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These large Nutella Stuffed Cookies are so delicious! A delicious gooey chocolate cookie stuffed with lots of Nutella. They have perfect crispy edges and a delicious soft center, plus you only need a hand whisk and a spatula to make these, making them so easy. These Nutella stuffed cookies are for all the Nutella lovers and you'll want to make them over and over again!
These large Nutella stuffed cookies are so quick and easy to make and will be your new favorite cookies. These amazing cookies are next level and perfect for any Nutella lover. These Nutella stuffed cookies are soft and gooey with perfectly crispy edges.
This Nutella cookies recipe is loaded with Nutella and they are so easy and delicious, that you'll want to make them over and over again!
For more cookies recipes, try Lemon Blueberry Cookies, Tiramisu Cookies and Coffee Cake Cookies.
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WHY THIS RECIPE WORKS
- Easy to make: These cookies are so easy to make, and only needs a bowl and a hand mixer.
- Crispy edges and gooey center: These cookies have perfectly crispy edges with the best gooey center filled with Nutella!
- Nutella: These cookies are for Nuella lovers!
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Nutella: Spoon out the 10 tablespoon of Nutella from a jar of Nutella or any hazelnut spread you'd prefer.
- Cocoa powder: I recommend using a high quality dutch process cocoa powder for the best flavor, my favorite is from Valrhona or Ghirardelli.
- Butter: The butter is melted over low heat and then cooled.
- Brown sugar: The dark brown sugar gives more moister to the cookie dough, which makes for a more soft and chewy texture.
- Vanilla extract: I recommend using pure vanilla extract for the best flavor.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these Nutella Stuffed Cookies. This recipe doesn't need an electric mixer. Just two large bowls, a whisk and a spatula.
The full recipe is down below in the recipe card.
STEP 1: Scoop out 10 tablespoon of Nutella on a plate with parchment paper. Place the plate it the freezer while making the cookie dough.
STEP 2: Melt the butter in the microwave or in a saucepan over low-medium heat. Pour the melted butter into a large bowl and let it cool down to room temperature in the fridge. Takes about 20 minutes.
STEP 3: Once the butter has reached room temperature add the granulated sugar and brown sugar and with a whisk, whisk it together. Add the egg, egg yolk and vanilla extract and mix it in until combined.
STEP 4: In a separate bowl, stir together flour, cocoa powder, baking powder, baking soda and salt. Add the flour mixture and with spatula mix it together until just combined. Place the cookie dough in the fridge to chill for 30 minutes.
Meanwhile, preheat the oven to 175ºC/ 350ºF conventional oven. Prepare a cookie sheet with parchment paper.
STEP 5: Using a large cookie 2 ounce cookie scoop / ¼ cup (75g), scoop the dough. Flatten out the cookie dough and place the frozen Nutella in the center of the cookie dough. Mold the dough around the Nutella. Make sure it’s fully covered with no cracks. Then roll them between your hands into a ball and then in granulated sugar.
STEP 6: Place 3-4 cookies per baking tray and bake one tray at a time for 11-12 minutes. Once baked, let them cool down on the baking tray for 3 minutes as they still will be soft when they are done. After they have cooled down a bit, use a spatula to lift them onto a wire rack and let them cool down completely.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Yes, scoop the cookie dough into balls and place them in an airtight container or cover them with plastic wrap, then store the cookie balls in the fridge overnight. Prep the Nutella dollops and place them in the freezer. The next day, fill the cookies with Nutella and bake the cookies as instructed in the recipe.
Scoop and filled the cookie dough into balls and store them in an airtight container or freezer bag. You can store them in the freezer for up to 30 days. Let the cookie ball thaw for 1 hour before baking them. Rolls them in granulated sugar and bake as instructed in the recipe.
Yes, absolutely. Do the same technique with freezing the peanut butter like the Nutella.
Store the Nutella stuffed cookies in an air-tight container. They are best enjoyed within 1 day when baked.
Other Cookies Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Nutella Stuffed Cookies
Ingredients
NUTELLA STUFFED COOKIES
- 10 tablespoon Nutella
- 150 g butter
- 200 g granulated sugar
- 50 g dark brown sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 260 g all-purpose flour
- 6 tablespoon cocoa powder
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 50 g granulated sugar or cane sugar for rolling the cookies
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.
Instructions
NUTELLA STUFFED COOKIES
- Scoop out 10 tablespoon of Nutella on a plate with parchment paper. Place the plate it the freezer while making the cookie dough.10 tablespoon Nutella
- Melt the butter in the microwave or in a saucepan over low-medium heat. You don’t want it to bubble, so as to not lose any of the liquid in the butter. Pour the melted butter into a big mixing bowl and let it cool down to room temperature in the fridge. Takes about 20 minutes.150 g butter
- Once the butter has reached room temperature add the granulated sugar and brown sugar and with a whisk, whisk it together for 1 minute. Alternatively, mix it together in a stand mixer using the paddle attachment.200 g granulated sugar, 50 g dark brown sugar
- Add the egg, egg yolk and vanilla extract and mix it in until combined.1 large egg, 1 egg yolk, 1 teaspoon vanilla extract
- In a separate bowl, stir together flour, cocoa powder, baking powder, baking soda and salt. Add the dry ingredients and with spatula mix it together until just combined.260 g all-purpose flour, 6 tablespoon cocoa powder, ¾ teaspoon baking powder, ¾ teaspoon baking soda, ½ teaspoon salt
- Place the cookie dough in the fridge to chill for 30 minutes. Meanwhile, preheat the oven at 175ºC / 350ºF and prepare a baking sheet with baking paper.
- Using a large cookie 2 ounce cookie scoop / ¼ cup (75 g), scoop the dough. Flatten out the cookie dough and place the frozen Nutella in the center of the cookie dough. You have to work a bit fast so the Nutella doesn't thaw before adding them to each cookie dough ball.
- Mold the dough around the Nutella. Make sure it’s fully covered with no cracks. Then roll them between your hands into a ball and then in the extra granulated sugar.50 g granulated sugar
- Place 3-4 cookie dough balls per baking tray and bake one tray at a time for 11-12 minutes. Keep the remaining cookie dough balls in the fridge while the others bake.
- Once baked, let them cool down on the baking tray for 3 minutes as they still will be soft when they are done. After they have cooled down a bit, use a spatula to lift them onto a cooling rack and let them cool down completely.
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