Description
Delight in these Nutella Stuffed Cookies, a decadent treat featuring a rich, creamy Nutella center enveloped in a soft, chocolatey cookie dough. Perfectly balanced with cocoa powder and a hint of vanilla, these cookies offer a luscious contrast of textures and flavors that are sure to satisfy any chocolate lover’s craving.
Ingredients
Nutella Filling
- 10 tbsp Nutella
Cookie Dough
- 150 g butter
- 200 g granulated sugar
- 50 g dark brown sugar
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla extract
- 260 g all-purpose flour
- 6 tbsp cocoa powder
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
For Rolling
- 50 g granulated sugar (or cane sugar)
Instructions
- Prepare Nutella Center: Scoop out 10 tablespoons of Nutella onto a plate lined with parchment paper and place it in the freezer to harden while you prepare the cookie dough.
- Melt Butter: Melt the butter gently in the microwave or on the stovetop over low to medium heat. Avoid bubbling to retain moisture. Transfer melted butter to a large mixing bowl and chill in the fridge until it reaches room temperature (about 20 minutes).
- Mix Sugars and Butter: Once the butter is cooled, add granulated and dark brown sugars. Whisk vigorously for one minute or use a stand mixer with paddle attachment to combine until well mixed and creamy.
- Add Eggs and Vanilla: Incorporate the large egg, egg yolk, and vanilla extract into the sugar mixture. Mix until fully combined for a smooth batter.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Gradually add this mixture to the wet ingredients, folding gently with a spatula until just combined—do not overmix.
- Chill Dough: Place the cookie dough in the refrigerator to chill for 30 minutes, which helps make it easier to handle and enhances the texture.
- Preheat Oven and Prepare Baking Sheet: While the dough chills, preheat your oven to 175ºC (350ºF) and line a baking tray with parchment paper.
- Assemble Cookies: Using a 2-ounce (¼ cup or 75 g) cookie scoop, scoop out portions of dough. Flatten each piece slightly, place a frozen Nutella dollop in the center, and carefully fold the dough around the Nutella to encase it completely, ensuring no cracks. Roll the dough into a ball, then gently roll each cookie ball in the extra granulated sugar for a slight crunch and sheen.
- Bake: Arrange 3-4 cookies per tray and bake one tray at a time for 11-12 minutes. Keep remaining dough cold in the fridge while baking others to maintain firmness.
- Cool: After baking, allow cookies to rest on the baking sheet for 3 minutes as they will still be soft. Then, transfer them with a spatula to a wire rack to cool completely, allowing the cookies to set perfectly.
Notes
- Freezing Nutella before assembling is essential to prevent it from melting into the dough while handling.
- Do not overbake the cookies; they will be soft when taken out but firm up as they cool.
- Chilling the dough before shaping makes it easier to handle and helps achieve better texture.
- You can substitute the granulated sugar used for rolling with cane sugar for a slightly different flavor and texture.
- Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
