Nutella is one of my most favorite guilt pleasures! Delicious straight out of a jar with a spoon and so perfect in these stuffed cookies. Chocolate chip cookies are a perennial favorite at my house, but my kids love it when I surprise them with these Nutella stuffed cookies instead.
Tips for Success
The Nutella needs to be solid when you wrap it in the cookie dough. It’s easier to handle this way, but it also means that it won’t melt too quickly when the cookies are baked. Don’t over-mix the cookie dough when you add in the flour. This can overdevelop the gluten leading to heavy cookies. These cookies only take about 10 minutes to bake, so keep your eye on them. They are done when they tops are solid and the edges are golden brown. Cool the cookies on a wire rack. This allows the air to circulate around them so that they don’t get soggy.
How to Store and Reheat
Store leftover Nutella stuffed cookies in an airtight container at room temperature or in the refrigerator for up to 5 days, or freeze them for up to 3 months. Let thaw overnight in the refrigerator before enjoying at room temperature or gently warmed in the microwave.
How to Make Nutella Stuffed Cookies Step by Step
Freeze the Nutella: Preheat your oven to 350°F. Spread a piece of parchment paper out on a large baking sheet. Using a ½-tablespoon measuring spoon, measure out heaping scoops of Nutella, and place them on the baking sheet. You should get 24 total scoops from 1 cup. Place the baking sheet in the freezer for at least 20 minutes, until the Nutella hardens.
25+ Favorite Christmas Cookies
Baking and Christmas go hand in hand. See our guide for our fave recipes + tips and tricks for perfect cookies. Mix the Cookie Dough: While the Nutella chills, in a large bowl, cream ½ cup of unsalted butter, ½ cup of brown sugar, and ¼ cup of granulated sugar together using a hand mixer. Beat in 1 large egg and 1 teaspoon of vanilla extract until incorporated. In a separate bowl, whisk together 2 cups of all-purpose flour, ½ teaspoon of baking soda, and ½ teaspoon of kosher salt. Add the flour mixture to the wet ingredients, little by little, beating lightly after each addition. Stir 3 ounces of finely chopped dark chocolate. Stuff the Cookies: Remove the Nutella from the freezer. Use a cookie scoop to gather a portion of the dough in your hand. Make a small indentation in the ball of dough. Take a frozen dollop of Nutella, place it in the well of the cookie dough, and gently roll the dough between your hands to form a ball that completely covers the Nutella. Place back on the baking sheet. Repeat until the cookie dough is gone. Chill the Cookies: Place the cookie dough balls in the refrigerator for 5 minutes. Bake the Cookies: Bake for 10-12 minutes, then let cool on a wire rack.
