Outrageously delicious Nutella Cookies! Big, soft chocolate cookies stuffed with creamy Nutella chocolate-hazelnut spread.
If you were wondering if there is anything else I could stuff Nutella into, the answer is, YES THERE IS! I’ve stuffed Nutella into Donut Holes and Oatmeal Cookie Bars. I’ve added it to Hot Chocolate, Banana Pancakes, Brownies and a Fruit Tart. And now?! Rich, soft and fudgy NUTELLA STUFFED COOKIES! These cookies are coming just in time for Valentine’s Day, and just in time for an important fundraiser for Cookies for Kids’ Cancer.
I’m working with several other food bloggers on a Valentine’s event to help raise money for the fight against pediatric cancer. Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now. With less than 4% of the National Cancer Institute’s budget going to all childhood cancer combined, I knew it was important for me to get involved. Help us make a difference by donating to Cookies for Kids’ Cancer! Please DONATE HERE.
I wish I could share freshly baked Nutella Cookies with each of you as a thank you for your kind donation. Since I can’t, I will pass along this recipe and hope you find some time to whip them up.
These cookies are incredibly delicious, and if you’re a fan of Nutella (wait, isn’t everybody?) you will go crazy for these! They are perfect for Valentine’s Day (hello, three types of chocolate), but I would be happy to eat them any day of the year.
How to Make Nutella Cookies:
- Cookie dough: Start by making the cookie dough. It’s filled with all the usual suspects, with extra brown sugar to make the cookies soft, a bit of cocoa powder for deep chocolate flavor, a generous cup of chocolate chips for fudginess, and a bit of Nutella right in the dough itself.
- Stuff the cookie dough: Scoop large portions of dough, then flatten them in your palm. Add a scoop of Nutella right into the middle, then fold the cookie dough around the Nutella.
- Bake: Place the stuffed dough balls on a baking sheet and bake until the edges are set and the center is still slightly underdone.
These cookies come out crisp at the edges and soft in the centers. The cookies themselves have a rich chocolate-hazelnut flavor, the chocolate chips add a brownie-like fudginess, and that creamy Nutella center literally begs you to keep eating!
Toasted Hazelnuts (optional): You can add toasted chopped hazelnuts right into the cookie dough. I absolutely love nuts in my cookies, and hazelnuts are the perfect compliment to the chocolate-hazelnut flavors running throughout the cookies. If you can’t find hazelnuts, or you’d rather skip them, they are just as delicious without.
Sea Salt Topping (optional): If you like your chocolate desserts with a contrast of saltiness, you can add a sprinkle of sea salt to the cookies after baking. A flaky finishing salt like Maldon balances out the deep chocolate flavors beautifully. Plus, those specks of flaky sea salt look gorgeous, too!
Nutella Stuffed Cookies
- 3/4 cup Nutella (approximately) divided
- 1 1/4 cups all purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened to cool room temp
- 1/2 cup packed brown sugar make sure it is fresh and soft
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 generous cup chocolate chips (I use semisweet and bittersweet) plus several more for topping (optional)
- Scoop 1 1/2 teaspoon portions of Nutella onto a parchment lined plate, leaving a little space between each (these will be for the center of the cookies). Once you have about 13-14 scoops, place the plate in the freezer and chill for 20 minutes.
- Meanwhile, start the cookie dough. Preheat oven to 350°F. Line two baking sheets with parchment paper, set aside.
- In a medium bowl, combine flour, cocoa powder, baking soda, and salt.
- In the bowl of a stand mixer (or using a hand mixer), beat butter, brown sugar and granulated sugar for a couple minutes, until smooth and creamy. Add egg, vanilla and 1/4 cup Nutella and beat until combined, scraping the sides of the bowl as needed. Add dry ingredients and beat until just combined. Stir in chocolate chips.
- Scoop a generous portion of dough (about 3 tablespoons) and flatten it into the palm of your hand*. Place a scoop of chilled Nutella in the center, then fold the dough around it and close it up completely. Place dough balls several inches apart on prepared baking sheets. If desired, you can gently press some additional chocolate chips onto the top of each dough ball.
- Bake for about 8-10 minutes**, until the edges are beginning to set, but the center is still slightly underdone (they will continue to cook and firm up as they sit on the baking sheet). Place the baking sheets on wire racks to cool completely.