If you are looking for the ultimate “show-stopper” dessert, look no further. These Nutella Stuffed Raspberry Chocolate Chunk Cookies combine the tartness of real raspberries with a decadent, molten hazelnut center. The contrast between the vibrant pink freeze-dried raspberries and the deep pools of dark chocolate creates a cookie that is as beautiful as it is delicious.
The best part? This is a no-chill cookie dough recipe, meaning you can go from craving to craving-satisfied in under thirty minutes. By using cold butter and a high baking temperature, we achieve that sought-after bakery style: a thick, soft cookie with slightly crisp edges and a gooey, surprise center. Whether you are baking for a special occasion or just a Tuesday treat, these cookies are guaranteed to be the new favorite in your recipe box.
Why You’ll Love This Recipe
• Molten Nutella Center: Every bite features a creamy, hazelnut cocoa surprise.
• No Chill Time: Skip the hours of waiting; this dough is ready to bake immediately.
• Bakery Aesthetic: Huge 4.5 oz cookies topped with extra chocolate chunks look like they came from a high-end sweet shop.
• Flavor Balance: The tartness of the freeze-dried raspberries perfectly cuts through the richness of the chocolate and Nutella.
Ingredients
The Cookie Dough
- 1 cup Cold Unsalted Butter (227g), cubed
- 1 cup Brown Sugar (200g), packed
- 1/2 cup Granulated Sugar (100g)
- 2 Large Eggs (room temp)
- 2 Egg Yolks (room temp)
- 2 tsp Vanilla Extract (10ml)
- Optional: 1 tsp Raspberry Emulsion (for extra punch)
- 4 cups All-Purpose Flour (480g)
- 1 tbsp Cornstarch (8g)
- 1 tsp Baking Soda (6g)
- 1 tsp Baking Powder (5g)
- 1 tsp Salt (6g)
- 1 package Freeze-Dried Raspberries (approx. 15-20g), crushed (reserve 1 tbsp for topping)
The Mix-Ins & Filling
- 8 oz Chocolate Chunks (225g)
- 4 oz Chocolate Chips (115g)
- 13 portions Nutella (approx. 1–1.5 tbsp each), frozen
- Flaky Sea salt for finishing
Step-by-Step Instructions
1. Prep the Nutella: Line a small tray with parchment paper. Spoon 13 mounds of Nutella (1 to 1.5 tablespoons each) onto the tray. Place in the freezer for at least 30–60 minutes until solid.
2. Preheat: Set your oven to 375°F (190°C).
3. Cream Butter & Sugars: In a large bowl or stand mixer, beat the cold, cubed butter with the brown and granulated sugars until combined. Since the butter is cold, it will stay textured rather than becoming fluffy.
4. Add Eggs & Vanilla: Mix in the eggs, egg yolks, and vanilla extract (and emulsion, if using) until just incorporated.
5. Dry Ingredients: Fold in the flour, cornstarch, baking soda, baking powder, and salt. Add the crushed freeze-dried raspberries. Mix until no streaks of flour remain.
6. Fold in Chocolate: Gently fold in the chocolate chunks and chips.
7. Assemble: Scoop 4.5 oz (approx. 125g) portions of dough. Flatten a ball in your palm, place a frozen Nutella disc in the center, and wrap the dough around it, ensuring it is completely sealed.
8. Top & Bake: Place dough balls on a parchment-lined baking sheet. Press a few extra chocolate chunks on top for that bakery look. Bake for 11 minutes. The edges should be set, but the centers will look slightly underbaked.
9. Finish: Immediately sprinkle with the reserved raspberry powder and flaky sea salt while warm.
Tips for Success
• Use Cold Butter: This is the secret to the no-chill method. It prevents the cookies from spreading too thin in the hot oven.
• Freeze the Nutella: Do not skip this! If the Nutella isn’t frozen solid, it will bleed into the dough rather than creating a distinct molten core.
• Measure by Weight: For the most consistent results, use the gram measurements provided in parentheses. Flour is especially easy to over-pack when using cups.
Storage & Freshness
• Room Temperature: Store in an airtight container for up to 6 days. To get that molten center back, microwave for 10–15 seconds before eating.
• Freezing: You can freeze the unbaked, stuffed dough balls for up to 3 months. Bake directly from frozen at 350°F for 13–15 minutes.
• Freshness Tip: Place a piece of white bread in the container with your cookies; they will absorb the moisture from the bread and stay soft for longer!
Piping bags, cookie bags, raspberry emulsion, cookie scale, flaky sea salt for cookies and tons of other items I use to bake with is linked for you in my Amazon Storefront!
Nutella Stuffed Raspberry Chocolate Chunk Cookies
Ingredients
Equipment
Method
- Prep the Nutella: Line a small tray with parchment paper. Spoon or pipe 13 mounds of Nutella (1 to 1.5 tablespoons each) onto the tray. Place in the freezer for at least 30–60 minutes until solid.
- Preheat: Set your oven to 375°F (190°C).
- Cream Butter & Sugars: In a large bowl or stand mixer, beat the cold, cubed butter with the brown and granulated sugars until combined. Since the butter is cold, it will stay a bit textured rather than becoming super light and fluffy.
- Add Eggs & Vanilla: Mix in the eggs, egg yolks, and vanilla extract (and raspberry emulsion, if using) until just incorporated.
- Dry Ingredients: Fold in the flour, cornstarch, baking soda, baking powder, and salt. Add the crushed freeze-dried raspberries. Mix until no streaks of flour remain.
- Fold in Chocolate: Gently fold in the chocolate chunks and chips.
- Assemble: Scoop 4.5 oz (approx. 125g) portions of dough. Flatten a ball in your palm, place a frozen Nutella disc in the center, and wrap the dough around it, ensuring it is completely sealed.
- Top & Bake: Place dough balls on a parchment-lined baking sheet. Press a few extra chocolate chunks on top for that bakery look. Bake for 11 minutes. The edges should be set, but the centers will look slightly underbaked.
- Finish: Immediately sprinkle with the reserved raspberry powder and flaky sea salt while warm.
Video
@bubbas_daughter Can’t wait to jump head first into Valentine’s Day baking! The first Valentines Day cookie recipe to start things off is Raspberry Nutella Chocolate Chunk 🥰 #valentinesdaycookies #valentinesdayrecipes #valentinesdaybaking #valentinesdaydesserts #chocolateraspberry Recipe: 4 cups APF 1 tbsp cornstarch 1 tsp baking soda 1 tsp baking powder 1 tsp salt 1 cup cold unsalted butter 1 cup brown sugar, packed 1/2 cup granulated sugar 2 eggs, room temp 2 yolks, room temp 2 tsp vanilla extract (If not using raspberry chocolate bars, you can also add a tsp of raspberry emulsion. The one I use is linked in my Amazon storefront) 1 full package freeze dried raspberries, crushed (save 1 tbsp for topping cookies after baking) 8 oz chocolate chunks 4 oz chocolate chips Nutella, portioned into 1-1&1/2 tbsp portions, frozen (you will need 13 portions)
♬ cuff it x one in a million – amorphous
