Stuffed Nutella Cookies Recipe
This is the easiest stuffed Nutella cookies recipe you will ever make. These cookies are tasty, and full of chocolate flavor. You will love these cookies.
This amazing Nutella cookies recipe combines the rich, velvety taste of Nutella with soft, chewy cookie goodness. Perfect for any occasion, these cookies are easy to make and require just a handful of ingredients. Whether you’re satisfying a sweet tooth or impressing friends at a gathering, these Nutella cookies are sure to become a favorite. With their irresistible chocolate hazelnut flavor, they offer a delicious twist on classic cookies that will leave everyone craving more!
how to make Nutella cookies recipe:
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In a large bowl, mix softened butter and sugar with a spatula until creamy. Add the eggs one a time and mix just until combined (don’t worry if it lumps a bit).
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Sift in all purpose flour, salt, cocoa, baking powder and mix with a spatula just until well combined( don’t overmix)!
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Cover the bowl with plastic wrap and refrigerate for about 60-90 minutes(don’t skip the refrigerating time).
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Meanwhile place 15 large tsp of Nutella onto a lined tray and put in freezer for about 1 hour.
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Spoon the chilled cookie dough using ice cream scooper, flat the cookie ball until get a circle and place in the middle a frozen Nutella scoop.
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Fold the edges of the cookie dough circle around Nutella stuffing and roll into a ball.
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Bake in preheated fan oven (upper and lower heat) at 180°C-350°F for 10 minutes: don’t bake too much.
Pro tips and tricks for making stuffed Nutella cookies recipe:
Here are some pro tips and tricks for making stuffed Nutella cookies recipe:
- Chill the Dough: Make sure to chill your cookie dough for at least an hour before baking; this helps prevent spreading and ensures a thicker, chewier cookie.
- Use Frozen Nutella: Spoon Nutella into small dollops on a baking sheet and freeze them for about an hour. This makes it easier to stuff your cookies without leaking.
- Don’t Overmix: Mix your wet and dry ingredients until just combined to keep the cookies tender. Overmixing can lead to tough cookies.
- Seal the Edges: Make sure to fully encase the Nutella in cookie dough, pinching the edges tightly so it doesn’t leak during baking.
- Use a Cookie Scoop: A cookie scoop ensures uniform sizes, which helps them bake evenly.
- Watch the Baking Time: Remove the cookies while they’re still slightly underbaked in the center; they will continue to cook on the baking sheet.
- Let Them Cool: Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack, which helps set the Nutella filling.
- With these tips, you’ll create irresistibly gooey and delicious stuffed Nutella cookies!
frequently asked questions
Here are some frequently asked questions for making stuffed Nutella cookies recipe:
Can I use homemade Nutella in this Nutella cookies recipe?
Yes, homemade Nutella works well, just ensure it’s spreadable.
What if my Nutella is too runny?
Refrigerate or refreeze it for a bit to thicken it up.
How do I prevent Nutella from leaking out during baking?
Make sure to completely seal the cookie dough around the Nutella.
Can I use a different type of nut butter?
Absolutely! Feel free to substitute with almond butter or peanut butter.
What is the best way to store leftover Nutella cookies?
Store them in an airtight container at room temperature for up to a week or refrigerate for longer freshness.
Can I freeze the cookie dough?
Yes, you can freeze the dough; just allow it to thaw in the fridge before baking.
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Nutella Cookies Recipe
Course: CookiesCuisine: AmericanDifficulty: Easy12
servings30
minutes12
minutes120
kcal1
hour30
minutes2
hours12
minutesIngredients
1/2 cup unsalted butter room temperature
1/2 cup caster sugar
2 eggs room temperature
1+1/2cup all purpose flour
1/8 tsp salt
1/2 cup unsweetened cocoa powder
1+1/4 tsp baking powder
15 large tsp Nutella
- Coating
50 g (1/3 cup) powdered sugar
Directions
- In a large bowl, mix softened butter and sugar with a spatula until creamy.
- Add the eggs one a time and mix just until combined (don’t worry if it lumps a bit).
- Sift in all purpose flour, salt, cocoa, baking powder and mix with a spatula just until well combined( don’t overmix)!
- Cover the bowl with plastic wrap and refrigerate for about 60-90 minutes(don’t skip the refrigerating time).
- Meanwhile place 15 large tsp of Nutella onto a lined tray and put in freezer for about 1 hour.
- Spoon the chilled cookie dough using ice cream scooper, flat the cookie ball until get a circle and place in the middle a frozen Nutella scoop.
- Fold the edges of the cookie dough circle around Nutella stuffing and roll into a ball.
- Bake in preheated fan oven (upper and lower heat) at 180°C-350°F for 10 minutes: don’t bake too much.
