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Nutella stuffed cookies just got an upgrade with the addition of warm chai spices and a soft, chewy texture that melts in your mouth. These Nutella Stuffed Chocolate Chip Chai Cookies are flavored with cozy notes of cinnamon, cardamom, and ginger, then filled with a gooey chocolate-hazelnut center for the ultimate bakery-style cookie. Perfect for a cozy baking day, this chai cookie recipe pairs beautifully with a cup of chai or coffee and makes your kitchen smell incredible while they bake.

Why you’ll love these Nutella Stuffed Cookies

• Nutella stuffed cookies, upgraded – This recipe keeps everything you love about classic Nutella stuffed cookies but adds warm chai spices for extra depth and flavor.
• Soft, chewy, bakery-style texture – These cookies stay thick, tender, and perfectly chewy with a gooey Nutella center in every bite.
• Easy to make, no fancy equipment – Simple ingredients and straightforward steps make this an approachable Nutella stuffed cookies recipe for any baker.
• Perfect for cozy baking days – Chai spices like cinnamon and cardamom make these cookies extra comforting and ideal for fall or winter.
• Great for make-ahead and freezing – The cookie dough freezes beautifully, so you can bake fresh Nutella stuffed cookies whenever the craving hits.

Ingredients for these Nutella Stuffed Chai Cookies

• All-purpose flour – Creates a soft, chewy cookie with the perfect structure to hold the Nutella filling.
• Cornflour – Keeps the cookies soft, thick, and tender while limiting spread.
• Salted vegan butter – Adds flavor and richness right from the start, making these cookies extra indulgent. Unsalted butter works too, you’ll just have to add 1/2 tsp salt into the cookie dough.
• Baking soda + baking powder – The combo helps these Nutella stuffed cookies spread just enough while staying thick and bakery-style.
• Brown sugar – Adds moisture, chewiness, and a deep caramel flavor that pairs beautifully with chai spices.
• Vegan Nutella – The star of the show, giving each cookie a rich, gooey chocolate-hazelnut center. Or any brand of chocolate-hazelnut spread.
• 70% dark chocolate – Balances the sweetness and adds little pockets of melted chocolate throughout the cookie.
• Vanilla extract – Enhances all the flavors and adds warmth to the cookie dough
• Flaxmeal + water (to replace large eggs) – A vegan egg substitute that uses slightly more water than a standard large egg to keep the dough soft and tender.
• Salt flakes – A final sprinkle brings everything together and makes the Nutella flavor pop.

All about the vegan Nutella…

Yes, vegan Nutella exists! While classic Nutella isn’t dairy-free, they have actually come out with a fully plant-based version. also, there are several vegan hazelnut chocolate spreads that work beautifully in this recipe. Smooth spreads or ones with crunchy bits both bake well — just make sure the spread is thick rather than runny for the best Nutella stuffed cookies.

For these Nutella stuffed chai cookies, I used a vegan hazelnut chocolate spread with bits, which adds little pockets of texture alongside the gooey center.

Because we’re stuffing these chai-spiced Nutella cookies, freezing the filling is a must. This step makes the process much less messy and helps the cookie dough wrap easily around the Nutella without it leaking out during baking.

To prep the filling, scoop ½ teaspoon dollops of vegan hazelnut chocolate spread onto a parchment-lined baking sheet and pop into the freezer overnight, or for a few hours until firm. Once frozen, the Nutella is easy to handle and melts perfectly inside the cookies in the oven.

The cookie dough…

In a small bowl, stir together the flaxmeal and hot water to make your flax egg. Let it sit for 1–2 minutes until slightly thickened

In a large mixing bowl, beat the salted vegan butter and brown sugar using a handheld mixer until smooth, creamy, and slightly lighter in color. Add flaxegg to the butter mixture along with the vanilla extract. Beat again until fully combined.

Add the all-purpose flour, cornflour, chai spice, baking soda, and baking powder, then mix on low speed just until the dough starts to form. Fold in 3/4 of the finely chopped dark chocolate and mix until evenly distributed.

The dough should be thick and slightly dry-looking at first, but when pressed or scooped it should clump together easily into a ball. This is exactly what you want, a firmer dough makes it much easier to wrap around the frozen Nutella and keeps the cookies thick while baking. Avoid overmixing once the flour disappears.

Stuffing & shaping the chai cookies…

Scoop about 1½ tablespoons of cookie dough and roll it into a smooth ball. Repeat with the remaining dough — you should end up with around 15 cookie dough balls. Press the remaining 1/4 of the dark chocolate onto the tops of the cookie dough balls. Place them onto a baking sheet lined with parchment paper.

Using the back of a measuring spoon (or your thumb), gently press an indent into the centre of each dough ball. Place one frozen Nutella dollop into each indentation, then carefully bring the cookie dough up and around the frozen Nutella ball, sealing the edges completely.

Gently roll the filled dough back into a ball so the Nutella is fully enclosed. Make sure there are no cracks or exposed filling, as this helps prevent leaking and keeps that perfectly gooey centre once baked.

The secret to perfect gooey nutella centres…

Once your cookies are stuffed and sealed, place the filled cookie dough balls onto a lined tray and refrigerate for at least 3 hours, or ideally overnight.

This chilling step firms up the vegan butter and hydrates the flour, which helps the cookies hold their shape in the oven and prevents the Nutella from leaking out. It also gives you thicker, softer, bakery-style Nutella stuffed cookies with a perfectly gooey centre.

If you’re short on time, chill as long as possible — but for the best texture and cleanest stuffed centres, overnight is highly recommended.

Final touches…

Once your Nutella stuffed cookie dough balls have chilled, it’s time to bake — but let’s make them a little extra indulgent first. For an extra gooey touch, dollop ¼–½ teaspoon of vegan Nutella on top of each dough ball.

Place 6 cookies onto a prepared, parchment-lined baking sheet and bake in a preheated oven for 11–13 minutes. For an even bakery-style look, gently tap the baking sheet on your countertop to slightly flatten the cookies while they’re still warm.

Allow the cookies to cool on the sheet for 5 minutes, then transfer them to a cooling rack for another 10-ish minutes. While still warm, sprinkle the cookies with sea salt flakes to balance the sweetness and enhance the chocolate-hazelnut flavor.

Serve them warm for that perfectly gooey, indulgent Nutella stuffed cookie experience. The centers will be molten, chocolatey, and irresistible!

Once you try this vegan Nutella Stuffed Chocolate Chip Cookies recipe, I’d love to hear what you think! ⭐️
Leave a star rating and review below! Your feedback helps others find and trust this recipe, and it truly supports my blog. If you made any fun tweaks, be sure to share them in your review too!

Don’t forget to tag me on Instagram @cookingwithparita – I love seeing your dishes! xo

How to store cookies

These cookies are best enjoyed slightly warm, when the centres are soft and perfectly gooey.

Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week, or freeze for up to one month.

Because the Nutella centre firms up once chilled, simply microwave a cookie for a few seconds before eating to bring back that warm, molten middle and soft bakery-style texture.

More vegan desserts you’ll love

• Apple Cinnamon French Toast Sticks
• Chai-Spiced Carrot Cake with Cream Cheese Frosting
• Caramel Cornflake Brownies
• Cookies and Cream Chocolate Chip Cookies

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