Nutella Stuffed Chocolate Cookies
Fudgy cocoa cookies wrapped around a frozen dollop of Nutella, baked until the edges are set and the center is warm and soft. A rich, bakery-style chocolate cookie recipe with a gooey hazelnut surprise in every bite
Ingredients
- 3/4 cup Nutella for filling
- 1 cup all-purpose flour 125 g, spooned and leveled
- 1/2 cup cocoa powder 45 g, Dutch-process recommended
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup unsalted butter 112 g, cold and cubed
- 1/2 cup brown sugar 105 g, packed
- 1/3 cup granulated sugar 67 g
- 1 large egg
- 1 teaspoon vanilla extract
- 1 –2 teaspoons milk as needed
- 2/3 cup chocolate chips 120 g, your favorite variety
Instructions
- Freeze rounded teaspoons of Nutella on a parchment-lined tray for at least 1 hour until firm.
- Whisk together flour, cocoa powder, baking soda, and salt in a bowl.
- Beat cold butter with brown sugar and granulated sugar until just combined.
- Add egg, vanilla extract, and milk, then mix until smooth.
- Fold in the dry ingredients until the dough comes together.
- Mix in chocolate chips until evenly distributed.
- Flatten portions of dough, place a frozen Nutella dollop in the center, and seal completely. Roll into smooth balls.
- Freeze the stuffed cookie dough balls for 15–20 minutes while the oven preheats to 350°F (175°C).
- Bake 6 cookies at a time for 12 minutes until the edges are set and centers remain slightly soft.
- Let cookies cool on the baking sheet for 10 minutes before serving.
Notes
Freeze extra Nutella portions ahead of time to make your next batch quicker and easier. Store baked cookies in an airtight container at room temperature for up to 3 days, refrigerate for up to 7 days, or freeze for up to 2 months. Warm slightly before serving for the best gooey Nutella center.