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These M&M Nutella Stuffed Cookies are made with milk chocolate chips and M&M’s and filled with creamy chocolate hazelnut Nutella spread and baked until perfectly soft and chewy.
Halloween is over and you may be left with a Texas-sized candy stash and wonder what to do with it? Put those M&M’s to good use and let’s bake up some cookies!
Let’s take the perfect Bakery-Style M&M Cookies and fill it with creamy chocolate Nutella for the ultimate Nutella stuffed cookie. These M&M Nutella Lava Cookies are a bakery-style cookie that combines gooey Nutella with milk chocolate M&M candies and milk chocolate chips. Each cookie has a hidden surprise—a warm, molten Nutella center that is like chocolate lava when you take a bite.
You are going to love how rich and decadent this cookie is! My recipe inspiration was my Levain Bakery Chocolate Chip Cookie Recipe because it is where all of this started. I love making bakery-style cookies and creating so many fun variations.
We added M&M’s and changed the semi-sweet chocolate chips to milk chocolate chips but you can use your favorite type of chocolate — milk, semisweet, or dark. You can also use all M&M’s instead.
M&M Nutella Stuffed Cookie Ingredients:
Here are all of the ingredients you need to make M&M Nutella Stuffed Cookies. Find the entire recipe card towards the bottom of the page.
- Butter: Use salted or unsalted butter. If using salted butter, reduce the salt by 1/4 teaspoon.
- Brown Sugar: Always pack the brown sugar in the measuring cup.
- Sugar: This recipe calls for granulated sugar.
- Eggs: Always use large-sized eggs in baking recipes.
- Vanilla Extract
- Flour: You may use 3 cups of all-purpose flour or 1 1/2 cups of cake flour and 1 1/2 cups of all-purpose flour for a total of 3 cups of flour.
- Baking Soda: This helps the cookies to rise once they hit the oven.
- Cornstarch: This helps to keep the cookies perfectly soft and tender.
- Salt: One of the most important ingredients in baking.
- Milk Chocolate Chips: My favorite milk chocolate chip brands are Guittard and Ghirardelli.
- M&M’s Chocolate Candies: You can use mini M&M’s or regular-sized milk chocolate M&M’s or a mix of both.
- Nutella Spread: Make sure to stir the Nutella and freeze the 1 Tablespoon disks before placing in the cookies. All of the details are in the recipe card.
How to make Nutella Lava Cookies:
It is easier than you think to make these homemade M&M Nutella Lava Cookies. The key is to freeze small dollops of Nutella and then wrapping them in the center of a cookie dough ball before baking. Here’s how to make the cookies:
Freeze Nutella: To prepare the Nutella centers, scoop out 1-Tablespoon dollops onto a parchment-lined baking sheet. Freeze for about 30-60 minutes until firm. This step prevents Nutella from oozing out during baking.
Make Cookie Dough: In a large bowl, cream butter, brown sugar, and granulated sugar until fluffy, about 4 minutes. Add eggs one at a time, mixing well. Stir in vanilla. Combine flour, baking soda, cornstarch, and salt and mix just until combined. Fold in M&M’s (reserving some for placing on the top after baking) and milk chocolate chips.
Chill the Dough. I suggest chilling the dough for at least 30 minutes – 1 hour. If you have time, the dough becomes even better after 24-48 hours of chilling time. You can roll the dough into balls before chilling to make them easier to roll.
Roll into Balls. Weigh the cookie dough into about 5-ounce balls. If you don’t have a food scale, you want them to be baseball size. These are large, bakery-style cookies.
Wrap Dough Around Nutella: Once the dough is rolled into large balls, take off the top 1/3 of the dough. Flatten the remaining dough slightly and place a frozen Nutella disk in the center. Wrap the dough around the Nutella, ensuring it’s fully sealed to prevent leaking.
Bake: Preheat oven to 385 degrees. Place cookies on a lined baking sheet, 6 at a time and bake for 9-11 minutes or until edges are a light golden color. Press a few extra M&M’s on top right after baking for a gourmet look.
