Nutella Stuffed Cookies
Nutella stuffed chocolate cookies are sinful crunchy chocolate cookies with a soft goey Nutella stuffing, which oozes out with a bite.
  1. Spoon 9-10 large teaspoon of Nutella onto a baking sheet lined with parchment paper and freeze for 1 hour.
  2. In a large bowl mix with the butter, brown sugar, castor sugar and vanilla till creamy.
  3. Add the milk and mix until combined (don’t worry if it has lumps).
  4. Incorporate with a spatula the sifted flour, cornflour and baking soda into the butter.
  5. Gently mix, don’t overmix the dough.
  6. Add chocolate chips to the dough.
  7. If you live in a hot climate, you could refrigerate the cookie dough for about 30 minutes.
  8. Use an ice cream scoop and scoop out the cookie dough.
  9. Flatten the cookie dough ball into a circle and place in the centre a frozen scoop of Nutella.
  10. Fold the edges of the cookie dough circle around Nutella stuffing and roll into a ball.
  11. Repeat for the rest of the dough: you’ll get 9 o 10 stuffed cookie balls.
  12. Place the balls onto a lined baking sheet and refrigerate it for 30-60 minutes (if you don’t live in a hot climate, you can skip the refrigerating step and bake the cookies directly.
  13. You can keep raw cookies in the refrigerator for 28 hours before baking them).
  14. Place 5 cookie balls on a lined baking sheet (at least 5 cm-2 inches apart) and bake in a preheated oven at 180°C-350°F for 9-12 minutes (until the edges will be golden brown).
Recipe Notes

1.Do not overbake the cookies or the Nutella centre will turn out dry!

2.Remove from the oven and allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.

3.You can store cookies in an airtight container or a tin cookie box at room temperature for up to 1 week.

4.You can freeze raw cookies for up to 3 months; you can bake them directly from the freezer for a few minutes more.

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