I remember the afternoon light in my mother’s kitchen, the way it pooled on the tablecloth while we passed a spoon back and forth, tasting and laughing over something warm and sweet. That cozy ritualmeeting around a simple cookie, a cup of coffee, and a storysticks with me. It’s exactly what these Nutella Mascarpone Stuffed Cookies bring to the table: warm, slightly nostalgic, and impossible to resist.

I’m a home cook who learned around my mom’s elbow and the local church cookbook pile. Now I’m the voice behind Gemmir Kitchen, sharing straightforward, family-friendly comfort food that fits busy weeks and slow Sundays alike. I favor easy, tested recipes that don’t use pork and that stretch from skillet dinners to nostalgic desserts. In my own kitchen in Louisville, I cook the kind of dishes that gather peoplecasseroles that simmer all afternoon, skillet dinners that flip together in minutes, and sweets that feel like a hug. I explain recipes step-by-step in a gentle, friendly tone because I know what it’s like to be short on time but big on heart. These Nutella Mascarpone Stuffed Cookies follow that same idea: simple ingredients, a little technique, and a lot of comfort. If you like rich, creamy centers tucked into tender cookie dough, you’ll find these cookies a fast favorite. For another mascarpone-filled cookie idea that’s just as tender and delightful, take a look at my Almond Ricotta Mascarpone Bliss Cookies for a slightly different take on mascarpone-sweet treats: Almond Ricotta Mascarpone Bliss Cookies.

Why this recipe works

These Nutella Mascarpone Stuffed Cookies get their magic from a couple of smart choices. First, the dough stays plain and tenderno fussy add-insso it browns evenly and keeps the center soft. Second, the filling combines Nutella’s chocolate-hazelnut richness with mascarpone’s silky tang, so every bite delivers contrast: the familiar comfort of cookie dough and an indulgent, slightly creamy surprise in the middle. That balance makes these cookies feel special without being complicated.

I like recipes that work in real kitchens, and this one does. The dough chills briefly to make handling easier, which means you don’t need to be a pro at stuffing; a little flatten-and-fold trick seals the filling and keeps it from leaking. The bake time stays short so the exterior gets a light golden edge while the filling stays gooey. For weeknight baking or a quick dessert for unexpected guests, these Nutella Mascarpone Stuffed Cookies shine because they come together quickly and reward you with an impressive result.

A note on ingredients: mascarpone melts into a luxuriously smooth center that holds its own next to Nutella. If you want a slightly firmer center, pop the filled cookies into the freezer for 10 minutes before bakingthat helps. The simple flour-and-butter dough means the flavor stays focused on that luscious filling, and because I test in real kitchens, you can trust the timing and texture. These cookies have become a go-to when I want something a little decadent but still familiar, and guests often ask for the recipe the first time they try this perfect little surprise.

How to prepare Nutella Mascarpone Stuffed Cookies

Start with a gentle approach: treat the filling like a treasure and the dough like the jacket that keeps it safe. When I teach the method, I tell people to think in small, repeatable motionsflatten, spoon, tuck, roll. That pattern saves time and ensures consistent cookies.

These Nutella Mascarpone Stuffed Cookies come together with common pantry staples and a tiny bit of patience. Because the dough chills, you can prep the filling and do other kitchen tasks while the dough firms up. Use teaspoons to portion the Nutella and mascarpone so each cookie has an even center. If you’re making them with kids, the stuffing step becomes a fun assembly line: one person flattens, another drops filling, a third seals and rolls. The steps are simple, but they reward you with a bakery-style result right out of your own oven.

If you like a softer, gooey interior, take the cookies out at the earlier end of the bake window. If you prefer a more set center, lean toward the longer bake time. These Nutella Mascarpone Stuffed Cookies respond well to small adjustments, so once you make a batch, you’ll quickly learn whether you prefer them cloud-soft or slightly firmer. Either way, the contrast between the browned cookie and the silky filling creates that little moment of delight that makes these cookies so memorable.

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Nutella
1 cup mascarpone cheese

Instructions

Preheat the oven to 350°F (175°C).
In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
Beat in the eggs one at a time.
Stir in the vanilla extract.
In another bowl, combine the flour, baking soda, and salt.
Gradually blend the dry ingredients into the wet mixture until a soft dough forms.
Chill the dough for 30 minutes to firm it up for easier handling.
Take a small portion of dough and flatten it into a disk in your palm.
Place a teaspoon of Nutella in the center of the flattened dough.
Add a teaspoon of mascarpone on top of the Nutella.
Wrap the dough around the filling, sealing the edges.
Roll the sealed dough into a smooth ball.
Place the filled balls on a baking sheet lined with parchment, leaving space between them.
Bake for 10–12 minutes, watching for light golden edges.
Allow the cookies to cool on the baking sheet for a few minutes.
Transfer cookies to a wire rack to finish cooling before serving.

Serving ideas

These Nutella Mascarpone Stuffed Cookies taste wonderful warm, so consider serving them right after they cool enough to handle. Their creamy centers pair beautifully with a scoop of vanilla ice cream or a drizzle of warmed chocolate sauce for a dessert plate that feels special without a lot of fuss. If you want a simple coffee-and-cookie moment, serve them alongside a mug of hot coffee or a milky latte; the cookies cut through the bitterness with their creamy, hazelnut-rich filling.

For a party, arrange the cookies on a platter with a few dustings of powdered sugar and a scatter of chopped hazelnuts or toasted almonds. The nuts add texture and echo the hazelnut notes from the Nutella. If you’re building a dessert board, include fresh berries and small squares of dark chocolate to offer a contrast to these rich cookies. For a portable treat, box a few up in small parchment-lined containersthese Nutella Mascarpone Stuffed Cookies travel well for bake sales, school lunches, or neighbor gifts.

