Description
Delight in these irresistible Nutella Stuffed Cookies, featuring a soft and buttery dough wrapped around a luscious, frozen Nutella center. Perfectly baked to stay tender and light, these cookies offer a gooey chocolate-hazelnut surprise that melts in your mouth. Ideal for parties, gifts, or a cozy treat with coffee or tea.
Ingredients
Nutella Filling
- 1 cup (320g) Nutella
Cookie Dough
- 2 cups (280g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 2/3 cup (80g) powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Prepare Nutella Filling: Scoop heaped teaspoons of Nutella onto a baking sheet lined with parchment paper, or use a piping bag to pipe 1.5-inch circles. Use about 1 cup of Nutella to make 22 portions. Freeze until solid, 30-60 minutes.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars: Using a mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and powdered sugar on medium-low speed for 4 minutes until creamy and well combined.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated.
- Combine Dough: Gradually add the flour mixture into the wet ingredients. Beat just until a dough starts to form. Shape into a disc, wrap in plastic wrap, and chill for 30 minutes.
- Form Cookie Balls: Divide chilled dough into 20 equal balls, about 30 grams each or the size of 1.5 tablespoons. Flatten each slightly. Place one frozen Nutella round in the center, then fold dough around to seal completely, forming a smooth ball. Keep working quickly to prevent Nutella from melting; refreeze if necessary.
- Chill Cookies: Arrange sealed dough balls on parchment-lined baking sheets and refrigerate for 15-30 minutes before baking.
- Preheat Oven: Set oven to 350°F (180°C).
- Bake: Bake cookies for 13-15 minutes. They should remain pale and not browned.
- Cool: Let cookies cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.
- Store Properly: Keep cookies at room temperature in an airtight container for up to 3 days, refrigerate for up to 1 week, or freeze for up to 2 months. Thaw frozen cookies at room temperature for 2 hours or overnight in the fridge before serving.
Notes
- Work quickly when assembling cookies to prevent the Nutella from melting.
- Freezing the Nutella rounds solid helps maintain the filling shape during baking.
- Do not overbake; the cookies should remain pale to keep a soft texture.
- Cookies can be stored frozen and thawed when ready to enjoy.
- Using an ice cream scoop ensures evenly sized dough balls for consistent baking.