The other night, rain was tapping against the windows here in Portland, Mike was grading papers muttering history facts, and I was maybe one burnt piece of toast away from calling it quits on dinner altogether. Mamma mia! That’s when this Nutella Stuffed Cookies Recipe swooped in like a sweet, chocolatey superhero! Sometimes you just need something easy, comforting, and guaranteed to make everyone happy – especially my picky eater Luca. Seriously, who can resist a warm, soft cookie practically exploding with melty, gooey Nutella? This recipe is now my go-to lifesaver for a simple dessert, an after-school treat for the kids, or just a little something to brighten up a grey Oregon afternoon.
Why You’ll Love This Nutella Stuffed Cookies Recipe
Okay, amici, let me tell you why this Nutella Stuffed Cookies Recipe is about to become your favorite thing ever. First off, it’s ridiculously easy. No complicated steps here! Even my little chatterbox Mia loves “helping” (mostly sneaking chocolate chips, let’s be real). Second, the flavor! Mamma mia! That warm, buttery cookie combined with the rich, hazelnutty river of Nutella inside… it’s pure bliss. Forget fancy desserts – this is comfort in cookie form. It’s faster to whip up than explaining to Luca why cookies aren’t a food group, trust me! Lastly, it’s just pure joy. Baking these makes the whole house smell incredible, and seeing the smiles when someone bites into that gooey center? That’s what cooking is all about – love!
Ingredients and Substitutions
What You’ll Need
Let’s gather our simple, happy ingredients:
- ¾ cup butter, softened (Use the real stuff, unsalted preferably! Make sure it’s properly softened, not melted – Nonna Rosa was very specific about softened butter!)
- 1 cup brown sugar (Packed! This gives that lovely chewy texture)
- ½ cup granulated sugar
- 1 ½ tsp vanilla extract (Good vanilla makes a difference!)
- 1 large egg
- 1 large egg yolk (Don’t skip this! It adds extra richness and chewiness. Trust me!)
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt (Balances all that sweetness!)
- ¾ cup chocolate chips (Semi-sweet are classic, but use whatever makes you happy!)
- 14 Tbsp Nutella (Or another chocolate hazelnut spread)
Ingredient Substitutions
Life happens! Need to make a swap?
- Gluten-Free: Use a good quality 1:1 gluten-free baking flour blend (the kind with xanthan gum already in it). Easy peasy!
- Dairy-Free: Swap the butter for your favorite vegan butter sticks and use dairy-free chocolate chips. For the Nutella, you’ll need to find a dairy-free chocolate hazelnut spread (there are some good ones out there!).
Step-by-Step Instructions
Alright, let’s get our bake on! Put on some Sinatra or maybe some Italian pop, pour yourself something nice, and let’s make some cookie magic happen!
Step 1: Freeze the Nutella! (Super Important!) Okay, first things first. Line a baking sheet (or even just a large plate) with parchment paper. Drop about 12-14 rounded tablespoons of Nutella onto the paper, like little chocolatey blobs. Don’t make them too huge. Pop this into the freezer for AT LEAST one hour. Seriously, they need to be frozen solid. This prevents a volcanic Nutella eruption in your oven later. Trust me, I learned this the hard way! Wondering more about baking with this hazelnut goodness? I found a helpful article asking is Nutella bakeable? that has some good insights.
Time-Saving Hacks
- Freeze Dough Balls: Make the dough, scoop it, stuff it with the frozen Nutella, roll into balls, and then freeze the unbaked cookie dough balls on a baking sheet. Once frozen solid, transfer them to a freezer bag. You can bake them straight from frozen whenever a craving hits! Just add 1-2 extra minutes to the baking time. For more genius tips on freezing cookie dough, check out this guide from Serious Eats. Lifesaver!
- Nutella Prep: Freeze those Nutella blobs whenever you think of it – days or even weeks in advance! They’ll be ready and waiting in the freezer.
Flavor Boosters
- Coffee Kick: Add 1 teaspoon of instant espresso powder along with the dry ingredients. It doesn’t make the cookies taste like coffee, but it deepens the chocolate flavor beautifully.
- Salty Finish: A tiny sprinkle of flaky sea salt (like Maldon) on top of the cookies right after they come out of the oven? Mamma mia! That salty-sweet combo is heaven. Nonna Rosa always said salt makes sweets sweeter!
Common Mistakes to Avoid
- Skipping the Nutella Freeze: I know, I sound like a broken record! But please, freeze it solid! Otherwise, you risk Nutella oozing out everywhere during baking, making a burnt, sticky mess instead of a gooey center.
- Overmixing the Dough: Stop mixing as soon as the flour disappears! Overworking the dough makes cookies tough instead of tender and chewy.
- Oven Too Hot: If your oven runs hot, the cookies might brown too quickly on the outside before the inside is cooked. Stick to 350°F (175°C).
- Crowding the Pan: Give those cookies room to spread their wings! Place them at least 2 inches apart on the baking sheet, otherwise, they’ll bake into one giant cookie blob (which, okay, might not be the worst thing, but not what we’re aiming for!).
Nutella Stuffed Cookies
Equipment
- Baking sheet
- Parchment paper
- Large bowl
- Mixer (optional)
- Cookie Scoop
- Wire rack
Ingredients
- ¾ cup butter softened
- 1 cup brown sugar
- ½ cup sugar
- 1 ½ tsp vanilla extract
- 1 egg
- 1 egg yolk
- 2 ½ cups flour
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup chocolate chips
- 14 Tbsp Nutella
Instructions
- Line a baking sheet with parchment paper. Scoop 12 spoonfuls of Nutella onto the paper and freeze for at least an hour, or until solid.
- In a large bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy.
- Mix in the egg, egg yolk, and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined.
- Add the chocolate chips and gently fold them into the dough. Cover the dough and refrigerate for at least 30 minutes.
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Scoop the dough, create a well in the center, and place a frozen blob of Nutella inside. Cover the Nutella with more dough, ensuring it’s sealed. Place the cookies on a lined cookie sheet, leaving space between each.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheet for about 20 minutes before transferring them to a wire rack to cool completely.
Notes
Frequently Asked Questions (FAQ)
Q: Can I use regular sugar instead of brown sugar?
A: You *can*, but you’ll lose that wonderful chewiness and deep caramel flavor that brown sugar brings. If you only have white sugar, maybe add a tiny splash of molasses if you have it? But using brown sugar is really best for that classic chocolate chip cookie texture!
Q: My cookies spread too thin. What did I do wrong?
A: Ah, the dreaded flat cookie! Usually, it’s one of two culprits: your butter was too warm/melted when you creamed it, OR you didn’t chill the dough long enough (or at all!). Make sure your butter is just softened, not liquid, and give that dough its proper chill time in the fridge.
Q: Can I use different types of chocolate chips?
A: Certo! Absolutely! Milk chocolate chips will make them sweeter, dark chocolate adds intensity, white chocolate would be interesting… even peanut butter chips or butterscotch chips could be fun! Mix and match!
Q: How do I store these cookies?
A: Once they’re completely cool, store them in an airtight container at room temperature. They’re best in the first 2-3 days. You can also freeze the baked cookies! Just let them thaw or pop one in the microwave for a few seconds for that warm, gooey experience again.
There you go, amici—this Nutella Stuffed Cookies Recipe is your ticket to instant happiness! It’s easy, impressive, and guaranteed to make anyone smile. Share your baking adventures or any tasty twists you try in the comments below – I love hearing from you! Let’s keep baking up love together. Buon appetito!
