Nutella Stuffed Cookies
User Reviews
5
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Prep Time
25 mins
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Cook Time
12 mins
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Chilling / freezing
1 hr 30 mins
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Total Time
2 hrs 7 mins
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Servings
10 cookies
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Calories
361 kcal
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Course
Baked Goods
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Cuisine
American
Nutella Stuffed Cookies
Description
This recipe combines a dough made from flour, baking soda, salt, slightly melted butter, brown sugar, honey, vanilla, and egg, chilled for texture control. Nutella is formed into discs and frozen to keep its shape during baking. Each cookie is fashioned by wrapping chilled dough around a Nutella disc and pressing dark chocolate chips into the exterior before baking at moderate heat until edges are set but centers remain soft.
The baked cookies offer a combination of chewy edges and a soft center that hides a molten Nutella filling. The use of honey helps with browning and moisture while the partially melted butter contributes a buttery flavor. The addition of dark chocolate chips adds texture and extra chocolate complexity.
These cookies can be made in batches, storing the dough refrigerated and Nutella discs frozen before baking. They keep well for a few days at room temperature in airtight containers and deliver a rich, indulgent treat suitable for sharing or special occasions.
Measure ingredients accurately for consistent results, particularly the sugar and egg size. Handling the dough and Nutella with cold temperature management prevents spreading and leakage during baking.
Ingredients
- 10 tbsp (slightly heaped) Nutella or other chocolate-nut spread
- 1/2 cup dark chocolate chips (or chopped 70% dark chocolate)
Cookie dough:
- 1 1/3 cups all-purpose flour aka plain flour
- 1/2 tsp baking soda (bi-carbonate soda, Note 1)
- 1/4 tsp kosher salt or cooking salt
- 120g/ 8 tbsp butter cut into 1 cm / 1/2" cubes (fridge cold is fine, unsalted
- 2/3 cup (tightly packed) brown sugar (Note 2)
- 1 tsp vanilla extract
- 1 tsp honey or corn syrup (Note 3)
- 1 egg 55g / 2 oz), at room temperature (Note 4, large
Instructions
Abbreviated recipe (hand-mixed):
- Mix flour, baking soda and salt. In separate bowl, barely melt butter, mix to finish melting. Mix in vanilla, honey and sugar, then egg. Mix in flour, fridge 1.5 hrs. Freeze Nutella discs 1 hr. Enclose Nutella with dough, press in choc chips, bake 12 -13 min at 180°C/350°F (160°C fan). Cool 10 min on tray, then at least 5 min on rack. Attack!
Cookie dough:
- Mix dry - Mix the flour, baking soda and salt in a bowl, set aside.
- Barely melt butter - Using a heatproof bowl, microwave the butter for 30 seconds on high until mostly but not fully melted, then stir with a rubber spatula to finish melting it so it's "milky" rather than clear yellow oil (Note 5).
- Wet mixture - Add the sugar, vanilla and honey, stir until combined. Add the egg and stir until combined, it should look like caramel.
- Chill dough 1 1/2 hours - Add the flour mixture and stir until combined. The mixture should be slightly warm and too soft to roll into balls. Cover and refrigerate for 1 1/2 hours to cool and firm up enough to roll into a log.
Frozen Nutella mounds:
- Line a small tray with baking paper / parchment paper. Dollop Nutella on tray and spread to ~8mm/ 1/3"thick rounds. Freeze for 1 hour until firm enough to pick up.
Stuffing and baking:
- Preheat the oven to 180°C/350°F (160°C fan-forced). Lightly grease 2 trays then line with paper.
- Cut dough - Scrape dough out and shape/roll into a ~18cm / 7" log. Cut into 10 equal pieces.
- Stuff - Flatten cookie dough, press in frozen Nutella, bundle dough up around it to enclose and seal. Flip upside down so the smooth side is facing up. Shape into ~1.5cm/ 3/5" thick rounds, press choc chips into the surface and sides. Repeat to make 10 cookies, 5 on each tray, 8cm/3" apart to allow for spreading (Note 6 working tips).
- Bake both trays at the same time for 12 - 13 minutes, or until the edges of the cookies are golden, the centre is pale golden and just set (ie not raw melty dough).
- Cool & swoon - Remove from the oven and leave on the tray for 10 minutes (finish cooking / set). Transfer to a rack, cool for at least another 5 minutes. Grab, bite, swoon. That moment when the melty Nutella floods into your mouth.....
Notes
- Yield is about 10 large cookies approximately 4 inches wide each.
- Substitute baking soda with 1½ teaspoons baking powder for a lighter texture; cookies will be paler and less chewy.
- Pack brown sugar firmly when measuring to maintain correct sweetness and texture.
- Adding honey helps cookies brown and stay moist; corn syrup works similarly, but omitting both results in paler cookies.
- Use large eggs weighing 50-55g; larger eggs may cause excess spread, so measure carefully if using jumbo eggs.
- Barely melted butter with a milky appearance gives better flavor but fully melted butter also works.
- Keep Nutella discs frozen and dough chilled during assembly to prevent melting and leaking in the oven.
- Store baked cookies in airtight containers at room temperature for up to three days.
- Measure precisely if baking outside regions using cup measures due to size differences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10cookies
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361cal | 18% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 41mg | 14% |
| Sodium | 143mg | 6% |
| Potassium | 185mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 309IU | 6% |
| Vitamin C | 0.05mg | 0% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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