Nutella Stuffed Cookies Recipe

Introduction

Nutella Stuffed Cookies are a delightful treat combining soft, buttery cookie dough with a rich, melty chocolate-hazelnut center. Crispy on the edges and gooey inside, these cookies are perfect for satisfying any sweet craving.

Ingredients

• 10 tbsp (slightly heaped) Nutella (or other chocolate-nut spread)
• 1/2 cup dark chocolate chips (or chopped 70% dark chocolate)
• 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. Step 1: Mix the flour, baking soda, and salt in a bowl and set aside.
2. Step 2: In a heatproof bowl, microwave the cold butter for 30 seconds on high until mostly melted but not fully; stir with a spatula to finish melting, creating a milky consistency.
3. Step 3: Add the brown sugar, vanilla extract, and honey to the butter, stirring until combined. Then add the egg and mix until the mixture looks like caramel.
4. Step 4: Stir the flour mixture into the wet ingredients until combined. The dough will be too soft to shape now; cover and refrigerate for 1 1/2 hours to firm up.
5. Step 5: Meanwhile, line a small tray with parchment paper. Dollop the Nutella onto the tray and gently spread into roughly 8mm (1/3 inch) thick rounds. Freeze for 1 hour until firm enough to handle.
6. Step 6: Preheat the oven to 180°C (350°F), or 160°C (320°F) if fan-forced. Lightly grease two baking trays and line them with parchment paper.
7. Step 7: Remove the chilled dough and shape it into an 18cm (7 inch) log. Cut into 10 equal pieces.
8. Step 8: Flatten each piece of dough, press a frozen Nutella round in the center, then wrap the dough around to enclose and seal the filling completely. Place each stuffed dough piece smooth-side up.
9. Step 9: Shape each into approximately 1.5cm (3/5 inch) thick rounds. Press dark chocolate chips into the top and sides of each cookie. Arrange 5 cookies per tray, spaced about 8cm (3 inches) apart to allow spreading.
10. Step 10: Bake both trays simultaneously for 12 to 13 minutes until edges are golden and centers are just set but still pale.
11. Step 11: Let cookies cool on the trays for 10 minutes to finish cooking, then transfer to a wire rack to cool for at least 5 more minutes before enjoying.

Tips & Variations

• Use room temperature egg for better dough consistency and easier mixing.
• Freeze the Nutella rounds well to prevent the filling from leaking during baking.
• Substitute honey with corn syrup if you prefer a less pronounced flavor and a slightly softer texture.
• For extra crunch, add chopped nuts to the dough or sprinkle on top with the chocolate chips.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for up to one month; thaw at room temperature before reheating gently in a microwave or oven. Warm cookies bring out the gooey Nutella center beautifully.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different chocolate spread instead of Nutella?

Yes, any chocolate-nut spread or even plain chocolate ganache works well. Just make sure it can be shaped and frozen easily for stuffing.

Why do I need to chill the dough before baking?

Chilling firms up the dough, reducing spread during baking and helping the cookies hold their shape while the Nutella stays nicely enclosed.

Nutella Stuffed Cookies Recipe

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★★★★★

4.8 from 143 reviews

• Author: Thomas
• Total Time: 1 hour 50 minutes
• Yield: 10 cookies 1x

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Description

These Nutella Stuffed Cookies are a decadent treat featuring a soft cookie dough exterior with a gooey, melty Nutella center. The cookies are studded with dark chocolate chips for extra chocolatey goodness and are perfectly golden-baked to deliver a delightful balance of textures and rich flavors. This recipe involves chilling the dough and freezing the Nutella discs to achieve the ideal stuffing consistency, making them irresistible for any chocolate lover.

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Ingredients

Scale 1x2x3x

Nutella Filling

• 10 tbsp 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
• 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

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Instructions

1. Mix Dry Ingredients: Combine the flour, baking soda, and salt in a bowl and set aside to ensure even distribution.
2. Barely Melt Butter: Microwave the butter in a heatproof bowl for 30 seconds on high. Stir with a rubber spatula to finish melting so the butter becomes milky, not clear, to retain texture for the dough.
3. Create Wet Mixture: Add brown sugar, vanilla extract, and honey to the melted butter, stirring until well combined. Incorporate the egg and mix until the mixture looks smooth and caramel-like.
4. Combine and Chill Dough: Stir the dry flour mixture into the wet ingredients until just combined, resulting in a slightly warm and soft dough. Cover and refrigerate for 1 1/2 hours to firm it for shaping.
5. Prepare Frozen Nutella Discs: Line a small tray with baking paper. Dollop Nutella onto the tray and spread into rounds approximately 8mm (1/3″) thick. Freeze these discs for 1 hour until firm enough to handle.
6. Preheat Oven and Prepare Trays: Set the oven to 180°C (350°F), or 160°C (320°F) if fan-forced. Lightly grease two baking trays and line with parchment paper.
7. Shape Dough and Cut: Remove dough from fridge, shape it into an 18cm (7″) log. Cut into 10 equal pieces for individual cookies.
8. Stuff Cookies: Flatten each dough piece, place a frozen Nutella disc in the center, then fold and seal the dough around the Nutella completely. Flip so the smooth side is facing up. Shape into approximately 1.5cm (3/5″) thick rounds and press dark chocolate chips onto the surface and sides. Arrange 5 cookies per tray, about 8cm (3″) apart to allow spreading.
9. Bake: Bake both trays simultaneously for 12-13 minutes until cookie edges are golden and centers are pale golden but set, not raw or melted.
10. Cool and Serve: Let cookies cool on the trays for 10 minutes to finish cooking and set. Transfer to a wire rack to cool at least 5 more minutes before enjoying the melty Nutella surprise inside.

Notes

• Note 1: Baking soda helps provide a slight rise and tender texture.
• Note 2: Brown sugar adds moisture and a deeper caramel flavor.
• Note 3: Honey or corn syrup keeps the cookies chewy and adds sweetness.
• Note 4: Using a room temperature egg helps blend the dough smoothly.
• Note 5: Barely melting the butter instead of fully melting it ensures the dough is not greasy and retains a nice texture.
• Note 6: Leaving enough space between cookies allows them to spread properly without merging during baking.

• Prep Time: 20 minutes
• Cook Time: 13 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Nutella cookies, stuffed cookies, chocolate chip cookies, melty Nutella, homemade cookies, dessert, sweet treats