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
Scale
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.