When I say game changing, I mean game changing! Just take one look at those gorgeous Nutella Stuffed Chocolate Cookies and tell me you don’t want to inhale them whole… Yep, thought so! Super indulgent & rich chocolate cookies stuffed full of silky gooey Nutella. Sound complicated? Well you’d be wrong there my lovely! Just like my Nutella stuffed peanut butter cookies, these are easier to make than you’d think. I guarantee they will wow your friends & family!
Here is what you will need to make 12.
- 300g Nutella
- 115g Unsalted Butter, Room Temp
- 140g Golden Caster Sugar
- 1 tsp Vanilla Extract
- 1 Egg, Room Temp
- 140g Plain Flour
- 1/2 tsp Bicarbonate of Soda
- 1 tsp Corn Flour
- 30g Cocoa Powder
- 50g Dark Chocolate Chips, For Decoration (Optional)
- Electric Stand Mixer or Large Bowl & Electric Hand Whisk
- Large Baking Tray
Nutella Stuffed Chocolate Cookies Recipe
First you need to prepare the Nutella. Line a small baking sheet with baking paper and scoop 12 x heaped teaspoons of Nutella onto it. Flatten them a little so they are more disc shaped as opposed to ball.
Pop into the freezer to freeze completely for approx 30-40 minutes. (Overnight is fine if you prefer to plan ahead.)
To Make The Cookie Dough
Preheat your oven to 180°C/Fan 170°C and line a large baking tray with a silicone baking liner or baking paper.
Next, cream together the butter and sugar in an electric stand mixer or a large bowl with an electric hand whisk until light and fluffy.
Then add in the vanilla & egg and beat again until smooth.
Next sift in the flour, bicarbonate of soda, corn flour & cocoa powder. Mix just until it forms a dough and you can’t see any more dry ingredients.
This bit’s a little messy I’m not going to lie… definitely fun though!
Take a heaped tablespoon of cookie dough and flatten roughly into a disc in your hand. Then press a frozen Nutella disc into the cookie dough & fold the edges up and over the top to completely cover the Nutella. Give it a quick final roll in your hands to ensure the Nutella is sealed within the cookie dough then repeat for 5 more.
I recommend baking in 2 batches of 6 as they spread quite a lot during cooking. Put the frozen Nutella discs back in the freezer between each batch.
Place your prepared chocolate cookies spaced apart evenly on the lined baking tray. If you like, press a few chocolate chips into the top of each cookie for decoration, then bake in the preheated oven for approx 10 minutes.
(Please ignore the pegs, my baking mat wasn’t playing ball!)
Allow to cool on the tray for 5 minutes before carefully transferring to a wire rack to cool completely. Repeat for the 2nd batch of 6 cookies.
When the Nutella Stuffed Chocolate Cookies are completely cooled, store in an airtight container and consume within 4-5 days.
They say a picture paints a thousand words… well I’m glad because I’m really struggling to describe the sheer delicious beauty of these chocolate cookies! What’s not to love? The rich, soft & chewy chocolate cookie? The gorgeously melty gooey Nutella deliciousness?? I mean seriously, you have to try this recipe, it’s off the charts amazing!
I hope you enjoyed the post my lovelies, until next time.
(Recipe adapted from Sweetest Menu)