You can also adapt a serving style for tea time: place one cookie on a small saucer with a teaspoon of mascarpone on the side and let guests add a little extra if they like. This simple touch makes the cookies feel both homey and a little fancy. No matter how you serve them, the goal is the same: a warm, comforting bite with a silky surprise at the center.

How to store it properly

Store cooled Nutella Mascarpone Stuffed Cookies in an airtight container at room temperature for up to two days. The mascarpone keeps the centers soft, but after a couple of days the texture changes, so I usually plan to enjoy these within that window. If you want to keep them longer, place the cookies in a single layer in an airtight container and refrigerate for up to five days; bring them to room temperature before serving to soften the filling.

For longer storage, freeze the unbaked filled cookies on a baking sheet until firm, then transfer them to a freezer-safe bag or container. You can bake them straight from frozenadd an extra minute or two to the baking time. If you freeze baked cookies, wrap them well and store in the freezer for up to two months. Thaw overnight in the fridge and warm briefly in a low oven for that just-baked feel. These Nutella Mascarpone Stuffed Cookies thaw beautifully and retain their creamy centers when handled this way.

When packing leftovers, separate layers with parchment so the cookies don’t stick. If your cookies soften too much in storage, a brief flash under a broiler or a few seconds in the microwave (on low power) will revive themwatch closely so you don’t overheat the mascarpone. Proper storage keeps the textures balanced and the flavors bright, so you can enjoy your cookies over several sittings without losing what makes them special.

Helpful tips

A few little techniques make these Nutella Mascarpone Stuffed Cookies easy to master. First, keep your mascarpone chilled and scoop it coldroom-temperature mascarpone can be too soft and hard to portion. Second, use a small spoon or a squeeze bag for Nutella to avoid overfilling. Third, press the dough edges together firmly and smooth seams with your fingers so the filling stays contained during baking.

If your Nutella is very runny, chill it briefly or use it straight from the jar but work quickly. Chilling the filled cookies on the baking sheet for 10 minutes before baking helps prevent leaks and keeps the centers neatly inside. If you want perfectly round cookies, roll them between your palms to smooth seams before baking.

For a flavor twist and a fun comparison, I sometimes pair these with my other mascarpone cookies for a tasting: try the Cozy Comfort Mascarpone Chocolate Chip Cookies for a different chocolate-mascarpone experience and see which version your family prefers: Cozy Comfort Mascarpone Chocolate Chip Cookies. Little tips like chilled fillings, careful sealing, and consistent scoop sizes keep these cookies uniform and reliably delicious.

Easy twists you can try

You can change the character of these Nutella Mascarpone Stuffed Cookies with small, simple swaps. Swap Nutella for a homemade chocolate-hazelnut spread or use a flavored chocolate spread for a twist. Stir a teaspoon of instant espresso into the mascarpone for a mocha center, or fold a bit of orange zest into the dough for a bright citrus lift that pairs beautifully with chocolate.

If you prefer a nutty crunch, roll the cookie balls in finely chopped toasted hazelnuts before baking. For a festive touch, press a few coarse sea salt flakes on top as soon as they come out of the oventhe salt elevates the chocolate and balances the sweetness. For a lighter option, swap mascarpone for a thick ricotta mixture sweetened slightly with honey; the result will be lighter but still creamy.

If you like to experiment, try adding a tablespoon of cocoa powder to the dough for chocolate cookies that cradle the Nutella Mascarpone center. No matter which path you try, these Nutella Mascarpone Stuffed Cookies remain flexible and forgiving, so small changes make a big impression without risking the whole batch.

Frequently asked questions

Q: Can I make these Nutella Mascarpone Stuffed Cookies ahead of time?
A: Yes. You can prepare and chill the filled dough balls on a baking sheet, then freeze them solid. Once frozen, transfer to a freezer bag and bake from frozen, adding a minute or two to the bake time. If you prefer to bake ahead, store baked cookies in an airtight container in the fridge for up to five days or freeze for up to two months.

Q: My filling leaked during baking. What went wrong?
A: Leaks usually happen when the dough isn’t sealed well or the filling is over-portioned. Chill the filled cookie balls for 10–15 minutes before baking to help the dough set. Use teaspoon portions of Nutella and mascarpone so the dough can wrap completely around the filling, and press seams firmly.

Q: Can I substitute mascarpone with cream cheese?
A: You can, but mascarpone gives a silkier, less tangy center. If you use cream cheese, pick a full-fat variety and blend it smooth; the flavor will be tangier and slightly firmer. For the closest texture to the original, stick with mascarpone or a blend of a bit of cream cheese with mascarpone.

Q: How do I get a gooey center without underbaking the cookie?
A: Watch the edges of the cookie for light golden color; that indicates the dough is set while the center remains soft. Remove cookies from the oven when they still look slightly underdone in the centercarryover heat will finish them as they cool on the baking sheet.

Conclusion

These Nutella Mascarpone Stuffed Cookies turn a few simple pantry staples into a memorable treat that feels both comforting and indulgent. If you love the idea of chocolate-hazelnut and mascarpone together, you might also enjoy seeing how other bakers combine those flavorsthis recipe draws inspiration from similar ideas like the Nutella and Mascarpone filled Pavesini Cookies found at a Mangia Bedda recipe for Nutella and Mascarpone filled Pavesini Cookies. Try the method that works best for your schedulefresh for a special dessert, or frozen dough for bake-and-serve convenienceand enjoy sharing a warm cookie and good company.

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