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Nutella Stuffed Cookies Recipe

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★★★★★

4.5 from 70 reviews

Delight in these irresistibly rich Nutella Stuffed Cookies, featuring a soft, buttery dough enveloping a gooey, frozen Nutella center and studded with dark chocolate chips for the perfect chocolate-hazelnut indulgence. Perfectly baked to golden perfection, these cookies offer a luscious, melty surprise in every bite.

Ingredients

Scale

Nutella Filling

  • 10 tbsp (slightly heaped) Nutella (or other chocolate-nut spread)
  • 1/2 cup dark chocolate chips (or chopped 70% dark chocolate)

Cookie Dough

  • 1 1/3 cups plain flour / all-purpose flour
  • 1/2 tsp baking soda (bi-carbonate soda)
  • 1/4 tsp cooking salt / kosher salt
  • 120g / 8 tbsp unsalted butter, cut into 1 cm / 1/2" cubes (fridge cold is fine)
  • 2/3 cup (tightly packed) brown sugar
  • 1 tsp vanilla extract
  • 1 tsp honey (or corn syrup)
  • 1 large egg (55g / 2 oz), at room temperature

Instructions

  1. Mix dry ingredients: In a medium bowl, combine the flour, baking soda, and salt. Set this mixture aside.
  2. Barely melt butter: Place butter cubes in a heatproof bowl and microwave on high for 30 seconds until mostly melted but not fully; stir with a rubber spatula until butter is ‘milky’ in consistency rather than oily.
  3. Combine wet ingredients: Add brown sugar, vanilla extract, and honey to the melted butter; stir until well combined. Then add the egg and mix until the mixture becomes caramel-colored and fully integrated.
  4. Make dough and chill: Stir the dry flour mixture into the wet ingredients until combined. The dough will be slightly warm and too soft to shape. Cover and refrigerate for 1.5 hours to cool and firm up, making it easier to roll.
  5. Prepare Nutella discs: Line a small tray with parchment paper. Spoon dollops of Nutella onto the tray and spread each to approximately 8mm (1/3 inch) thick rounds. Freeze for 1 hour until firm enough to handle.
  6. Preheat oven and prep trays: Set oven to 180°C (350°F) or 160°C (320°F) fan-forced. Lightly grease two baking trays and line them with parchment paper.
  7. Shape cookie dough: Remove dough from fridge, shape it into an 18cm (7 inch) log, then cut into 10 equal pieces.
  8. Stuff cookies: Flatten each piece of dough and press a frozen Nutella disc in the center. Fold dough around Nutella to fully enclose and seal it. Flip the cookie so the smooth, sealed side faces up and shape into roughly 1.5cm (3/5 inch) thick rounds. Press dark chocolate chips into the surfaces and sides. Place 5 cookies per tray spaced about 8cm (3 inches) apart to allow for spreading.
  9. Bake cookies: Bake both trays simultaneously for 12 to 13 minutes until the edges turn golden and the centers are pale golden and set but still soft inside.
  10. Cool and serve: Remove cookies from the oven; let them cool on the trays for 10 minutes to finish setting, then transfer to a wire rack to cool at least 5 more minutes. Enjoy the gooey melty Nutella moment!

Notes

  • Use slightly heaped tablespoons of Nutella for a generous filling.
  • Brown sugar should be tightly packed for accurate sweetness.
  • Honey or corn syrup helps maintain chewy texture and moisture.
  • Room temperature egg mixes better and helps create a smooth dough.
  • Melting the butter only partially preserves some solid fats for better texture.
  • Allow enough space on trays for cookie spreading during baking to prevent sticking.

Keywords: Nutella cookies, chocolate stuffed cookies, homemade cookies, chocolate hazelnut cookies, easy cookie recipe

Find it online: https://bitesizedbenny.com/nutella-stuffed-cookies-recipe/