These Nutella Deep Dish Cookies are thick, soft, and baked in tart rings for that bakery-style look. Each cookie has golden edges, a chewy center, and a creamy Nutella filling. They're rich, chocolatey, and easy to bake at home. All ovens bake differently, so look for a golden top.
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Why You’ll Love These Nutella Deep Dish Cookies
These bakery-style cookies stay thick and soft thanks to a blend of brown sugar, cornstarch, and extra flour for structure. Tart rings help them rise tall and hold their shape. The dough bakes golden and chewy, then gets filled with creamy Nutella for a rich finish.
If you love deep dish cookies with Nutella, this recipe gives you that tall, chewy texture every time. No chilling or special equipment needed beyond the rings.
If you love thick, bakery-style cookies, try my Chocolate Chip Cookies (Thick and Chunky next.
Ingredient Notes for the Best Deep Dish Cookie Recipe
Here's what you'll need to make these thick Nutella cookies:
- Unsalted butter: Slightly softened so it creams easily.
- Brown sugar + white sugar: The mix creates chewy centers and crisp edges.
- Eggs: Bind the dough and add richness.
- Vanilla extract: Adds classic cookie flavor.
- All-purpose flour: 3¼ cups (385 g). Gives structure and helps the cookies stay thick.
- Baking powder: Lifts the dough without making it cakey.
- Cornstarch: Keeps the centers soft and thick.
- Salt: Balances the sweetness.
- Chocolate chips: Choose dark, milk, or white.
- Nutella: Fill each cookie with a heaped tablespoon of creamy hazelnut spread.
- Butter (extra): For greasing 6 tart or crumpet rings.
You can also try my Nutella Ganache recipe for frosting or drizzling on other desserts.
Chocolate Chips vs Chocolate Chunks
Chopping a bar of white, milk, or dark chocolate creates creamy pockets that melt into the dough as the cookies bake. Chocolate chips hold their shape, giving you more defined bites of chocolate and less melt. You can use one or the other, or a mixture of both for the best texture.
For another chocolate-packed bake, check out my Triple Chocolate Chip Cookies.
How to Make Nutella Deep Dish Cookies
Here's a quick look at how to make these thick and chewy Nutella Deep Dish Cookies step by step.
- Prep the oven and rings: Preheat to 350°F (180°C). Grease 6 tart or crumpet rings with butter and line a tray with parchment.
- Cream the butter and sugars: In a large bowl, beat butter, brown sugar, and white sugar until light and fluffy.
- Add the wet ingredients: Mix in eggs and vanilla extract. Beat until smooth and slightly pale.
- Sift in dry ingredients: Hold a sifter over the bowl and add flour, baking powder, cornstarch, and salt. Sift straight into the wet mixture, then stir until a soft dough forms.
- Fold in chocolate chips until evenly distributed.
- Shape and bake: Divide dough into 6 even portions. Press each one gently into a greased ring. Bake for 18-20 minutes, or until golden and set on top.
🔸 All ovens bake differently, so start checking from 18 minutes. Bake until tops look golden, not pale. - Form the wells: While warm, use the bottom of a small glass, coffee cup, or tamper to press a well into the center of each cookie.
- Cool and fill: Let cookies cool completely in the rings. Once cooled, spoon heaped tablespoons of Nutella into each well.
- Serve and enjoy.
Pro Tips for Thick Nutella Cookies
- Sift dry ingredients directly into the bowl for even texture.
- Bake until golden on top, not pale, for the perfect chewy bite.
- Press centers while warm to form clean wells without cracking.
- Let cookies cool before filling so the Nutella stays thick and glossy.
- Grease rings well to make removal easy.
- Mix chip varieties (dark, milk, white) for layered flavor.
Storage Tips for Nutella Deep Dish Cookies
Store cookies in an airtight container at room temperature for up to 4 days. You can also freeze unfilled cookies for up to 2 months, then thaw and fill with Nutella after cooling.
Cookie Variations and Substitutions
- Swap Nutella for caramel spread, Biscoff, or peanut butter or, try my Pistachio Shortbread Cookies next.
