Nutella Cookies Filled with Nutella
Nutella Cookies Filled with Nutella
These Nutella cookies are the most delicious chocolate chip cookies ever. They will soon be a new favorite!
Cookies are a must-have treat in the family. We especially love Peanut Butter Oatmeal Cookies, Italian Cookies and these Gooey Nutella Cookies!
Nutella Cookies
These are more than just chocolate chip cookies, my friends. These babies are stuffed with the smooth and creamy chocolate nut butter that everyone (except those with a hazelnut allergy) is obsessed with. Yes, I filled these cookies with a full 2 ââteaspoons of Nutella and it oozes out after the first bite.
Just thinking about how good these are makes my mouth water! I’m talking about the past tense because they disappear so quickly it’s disgusting. đ The consistency of the cookie consistency with the smooth and creamy stuff inside is very satisfying.
After making these peanut butter cookies, my mind couldn’t stop thinking about all the things I could cram into the cookies. I’ve made cream cheese and peanut butter cookies and both are amazing. I think the next filling cookie needs to be caramel!
How to Make Nutty Stuffed Cookies
This recipe is very similar to my peanut butter, but I had to make some adjustments because Nutella already tasted sweet and thinner than peanut butter.
filling. Scoop into 2 teaspoon sized balls (I use a small trigger spoon) on a wax paper lined baking sheet and place in the fridge. (If making these a day ahead, store in the refrigerator.)
Prepare. Preheat oven to 350 degrees Fahrenheit. Place Πcup granulated sugar in a small bowl and set aside.
wet ingredients. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the remaining œ of the sugar and brown sugar for 3 minutes. Add Nutella and vanilla until smooth and creamy. Add eggs and yolks and beat until fully combined.
dry ingredients. Add the flour, cocoa powder, baking soda and salt and whisk on low until combined. Scrape down sides as needed.
chill. Use a 1 Âœ tablespoon trigger cookie scoop to divide dough into 28 balls on a baking sheet, cover with plastic wrap and refrigerate for 1 hour. (You’ll need to cool the dough to make it easier to handle. But once the dough is firm, you can start stuffing Nutella balls into the dough.)
full. Remove the dough, flatten the balls with both hands, then place a ball of Nutella in the center, fold the sides together, and roll smooth.
bake. Place dough balls in 1/4 cup sugar and place on baking sheets 3 inches apart. (About 8 per pan.) Gently press each cookie with a spatula. Bake for 10 minutes. Cool on cookie sheets for 5 minutes before transferring to a cooling rack.
Tips, Changes + Stored Information
To prevent Nutella from spilling, do not move cookies until Nutella is fully set.If you move the cookies before then it may cause them to fall apart
We launched sugar cookies, but there are many others delicious toppings You can add for example:
- Sprinkle with sea salt before baking
- Add some chocolate chips on top before or after baking
- Drizzle with white or dark chocolate
- sprinkle with powdered sugar
- Add chopped hazelnuts on top
Variety:
- Get real chocolate flavor with Dutch Craft Cocoa Powder
- Sprinkle with sea salt immediately after baking
- Do the same with the chocolate chip cookie dough
Cookies:
- storage, Cover the dough and keep in the refrigerator for a day or two before forming dough balls and baking. Peanut butter drops should be kept in the refrigerator.
- freeze The finished dough balls simply place the dough balls on a baking sheet and freeze for a few hours. Once frozen, transfer them to an airtight freezer-safe container. Freeze up to 2 months.
Bake Cookies:
- storage, Let the cookies cool and store in an airtight container at room temperature for 3-5 days.
- arrive freeze Baked cookies simply place them in an airtight container, separating the layers with parchment paper. Freeze up to 3 months.
For more Nutella recipes, check out:
Course dessert
American food
Prep time 1 hour 30 minutes
Cook Time 10 minutes
Total time 1 hour 40 minutes
serving size 28
Calories 170 kcal
by Lil’ Luna
Peanut Butter Filling:
- 1 cup + 2 tablespoons Nutella
Dough:
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup granulated sugar divided
- 1/2 cup brown sugar
- 1/2 cup butter room temperature
- 1/4 cup Nutella
- 1 teaspoon vanilla
- 1 large egg
- 1 egg yolk
For the cookie dough:
-
Preheat oven to 350 degrees Fahrenheit. Place Πcup granulated sugar in a small bowl and set aside.
-
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the remaining œ of the sugar and brown sugar for 3 minutes.
-
Add Nutella and vanilla until smooth and creamy. Add eggs and yolks and beat until fully combined.
-
Add the flour, cocoa powder, baking soda and salt and whisk on low until combined. Scrape down sides as needed.
-
Use a 1 œ tablespoon trigger cookie scoop to divide dough into 28 balls on a baking sheet, cover with plastic wrap and refrigerate for 1 hour.
-
Remove the dough, flatten the balls with both hands, then place a ball of Nutella in the center, fold the sides together, and roll smooth.
-
Place dough balls in 1/4 cup sugar and place on baking sheets 3 inches apart. (About 8 per pan.) Gently press each cookie with a spatula. Bake for 10 minutes. Cool on cookie sheets for 5 minutes before transferring to a cooling rack.