Nutella Stuffed Cookies Recipe
Nutella stuffed cookies are soft, thick and chewy cookies filled with rich and creamy Nutella. These decadent stuffed cookies are easy to make in a few simple steps and have a short chill time.
Equipment
- 1 small baking sheet or large plate
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 2 large baking sheets
- 2 sheets parchment paper
- 1 large cookie scoop (3 tbsp, 45 ml)
Ingredients
- 1 cup (280 g) Nutella
- 3 cups (360 g) all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cornstarch
- 1 teaspoon salt
- 1 cup (226 g) unsalted butter, room temperature
- 1 cup (200 g) light brown sugar
- ¾ cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 4 oz. (113 g) finely chopped chocolate, optional
Instructions
- Line a small baking sheet or large plate with parchment paper or wax paper. Scoop about 2 teaspoons dollops of Nutella onto the lined baking sheet or plate. Transfer the Nutella to the freezer to chill for 30 - 45 minutes. Keep the Nutella in the freezer until it’s time to stuff the cookie dough.1 cup (280 g) Nutella
- In a mixing bowl whisk together the flour, baking soda, baking powder, cornstarch and salt until well combined. Set aside for now.3 cups (360 g) all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons cornstarch, 1 teaspoon salt
- In the bowl of a stand mixer fitted with paddle attachment, cream together the room temperature butter, the light brown sugar and granulated sugar. Mix on medium speed for 2 - 3 minutes or until the butter and sugars are well combined. On low, cream in the eggs and vanilla extract until well combined.1 cup (226 g) unsalted butter, room temperature, 1 cup (200 g) light brown sugar, ¾ cup (150 g) granulated sugar, 2 large eggs, room temperature, 2 teaspoons (10 ml) vanilla extract
- Mix the dry ingredients into the wet until just combined. Gently fold in the chopped chocolate (if using) until well combined. Cover the cookie dough and transfer to the fridge to chill for 30 - 60 minutes.Preheat the oven to 375 F (190 C) for about 30 minutes before baking the cookies. Line a large baking sheet with parchment paper.4 oz. (113 g) finely chopped chocolate, optional
- Using a large cookie scoop (3 tablespoons, 45 ml), scoop the cookie dough into the scoop. Take a frozen scoop of Nutella and press the frozen Nutella into the center of the cookie dough. Cover the Nutella with the excess cookie dough that was pressed up and out of the cookie scoop. Release the Nutella stuffed cookie dough balls into your hand. Roll into a smooth ball and place them onto the lined baking sheet about 3 inches (8 cm) apart. The cookies will spread. I recommend about 6 large cookies per large baking sheet.
- Bake at 375 F (190 C) for 12 - 14 minutes until the edges and tops of the cookies are set. The cookies will still look slightly pale to lightly golden brown. Reshape any cookies using a biscuit or cookie cutter slightly wider than the cookie. In a circular motion, gently nudge the edges back into a round shape.Cool the Nutella cookies on the baking sheet for 5 - 10 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy.
Notes
Store: Place the baked Nutella stuffed cookies in an airtight container. Store at room temperature for up to one week.
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