Cool: Let cookies cool for about 10 minutes on the baking sheet to allow the to set-up before transferring them to a rack.
Frequently Asked Questions (FAQ’s:)
How long do I freeze the Nutella?
About 30-60 minutes, or until Nutella is solid.
How do I seal the dough around Nutella?
Weigh the cookie dough balls to be close to 5 ounces each. Roll them into a ball. Take off the top 1/3 of the cookie dough and place the frozen Nutella disk into the center of the cookie dough ball. Wrap the cookie dough around the Nutella and top with the top cookie dough. Make sure that the entire Nutella is encased with cookie dough to keep it from seeping out.
How do I know when the Nutella stuffed cookies are done baking?
These are meant to be bakery-style, soft cookies so they will be slightly underbaked when you remove them from the oven. Watch for the cookies to have a light golden edge. Allow the cookies to cool for at least 10 minutes to allow them to set up.
To make Nutella filled cookies look more gourmet:
Add extra M&M’s on top after baking. A light sprinkle of Maldon sea salt flakes also adds a salty sweet balance.
More M&M Cookie Recipes:
Here are some popular cookies made with M&M’s…
You are going to love these Chocolate Chip Cookies stuffed with Nutella. It is the perfect combination!
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M&M Nutella Lava Cookies
Ingredients
- 3/4 cup Nutella Spread
- 1 cup Cold Butter (cut into small cubes)
- 3/4 cup Brown Sugar
- 2/3 cup Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 3 cups All-Purpose Flour (or 1 1/2 cups of cake flour + 1 1/2 cups of all-purpose flour)
- 1 teaspoon Baking Soda
- 1/2 teaspoon Cornstarch
- 3/4 teaspoon Salt
- 1 cup Milk Chocolate Chips
- 10 ounces M&M's or Mini M&M's (about 1 1/2 to 2 cups, may use more for placing on top of the cookies)
Instructions
- Freeze Nutella: To prepare the Nutella centers, scoop out 1-Tablespoon dollops onto a parchment-lined baking sheet. You will have 12 Nutella disks. Freeze for about 30-60 minutes until firm. This step prevents Nutella from oozing out during baking.
- Make Cookie Dough: In a large bowl, cream butter, brown sugar, and granulated sugar until fluffy, about 4 minutes. Add eggs one at a time, mixing well. Stir in vanilla. Combine flour, baking soda, cornstarch, and salt and mix just until combined. Fold in M&M’s (reserving some for placing on the top after baking) and milk chocolate chips.
- Chill the Dough. I suggest chilling the dough for at least 30 minutes – 1 hour. If you have time, the dough becomes even better after 24-48 hours of chilling time. You can roll the dough into balls before chilling to make them easier to roll.
- Roll into Balls. Weigh the cookie dough into about 5-ounce balls. You will have 12 cookie dough balls. If you don't have a food scale, you want them to be baseball size. These are large, bakery-style cookies.
- Wrap Dough Around Nutella: Once the dough is rolled into large balls, take off the top 1/3 of the dough. Flatten the remaining dough slightly and place a frozen Nutella disk in the center. Wrap the dough around the Nutella, ensuring it’s fully sealed to prevent leaking.
- Bake: Preheat oven to 385 degrees. Place cookies on a lined baking sheet, 6 at a time and bake for 9-11 minutes or until edges are a light golden color. Press a few extra M&M’s on top right after baking for a gourmet look.
- Cool: Let cookies cool for about 10 minutes on the baking sheet to allow the to set-up before transferring them to a rack.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow!! You really perfected this recipe! These are so yummy. I could seriously eat these for brekafast, lunch, and dinner haha! So good!
OH WOW!!! Melissa, no you didn’t…These look amazing….I’m glad it’s Friday and I
can make them this weekend. These look just about the right size for me too!!!
Oh well hell, if I gotta go it might as well be by a cookie overdose!!!!!!