Nutella Stuffed Cookies

5 from 12 votes

Recipe video above. These have a chewy/soft centre, crispy edge and melty Nutella in the middle that floods in your mouth. It is as good and as naughty as it sounds, and dangerously simple to make!

Try to eat it exactly 15 minutes out of the oven. It's still warm but the edges have crisped up just enough so you can hold the cookie without sagging, and the Nutella is still molten inside. That is an unmatched cookie eating experience!

Prep Time25

Cook Time12

Chilling / freezing1 30

Total Time2 7

Course: Baking, Cookies

Cuisine: Western

Keyword: nutella cookie, nutella stuffed cookies, stuffed cookie

Servings: cookies

Calories: 361cal

Author: Nagi

Ingredients

10 tbsp (slightly heaped) Nutella or other chocolate-nut spread
1/2 cup dark chocolate chips (or chopped 70% dark chocolate)

Cookie dough:

1 1/3 cups plain flour / all-purpose flour
1/2 tsp baking soda (bi-carbonate soda, Note 1)
1/4 tsp cooking salt / kosher salt
120g/ 8 tbsp unsalted butter , cut into 1 cm / 1/2" cubes (fridge cold is fine)
2/3 cup (tightly packed) brown sugar (Note 2)
1 tsp vanilla extract
1 tsp honey or corn syrup (Note 3)
1 large egg (55g / 2 oz), at room temperature (Note 4)

Cups - Metric

Instructions

Abbreviated recipe (hand-mixed):

Mix flour, baking soda and salt. In separate bowl, barely melt butter, mix to finish melting. Mix in vanilla, honey and sugar, then egg. Mix in flour, fridge 1.5 hrs. Freeze Nutella discs 1 hr. Enclose Nutella with dough, press in choc chips, bake 12 -13 min at 180°C/350°F (160°C fan). Cool 10 min on tray, then at least 5 min on rack. Attack!

Cookie dough:

Mix dry - Mix the flour, baking soda and salt in a bowl, set aside.
Barely melt butter - Using a heatproof bowl, microwave the butter for 30 seconds on high until mostly but not fully melted, then stir with a rubber spatula to finish melting it so it's "milky" rather than clear yellow oil (Note 5).
Wet mixture - Add the sugar, vanilla and honey, stir until combined. Add the egg and stir until combined, it should look like caramel.
Chill dough 1 1/2 hours - Add the flour mixture and stir until combined. The mixture should be slightly warm and too soft to roll into balls. Cover and refrigerate for 1 1/2 hours to cool and firm up enough to roll into a log.

Frozen Nutella mounds:

Line a small tray with baking paper / parchment paper. Dollop Nutella on tray and spread to ~8mm/ 1/3"thick rounds. Freeze for 1 hour until firm enough to pick up.

Stuffing and baking:

Preheat the oven to 180°C/350°F (160°C fan-forced). Lightly grease 2 trays then line with paper.
Cut dough - Scrape dough out and shape/roll into a ~18cm / 7" log. Cut into 10 equal pieces.
Stuff - Flatten cookie dough, press in frozen Nutella, bundle dough up around it to enclose and seal. Flip upside down so the smooth side is facing up. Shape into ~1.5cm/ 3/5" thick rounds, press choc chips into the surface and sides. Repeat to make 10 cookies, 5 on each tray, 8cm/3" apart to allow for spreading (Note 6 working tips).
Bake both trays at the same time for 12 - 13 minutes, or until the edges of the cookies are golden, the centre is pale golden and just set (ie not raw melty dough).
Cool & swoon - Remove from the oven and leave on the tray for 10 minutes (finish cooking / set). Transfer to a rack, cool for at least another 5 minutes. Grab, bite, swoon. That moment when the melty Nutella floods into your mouth.....

Notes

Makes 10 generous cookies about 10cm / 4" wide.

1. Baking soda substitute - 1 1/2 tsp baking powder, though cookie will be paler and not quite as chewy. See FAQ to geek out on this.

2. Measuring sugar - If using cup measuring, be sure to pack the sugar in fairly tightly and level the surface (if you don't pack it in, you will be short and cookie texture + flavour will be altered).

3. Smidge of honey = baking trick! Helps the cookie brown faster so it's a lovely caramel colour, and makes the cookie more moist inside. Corn syrup works the same. Don't have either? Leave out, cookie will be a bit paler. See FAQ for more information.

4. Egg from a carton labelled "large eggs" which are 600-660g for a dozen, so each egg is around 50 - 55g / 2 oz. Jumbo eggs (800g a dozen) or larger may make the cookie spread too much so crack, whisk, measure out and use 2 1/2 tablespoons (see Ingredients section in post for more information).

5. Barely melted butter has a pale yellow "milky" colour yields more buttery tasting cookies than butter that is fully melted and more glassy clear yellow on top (dairy "milky" part settles on the bottom). But recipe works fine with fully melted butter so don't stress!

6. Forming cookies - Keep unused Nutella in the freezer and dough in fridge as required, so they don't melt/get sticky. Or, work fast! :) My method: think, money bags! I gather then flip upside down so the smooth side is up. Some Nutella poking out the top is ok, but ensure it's fully sealed on the sides and base (else it will leak everywhere).

7. Different measures between countries - There are slight differences in cup and measuring spoon sizes between countries. For most recipes, the difference is not enough to affect the outcome. For baking recipes, it can be the difference between success and failure. This is recipe is fine as written wherever you are except Japan, please use weights only, not cups. See FAQ.

Storage - Still excellent 3 days later, crispy edges and chewy/soft middle. Store in airtight container in the pantry once fully cool.

Nutrition per cookie. I'm shocked. I thought it would be much higher! *Reaches into the cookie jar for another....*

Nutrition