Description
These Nutella Stuffed Cookies feature a delectable combination of chewy, soft centers with crispy edges and a molten Nutella core that floods your mouth with rich, chocolatey goodness. Perfectly balanced with dark chocolate chips and a hint of honey, these cookies are simple to prepare and deliver an unmatched indulgent experience best enjoyed warm, just out of the oven.
Ingredients
Scale
Cookie Dough
- 1 1/3 cups plain flour / all-purpose flour
- 1/2 tsp baking soda (bi-carbonate soda)
- 1/4 tsp cooking salt / kosher salt
- 120g / 8 tbsp unsalted butter, cut into 1 cm / 1/2″ cubes (fridge cold is fine)
- 2/3 cup (tightly packed) brown sugar
- 1 tsp vanilla extract
- 1 tsp honey (or corn syrup)
- 1 large egg (55g / 2 oz), at room temperature
Filling
- 10 tbsp (slightly heaped) Nutella (or other chocolate-nut spread)
- 1/2 cup dark chocolate chips (or chopped 70% dark chocolate)
Instructions
- Prepare the Dough: In a bowl, whisk together the plain flour, baking soda, and salt. In another large bowl, beat the cold cubed unsalted butter and brown sugar until creamy and smooth. Add in the vanilla extract, honey, and the egg, mixing until fully incorporated and the dough is smooth.
- Combine Ingredients: Gradually add the dry flour mixture into the wet ingredients. Mix thoroughly until a uniform cookie dough forms. Chill the dough if it feels too soft to handle.
- Form the Cookies: Take a small amount of cookie dough and flatten it in your palm. Add about a teaspoon of Nutella in the center along with a few dark chocolate chips. Carefully fold and seal the dough around the filling, shaping it into a ball to fully encase the chocolate filling.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
- Bake the Cookies: Place the cookie balls spaced evenly on the prepared baking sheet. Bake for approximately 12 minutes or until the edges are golden and crisp but the center remains soft and chewy.
- Cool Slightly and Serve: Remove the cookies from the oven and allow them to cool for about 15 minutes. This resting time lets the edges crisp up perfectly while the Nutella inside stays deliciously molten for the optimal cookie-eating experience.
Notes
- This recipe yields cookies with a chewy and soft center, crispy edges, and a melty Nutella middle that creates an indulgent treat.
- For the best eating experience, try to consume these cookies about 15 minutes after baking when warm and the Nutella is molten inside.
- You can substitute corn syrup for honey if preferred.
- Using fridge-cold butter helps achieve the perfect cookie texture.
- Ensure the egg is at room temperature before mixing to help the dough combine smoothly.
Nutrition
- Serving Size: 1 cookie
- Calories: 361 kcal
- Sugar: 28 g
- Sodium: 143 mg
- Fat: 19 g
- Saturated Fat: 14 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.4 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 41 mg
