why make this recipe
Nutella Stuffed Cookies are a delightful treat that brings together the rich flavors of chocolate and hazelnut in a warm, gooey cookie. They are not just cookies; they are little bursts of joy that can brighten up any day. Perfect for sharing with friends and family, these cookies make a great dessert or snack. Plus, who can resist the joy of biting into a soft cookie and discovering a delicious Nutella center? Whether you’re baking for a special occasion or just because, these cookies are sure to impress.
how to make Nutella Stuffed Cookies
Ingredients:
- 1 cup Nutella
- 1 stick butter, softened
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 2 tsp vanilla
- 2 cups white flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 12 oz chocolate chips
Directions:
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Spoon about 1/2 tablespoon of Nutella onto the parchment paper to create around 24 small dollops. Freeze these dollops for at least 30 minutes.
- In a large bowl, beat the softened butter with brown sugar and white sugar until the mixture is creamy.
- Add the egg and vanilla to the bowl and continue to beat until it is smooth and creamy again.
- In a medium bowl, mix the flour, baking soda, baking powder, and salt.
- Gradually add the dry mixture to the wet mixture, mixing until a dough forms. Then, stir in the chocolate chips.
- Take about 2 tablespoons of dough, flatten it out, and place one frozen piece of Nutella in the center. Wrap the dough around the Nutella and pinch the seams to seal it well. Shape it into a ball if needed.
- Place the cookie balls on your prepared baking sheets. Bake for 12-14 minutes or until they are golden brown.
- Allow the cookies to cool for about 10 minutes before moving them to a wire rack to cool completely.
- Optionally, sprinkle some flaked sea salt on top for an extra touch of flavor.
how to serve Nutella Stuffed Cookies
These cookies are best enjoyed warm, right out of the oven. You can serve them with a glass of cold milk or a hot cup of coffee or tea. They can also be placed on a beautiful plate and served at gatherings or parties for your guests to enjoy.
how to store Nutella Stuffed Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, you can freeze the baked cookies. Just make sure they are fully cooled before placing them in a freezer-safe bag. When you’re ready to enjoy them again, simply reheat them in the oven for a few minutes.
tips to make Nutella Stuffed Cookies
- Make sure the butter is softened to room temperature for easy mixing.
- Freeze the Nutella dollops well to ensure a gooey center when baked.
- Don’t overbake the cookies; they should be soft in the middle.
- For added flavor, mix in some chopped nuts or use different types of chocolate chips.
variation
You can switch things up by using peanut butter instead of Nutella for a different flavor. Alternatively, try adding some spices like cinnamon or nutmeg to the dough for a warm twist.
FAQs
Can I use homemade Nutella?
Yes, homemade Nutella works great in this recipe. Just ensure it has a similar consistency to the store-bought version.
Can I make the dough in advance?
Yes, you can prepare the dough ahead of time and refrigerate it for up to 2 days before baking. Just make sure to let it come to room temperature before shaping the cookies.
What if I don’t have chocolate chips?
If you don’t have chocolate chips, you can use chopped chocolate bars or even candies like M&Ms as a substitute.
Nutella Stuffed Cookies
Ingredients
For the Nutella Filling
- 1 cup Nutella Freeze in dollops
For the Cookie Dough
- 1 stick butter, softened Should be at room temperature
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 cups white flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 12 oz chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Spoon about 1/2 tablespoon of Nutella onto the parchment paper to create around 24 small dollops. Freeze these dollops for at least 30 minutes.
Making the Dough
- In a large bowl, beat the softened butter with brown sugar and white sugar until the mixture is creamy.
- Add the egg and vanilla to the bowl and continue to beat until it is smooth and creamy again.
- In a medium bowl, mix the flour, baking soda, baking powder, and salt.
- Gradually add the dry mixture to the wet mixture, mixing until a dough forms. Then, stir in the chocolate chips.
Assembling and Baking
- Take about 2 tablespoons of dough, flatten it out, and place one frozen piece of Nutella in the center. Wrap the dough around the Nutella and pinch the seams to seal it well. Shape it into a ball if needed.
- Place the cookie balls on your prepared baking sheets. Bake for 12-14 minutes or until they are golden brown.
- Allow the cookies to cool for about 10 minutes before moving them to a wire rack to cool completely.
- Optionally, sprinkle some flaked sea salt on top for an extra touch of flavor.