Nutella Stuffed Cookies
These Nutella Stuffed Cookies are easy, quick, and utterly irresistible. Soft, chocolatey cookies with a river of melty Nutella flowing out – the perfect comfort food.
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
Freezing the Nutella is crucial to prevent a mess. Chilling the dough also helps prevent over-spreading. A sprinkle of sea salt enhances the sweetness.
Disclaimer: Nutritional information is an estimate only and can vary significantly depending on the specific ingredients used. For accurate values, use a nutrition calculator with your specific ingredients.
