Description
Delight in these Nutella Stuffed Cookies, soft and buttery cookies with a gooey Nutella center. Perfectly baked to stay light in color, these treats combine a tender dough surrounding chilled Nutella for a luscious surprise in every bite. Ideal for sharing or enjoying as a decadent snack.
Ingredients
Nutella Filling
- 1 cup (320g) Nutella
Cookie Dough
- 2 cups (280g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 2/3 cup (80g) powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Prepare the Nutella filling: Scoop heaped teaspoons of Nutella onto a baking sheet lined with parchment paper in 1.5 inch circles or use a piping bag to pipe the Nutella. Place the baking sheet in the freezer and chill until solid, about 30-60 minutes.
- Sift dry ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, and salt. Set aside.
- Make the dough: In the bowl of a mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and powdered sugar on medium-low speed for 4 minutes until creamy. Add the egg and vanilla extract and beat until fully combined. Gradually add the flour mixture and beat just until a dough starts to form. Shape the dough into a disc and wrap in plastic wrap. Chill in the refrigerator for 30 minutes.
- Assemble cookies: Divide the chilled dough into 20 equal balls, each about 30 grams or the size of 1.5 tablespoons. Flatten each ball slightly. Remove the Nutella rounds from the freezer and place one in the center of each dough piece. Fold and seal the dough completely around the Nutella to form round balls. Work quickly to prevent Nutella from melting; if it does, freeze again. Place the cookie balls on baking sheets lined with parchment paper and chill in the refrigerator for 15-30 minutes before baking.
- Preheat oven: Preheat your oven to 350°F (180°C).
- Bake cookies: Bake the cookies for 13-15 minutes. They should remain pale and not brown. Remove from oven and let cool on the baking sheet for 5-10 minutes before transferring gently to a wire rack to cool completely.
- Store cookies: Store the cookies at room temperature in an airtight container for up to 3 days, refrigerate for up to 1 week, or freeze for up to 2 months. To thaw, leave at room temperature for 2 hours or refrigerate overnight.
Notes
- Use a piping bag for easier Nutella portioning and less mess.
- Work quickly to prevent Nutella from melting during assembly.
- Chilling the dough before baking helps maintain the shape and texture.
- Cookies remain pale to preserve their soft texture; do not overbake.
- Freezing Nutella rounds and cookie balls helps manage melting during preparation.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American