- Chip options: Use caramel, white chocolate, or peanut butter chips.
- Mini size: Use smaller rings for bite-sized deep dish cookies.
- You can also use my Chocolate Cream Cheese Frosting as a delicious chocolate filling or topping.
More Cookie Recipes You’ll Love 🍪
- Donut Cookies (Chocolate Chip) A fun twist on chocolate chip cookies with a donut-inspired shape.
- Eggless Chocolate Chip Cookies Perfectly soft and chewy without eggs.
- Brigadeiro Brownie Cookie Sandwiches Rich, fudgy brownie cookies filled with creamy Brigadeiro.
Make It ✨ Snap It 📸 Share It! 🍨
If you whip up one of my desserts, I'd love to see it! 😍 Tag me on Instagram or Facebook so I can check out your creation. I'll be reposting my favorites and giving shout-outs in my stories! 🎉 It's always fun to see your unique twists on my recipes, so don't be shy, snap a pic and share it! 📢🍰 #CupcakeSavvysKitchen
FAQS for White Chocolate Macadamia Cookies
Yes, use a lined muffin tin for a similar shape. Reduce bake time slightly and look for golden tops.
No chilling needed. The rings keep the dough contained, so it won't spread too much.
Yes, portion the dough into rings, freeze on a tray, then bake from frozen and just add 1-2 extra minutes.
No, stick with plain (all-purpose) flour since this recipe already includes baking powder for lift.
They should look golden on top and set around the edges. Every oven bakes differently, so start checking at 18 minutes.
Nutella Deep Dish Cookies
INGREDIENTS
- 225 g butter unsalted, softened
- 100 g brown sugar
- 100 g white sugar
- 2 eggs large
- 2 teaspoon vanilla
- 385 g all purpose flour
- 1½ teaspoon baking powder
- 2 tsp cornstarch
- ¼ teaspoon salt
- 1 cup chocolate chips dark, milk or white or a mix
- 6 tablespoon nutella heaped
INSTRUCTIONS
- Preheat the oven to 350°F (180°C). Grease 6 tart or crumpet rings with butter and place them on a parchment-lined tray.
- Beat butter, brown sugar, and white sugar until creamy.
- Add eggs and vanilla extract and mix well.
- Hold a sifter over the bowl and add flour, baking powder, cornstarch, and salt. Sift them straight over the wet mixture, then mix gently until a soft dough forms.
- Fold through the chocolate chips evenly.
- Divide the dough into 6 even portions. Place each portion into a greased ring and press gently.
- Bake for 18-20 minutes, or until the tops are golden. All ovens are different, so start checking from the 18-minute mark. Bake until cookies are golden and set on top.
- While warm, use the bottom of a small glass, coffee cup, or tamper to press a well into the center of each cookie.
- Let cookies cool completely in their rings. Once cooled, remove from rings and spoon heaped tablespoons of Nutella into each well. Add more or less as desired!
NOTES
- Sifting dry ingredients straight over the bowl makes mixing smoother and more even.
- Bake until the tops turn golden, not pale, for the best texture.
- Every oven bakes differently, so check from 18 minutes onward.
- Press the centers while warm to form neat wells without cracking.
- Fill with heaped tablespoons of Nutella for a rich, gooey middle.
- Store in an airtight container at room temperature for up to 4 days.
- Freeze unfilled cookies for up to 2 months, then fill after thawing.
Mel says
Fantastic!
Fay says
The are fabulous! So thick and yummy!
Uzma waseem says
Yummy
Fay says
They are sooooo good! Can’t wait for you to try them!
Usha says
Yummy!
Fay says
Yep and it's so hard to stop at one! lol
Kathy mueller says
Can you use a muffin pan to bake instead of rings?
Fay says
Hi Kathy, Yes you can. The baking time will vary. There will be a bit of trial and error for you to get the correct timing for your oven and the size of the pan.
Cheryl Burrows says
What size tart rings do you use?
Fay says
Hi Chery, there is a link to the rings for you in the recipe card 🙂