introduction
Nutella Bombs are little cookie balls with a gooey Nutella center. These bites bake fast and give a warm, rich surprise inside each cookie. If you want an easy treat that looks special but uses few ingredients, this recipe fits. Try them for a quick dessert, a cozy snack, or to impress friends with a simple twist on a classic cookie. You can also compare them to other stuffed treats like these Apple Caramel Bombs for more fun ideas.
why make this recipe
- Quick & easy: ready in about 20 minutes from start to finish.
- Few, simple ingredients you likely already have.
- Perfect for parties, gifts, or a cozy treat at home.
- Crowd-pleaser: soft cookie outside, warm Nutella inside.
This version stands out because it wraps Nutella in a soft, slightly sweet dough that bakes into a golden shell. The contrast between warm chocolate-hazelnut center and tender cookie makes people smile. It feels special but stays simple — great when you want to impress without stress. For another fun stuffed dessert idea, see these Apple Caramel Bombs.
how to make Nutella Bombs
Ingredients :
- For the filling:
- 1 cup Nutella (chocolate-hazelnut spread)
- For the cookie dough:
- 1 cup all-purpose flour
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- Pinch of salt
Notes: Use softened butter so it creams easily with sugar. Room-temperature egg mixes better and gives a uniform dough.
Directions :
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Preheating ensures even baking and helps the cookie shell form quickly.
- In a mixing bowl, beat the softened butter and granulated sugar together until the mix looks light and fluffy (about 2–3 minutes). This step traps air for a lighter cookie.
- Add the egg and vanilla. Mix until the batter is smooth and uniform. Scrape the bowl so no streaks remain.
- In a separate bowl, whisk the flour, baking powder, and a pinch of salt. This spreads the leavening evenly.
- Add the dry mix to the wet mix in parts. Stir until just combined — do not overmix. The dough should be soft but hold its shape.
- Scoop a small amount of dough (about a tablespoon) and flatten it slightly in your palm. Spoon about 1 teaspoon of Nutella into the center. If Nutella is very runny, chill a bit first so it holds shape.
- Fold the dough around the Nutella and roll into a smooth ball, sealing all edges. Make sure there are no holes so the filling stays inside while baking.
- Place the balls on the prepared baking sheet, leaving space between each. For a neat look, press gently to flatten just a touch.
- Bake 10–12 minutes or until the edges turn light golden brown. The tops may look pale; the color on the bottom is a better cue.
- Let the cookies cool on the baking sheet for a few minutes so they set, then transfer to a rack. Serve warm so the Nutella center stays gooey.
how to serve Nutella Bombs
- Serve warm on a small plate. The center is best when slightly soft.
- Dust with powdered sugar or drizzle with extra Nutella for a fancier look.
- Pair with milk, coffee, or ice cream for contrast.
- For parties, place on a platter with toothpicks to make them easy to pick up.
how to store Nutella Bombs
- Room temperature: store in an airtight container for up to 2 days. Keep them in a single layer or with parchment between layers.
- Refrigerator: keep up to 5 days. Warm briefly in the oven or microwave before serving to soften the center.
- Freezer: freeze baked bombs on a tray, then move to a sealed bag for up to 2 months. Reheat from frozen at 325°F (160°C) for 8–10 minutes or microwave in short bursts until warm.
tips to make Nutella Bombs
- Chill Nutella in the fridge for 10–15 minutes and scoop small portions with a teaspoon to form firmer filling pieces. This makes filling easier and reduces leaks.
- Use an ice cream scoop or cookie scoop for even dough sizes so all bombs bake the same.
- Seal edges well to avoid filling oozing out. Press and pinch dough tightly.
- If dough feels sticky, chill it for 10 minutes — it becomes easier to handle.
variation (if any)
- Add a small piece of toasted hazelnut inside with the Nutella for crunch.
- Mix a tablespoon of cocoa or a few chocolate chips into the dough for deeper chocolate flavor.
- Roll the formed balls in sugar or cocoa before baking for a different finish.
FAQs
Can I use a different spread instead of Nutella?
Yes. You can use any thick chocolate or caramel spread. If the filling is very runny, chill it first or shape small frozen dollops to prevent leaks.
How do I make these gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Texture can change slightly, so watch baking time.
Can I bake these in an air fryer?
Yes, short batches can be baked in an air fryer at 320°F (160°C) for 6–8 minutes. Check early to avoid overbrowning.
What if the Nutella leaks while baking?
Make sure the dough seals fully with no thin spots. Chill Nutella and form a firmer center if needed. Avoid overfilling.
How do I reheat them without drying them out?
Warm in the microwave for 10–15 seconds or in a 300°F (150°C) oven for 5–7 minutes. Cover loosely in the oven to keep moisture.
Conclusion
Nutella Bombs are an easy, feel-good dessert that delivers a warm, gooey center in a tender cookie shell. They bake fast, use simple ingredients, and please a crowd — perfect for last-minute treats or small gatherings. If you liked this recipe, try the original Air Fryer version for a crisp finish: Air Fryer Nutella Bombs – i am baker. Please leave a comment and a star rating if you make these, and share photos on social media. What twist will you try next — extra hazelnuts or cocoa in the dough? Let us know below!
Print
Nutella Bombs
- Total Time: 22 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Nutella Bombs are soft cookie balls filled with a gooey Nutella center, perfect for a quick treat or impressing friends.
Ingredients
- 1 cup Nutella (chocolate-hazelnut spread)
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 2–3 minutes).
- Add the egg and vanilla, mixing until smooth and uniform.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Scoop about a tablespoon of dough, flatten it in your palm, and place about 1 teaspoon of Nutella in the center.
- Fold the dough around the Nutella and roll into a smooth ball, ensuring it is sealed.
- Place on the baking sheet, press lightly to flatten, and bake for 10–12 minutes until edges are light golden.
- Let cool on the baking sheet before transferring to a rack.
Notes
Chill Nutella for 10–15 minutes before filling for easier handling. Seal edges well to prevent leaks.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg