Where do I start with these delicious and decadent Nutella-stuffed Cookies? They are soft and chewy, with a large pool of Nutella in their hearts.
Where do I start with these delicious and decadent Nutella-stuffed cookies? They are soft and chewy, with a large pool of Nutella in their hearts.
About These Nutella Stuffed Cookies
- These Nutella-stuffed cookies are obviously stuffed with the famous Nutella spread. The melting Nutella oozing out of them makes them exceptionally decadent and delicious. They are drizzled with extra Nutella at the end.
- The process of stuffing the cookies with Nutella is interesting as we need to freeze the Nutella chunks first. Keep reading the post for details.
- This recipe calls for both all-purpose and whole-wheat flour. If you want to know why whole wheat? The answer is Whole wheat flour makes the cookies chewier and softer.
- The other ingredients are straightforward and easy to prepare.
- I also sprinkle crushed hazelnuts on the cookies for extra flavour and crunch.
How To Make These Cookies
- Warm up some Nutella in the microwave for 10 to 15 sec until it becomes soft and pipeable.
- Pour the warm Nutella into the piping bag and nip the tip of the bag into a 1cm hole.
- Pipe dollops of Nutella, about one tablespoon, onto a lined baking sheet and freeze them for half an hour to firm up.
- Sift all dry ingredients and set aside.
- Beat the room-temperature butter with two sugars until creamy and light.
- Add the eggs one at a time and beat well after each one. Add vanilla extract and mix.
- Add the dry ingredients and gently mix. Do Not Overmix the dough.
- Use an ice cream scoop or spoon to make a ball of about 30 grams or two tablespoons.
Assembly
- Flaten the dough on the palm of your hand, place one piece of the frozen Nutella in the middle, fold the sides of the dough over the Nutella, and roll the dough between your hands to make a round ball.
- Place the dough balls on the lined baking sheet and chill them for half an hour.
- Preheat the oven to 350F and line two baking sheets with parchment paper.
- Space the dough balls on the lined baking sheet with two inches of space between them.
- Sprinkle their top with some crushed hazelnut and gently press the nuts down.
- Bake the cookies for 10-12 minutes until their edges are set and slightly golden.
- Let them cool on the baking sheet for 10 minutes, then transfer them to the cooling rack using an offset spatula or serving spatula.
- After they are fully cool, drizzle their top with more Nutella.
See more Cookie recipes here:
Strawberry Glaze Oatmeal Cookies,
Storing: Keep these cookies in an air-tight container at room temperature for one week and freeze them for two months.
Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
LEAVE ME A STAR REVIEW IF YOU TRIED THIS RECIPE AND LIKED IT.
📖 Recipe
Nutella-stuffed Cookies
Where do I start with these delicious and decadent Nutella-stuffed Cookies? They are soft and chewy, with a large pool of Nutella in their hearts.
Ingredients
For The Cookies
- 1 cup Nutella
- 1¾ cup All-purpose flour, Spooned and levelled
- ⅔ cup Whole wheat flour, Spooned and levelled
- ¾ teaspoon Baking soda
- ¼ teaspoon Salt
- 1 cup Butter, Room temperature
- 1 cup Granulated sugar
- ¾ cup Brown sugar
- 2 Eggs, Room temperature
- 1 tablespoon Vanilla extract
- ½ cup Hazlenuts, Crushed
Instructions
- Warm up some Nutella in the microwave for 10 to 15 sec until it becomes soft and pipeable. Pour the warm Nutella into the piping bag and nip the tip of the bag into a 1cm hole. Pipe dollops of Nutella, about one tablespoon, onto a lined baking sheet and freeze them for half an hour to firm up.1 cup Nutella
- Sift all dry ingredients and set aside.1¾ cup All-purpose flour, ⅔ cup Whole wheat flour, ¾ teaspoon Baking soda, ¼ teaspoon Salt
- Beat the room-temperature butter with two sugars until creamy and light.1 cup Butter, 1 cup Granulated sugar, ¾ cup Brown sugar
- Add the eggs one at a time and beat well after each one. Add vanilla extract and mix.2 Eggs, 1 tablespoon Vanilla extract
- Add the dry ingredients and gently mix. Do Not Overmix the dough. Use an ice cream scoop or spoon to make a ball of about 30 grams or two tablespoons.
- Flaten the dough on the palm of your hand, place one piece of the frozen Nutella in the middle, fold the sides of the dough over the Nutella, and roll the dough between your hands to make a round ball. Place the dough balls on the lined baking sheet and chill them for half an hour.
- Preheat the oven to 350℉ and line two baking sheets with parchment paper.
- Space the dough balls on the lined baking sheet with two inches of space between them. Sprinkle their top with some crushed hazelnut and gently press the nuts down.½ cup Hazlenuts
- Bake the cookies for 10-12 minutes until their edges are set and slightly golden. Let them cool on the baking sheet for 10 minutes, then transfer them to the cooling rack using an offset spatula or serving spatula. After they are fully cool, drizzle their top with more Nutella.
Nutrition
Calories: 294kcalCarbohydrates: 39gProtein: 3gFat: 14gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 41mgSodium: 158mgPotassium: 108mgFiber: 2gSugar: 26gVitamin A: 308IUCalcium: 31mgIron: 1mg
Tried this recipe?Let us know how it was!
Shiva says
These cookies look absolutely divine!