If you adore the perfect marriage of gooey chocolate and tender cookie dough, you are absolutely going to fall in love with this Nutella Stuffed Cookies Recipe. Imagine biting into a soft, buttery cookie that hides a molten Nutella center just waiting to ooze out. This recipe brings together simple staple ingredients in a way that creates a stunning treat, perfect for satisfying cravings, impressing guests, or simply indulging yourself on a cozy afternoon. With every bite, the contrast of the rich Nutella filling and delicate chocolate-studded dough makes for an unforgettable cookie experience you’ll want to keep coming back to.
Ingredients You’ll Need
These ingredients are straightforward yet essential for achieving the ideal balance of flavor, texture, and that irresistible Nutella surprise inside. Each element plays its part, from the creamy melted butter that keeps the cookies soft, to the hint of vanilla that adds warmth and complexity.
- Nutella (1 cup/270 grams): The star of the show—rich and creamy hazelnut spread that makes the center melt-in-your-mouth delicious.
- Unsalted butter (½ cup/113 grams, melted): Adds moisture and a tender crumb without overpowering.
- Brown sugar (½ cup/107 grams): Infuses the cookies with a subtle caramel undertone and keeps them soft.
- Granulated sugar (¼ cup/50 grams): Balances sweetness and helps with a slight crisp on the edges.
- Large egg (1, room temperature): Binds everything together and adds richness.
- Pure vanilla extract (1 teaspoon/4 grams): Enhances depth and aroma, making the flavors pop.
- All-purpose flour (2 cups/240 grams): The base that gives structure to your cookies.
- Baking soda (½ teaspoon/3 grams): Ensures the cookies rise just enough for a fluffy, soft texture.
- Kosher salt (½ teaspoon): Balances the sweetness and enhances overall flavor.
- Finely chopped dark chocolate (3 ounces/85 grams): Adds delightful bursts of chocolate throughout the dough, taking these cookies to the next level.
How to Make Nutella Stuffed Cookies Recipe
Step 1: Prep Your Oven and Freeze the Nutella
First things first, get your oven heated to 350°F so it’s ready to work its magic. Next, grab a large baking sheet lined with parchment paper, and portion out heaping half-tablespoon scoops of Nutella, spacing them evenly on the sheet. Pop them into the freezer for at least 20 minutes until they’re firm. This step is crucial because it makes it easy to encase the Nutella inside the dough without it melting away too quickly.
Step 2: Cream Butter and Sugars
While your Nutella chills, mix together the melted butter, brown sugar, and granulated sugar in a large bowl using a hand mixer. This creamy, sweet base is what gives the cookies their tender texture and that irresistible caramel flavor. Once smooth, beat in your egg and vanilla extract until everything is beautifully combined.
Step 3: Combine Dry Ingredients
In a separate bowl, sift together the flour, baking soda, and kosher salt. Mixing these dry ingredients separately first helps ensure they’re evenly distributed throughout your cookie dough, which means you won’t get any pockets of salt or uneven rising later on.
Step 4: Make the Dough
Gradually add the flour mixture to the wet ingredients, mixing lightly with each addition until fully incorporated. Overmixing can make cookies tough, so be gentle here. Finally, fold in the chopped dark chocolate to add those little pockets of melty goodness within each cookie.
Step 5: Encase the Nutella
Now for the fun part. Take your chilled Nutella dollops out of the freezer. Using a cookie scoop, portion out a ball of dough in your hand, then press your thumb into it to create a small well. Nestle a frozen Nutella scoop right inside, then carefully wrap the dough all around to form a complete cookie ball. Be sure there are no gaps so the Nutella stays perfectly enclosed while baking.
Step 6: Chill the Dough Balls
Once all the cookies are formed, place them on a lined baking sheet and refrigerate for 5 minutes. This brief chill helps the dough hold its shape better during baking, ensuring your cookies turn out thick, soft, and gooey.
Step 7: Bake and Cool
Bake the cookies for 10 to 12 minutes until the edges are lightly golden but the centers remain soft and puffy. Allow them to cool on a wire rack, giving the Nutella centers time to settle to a luscious, semi-liquid consistency that oozes gently when bitten into.
How to Serve Nutella Stuffed Cookies Recipe
Garnishes
While these cookies are spectacular on their own, you can sprinkle a light dusting of powdered sugar or a pinch of flaky sea salt on top just before serving for an extra touch of elegance and flavor contrast.
Side Dishes
These cookies pair wonderfully with a glass of cold milk or a rich cup of coffee, making them a perfect dessert or afternoon treat. For something a bit more indulgent, a scoop of vanilla ice cream alongside warmed cookies brings the whole experience to new heights.
Creative Ways to Present
For parties or gift-giving, arrange the cookies in a decorative box layered with parchment, or stack them in a glass jar tied with a festive ribbon. You can also serve these warm cookies split open with extra Nutella drizzled on top for a dramatic presentation that’ll wow your friends and family.
