These Nutella Stuffed Cookies are dramatic in the best way, but surprisingly simple to make at home. Rich chocolate cookie dough wraps around a frozen Nutella center, baking into soft, fudgy cookies with a molten, gooey surprise inside.
INGREDIENTS YOU WILL NEED
Nutella: Freezing portions of Nutella is the secret to getting that molten center without it leaking during baking. If you like everything Nutella, you should also try these simple Nutella cookies.
Butter: Unsalted butter at room temperature creates a tender, rich cookie dough.
Sugars: A mix of white and light brown sugar gives the cookies sweetness, moisture, and a slightly chewy texture.
Eggs: Use large eggs at room temperature.
Vanilla extract: Alternatively you can use 1 teaspoon instant coffee to bring a rich chocolate flavor out.
Flour and cocoa powder: All-purpose flour provides structure, while Dutch processed cocoa powder gives the cookies their deep chocolate flavor.
Baking powder and salt: Baking powder helps the cookies puff slightly, and salt balances the sweetness and enhances the chocolate.
Looking for more chocolate desserts? I've got you covered! Try these Double chocolate cookies, this Chocolate roll or make these easy-to-make Chocolate crinkle cookies.
COOKING TIPS
Freeze the filling well: Make sure the Nutella portions are fully frozen so they stay centered and gooey rather than melting into the dough. And if you want to try another stuffed cookie, give my favorite Cheesecake cookies a go.
Chill the dough: Cold dough is easier to work with and helps the cookies hold their shape in the oven.
Seal the dough completely: Any gaps can cause the Nutella to leak out while baking.
Watch the bake time: Pull the cookies once the tops are no longer shiny. Slight cracking on the surface is a good sign they're done.
HOW TO MAKE NUTELLA STUFFED COOKIES
Prepare the Nutella filling: Portion the Nutella and freeze until firm.
Mix the dry ingredients: Sift together the flour, cocoa powder, baking powder, and salt.
Make the dough: Cream the butter and sugars until light and fluffy, then mix in the vanilla and eggs. Add the dry ingredients just until combined.
Shape and fill: Chill the dough briefly, roll each portion into a disk, place frozen Nutella in the center, and seal into smooth balls.
Bake: Bake the cookies in batches until puffed, set around the edges, and matte on top. Let them cool slightly before moving.
STORING AND FREEZING TIPS
Nutella stuffed cookies are best enjoyed warm, when the centers are soft and gooey. Baked cookies can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
For longer storage, freeze baked cookies in a single layer until solid, then transfer them to a freezer-safe container or bag for up to 2 months. Thaw at room temperature or warm gently in the oven to soften the centers.
Unbaked, filled cookie dough balls freeze very well. Freeze them solid on a baking sheet, then store in a freezer-safe container for up to 2 months. Bake directly from frozen, adding 1 to 2 minutes to the baking time.
Recipe card
Nutella Stuffed Cookies
Equipment
- Digital kitchen scale
- Parchment paper
- Plastic wrap
- Stand mixer fitted with a paddle attachment or hand mixer and a large mixing bowl
- Mixing bowl
- Whisk
- Rolling Pin
Ingredients
- 250 g Nutella
- 225 g all-purpose flour
- 25 g Dutch processed cocoa powder
- 2 teaspoon baking powder
- 1 teaspoon salt
- 120 g unsalted butter at room temperature
- 70 g white granulated sugar
- 70 g light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs at room temperature
Instructions
- Spoon or pipe the Nutella into 12 small portions, about 2 tablespoons each, onto a baking sheet lined with parchment paper. Freeze until firm, at least 1 hour, or until solid enough to handle.
- Sift the flour, cocoa powder, baking powder, and salt into a bowl. Whisk to combine.
- In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer and a mixing bowl, add the butter, white sugar, brown sugar, and vanilla. Beat for 1 to 2 minutes, or until light and fluffy. Add the eggs one at a time, beating well after each addition until fully incorporated.
- Add the dry ingredients and mix on low speed just until no dry ingredients remain.
- Form 12 cookie dough balls, about 50 g each, and place them on a plate. Freeze for 30 to 60 minutes, until firm but still pliable. Alternatively, cover the dough with plastic wrap and refrigerate for up to 4 days.
- Preheat the oven to 180C (355F) and line two baking sheets with parchment paper.
- Take one cookie dough ball out of the freezer at a time and roll it between two pieces of plastic wrap into a disk using a rolling pin.
- Remove one frozen Nutella portion from the freezer and place it in the center of the dough disk.
- Wrap the dough around the Nutella, sealing it completely, then roll it gently between your palms to form a smooth ball. Place it in the fridge while you assemble the remaining cookies.
- Take 6 assembled cookies out of the fridge and place them on one of the prepared baking sheets, leaving space between each.
- Bake one batch at a time, keeping the second batch chilled in the fridge while the first bakes, for 15 to 17 minutes, or until the cookies have spread, puffed up, and are no longer shiny on top. Small, shallow cracks may appear on the surface.
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