Description
Delight in these rich and creamy Nutella Cookies featuring a soft cream cheese dough filled with frozen Nutella centers that melt into gooey chocolate pockets when baked. Perfectly balanced with semisweet chocolate chips, these cookies offer a luscious treat with a tender texture and a hint of vanilla.
Ingredients
Nutella Filling
- 1/2 cup Nutella
Cookie Dough
- 1/2 cup butter, softened
- 1 package (8 ounces) cream cheese, softened
- 1-1/2 cups sugar
- 1 large egg, room temperature
- 1-1/4 teaspoons vanilla extract
- 2-1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons cornstarch
- 1 cup semisweet chocolate chips
Instructions
- Prepare the Nutella: Scoop or pipe the Nutella into heaping teaspoonfuls onto waxed paper. Freeze them until they’re firm, about one hour. Even after an hour, keep them in the freezer until ready to stuff the cookies.
- Make the cookie dough: In a large bowl, cream the softened butter, cream cheese, and sugar until light and fluffy, about five to seven minutes. Beat in the egg and vanilla extract until fully incorporated, scraping down the bowl to mix evenly. In a separate bowl, whisk together the flour, baking powder, and cornstarch. Gradually add the flour mixture to the creamed ingredients and mix until no white streaks remain. Fold in the semisweet chocolate chips using a rubber spatula.
- Portion the cookie dough: Measure quarter-cup portions of cookie dough onto a parchment-lined baking sheet. Refrigerate until firm enough to shape, about one hour.
- Stuff the cookie dough: Preheat the oven to 375°F (190°C). Flatten each dough portion using the bottom of a measuring cup. Quickly place one frozen Nutella portion in the center of each dough piece, then wrap the dough around to fully encase the filling and shape into a ball. Refrigerate the stuffed dough balls until chilled, about 30 minutes. Use slightly damp hands if dough sticks.
- Bake the cookies: Arrange 3 to 4 cookies spaced 4 inches apart on parchment-lined baking sheets. Bake until the tops appear dry and edges are browned, about 17 to 20 minutes. Let cookies cool on baking sheets for 5 minutes to set, then transfer to wire racks to cool completely.
Notes
- Freezing the Nutella beforehand is essential to prevent the filling from melting out during baking.
- Scraping down the mixing bowl ensures all ingredients are evenly incorporated for consistent texture.
- Chilling the dough before shaping helps maintain its structure and ease of handling.
- Use parchment paper on baking sheets to prevent sticking and for easy cleanup.
- If dough sticks to the measuring cup while flattening, slightly dampen your hands for smoother shaping.
- Prep Time: 1 hour 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
