chocolate Chip Cookies
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Elevate your baking game with these jumbo Nutella-stuffed strawberry chocolate chip cookies. These bakery-style treats feature a beautiful tye-dye swirl of fresh strawberry dough and classic chocolate chip dough, all wrapped around a decadent, molten Nutella center. They are thick, chewy, and look just as good as they taste!

Ingredients

For the Strawberry Dough:

  • 1 cup + 1 tbsp cold, unsalted butter (241g)
  • 1 cup light brown sugar (200g)
  • 3/4 cup granulated sugar (150g)
  • 2 eggs, room temp
  • 2 yolks, room temp
  • 2 tsp vanilla
  • 1/2 tbsp strawberry baking powder (linked in my Amazon Storefront!)
  • 1-2 drops red gel food coloring
  • 4 cups APF (500g)
  • 1 tbsp cornstarch (8g)
  • 1/2 tbsp baking soda (2.5g)
  • 1 tsp baking powder (5g)
  • 1 tsp salt (6g)

For the Chocolate Chip Dough:

  • 1 cup + 1 tbsp unsalted butter, cold (241g)
  • 1 cup brown sugar (200g)
  • 1/2 cup granulated sugar (100g)
  • 2 eggs, room temp
  • 2 yolks, room temp
  • 1 tbsp vanilla
  • 4 cups APF (500g)
  • 1 tbsp cornstarch (8g)
  • 1/2 tbsp baking soda (2.5g)
  • 1 tsp baking powder (5g)
  • 1 tsp salt (6g)
  • 2 1/2 cups chocolate chips (425g) (plus extra for topping dough balls before baking)

For Stuffing:

  • 21 tablespoon portions of Nutella, frozen (approx. 315g total)

Instructions

Instructions

1. Prep the Nutella Centers

Line a baking sheet with parchment paper. Pipe or spoon 21 one-tablespoon portions of Nutella onto the sheet. Place in the freezer for 45–60 minutes or until completely solid. Preheat your oven to 375°F once the Nutella is nearly frozen.

2. Mix the Doughs

• For both doughs: Cream the cold butter and sugars until light and fluffy (about 5 minutes).

• Wet Ingredients: Incorporate eggs, yolks, and vanilla. For the Strawberry Dough, add your strawberry powder and gel coloring now until vibrant pink.

• Dry Ingredients: Fold in the flour, cornstarch, baking soda, baking powder, and salt. For the Chocolate Chip Dough, fold in the chocolate chips last.

3. The Tye-Dye Swirl Technique

Weigh out 2.25 oz (approx. 64g) of each flavor. Flatten the two pieces and stack them on top of each other. Tear the stack in half and restack it again. Repeat this one more time, then roll into a ball. This creates that professional marbled look!

4. Stuff and Bake

Flatten your marbled dough ball and place one frozen Nutella portion in the center. Carefully wrap the dough around the Nutella, ensuring it is completely sealed to prevent leaking. Top with a few extra chocolate chips.

5. Bake

Bake at 375°F for 9 minutes. The edges should be lightly golden, but the centers should remain soft. Let them cool on the pan for 10 minutes to set before moving.

Expert Tips for the Perfect Reveal

• Cold Butter is Key: Using cold butter instead of softened butter prevents these jumbo cookies from spreading too thin, keeping that Nutella center thick and hidden.

• Seal it Tight: When stuffing, make sure there are no cracks in the dough. If the Nutella peeks through, it might boil out in the oven!

Looking for any specific items I used in this recipe or any others on my website? Check out my Amazon Storefront for tons of links including ones for my baking sheets, flavor extracts, food colorings, piping bags, self sealing cookie bags, etc!

A close up of a strawberry chocolate chip cookie being pulled open to expose a gooey Nutella center

Strawberry Nutella Chocolate Chip Cookies

Half strawberry and half chocolate chip cookie dough stuffed with Nutella
Print Recipe Pin Recipe
Prep Time 1 hour 51 minutes
Cook Time 9 minutes
Total Time 2 hours
Servings: 21
Course: Dessert
Cuisine: cookies
Ingredients Method Video

Ingredients
  

  • For the strawberry dough:
  • 1 cup + 1 tbsp (241g) cold unsalted butter
  • 1 cup (200g) light brown sugar
  • 3/4 cup (150g) granulated sugar
  • 2 eggs room temp
  • 2 yolks room temp
  • 2 tsp vanilla
  • 1/2 tbsp strawberry baking powder linked in my Amazon Storefront!
  • 1-2 drops red gel food coloring
  • 4 cups (500g) APF
  • 1 tbsp (8g) cornstarch
  • 1/2 tbsp (2.5g) baking soda
  • 1 tsp (5g) baking powder
  • 1 tsp (6g) salt
  • For the chocolate chip dough:
  • 1 cup + 1 tbsp (241g) unsalted butter cold
  • 1 cup (200g) brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 eggs room temp
  • 2 yolks room temp
  • 1 tbsp vanilla
  • 4 cups (500g) APF
  • 1 tbsp (8g) cornstarch
  • 1/2 tbsp (2.5g) baking soda
  • 1 tsp (5g) baking powder
  • 1 tsp (6g) salt
  • 2 1/2 cups (425g) chocolate chips plus extra for topping dough balls before baking
  • For stuffing:
  • 21 tablespoon (approx. 315g total) portions of Nutella frozen

Method
 

  1. 1.) Freeze Nutella Filling: pipe or spoon out tablespoons portions of Nutella onto a parchment paper lined baking sheet or plates. Place in freezer until solid. (All freezers are different but mine usually takes about 45 minutes to an hour to solidify the Nutella) Preheat oven to 375F before starting on cookie dough.
  2. 2.) Make Strawberry Dough: cream cold butter and sugars until light and fluffy, approximately 5 minutes.
  3. 3.) Incorporate Wet Ingredients: mix in eggs, egg yolks, vanilla, strawberry powder and food coloring until mixture is a smooth, vibrant pink. (Approximately 2-3 minutes)
  4. 4.) Fold in Dry Ingredients: Fold in dry ingredients and flour in increments, scraping down the sides of the bowl in between adding flour. Mix until dough just comes together. Cover and set aside.
  5. 5.) Make Chocolate Chip Dough: Cream cold butter and sugars until light and fluffy, approximately 5 minutes.
  6. 6.) Incorporate Wet Ingredients: mix in eggs, egg yolks and vanilla until smooth and fully incorporated. (Approximately 2-3 minutes)
  7. 7.) Fold in Dry Ingredients: Fold in dry ingredients and flour in increments, scraping down the sides of the bowl in between adding flour. Mix until dough just comes together then fold in chocolate chips.
  8. 8.) Portion out Dough: Weigh out about 2.25 ounces of each flavor of dough. Flatten and stack them on top of each other, tear them in half and stack them on top of each other. Repeat that process one more time then roll them into dough balls. The dough should look tye-dyed when you are finished.
  9. 9.) Stuff and Bake: Flatten dough balls. Stuff with a frozen portion of Nutella and enclose it completely inside of the dough ball to ensure no leakage when baking. Add some extra chocolate chips on top then bake for 9 minutes. Allow to cool about 7-10 minutes and enjoy!

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