Prep Time 20 mins
Cook Time 10 mins
Rest Time 30 mins
Total Time 1 hr
Cooking Method:
Cuisine: ,
Courses: ,
Difficulty: Intermediate
Cooking Temp: 175  C
Servings: 12
Best Season: All Seasons
Description

Indulge in these soft and chewy Nutella stuffed cookies, made with a rich brown sugar dough and a gooey, chocolate-hazelnut center. These decadent homemade cookies are perfectly crisp on the edges while staying irresistibly soft in the middle. Whether you’re baking for a holiday, special occasion, or just a cozy treat, these cookies will become a family favorite!

Ingredients
    Ingredients:
  • 1 cup (225g) unsalted butter (softened)
  • 1 cup (200g) brown sugar (packed)
  • ½ cup (100g)
  • 2 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 2 ¾ cups (345g) all-purpose flour (sifted)
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup (170g) semi-sweet chocolate chips
    • For the Filling:
  • ¾ cup (225g) Nutella (225g)
    • For Topping
  • Flaky sea salt (for garnish)
Instructions
    Prepare the Nutella Filling
  1. 1
    Line a small baking sheet with parchment paper. Use a teaspoon to scoop small dollops (about 1-1.5 tsp each) of Nutella onto the parchment paper. Freeze for 20-30 minutes until firm.
    2. Make the Cookie Dough
  2. 2
    In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes). Add in the eggs and vanilla extract, mixing until well combined. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the chocolate chips.
    3. Chill the Dough
  3. 3
    Cover the dough and refrigerate for 30 minutes (this prevents spreading and enhances flavor).
    4. Assemble the Cookies
  4. 4
    Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper. Take about 2 tbsp of cookie dough, flatten it slightly, and place a frozen Nutella dollop in the center. Cover with another 1 tbsp of dough, sealing the edges around the Nutella. Roll into a ball and place on the baking sheet, leaving 2 inches between cookies.
    5. Bake the Cookies
  5. 5
    Bake for 10-12 minutes, or until the edges are set but the centers look slightly underbaked. Remove from the oven and let them rest for 5 minutes before transferring to a wire rack.
    6. Final Touch (Optional)
  6. 6
    Sprinkle warm cookies with flaky sea salt for a gourmet touch.
Note
  • Chilling the Nutella: Keeping Nutella in the freezer prevents it from spreading too much during baking.
  • Dough Chilling: Don’t skip this step! It prevents the cookies from becoming too flat.
  • Storage: Store cookies in an airtight container at room temperature for 3-4 days or freeze for up to 3 months.
  • Reheating: Warm cookies in the microwave for 10-15 seconds for a gooey center.
  • Variations: Try adding toasted hazelnuts or using dark chocolate chips for extra depth of flavor.
Keywords: Nutella cookies, chewy cookies, stuffed cookies, easy baking, chocolate desserts
Read it online: https://petitepanini.com/recipe/soft-and-chewy-nutella-stuffed-cookiesc/