Nutella Stuffed Cookies
Indulge in these soft, chewy cookies filled with rich Nutella.
Ingredients
Main Ingredients
- 1 cup butter
- 1 cup Nutella
- 1 cup light brown sugar
- 0.5 cup granulated sugar
- 1 whole egg
- 1 whole egg yolk
- 2 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2.5 cup all-purpose flour
- 1 cup semi-sweet chocolate chips
Instructions
- In a medium saucepan, melt the butter over medium-low heat. Once melted, bring it to a gentle boil. Stir or swirl the pan until the milk solids begin to brown and the butter turns an amber color. Remove from heat and let it cool.
- Line a large baking sheet with parchment or wax paper. Using a teaspoon, drop 24 scoops of Nutella onto the prepared baking sheet. Place the baking sheet in the freezer for at least 20 minutes while you prepare the cookie dough.
- In a large bowl, combine the cooled butter, brown sugar, and granulated sugar using a rubber spatula or wooden spoon until well mixed. Add the egg, egg yolk, vanilla extract, baking powder, baking soda, and salt. Mix until smooth.
- Gradually stir in the flour, followed by the chocolate chips. Chill the dough in the refrigerator for 15 minutes.
- Preheat your oven to 375°F (190°C). Line another baking sheet with parchment paper.
- Using a 3-tablespoon cookie scoop, scoop out the chilled cookie dough. Press a well into the dough, place a frozen scoop of Nutella inside, and encase it with the dough to form a ball.
- Place the cookie dough balls on the prepared baking sheet, spacing them about 3 inches apart. Return any unused Nutella to the freezer to keep it frozen.
- Bake the cookies for 8 minutes, or until the edges are golden. Remove from the oven and let them cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.
Notes
For a fun twist, try adding chopped nuts or a sprinkle of sea salt on top before baking. Make sure to keep the Nutella frozen until you're ready to use it for the best gooey center!