This easy Nutella stuffed cookies recipe is a wonderful twist on chocolate chip cookies. A surprise Nutella center makes for a sweet surprise cookie.
This delicious cookies are chocolate goodness with a little bit of hazelnut flavor. There is a rich, gooey center in each cooke that is divine.
We are all about simple recipes for dinner and beyond and this easy dessert idea is one I think you and your family will love.
Why You Will Love This Recipe
These chewy cookies are soft, delicious and chocolate lovers will crave these cookies filled with Nutella dollops.
This recipe is perfect for picnics, barbecues and potlucks. It is a surprise cookie that no one is expecting,
These soft cookies with a chewy Nutella center are a family favorite.
These cookies are also great for lunch boxes.
This recipe only requires a few simple ingredients.
Ingredients For Nutella Stuffed Cookies
Nutella - or other chocolate hazelnut spread. Spoon out the teaspoons of Nutella right ot of the jar of Nutella to save time.
Butter - at room temperature
Light Brown Sugar, packed
Vanilla extract
Egg
Flour - all-purpose flour. scooped and leveled
Chocolate chips
Cornstarch
Baking powder
Salt
Equipment and Kitchen Tools Needed
- large bowl
- cookie sheet
- medium cookie scoop
- hand mixer or electric mixer
- parchment paper
- cooling rack
- cookie spatula
How to Make Stuffed Nutella Cookies
Step By Step Instructions
- Scoop Nutella spread by the teaspoon onto a parchment-lined tray.These dollops of Nutella will become the chewy center.
- Freeze for 45 mins
- Preheat oven to 350 degrees f.
- In a large mixing bowl, gather wet ingredients. Blend butter and brown sugar until light and fluffy, about 3-4 minutes.
- Add in the vanilla and egg and beat until well incorporated.
- In a small bowl, mix dry ingredients: Whisk together flour, salt, baking soda and cornstarch.
- Mix until just combined, then add flour mixture to the batter. Mix until fully incorporated.
- Stir in the chocolate chips.
- Using a cookie scoop, scoop the dough ball into your hand.Press it to create a disc shape.
- Remove the Nutella from the freezer once they have been frozen for 45 minutes.
- Place one mound of Nutella into the center of the dough and cover it with cookie dough. Create cookie balls where the frozen Nutella is tucked away inside.
- The cookies may or may not spread, so leave space in case they do.
- Place balls of cookie dough on the prepared baking sheet.
- Bake the cookies for 15 -18 minutes, looking for golden brown edges. Let cool a few minutes.Cookies are best when served warm.
Mixing the dough.
Blending the chocolate chips.
Drop cookie balls on sheet.
Then wrap frozen Nutella Balls with the cookie dough balls.
Flatten and place on cookie sheet to bake.
So good!
Pro Tips and Timesaver Shortcuts
- Use softened butter for easy blending.
- If you have hot hands, using a pair of gloves may work best to keep the Nutella from melting as you stuff the cookies.
- For maximum gooeyness, slightly under bake the cookies.
- Cookies can be warmed in the microwave to melt the center again.
Variations, Notes, and Substitutions
- Be sure to freeze the dollops until they are firm so you can work with them.
- You can make the Nutella dollops the day prior.
Serving and Storage Suggestions
- Serve with a ice cream for a delicious dessert.
- Store leftovers in an airtight container.
- Cookies can be saved and stored in an airtight container for 3 days. To keep them fresher longer, add a piece of bread to the container and switch it out daily for maximum softness.
More Nutella Desserts from Organized Island
More Cookie Recipes
Short cut Peanut butter cookies
Nutella Stuffed Cookies
Ingredients
- 4 Tablespoons Nutella Scoop these out using a teaspoon to save time.
- ¼ cup Unsalted Butter room temperature
- ⅓ cup Light Brown Sugar packed
- 1 teaspoon Vanilla extract
- 1 egg medium
- 1 ⅓ cups all-purpose flour. scooped and leveled
- ¾ teaspoon Cornstarch
- ½ teaspoon baking powder
- ½ teaspoon Salt
- 1 cup chocolate chips mini and milk chocolate were used
Instructions
- Scoop Nutella spread by the teaspoon onto a parchment-lined tray.
- Freeze tray for 45 mins
- Preheat oven to 350 degrees f.
- In a large mixing bowl, gather wet ingredients. Blend butter and brown sugar until light and fluffy, about 3-4 minutes.
- Add in the vanilla extract and the egg and beat until well incorporated.
- In a small bowl, mix dry ingredients: Whisk together flour, salt, baking soda and cornstarch.
- Mix until just combined, then add gradually to the batter. Mix until fully incorporated.
- Stir in the chocolate chips.
- Using a cookie scoop, scoop the dough ball into your hand.Press it to create a disc shape.
- Remove the Nutella from the freezer once they have been frozen for 45 minutes.
- Place one mound of Nutella into the center of the dough and cover it with cookie dough. Create a nice ball where the frozen Nutella is tucked away inside.
- The cookies may or may not spread, so leave space in case they do.
- Bake the cookies for 15 -18 minutes, looking for golden brown edges.
- Let cool on a wire rack.
Notes
For maximum gooeyness, slightly underbake the cookies.
Cookies can be saved and stored in an airtight container for 3 days. To keep them fresher longer, add a piece of bread to the container and switch it out daily for maximum softness.
Cookies can be warmed in the microwave to melt the center again.
Nutrition
We hope you enjoyed this fun cookie recipe.
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Tamara Bowman
Making my stomach growl! I think I need these for dinner..