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Easy Nutella Stuffed Cookies Recipe

Easy Nutella Stuffed Cookies Recipe
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★★★★★

4.9 from 11 reviews

These Easy Nutella Stuffed Cookies are soft, tender, and packed with a gooey Nutella center surrounded by a buttery cookie dough with crunchy hazelnuts and melty chocolate chips. Perfectly balanced in sweetness and texture, these cookies offer an irresistible treat with a sophisticated touch of sea salt flakes.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract

Fillings and Additions

  • 1 cup Nutella
  • 1/2 cup chopped hazelnuts
  • 1/2 cup mini chocolate chips
  • Sea salt flakes, to taste

Instructions

  1. Cream butter and sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and brown sugar for about 3 minutes until the mixture is light, fluffy, and well combined, which ensures a tender cookie texture.
  2. Add egg and vanilla: Mix in the large egg and vanilla extract thoroughly into the creamed butter and sugar mixture, creating a smooth, homogenous base for the cookie dough.
  3. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt, then gradually fold the dry mixture into the wet ingredients until just incorporated, avoiding overmixing to keep cookies soft.
  4. Chill dough: Cover the dough with plastic wrap or a lid and refrigerate for at least 30 minutes to firm up the dough, making it easier to handle and shaping the cookies for stuffing.
  5. Portion and fill: Divide the chilled dough into approximately 1.5-inch balls. Flatten each dough ball gently, spoon about 1 teaspoon of Nutella into the center of the flattened dough, then carefully fold and enclose the filling by pinching the edges together to seal.
  6. Seal edges and shape: Firmly pinch the edges of the dough around the Nutella to prevent leaks, then gently roll the cookie balls between your palms until smooth and well-sealed to prevent oozing during baking.
  7. Bake cookies: Preheat the oven to 350°F (175°C). Place the cookie balls on a parchment-lined baking sheet, spacing them apart. Optionally, sprinkle the tops with sea salt flakes before baking. Bake for 10 to 12 minutes until the edges are lightly golden but the centers remain soft.
  8. Cool briefly: Remove the baking tray from the oven and let the cookies rest on the tray for 5 minutes to firm up slightly, then transfer them carefully to a wire rack to cool completely, which helps the cookies set without losing the gooey center.

Notes

  • Use soft, fresh flour for a tender cookie texture.
  • Refrigerating the dough is crucial to prevent spreading and ease handling.
  • Seal the Nutella filling well to avoid leakage during baking.
  • Optional: adding sea salt flakes on top balances the sweetness beautifully.
  • These cookies can be stored in an airtight container for up to 3 days at room temperature or frozen for up to 1 month.

Nutrition

Keywords: Nutella cookies, stuffed cookies, hazelnut cookies, chocolate chip cookies, easy cookie recipe, homemade cookies

Find it online: https://chefmilacook.com/easy-nutella-stuffed-cookies-recipe/