Nutella Stuffed Cookies
Big, soft chocolate cookies filled with chocolate chips and stuffed with Nutella!
Prep Time 25 minutes
Cook Time 9 minutes
Total Time 34 minutes
Servings 13 large 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.
*The dough balls will be sticky as you're trying to flatten and fill them. It helps if you moisten your palm a bit. If the dough is too sticky to work with you can chill it for 30 minutes or so to make it easier to handle.
**This cook time is for large 3-tablespoon portions of dough. If you're making smaller cookies, reduce the bake time by a couple minutes.
Optional: You can add chopped toasted hazelnuts into the cookie dough along with the chocolate chips. I recommend about 1/3 cup.
Calories: 264kcal | Carbohydrates: 34g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 35mg | Sodium: 104mg | Potassium: 134mg | Fiber: 1g | Sugar: 22g | Vitamin A: 240IU | Calcium: 35mg | Iron: 1.8mg