These Nutella stuffed cookies are thick and chewy chocolate chip cookies stuffed with chocolate! Made with a dairy free chocolate spread, these vegan and gluten free chocolate stuffed cookies take minutes to make!
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 your flour, salt, and baking soda. In a separate bowl, mix together your sugars and softened butter until smooth and creamy. Add your 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 12-14 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.
* Any chocolate spread of choice. I used vegan chocolate spread, and you can use healthy Nutella.** Only add the milk if the cookie dough is too thick. Store leftover cookies in a sealable container, at room temperature. It will keep well for up to 2 weeks. Store in the refrigerator if you'd like to keep them longer.You can freeze cookies for up to 6 months.