Nutella Stuffed Cookies
Soft, chocolatey brown sugar cookies wrapped around a frozen mound of Nutella that bakes into a warm, molten center.
Servings: 12 cookies
Calories: 240kcal
Cost: 3
Equipment
- baking sheets
- parchment paper
- large mixing bowl
- Electric hand mixer
- whisk
- rubber spatula
- cookie scoop or tablespoon
- wire cooling rack
Ingredients
- 1/2 cup Nutella (for the filling)
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tbsp cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup semisweet chocolate chips
Instructions
- Freeze 12 rounded teaspoons of Nutella on a parchment-lined tray for at least 1 hour, until firm.
- Cream the softened butter, brown sugar, and granulated sugar together for about 2 minutes until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- Whisk together the flour, cocoa powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix just until combined.
- Fold in the chocolate chips, then chill the dough for 30 minutes.
- Preheat the oven to 350°F. Wrap about 2 tablespoons of cookie dough around each frozen Nutella mound, sealing completely, and place them 2 inches apart on parchment-lined baking sheets.
- Bake at 350°F for 11 to 13 minutes, until the edges are set but the centers still look soft.
- Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack. Serve slightly warm for the best molten center.
Notes
Store in an airtight container at room temperature for up to 4 days. Microwave a cookie for about 10 seconds to restore the gooey Nutella center. Assembled stuffed cookie dough balls can be frozen for up to 2 months; bake directly from frozen, adding 2 to 3 extra minutes.