Nutella is a sweet, creamy spread made from roasted hazelnuts and cocoa. It has a thick, paste-like consistency at room temperature, which is why I recommend warming it slightly for easy spreading between the cookie dough layers in this recipe.

What’s in Chocolate Chip Nutella Bars?

This recipe uses pantry staples: unsalted butter , brown sugar , an egg , and vanilla extract for the wet mix. The dry ingredients are all-purpose flour , baking soda , and salt , plus chocolate chips . The star is the Nutella layer sandwiched in the middle.

Can I double this recipe?

Yes. Double all ingredients and use a 9x13 inch baking pan . The baking time will increase slightly; start checking at 25 minutes . The bars will be thicker, so ensure the center reaches 200°F and springs back lightly before cooling completely.

Do these Nutella bars freeze well?

They freeze perfectly for up to 6 months . Cool the bars completely, cut them, and layer squares between parchment paper in an airtight container. Reheat from frozen at 300°F for 10 minutes to restore that fresh, gooey center.

Nutella Stuffed Chocolate Chip Cookie Bars: 1.5-Hour Easy No-Chill Dough

Description

These Nutella Stuffed Chocolate Chip Cookie Bars solve the common problem of a greasy filling. My two-stage baking method creates a defined, gooey chocolate-hazelnut center. You can make them in 1 hour 30 minutes with no dough chilling required.

Ingredients

Scale

For the cookie dough:

1/2 cup (113g) unsalted butter, softened

3/4 cup (150g) packed brown sugar

1 large egg, room temperature

1 teaspoon vanilla extract

1 1/2 cups (190g) all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup (170g) chocolate chips

For the filling:

1/2 cup (150g) Nutella

Optional:

2 tablespoons cocoa powder (swap for 2 tbsp flour)

1/4 cup molasses (with granulated sugar as brown sugar substitute)

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Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.

2. Beat softened unsalted butter and packed brown sugar with a mixer on medium-high for 2-3 minutes until pale and fluffy.

3. Add room temperature egg and vanilla extract. Beat until just combined, about 30 seconds. Scrape the bowl.

4. In a separate bowl, whisk all-purpose flour, baking soda, and salt.

5. Pour dry ingredients into wet mixture. Mix on low speed until the last streak of flour disappears.

6. Fold in chocolate chips with a spatula. The dough will be thick and soft.

7. Take half the cookie dough and press it evenly into your prepared pan.

8. Gently warm the Nutella for 10 seconds in the microwave. Dollop it over the dough layer.

9. Use a small offset spatula to carefully spread the Nutella, leaving a ½-inch border around the edges.

10. Take small pieces of the remaining dough, flatten them, and place them over the Nutella layer. Gently press to seal the edges.

11. Bake for 22-25 minutes until edges are golden brown and center looks slightly underdone.

12. Let the bars cool completely in the pan on a wire rack for at least 45 minutes before cutting.

Notes

Store in the freezer for up to 6 months. Reheat at 300°F for 10 minutes.

Freezing the spread Nutella for 10 minutes before layering makes it firmer and less messy.

Stop mixing the dough as soon as the flour is incorporated to avoid tough bars.

Cutting while warm will cause the Nutella center to ooze. Cooling is essential for clean slices.

For a richer flavor, brown the butter before creaming.

Prep Time: 15 min
Rest Time: 45 min
Cook Time: 25 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 319 kcal
Sugar: 27 g
Sodium: 135 mg
Fat: 16 g
Saturated Fat: 9 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 36 mg