Make Ahead and Storage
Storing Leftovers
If you have any cookies left (which might be tough!), store them in an airtight container at room temperature for up to 3 days to keep them soft and chewy. Avoid refrigeration as it can dry them out.
Freezing
You can freeze the cookie dough balls before baking by placing them on a parchment-lined tray until firm, then transferring them to a freezer-safe bag. Bake straight from frozen, adding a couple of extra minutes to the baking time for fresh, gooey cookies anytime you want.
Reheating
To warm up previously baked cookies, pop them in a preheated oven at 300°F for about 5 minutes, or microwave for 10-15 seconds for that freshly-baked warmth and melty Nutella center.
FAQs
Can I use a different chocolate spread instead of Nutella?
Absolutely! While the recipe shines with Nutella’s unique hazelnut flavor, you can substitute with any chocolate-hazelnut spread or even peanut butter for a new twist on this cookie.
What if I don’t have a hand mixer?
No worries! You can mix the butter and sugars by hand using a wooden spoon or whisk. It might take a bit more elbow grease, but the result will still be delicious.
Why do I need to freeze the Nutella dollops?
Freezing the Nutella makes it firm enough to handle when wrapping with dough, preventing it from melting and leaking during baking, which keeps the filling perfectly intact.
Can I make these cookies gluten-free?
Yes, just swap the all-purpose flour for a 1-to-1 gluten-free baking blend. The texture might vary slightly, but you’ll still get that gooey, chocolatey goodness inside.
How long will the cookies stay fresh?
For the best texture and flavor, enjoy them within 2 to 3 days. After that, the cookie can start to lose its softness, but you can always refresh them by warming up a bit before serving.
Final Thoughts
If you’re searching for an irresistible cookie recipe that’s both simple to make and utterly decadent, this Nutella Stuffed Cookies Recipe is your new best friend. The delightful surprise of warm Nutella inside each soft, chocolate-studded bite is truly something special. Don’t wait to give this a try—you deserve to savor every gooey moment. Trust me, once you make these, they’ll be a staple in your baking repertoire.
Print
Nutella Stuffed Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Deliciously rich Nutella Stuffed Cookies feature a perfect blend of chocolatey dough with a gooey Nutella center. These soft-baked cookies boast a crisp exterior while hiding creamy hazelnut spread inside, making them an irresistible treat for chocolate lovers. Perfect for parties or satisfying your sweet tooth any day.
Ingredients
Fillings
- 1 cup Nutella (270 grams)
Cookie Dough
- ½ cup unsalted butter (113 grams, melted, 1 stick)
- ½ cup brown sugar (107 grams)
- ¼ cup granulated sugar (50 grams)
- 1 large egg (50 grams, room temperature)
- 1 teaspoon pure vanilla extract (4 grams)
- 2 cups all-purpose flour (240 grams)
- ½ teaspoon baking soda (3 grams)
- ½ teaspoon kosher salt
- 3 ounces finely chopped dark chocolate (85 grams, or chocolate chips)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cookies at the right temperature.
- Freeze Nutella Scoops: Line a large baking sheet with parchment paper. Using a ½-tablespoon measuring spoon, scoop out 24 heaping dollops of Nutella and place them spaced apart on the sheet. Freeze these for at least 20 minutes until firm to make handling easier.
- Cream Butter and Sugars: In a large mixing bowl, use a hand mixer to cream the melted butter with brown sugar and granulated sugar until smooth and slightly fluffy. This helps create a tender cookie texture.
- Add Egg and Vanilla: Beat in the room temperature egg and pure vanilla extract into the creamed mixture until everything is well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Gradually add this dry mix to the wet ingredients, mixing lightly after each addition to form a cookie dough without overworking it.
- Fold in Chocolate: Stir the finely chopped dark chocolate or chocolate chips into the dough evenly for bursts of chocolate in every bite.
- Shape and Stuff Cookies: Remove the hardened Nutella scoops from the freezer. Using a cookie scoop, portion the dough into balls. Press a small indentation in each dough ball, place one frozen Nutella scoop inside, then gently roll the dough around the Nutella to seal it completely. Place the stuffed dough balls on a lined baking sheet.
- Chill Dough Balls: Refrigerate the stuffed dough balls for 5 minutes to help maintain shape while baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, until the edges are golden but centers remain soft.
- Cool: Remove from the oven and transfer cookies to a wire rack to cool completely before serving, allowing the filling to set slightly for perfect gooey texture.
Notes
- Freezing the Nutella before stuffing prevents it from melting too quickly during baking.
- Do not overmix the dough once you add the flour to keep cookies tender and soft.
- For a crispier cookie, bake an additional 1-2 minutes but watch carefully to avoid overbaking.
- You can substitute dark chocolate with milk chocolate chips for a sweeter flavor.
- Store baked cookies in an airtight container at room temperature for up to 4 days.
