Nutella Stuffed Cookies

These Nutella stuffed cookies are truly unmatched. Featuring fluffy chocolate chip cookies stuffed with gooey chocolate hazelnut butter, it’s hard to believe they’re so easy to make. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 12

Total Time 17

Servings servings

Calories 195kcal

Author Arman Liew

Ingredients

2 cups all purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup brown sugar can use coconut sugar
3/4 cup white sugar
1 cup Butter softened
1 teaspoon vanilla extract
1/2 cup chocolate chips
1/4 cup Nutella
1/4 cup milk

Instructions

Place a sheet of parchment paper on a plate. Drop 12 heaping teaspoons of chocolate spread and place in the freezer for an hour.
Preheat the oven to 180C/350F. Line a large baking sheet or cookie sheet with parchment paper and set aside.
In a large mixing bowl, add the flour, salt, and baking soda. In a separate bowl, mix together the sugars and softened butter until smooth and creamy. Add thge vanilla extract.
Gently add your flour mixture and mix until just combined. Fold through your chocolate chips. If the batter is too thick, add a little milk. Form 12 balls of cookie dough.
Remove the frozen chocolate spread pieces from the freezer. Moving quickly, take a cookie dough ball and press down to flatten out. Form a small hole in the center and place a piece of frozen chocolate spread in the center of it. Cover the chocolate with the cookie dough completely, to ensure no Nutella seeps out. Repeat until all the cookie dough balls are stuffed.
Bake the cookies for 12 minutes, or until the edges are slightly brown. Remove from the oven and let cool on the sheet for 10 minutes before carefully transferring to a wire rack to cool completely.

Video

Notes

TO STORE: Leftover cookies can be stored in an airtight container at room temperature for up to 5 days or in the fridge for up to 2 weeks.

TO FREEZE: Allow leftover cookies to cool completely, then transfer them to a freezer-safe container and freeze for up to 3 months. Let the cookies thaw overnight before enjoying.

Recipe variations

Make them nut-free. When I’m making these cookies for a friend with a nut allergy, I’ll make my own chocolate spread and use sunflower seeds instead.
Switch up the flavor. I think this recipe works great as is, but if you want to experiment, use equal parts creamy peanut butter and chocolate spread to make chocolate peanut butter-stuffed cookies.
Add sea salt. I love a savory-sweet flavor combination, so sometimes I like to sprinkle some sea salt over the cookies when they’re fresh out of the oven.

Nutrition