Nutella Stuffed Cookies
Chocolate chip cookies, but BETTER. These Nutella stuffed cookies give you a deliciously hazelnut flavour in every bite!
Equipment
- Teaspoon
- Baking Sheet
- Greaseproof Paper
- Mixing Bowl
Ingredients
For the Cookies:
- 15 teaspoons Nutella (approx 225g) (3/4 cup) frozen in dollops
- 115 g unsalted butter, softened (1/2 cup)
- 150 g light brown sugar (3/4 cup, packed)
- 25 g granulated sugar (2 tbsp)
- 1 tsp vanilla extract
- 1 medium egg
- 275 g plain flour (all-purpose flour) (2 1/4 cups)
- ½ tsp bicarbonate of soda (baking soda)
- ½ tsp salt
- 1 tbsp cornflour (cornstarch)
- 150 g chocolate chips (1 cup)
Instructions
- Line a baking tray with parchment paper.
- Scoop 12 heaped teaspoons of Nutella onto the tray and freeze until firm (60 minutes).
- Preheat your oven to 190°C (375°F) or 170°C (340°F) Fan.
- In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
- Mix in the vanilla extract and egg, beating until smooth.
- In a separate bowl, whisk together the flour, baking soda, salt, and cornstarch.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
- Stir in the chocolate chips.
- Divide the dough into 12 equal(ish) portions.
- Flatten each portion slightly into a disc shape.
- Place a frozen Nutella blob in the centre of each dough piece and wrap the dough around it, ensuring it is completely sealed.
- Roll each filled dough portion into a smooth ball.
- Line 2 large baking trays with parchment paper and space the cookies at least 5cm (2 inches) apart - they will probably spread a little when baking. I like to put them with the seam facing up so the Nutella doesn't ooze out.
- Bake for 11-13 minutes or until the edges are lightly golden. The cookies will continue to set as they cool.
- Let the cookies cool on the tray for 5-10 minutes, then transfer to a wire rack to cool completely.
- Enjoy while warm for an extra gooey center!
Notes
- Store in an airtight container at room temperature for up to 5 days.
- Freeze unbaked stuffed cookie dough balls for up to 3 months. Bake from frozen, adding 1-2 extra minutes to the baking time.