Nutella Stuffed Cookies
Chocolate lovers rejoice! These simple and impressive nutella stuffed cookies, pack the ultimate chocolate flavour punch. A soft, cakey cookie wrapped around oozy chocolate hazelnut filling. That’s it. It’s that simple. Sounds delicious right?
Nick’s favourite thing…
The stand-out feature of these nutella stuffed cookies? That oozing center. And it’s so easy to achieve! It’s all about prepping the ingredients to make sure things are put together well. Once the cookies are done, you just have to bake, wait ten minutes for them to cool, and then you’re ready to dig into chocolate cookie heaven!
What do nutella stuffed cookies taste like?
Chocolate overload! I really love Nutella, so I think Nutella adds kind of another note of chocolate to these cookies. But my favourite thing above everything? The sea salt flakes on top. Just like my Chocolate Chip Cookies, it elevates the chocolate flavours!
What are the ingredients I need for nutella stuffed cookies?
Cookies
Hazelnut spread – Let’s be honest. I used Nutella. Ok? It just tastes really good. But you can use whichever brand of hazelnut spread you like.
Unsalted butter – Make sure your butter is softened. If using salted butter, leave out the salt.
Brown sugar – You can use light or dark brown sugar. I used regular brown sugar.
Caster sugar – Also known as superfine sugar.
Eggs – I used large eggs at room temperature.
Vanilla extract – Make sure you use a really good quality vanilla extract. It makes all the difference!
Milk – I used whole milk for this recipe. You can use skim or even plant based milks.
All-purpose flour – also known as plain flour.
Cocoa powder – I used unsweetened cocoa powder.
Baking powder – This will help your cookies rise a little giving them an almost cake-like texture. It also makes them lighter.
Salt – I used fine salt.
Sea salt flakes – This is one of my favourite things about the recipe! The sea salt flakes on top. They add flavour, break through the sweetness f the cookie and filling, and help elevate the chocolate flavour too! Magic, right?
Let’s go through each step.
Cookies
- Add the Nutella to a large piping bag. Snip the end off.
- Pipe 24 little rounds of Nutella on one of the baking trays. Place in the freezer.
- Next, add the butter, caster sugar and brown sugar into a large mixing bowl beat on high speed until pale and fluffy, about 3 minutes.
- Scrape down the bowl and add the eggs and beat in until well combined. Add the vanilla extract and milk and beat in.
- Add the flour, cocoa powder, baking powder and salt and mix using a spatula until well combined.
- Use a small ice cream scoop to scoop out 24 cookies.
- Place in the fridge for 10 minutes.
- Place 6 chilled cookie scoops on a baking tray at a time. Squash a frozen Nutella ball on top.
- Use your hands to fold the cookie dough over the Nutella.
- Place it seam down on the baking tray. Sprinkle with sea salt flakes and bake for 20 minutes.
- Once baked, allow to cool for 10 minutes before serving.
My Top Tips!
- It’s important to chill the Nutella and the cookies, before putting the cookies together. The warmth of your hands as you wrap the cookie around the Nutella will melt and soften the cookie if you don’t chill them.
- Sprinkling with some sea salt flakes elevates these cookies and intensifies the chocolate flavour. So you don’t want to skip it!
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Nutella Stuffed Cookies
Serves 24
Ingredients
Cookies
- 1 3/4 cup / 490 g hazelnut spread, I used Nutella
- 1 cup / 250 g unsalted butter
- 1 cup / 200 g brown sugar
- 1/2 cup / 105 g caster sugar
- 2 large eggs
- 1 tbsp milk
- 1 tsp vanilla extract
- 2 cups / 300 g all-purpose flour
- 1 cup / 100 g cocoa powder
- 1 tsp baking powder
- 1 tsp salt
- flakey sea salt
Instructions
Cookies
- Line two baking trays with baking paper. Add the Nutella to a large piping bag. Snip the end off and pipe 24 little rounds of Nutella on one of the baking trays. Place in the freezer.
- Add the butter, caster sugar and brown sugar into a large mixing bowl beat on high speed until pale and fluffy, about 3 minutes.
- Scrape down the bowl and add the eggs and beat in until well combined. Add the vanilla extract and milk and beat in.
- Add the flour, cocoa powder, baking powder and salt and mix using a spatula until well combined.
- Use a small ice cream scoop to scoop out 24 cookies. Place in the fridge for 10 minutes.
- Preheat your oven to 175°C / 350°F. Place 6 chilled cookie scoops on a baking tray at a time. Squash a frozen Nutella ball on top and use your hands to fold the cookie dough over the Nutella. Place it seam down on the baking tray. Sprinkle with sea salt flakes and bake for 20 minutes.Once baked, allow to cool for 10 minutes before serving.
Notes
Nutrition
4 comments
Hey Nick, are the metric measurements accurate? I normally estimate a cup of flour at about 140g, but on this recipe you’ve got 2 cups being 420g. That’s significantly more, can you please verify? Thanks!
Hi Sarah! Sorry about that! 2 cups is equal to 300g. I’ve gone in and edited the ingredients list! N x
Made these today Nick…. Everyone raved about them..
Love hearing it Rufina! That’s so lovely! N x