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Nutella Stuffed Cookies

Chocolate chip cookies, but BETTER. These Nutella stuffed cookies give you a deliciously hazelnut flavour in every bite!
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Prep Time:20 minutes
Cook Time:11 minutes
Freezing Time:1 hour
Total Time:1 hour 31 minutes
Course: Dessert
Cuisine: American
Keyword: American Style Cookies, Chewy Cookies, Filled Cookies, Nutella Recipes, Nutella Stuffed Cookies, Nutella Stuffed Cookies UK
Servings: 12

Equipment

  • 1 Weighing Scales
  • Teaspoon
  • Baking Sheet
  • Baking Paper/Greaseproof Paper
  • Mixing bowl

Ingredients

For the Cookies:

  • 15 teaspoons Nutella (approx 225g) (3/4 cup) frozen in dollops
  • 115 g unsalted butter, softened (1/2 cup)
  • 150 g light brown sugar (3/4 cup, packed)
  • 25 g granulated sugar (2 tbsp)
  • 1 tsp vanilla extract
  • 1 medium egg
  • 275 g plain flour (all-purpose flour) (2 1/4 cups)
  • ½ tsp bicarbonate of soda (baking soda)
  • ½ tsp salt
  • 1 tbsp cornflour (cornstarch)
  • 150 g chocolate chips (1 cup)

Instructions

  • Line a baking tray with parchment paper.
  • Scoop 12 heaped teaspoons of Nutella onto the tray and freeze until firm (60 minutes).
  • Preheat your oven to 190°C (375°F) or 170°C (340°F) Fan.
  • In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
  • Mix in the vanilla extract and egg, beating until smooth.
  • In a separate bowl, whisk together the flour, baking soda, salt, and cornstarch.
  • Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
  • Stir in the chocolate chips.
  • Divide the dough into 12 equal(ish) portions.
  • Flatten each portion slightly into a disc shape.
  • Place a frozen Nutella blob in the centre of each dough piece and wrap the dough around it, ensuring it is completely sealed.
  • Roll each filled dough portion into a smooth ball.
  • Line 2 large baking trays with parchment paper and space the cookies at least 5cm (2 inches) apart - they will probably spread a little when baking. I like to put them with the seam facing up so the Nutella doesn't ooze out.
  • Bake for 11-13 minutes or until the edges are lightly golden. The cookies will continue to set as they cool.
  • Let the cookies cool on the tray for 5-10 minutes, then transfer to a wire rack to cool completely.
  • Enjoy while warm for an extra gooey center!

Notes

  • Store in an airtight container at room temperature for up to 5 days.
  • Freeze unbaked stuffed cookie dough balls for up to 3 months. Bake from frozen, adding 1-2 extra minutes to the baking time.