Nutella Stuffed Cookies

What could be better than a soft and chewy chocolate chip cookie? Filling it with a spoonful of Nutella of course! These Nutella stuffed cookies have a pool of everyone's favorite chocolate hazelnut spread in the middle of a big chocolate chip cookie for the perfect surprise inside. The cookie dough is simple to make and you end up with cookies that look and taste gourmet. Get your glass of milk ready!

Course Dessert

Cuisine American

Keyword Nutella Stuffed Chocolate Chip Cookies, Nutella Stuffed Cookies

Prep Time 40

Cook Time 12

Freezing 30

Total Time 2

Servings cookies

Calories 286kcal

Author Fiona Dowling

Equipment

Cookie Sheets

Ingredients

19.5 teaspoons Nutella (13 scoops of 1.5 teaspoons)
1 ⅔ cup all-purpose flour (208 grams) AKA plain flour
2 tablespoons cornstarch AKA corn flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter (112 grams) cut into cubes
½ cup brown sugar (105 grams)
½ cup granulated sugar (100 grams)
1 teaspoon vanilla extract
1 large egg
¾ cup mini chocolate chips (135 grams)

Instructions

Line a cookie tray with parchment paper or wax paper.
Drop spoonfuls of Nutella onto the lined cookie sheet. Each spoonful should be about 1.5 teaspoons of Nutella. I used about ⅓ to ½ of my medium cookie scoop. I got 13 cookies with this recipe. I recommend dropping a few extra spoonfuls of Nutella in case it yields a few more cookies for you.
Place the cookie sheet in the freezer for about 10-15 minutes. Then remove from the freezer and flatten the spoonfuls down slightly so that they are round circles. Place back in the freezer for 20-30 minutes. Keep in the freezer until you're ready to assemble the cookies.
Preheat the oven to 350F (180C or 170C on a fan forced oven).
Whisk together the flour, cornstarch, baking powder, baking soda and salt in a medium bowl. Set aside.
In a large bowl beat together the butter, brown sugar and granulated sugar until there are no longer lumps of butter.
Beat in the egg and vanilla extract.
Turn off the mixer and add the flour mixture into the butter mixture. Do a few stirs by hand first, then mix together with the electric mixer starting on a low speed until combined. The dough should not feel sticky to the touch/stick to your fingers.
Stir in the chocolate chips.
Line cookie sheets with baking paper (not wax paper) or silicone baking mats.
Scoop about 1 to 1.5 tablespoons of dough and flatten slightly.
Place 1 disc of frozen Nutella in the middle of the cookie dough.
Scoop another 1 - 1.5 tablespoons of cookie dough and place on top of the Nutella disc.
Pinch the dough around the edges of the Nutella and roll the cookie dough into a ball shape. Be careful to keep the Nutella horizontal.
Place cookie dough balls 2-3 inches (bout 5-7 cm) apart on the lined cookie sheets.
Bake 1 sheet at a time in the preheated oven for about 11-13 minutes, or until the tops look just set. Cool cookies on the cookie sheet for at least 10 minutes before transferring to a wire rack to continue cooling. Note: I recommend placing cookie dough balls in the fridge as the first tray is baking.

Notes

Flour: Measure the flour carefully to prevent cookies from becoming too dry and crumbly. Whisk first, then spoon into dry measuring cups and level off the top. Or use a scale and grams measurements for the most accuracy.
Chocolate Chips: I recommend using mini chocolate chips because the smaller the chocolate chips, the easier it is to wrap the dough around the Nutella.
Storage: Store cookies in an airtight container at room temperature for up to 5 days. Cookie dough balls can be placed in a freezer bag and frozen for up to 2 months. Bake from frozen as directed in the recipe. The cookies will need about 1-2 minutes longer.
Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 13 equal-sized cookies.

Nutrition