Nutella Stuffed Chocolate Cookies Recipe
Introduction
These Nutella Stuffed Chocolate Cookies are a chocolate lover’s dream come true. Crispy on the outside, soft and fudgy on the inside, with a gooey Nutella center that melts in your mouth. Perfect as a sweet treat or an indulgent snack.
Ingredients
- 1/2 cup (150-180g) Nutella
- 1 cup (125g) all-purpose flour
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 tsp (3g) baking soda
- 1/2 tsp (3g) salt
- 1/2 tsp (1g) instant coffee
- 1/2 cup (113g) unsalted butter, room temperature
- 1/3 cup (75g) packed brown sugar
- 1/3 cup (70g) sugar
- 1 egg
- 1 tsp (5g) vanilla extract
- 1/3 cup (60g) semi-sweet chocolate chips
Instructions
- Step 1: Line a small baking sheet with parchment paper. Drop 12 to 13 teaspoons of Nutella onto the sheet and freeze for 30 minutes to 1 hour until firm.
- Step 2: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Step 3: In a bowl, whisk together the flour, cocoa powder, instant coffee, salt, and baking soda. Set aside.
- Step 4: In another bowl, cream the butter with both sugars until smooth and creamy. Add the egg and vanilla extract, mixing until well combined.
- Step 5: Gradually incorporate the dry flour mixture into the wet ingredients using a wooden spoon or spatula, then fold in the chocolate chips.
- Step 6: Remove the frozen Nutella teaspoons. Dust your palm with cocoa powder, take large spoonfuls of the cookie dough, flatten them, place a Nutella portion in the center, then wrap the dough fully around it and roll into balls. Arrange the balls on the prepared baking sheet.
- Step 7: Bake for 10 to 12 minutes. Remove from the oven and let the cookies cool on the baking sheet for at least 5 minutes before transferring to a cooling rack.
- Step 8: Serve the cookies slightly warm, ideally with a cup of milk. Enjoy the gooey center and rich chocolate flavor!
Tips & Variations
- For extra richness, use dark chocolate chips or mix in chopped nuts for texture.
- If you prefer a less intense chocolate taste, reduce the cocoa powder to 1/4 cup.
- Instant coffee enhances the chocolate flavor but can be omitted if desired.
- Freeze the Nutella balls longer if you want firmer centers that hold their shape better during baking.
Storage
Store cookies in an airtight container at room temperature for up to 3 days. To keep the Nutella filling gooey, reheat gently in the microwave for 10 to 15 seconds before serving. For longer storage, freeze baked cookies in a sealed container for up to 2 months and thaw at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I substitute Nutella with another filling?
Yes, you can try other chocolate hazelnut spreads, peanut butter, or even jam for a different flavor. Just make sure to freeze the filling before stuffing to prevent leaking.
How do I prevent the Nutella from leaking during baking?
Freezing the Nutella in small portions before wrapping them with dough helps keep the filling solid during baking. Also, ensure you completely seal the dough around the filling to avoid leaks.
Print
Nutella Stuffed Chocolate Cookies Recipe
- Total Time: 1 hour 32 minutes
- Yield: 12–13 cookies 1x
Description
Decadent Nutella Stuffed Chocolate Cookies featuring a rich cocoa-flavored dough wrapped around a luscious Nutella center. These soft, fudgy cookies are enhanced with a hint of instant coffee to intensify the chocolate flavor, and offer an irresistible gooey surprise inside with every bite. Perfect for chocolate lovers who enjoy a delightful contrast of textures and a comforting homemade treat.
Ingredients
Nutella Filling
- 1/2 cup (150-180g) Nutella
Dry Ingredients
- 1 cup (125g) all-purpose flour
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 tsp (3g) baking soda
- 1/2 tsp (3g) salt
- 1/2 tsp (1g) instant coffee
Wet Ingredients
- 1/2 cup (113g) unsalted butter, room temperature
- 1/3 cup (75g) packed brown sugar
- 1/3 cup (70g) sugar
- 1 large egg
- 1 tsp (5g) vanilla extract
Additional Ingredients
- 1/3 cup (60g) semi-sweet chocolate chips
Instructions
- Prepare Nutella Filling: Line a small baking sheet with parchment paper. Drop 12-13 teaspoons of Nutella onto the sheet and place it in the freezer for 30 minutes to 1 hour until the dollops are firm and hold their shape.
- Preheat Oven and Prepare Baking Sheet: Set your oven to 350°F (180°C) and line a separate baking sheet with parchment paper for baking the cookies later.
- Mix Dry Ingredients: In a bowl, whisk together all-purpose flour, unsweetened cocoa powder, instant coffee, salt, and baking soda until evenly combined. Set aside.
- Cream Butter and Sugars: In another bowl, beat the room temperature unsalted butter with both brown sugar and granulated sugar until the mixture becomes creamy and smooth.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed butter and sugar mixture, mixing thoroughly until fully blended.
- Combine Dry Ingredients and Chocolate Chips: Gradually mix the dry ingredient mixture into the wet ingredients using a wooden spoon or spatula. Fold in the semi-sweet chocolate chips evenly throughout the dough.
- Assemble Cookies: Remove the firm Nutella dollops from the freezer. Lightly dust your palm with cocoa powder to prevent sticking. Take generous spoonfuls of cookie dough, flatten them in your palm, place a Nutella dollop in the center, then carefully wrap the dough around the Nutella and roll into smooth balls. Arrange these cookie balls on the prepared baking sheet.
- Bake Cookies: Place the baking sheet in the preheated oven and bake the cookies for 10-12 minutes. Once baked, remove from oven and let the cookies cool on the baking sheet for at least 5 minutes to set.
- Cool and Serve: Transfer the cookies to a cooling rack to cool slightly. Serve the cookies while still a bit warm, ideally with a cup of milk, and enjoy the gooey Nutella center.
Notes
- Freezing Nutella dollops in advance ensures the filling stays intact during baking and creates a delightful molten center.
- Dusting hands with cocoa powder prevents the dough from sticking and keeps the cookie balls smooth.
- Baking time is crucial — overbaking will reduce the gooey texture inside, so watch closely around the 10-12 minute window.
- Adding instant coffee enhances the chocolate flavor without making the cookies taste like coffee.
- For a dairy-free version, substitute butter with a plant-based alternative and use dairy-free chocolate chips.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Nutella stuffed cookies, chocolate cookies, fudgy cookies, stuffed cookies recipe, Nutella dessert, chocolate chip cookies
