Description
Nutella Stuffed Cookies are soft, chewy chocolate chip cookies with a rich, gooey Nutella center. These indulgent treats combine classic cookie flavors with a delightful molten surprise inside, making them a must-try for chocolate lovers.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups chocolate chips (semi-sweet or milk chocolate)
- 1/2 cup Nutella (chilled or frozen in 1–2 tsp dollops)
Instructions
- Line a baking sheet with parchment paper. Scoop 1–2 teaspoon dollops of Nutella onto it and freeze for 30–60 minutes until solid.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla extract, and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
- Fold in the chocolate chips.
- Scoop about 2 tablespoons of dough, flatten slightly, and place a frozen Nutella center in the middle. Wrap dough around Nutella to seal completely.
- Place cookie dough balls on a baking sheet and refrigerate for 30 minutes (optional, but recommended).
- Preheat oven to 350°F (175°C). Bake cookies for 10–12 minutes, or until edges are golden and centers are soft but set.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Freezing the Nutella helps prevent it from leaking during baking.Chilling the dough helps cookies stay thick and chewy.Sprinkle a pinch of sea salt on top before baking for sweet-salty contrast.Use white, dark, or flavored chocolate chips for variation.These cookies freeze well raw or baked—perfect for make-ahead treats.
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 18g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
