I can almost guarantee that you never made cookies as delicious as these Nutella stuffed cookies. Not only with their gooeyness that balances perfectly with the crunch of your regular cookie, but also with very simple steps to follow.
How to make Nutella stuffed cookies
To make this recipe, you need to prepare your Nutella filling first. It needs its own time to chill, so try making it before prepping your cookie dough.
Prepare the Nutella filling
1. Spoon big portions of Nutella and transfer them into a baking pan covered in parchment paper. For an easier application, you can opt for a piping bag. One cup of nutella would make you 22 to 24 filling portions just in case, because we all enjoy extra cookies.
2. Pop your pan in the freezer and cool it for 30 to 60 minutes.
Make the sugar cookie dough
1. Combine your dry components and put them to the side.
2. Use a mixer on medium to low speed to blend your sugars and butter until smooth for 4 minutes.
3. Place in your vanilla extract and egg and blend on low speed until mixed.
4. Pour in your flour mix and blend until your dough starts forming. To keep your cookies soft, avoid overbeating your batter.
5. Cover your dough in plastic wrap and let it cool in a round shape for 30 to 60 minutes.
Filling the Nutella stuffed Cookies
1. Separate your dough evenly into 20 balls, weighing 30 grams each of half a tablespoon. You can use an ice cream scoop to make sure your balls are even size.
2. Cover a baking pan in parchment paper, then flatten your dough balls a bit into it. Use a big baking pan to be able to cook all your cookies at once.
3. Pop your Nutella out of the freezer and transfer a ball to the center of each of your flattened circles of dough. Overlap your cookie dough on the Nutella to seal it in forming a ball. Your nutella might start to melt if the process isn’t done quickly, in case that happens, put your Nutella back in the freezer to harden again.
4. Stick your baking pan with the stuffed cookies in the fridge for 15 to 30 minutes to keep them firm before baking. This prevents them from spreading when baking. Meanwhile, turn on your oven to 350 F.
5. Cook your cookies for 13 to 15 minutes. Don’t be inclined to keep them in your oven for any longer, as they will still be soft and not yet that classic cookie golden brown, but that is how you ensure that gooey melty texture of Nutella.
6. For how long do these cookies stay fresh?
7. Your Nutella stuffed cookies can be stored in a sealed container for 3 days.
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- 320g of Nutella (1 cup)
- 280g of all-purpose flour (2 cups)
- ½ teaspoon of baking soda
- ½ teaspoon of salt
- 170g of butter (¾ cup), unsalted and softened to room temperature
- 100g of granulated sugar (½ cup)
- 80g of powdered sugar (⅔ cup)
- 1 egg
- 1 teaspoon of vanilla extract
- Prep your Nutella filling: Use a spoon or a piping bag to place 1.5 inch circles of Nutella on a baking pan covered in parchment paper. One cup of Nutella makes you around 22 portions, just in case you’ll be needing extra. Transfer to your freezer and let it harden for 30 to 60 minutes.
- Combine your sifted flour, salt, and baking soda in a bowl. Put it to the side.
- Using a paddle attachment on your mixer, on medium to low speed, blend the granulated sugar, butter, and powdered sugar for 4 minutes. Drizzle in the vanilla extract and egg, then blend until mixed. Pour in your flour mix and blend for a couple of minutes just until dough is formed. Set your dough in a circle, cover it in plastic wrap, and let it cook for 30 minutes.
- Separate your dough evenly into 20 balls, weighing 30 grams each, the size of a 1.5 tablespoons, you can use an ice cream scoop for this step. Flatten them on your pan covered in parchment paper, then take your Nutella out of the freezer. Transfer a Nutella Ball to the center of each circle of dough, overlap your cookie batter on the Nutella to seal it in forming a ball. Your nutella might start to melt if the process isn’t done quickly, stick it back in your fridge if it does. Let cool in your fridge for 15 to 30 minutes.
- Turn on your oven to 350 F/ 180 C.
- Stick your pan in the oven for 13 to 15 minutes. Make sure to keep your cookies white, don’t be inclined to cook them for any longer. Put them aside to chill for 5 to 10 minutes, then place them in a cooling rack to firm up completely.
- You can keep your cookies in a sealed container at room temperature for 3 days, and 1 week in the fridge. You can also freeze your cookies for 2 months, then let them defrost in your fridge overnight, or at room temperature for 2 hours.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 198Total Fat: 10gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 80mgCarbohydrates: 25gFiber: 1gSugar: 15gProtein: 2g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.