Nutella Stuffed Cookies
Nutella Stuffed Cookies are a decadent treat featuring a molten chocolate hazelnut center, surrounded by a soft and chewy cookie. These cookies are designed to provide a complex experience of textures and flavors, making them perfect for any occasion.
Ingredients
- 3/4 cup Nutella (Hazelnut Spread), chilled or frozen into dollops
- 1 cup Unsalted Butter, softened to room temperature
- 1 cup Brown Sugar, packed (light or dark)
- 1/2 cup Granulated White Sugar
- 2 Large Eggs, room temperature
- 2 teaspoons Vanilla Extract
- 3 cups All-Purpose Flour, measured correctly
- 1 teaspoon Cornstarch
- 1 teaspoon Baking Soda
- 1/2 teaspoon Sea Salt, plus more for topping
- 1.5 cups Semi-Sweet Chocolate Chips, optional but recommended
Instructions
- Freeze the Nutella: Line a small baking sheet with parchment paper. Drop 18 to 20 rounded teaspoons of Nutella onto the sheet. Place the sheet in the freezer for at least 1 hour.
- Cream the Butter and Sugars: In a large mixing bowl or a stand mixer, beat the softened butter, brown sugar, and white sugar together on medium-high speed for about 3 minutes until pale and fluffy.
- Add Wet Ingredients: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and scrape down the sides of the bowl.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking soda, and sea salt. Gradually add the dry ingredients to the wet mixture on low speed until just combined.
- Fold in Chips: Gently fold the semi-sweet chocolate chips into the dough using a spatula.
- Chill the Dough: Cover the bowl and refrigerate the dough for at least 30 minutes.
- Preheat and Prep: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Assemble the Cookies: Take a large tablespoon of cookie dough, flatten it, place one frozen Nutella disc in the center, wrap the dough around it, and roll into a smooth ball.
- Bake: Place the balls on the prepared baking sheets, spacing them 3 inches apart, and bake for 10 to 12 minutes.
- Cool: Let the cookies rest on the baking sheet for 5 to 10 minutes before serving.
Notes
Ensure the Nutella is frozen before wrapping it in dough to maintain the molten center. Use a cookie scoop for uniform size and avoid overbaking to keep cookies soft.