These Nutella Stuffed Cookies are a chocolate lover's dream come true. It’s a cookie, but with a Nutella filling surprise inside, which is basically the equivalent of finding money in your pocket. They’re some of the best cookies we’ve ever had - perfect for impressing friends, neighbors, or, you know, anyone with taste buds.
Ingredients
- 15 spoonfuls (about 1-1 ½ Tbsp each) Nutella
- 142 g (1¼ sticks / 10 Tbsp) salted butter, softened
- 150 g (¾ cup) light brown sugar
- 50 g (¼ cup) granulated sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 8 g (2 tsp) vanilla extract
- 270 g (2¼ cups) all-purpose flour
- 6 g (2 tsp) cornstarch
- 5 g (¾ tsp) baking soda
- ¼ tsp salt
- 135 g (¾ cup) dark chocolate bar, chopped
-
85 g (about ½ cup) dark chocolate bar, chopped
Cookies
Topping (optional)
Instructions
Cookies
Line a baking sheet with circle templates and wax paper then pipe or scoop 15 Nutella dollops (1-1½ Tbsp each) onto it. Freeze for 30-60 minutes until firm.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes. Hand mixer or stand mixer preferred.
Add the egg, egg yolk, and vanilla extract, beating until smooth, about 30 seconds.
In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Gently fold in the chopped chocolate.
Using a 3 Tbsp cookie scoop (about 2 ounces), portion the dough into balls.
Press a frozen Nutella dollop into the center of each, sealing the dough around it. If needed, refreeze the Nutella or freeze the bowl of dough briefly to keep firm.
Place the dough balls on a parchment-lined baking sheet, cover, and refrigerate for at least 3-4 hours or overnight.
When ready to bake, preheat the oven to 375°F and line 2-3 baking sheets with parchment paper.
Space six chilled dough balls 2 inches apart on each baking sheet for even baking.
Bake for 11-13 minutes, until lightly golden.
Cool on the baking sheet for 5 minutes, optionally topping with more chocolate, then transfer to a wire rack to cool completely.
Best served at room temperature.
Notes
- Serving: Makes 15 large cookies.
- Storage: Store cookies covered for up to 2 days at room temperature or up to a week in the fridge.
- Mixer: If using a whisk, extend the butter-sugar creaming process by 1-2 minutes. A stand mixer with a paddle attachment can be used, but be cautious of overbeating the eggs or overmixing the flour.
- Cookie Size: For smaller cookies, use a 2 Tbsp scoop. This will yield about 18-20 cookies, with a baking time of 9-12 minutes.
- Nutella Filling: We refrigerate the Nutella container for 30-45 minutes before piping to firm it up, preventing spreading and ensuring a mess-free, consistent height for each dollop. To maintain consistent size, place a template under the parchment as a guide while piping. Use our 3 Tbsp cookie template or our 2 Tbsp cookie template and pipe within the dotted circle, lifting the bag as you press to give the dollops extra height.
- Chocolate: You can substitute the chopped chocolate bar with chocolate chips. Dark chocolate (72% cacao) is recommended to balance the Nutella's sweetness, but you can sub with semisweet or milk chocolate.
- Chilling: Chilling the dough balls is super important to keep your cookies thick and prevent them from spreading.
- Make-Ahead: Prepare and freeze stuffed raw dough balls for up to 3 months in a zip-lock bag for later use.
Happy baking! ❤️
Emma & Eric
@birchberryco Nutella stuffed cookies 🍪❤️ For the full recipe 😊 click Recipes on our site Birchberryco.com! Let us know how it goes!! 🤍 #nutella #nutellacookies #chocolatechipcookies #baking #cookies #chocolate #bakingrecipe #bakingtherapy #baketok #dessert #aesthetic #asmr #cottagecore
♬ som original - Vênus
