Description
These Nutella Stuffed Cookies feature a soft, buttery dough enveloping a rich, gooey Nutella center, topped with a crisp layer of dark chocolate chips. Carefully chilled and baked to perfection, these cookies offer a delightful contrast of textures and intense chocolate-hazelnut flavor, perfect for an indulgent treat.
Ingredients
Filling
- 10 tbsp (slightly heaped) Nutella (or other chocolate-nut spread)
- 1/2 cup dark chocolate chips (or chopped 70% dark chocolate)
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
Instructions
- Mix dry ingredients: In a bowl, combine the flour, baking soda, and salt. Set aside.
- Barely melt butter: Place the cubed butter in a heatproof bowl and microwave for about 30 seconds on high until mostly melted but not fully liquefied. Stir with a spatula until it achieves a milky consistency.
- Combine wet ingredients: Add brown sugar, vanilla extract, and honey to the melted butter, stirring until combined. Then add the egg and mix thoroughly until the mixture resembles caramel.
- Make the dough: Gradually mix the dry flour mixture into the wet ingredients until fully combined. The dough will be warm and too soft to handle at this point. Cover and refrigerate for 1.5 hours to firm up.
- Prepare Nutella discs: Line a small tray with parchment paper. Spoon Nutella onto the paper and spread into rounds about 8mm (1/3 inch) thick. Freeze for 1 hour until firm enough to handle.
- Shape dough log: Remove chilled dough, shape it into a log roughly 18cm (7 inches) long. Cut into 10 equal pieces.
- Stuff cookies: Flatten each dough piece into a disc, place a frozen Nutella disc in the center, then fold dough around to enclose and seal it completely. Flip so the smooth side faces up. Shape into rounds about 1.5cm (3/5 inch) thick. Press dark chocolate chips firmly onto the top and sides.
- Preheat oven and prepare trays: Heat the oven to 180°C (350°F) — 160°C (320°F) if fan-forced. Lightly grease two baking trays and line with parchment paper.
- Bake cookies: Arrange five cookies per tray, spaced about 8cm (3 inches) apart to allow spreading. Bake both trays simultaneously for 12 to 13 minutes, or until edges turn golden and centers are pale golden and just set.
- Cool and serve: Remove trays from oven and let cookies cool on the trays for 10 minutes to finish cooking and set. Transfer to a wire rack and cool at least another 5 minutes before serving to enjoy the molten Nutella center.
Notes
- Note 1: Baking soda helps the cookies rise and adds softness.
- Note 2: Brown sugar adds moisture and a rich caramel flavor.
- Note 3: Honey or corn syrup adds a subtle sweetness and contributes to the chewy texture.
- Note 4: Using room temperature egg ensures even mixing without curdling.
- Note 5: Melting butter partially ensures the right texture for the dough—smooth but not oily.
- Note 6: Spacing cookies 8cm apart prevents them from merging during baking.
- Prep Time: 1 hour 50 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
