Nutella Stuffed Cookies Recipe

Prep Time 25 mins
Cook Time 10 mins
Rest Time 1 hr
Total Time 1 hr 35 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 12
Best Season: All Seasons
Description

Master the art of the perfect Stuffed Nutella Cookie with this professional-grade recipe. Featuring a buttery, chewy chocolate chip base and a decadent, gooey Nutella heart, these cookies are the ultimate crowd-pleaser for any occasion.

Ingredients
    For the Nutella Core
  • 12 tsp Nutella (chilled/frozen)
    • For the Cookie Dough
  • 115 g Unsalted Butter (softened)
  • 100 g Light Brown Sugar (packed)
  • 50 g Granulated White Sugar
  • 1 Large Egg (room temperature)
  • 1 tsp Vanilla Extract
  • 250 g All-purpose Flour
  • 1 tsp Cornstarch (the secret to chewiness!)
  • 0.5 tsp Baking Soda
  • 0.25 tsp Salt
  • 150 g Semi-sweet Chocolate Chips
Instructions
    Pre-freeze the Nutella
  1. 1
    On a tray lined with parchment paper, drop 12 individual teaspoons of Nutella. Place the tray in the freezer for at least 30–60 minutes. They need to be firm enough to handle so they don't dissolve into the dough while you're assembling.
    2. Cream the Fats and Sugars
  2. 2
    In a large bowl, cream together the softened butter, brown sugar, and white sugar until the mixture is light and fluffy (about 2–3 minutes). This aeration is key for a soft texture.
    3. Add Wet Ingredients
  3. 3
    Beat in the egg and vanilla extract until fully combined. Don't overmix here; we just want a cohesive emulsion.
    4. Mix the Dry Base
  4. 4
    In a separate bowl, whisk the flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chocolate chips with a spatula.
    5. Assemble the Cookies
  5. 5
    Take about 2 tablespoons of dough and flatten it in your palm. Retrieve your frozen Nutella discs from the freezer. Place one Nutella disc in the center of the dough and fold the edges over, sealing it completely. Roll it into a ball, ensuring no Nutella is peeking through.
    6. The Final Chill
  6. 6
    Place the assembled cookie balls on a tray and chill in the fridge for 15 minutes. This prevents the cookies from spreading too thin in the oven.
    7. Bake to Perfection
  7. 7
    Preheat your oven to 180°C. Place cookies on a lined baking sheet, spaced 2 inches apart. Bake for 10–12 minutes. The edges should be golden, but the centers should still look slightly soft.
    8. Cool and Set
  8. 8
    Let the cookies rest on the baking sheet for at least 5–10 minutes. This allows the structure to set so you don't lose that molten center when you pick them up.
Note

Pro Tip: If you want that "bakery look," press a few extra chocolate chips onto the top of the dough balls right before they go into the oven.

Storage: Store in an airtight container for up to 4 days. To get that "molten" effect back, microwave for 10 seconds before eating.

Variation: Sprinkle a tiny pinch of Maldon sea salt on top immediately after baking to balance the sweetness.

Keywords: Dessert, Nutella, Chocolate Chip, Indulgent, Stuffed Cookies
Read it online: https://petitepanini.com/recipe/nutella-stuffed-cookies-recipe/