M&M Nutella Lava Cookies
User Reviews
5.0
6 reviews
Excellent
M&M Nutella Lava Cookies
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M&M Nutella Stuffed Cookies are made with milk chocolate chips and M&M's and filled with creamy chocolate hazelnut Nutella spread and baked until perfectly soft and chewy.
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Ingredients
- 3/4 cup Nutella spread
- 1 cup cold butter (cut into small cubes)
- 3/4 cup brown sugar
- 2/3 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour (or 1 1/2 cups of cake flour + 1 1/2 cups of all-purpose flour)
- 1 teaspoon baking soda
- 1/2 teaspoon cornstarch
- 3/4 teaspoon salt
- 1 cup milk chocolate chips
- 10 ounces M&M's or Mini M&M's (about 1 1/2 to 2 cups, may use more for placing on top of the cookies)
Instructions
- Freeze Nutella: To prepare the Nutella centers, scoop out 1-Tablespoon dollops onto a parchment-lined baking sheet. You will have 12 Nutella disks. Freeze for about 30-60 minutes until firm. This step prevents Nutella from oozing out during baking.
- Make Cookie Dough: In a large bowl, cream butter, brown sugar, and granulated sugar until fluffy, about 4 minutes. Add eggs one at a time, mixing well. Stir in vanilla. Combine flour, baking soda, cornstarch, and salt and mix just until combined. Fold in M&M’s (reserving some for placing on the top after baking) and milk chocolate chips.
- Chill the Dough. I suggest chilling the dough for at least 30 minutes - 1 hour. If you have time, the dough becomes even better after 24-48 hours of chilling time. You can roll the dough into balls before chilling to make them easier to roll.
- Roll into Balls. Weigh the cookie dough into about 5-ounce balls. You will have 12 cookie dough balls. If you don't have a food scale, you want them to be baseball size. These are large, bakery-style cookies.
- Wrap Dough Around Nutella: Once the dough is rolled into large balls, take off the top 1/3 of the dough. Flatten the remaining dough slightly and place a frozen Nutella disk in the center. Wrap the dough around the Nutella, ensuring it’s fully sealed to prevent leaking.
- Bake: Preheat oven to 385 degrees. Place cookies on a lined baking sheet, 6 at a time and bake for 9-11 minutes or until edges are a light golden color. Press a few extra M&M’s on top right after baking for a gourmet look.
- Cool: Let cookies cool for about 10 minutes on the baking sheet to allow the to set-up before transferring them to a rack.
Notes
- How do I seal the dough around Nutella?
- Weigh the cookie dough balls to be close to 5 ounces each. Roll them into a ball. Take off the top 1/3 of the cookie dough and place the frozen Nutella disk into the center of the cookie dough ball. Wrap the cookie dough around the Nutella and top with the top cookie dough. Make sure that the entire Nutella is encased with cookie dough to keep it from seeping out.
- A shoutout to a creator who inspired me to make these cookies -- scarlactive on Instagram. I tweaked my Levain Bakery Chocolate Chip Cookie Recipe, added M&M's and stuffed it with Nutella.
Nutrition Information
Show Details
Calories
551kcal
(28%)
Carbohydrates
74g
(25%)
Protein
6g
(12%)
Fat
26g
(40%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
75mg
(25%)
Sodium
391mg
(16%)
Potassium
111mg
(3%)
Fiber
1g
(4%)
Sugar
48g
(96%)
Vitamin A
571IU
(11%)
Vitamin C
0.1mg
(0%)
Calcium
64mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 551 kcal
% Daily Value*
| Calories | 551kcal | 28% |
| Carbohydrates | 74g | 25% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 391mg | 16% |
| Potassium | 111mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 48g | 96% |
| Vitamin A | 571IU | 11% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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