The Nutella filling adds a rich, creamy surprise in every bite, making these cookies a step above your classic chocolate chip version. The gooey Nutella center perfectly complements the buttery, soft cookie exterior loaded with melty chocolate chips. Whether you’re baking for a party or just indulging in a sweet treat at home, these Nutella stuffed cookies are sure to impress. Serve them warm for an extra decadent experience as the Nutella stays perfectly gooey inside. These cookies are so easy to make, you’ll want to keep them on rotation for every cookie craving!
Ingredients You’ll Need for the Nutella Stuffed Chocolate Chip Cookies:
- Chocolate hazelnut spread: Adds a rich, nutty chocolate flavor to the cookies.
- Unsalted butter, melted: Provides richness and helps achieve a chewy texture.
- Light brown sugar, packed: Adds moisture and a deep, caramel-like sweetness.
- Granulated sugar: Adds sweetness and helps with the cookie’s spread.
- Egg, room temperature: Acts as a binding agent, adding moisture and structure.
- Vanilla Extract: Enhances the flavor profile.
- All-purpose flour: Provides structure and stability to the dough.
- Baking soda: Helps the cookies rise and become fluffy.
- Salt: Balances the sweetness and enhances the overall flavor.
- Mini chocolate chips or finely chopped chocolate bar: Ensures each bite is filled with chocolatey goodness.
You’ll need the following tools for making the Nutella Stuffed Chocolate Chip Cookies:
- Mixing Bowls: A large bowl for combining the cookie dough ingredients and a smaller ones for measuring.
- Measuring Scale: To accurately measure all your ingredients in grams.
- Hand Mixer or Stand Mixer: For creaming the butter and sugars, and mixing the dough.
- Spatula: To fold in the dry ingredients and combine the mixtures.
- Baking Sheet: For baking the cookies.
- Parchment Paper: To line the baking sheet, preventing the cookies from sticking.
- Cookie Scoop: To evenly portion out the dough.
- Cooling Rack: For allowing the cookies to cool evenly after baking.
Here is the full Recipe:
Ingredients:
- 96 g (1/3 cup) chocolate hazelnut spread (Nutella)
- 102 g (1/2 cup) unsalted butter, melted and cooled to room temperature
- 120 g (1/2 cup) light brown sugar, packed
- 30 g (1/8 cup) granulated sugar
- 1 large egg, room temperature
- 1/2 tbsp vanilla extract
- 135 g (1 cup) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 90 g (1/2 cup) mini chocolate chips or finely chopped chocolate bar
Directions:
- Prepare the Chocolate Filling: Scoop the Nutella by the teaspoon onto a parchment-lined tray. Chill in the freezer until frozen solid, about 20-30 minutes.
- Mix the Cookie Dough: Whisk the light brown sugar and granulated sugar into the melted butter vigorously for 1 minute until well combined. Whisk in the egg and vanilla extract until smooth.
- Combine Dry Ingredients: Fold in the all-purpose flour, baking soda, and fine sea salt until almost combined. Then, fold in the mini chocolate chips or finely chopped chocolate.
- Chill the Dough: Cover and chill the bowl of dough in the fridge for 30 minutes.
- Form the Cookies: Using a 2-tablespoon cookie scoop, scoop the dough, flatten it slightly, add a frozen chocolate filling in the center, seal the dough around it, and roll into a round shape.
- Freeze the Dough Balls: Place the cookie dough balls on a parchment-lined baking sheet. Freeze until solid, about 1-2 hours minimum.
- Bake the Cookies: Preheat the oven to 180°C (350°F). Place the frozen cookie dough balls on a parchment-lined baking sheet, spaced 2 inches apart. Bake for 10-12 minutes or until the edges are golden brown and the middle is puffy but still pale and underbaked.
- Cool and Enjoy: Let the pan cool on a wire rack for about 15-20 minutes. Remove the cookies and enjoy the gooey, chocolate-filled delight!
Tips and Tricks for Nutella stuffed Chocolate Chip Cookies:
Tips for the Cookies:
- Nutella Tips: Ensure the Nutella scoops are fully frozen before wrapping them in dough. This prevents them from melting too quickly during baking.
- Butter Temperature: Make sure the melted butter has cooled to room temperature before mixing with the sugars to prevent the dough from becoming too runny.
- Don’t Overmix the Dough: Overmixing cookie dough can lead to tougher cookies. Mix until the ingredients are just combined to keep them soft and chewy.
- Chill the Dough: After stuffing and shaping the cookies, chill the dough for about 15-30 minutes before baking. This helps control spreading and ensures a thicker cookie.
- Use Quality Chocolate: High-quality chocolate chips will elevate the flavor and give you a better melt.
General Tips:
- Scoop Evenly: Use a cookie scoop to ensure all cookies are the same size, making sure they bake evenly.
- Seal the Edges: When covering the Nutella filling, make sure the cookie dough is fully sealed around it. This prevents the Nutella from leaking out while baking.
- Baking: Don’t forget to keep an eye on the cookies towards the end of the baking time. You want the edges set but the center still slightly underbaked for the perfect chewy texture.
- Storage: Store leftover cookies in an airtight container to keep them fresh. You can also freeze them and reheat for a quick indulgent snack!
More Baking Ideas:
- Nutella Muffins – Indulge in the rich, chocolatey goodness of these Nutella Muffins, perfect for breakfast or a sweet treat any time of day!
- Chocolate Chip Cookies – Sink your teeth into these classic Chocolate Chip Cookies, crispy on the edges and chewy in the center—an all-time favorite!
- Brookie Cookies – Enjoy the best of both worlds with these Brookie Cookies, a delightful blend of brownie and cookie that will satisfy every craving!
- Double Chocolate Chip Cookies – For true chocolate lovers, these Double Chocolate Chip Cookies are a must-try—packed with cocoa and loaded with chocolate chips!
Watch the recipe video here. Let’s get to baking! Here is the full recipe:
Summary
Recipe Name
Author Name
Nutella Stuffed Chocolate Chip Cookies
Isabel
Published On
