Nutella Stuffed Cookies

Nutella stuffed chocolate cookies are sinful crunchy chocolate cookies with a soft goey Nutella stuffing, which oozes out with a bite.

I have never been fond of store-bought cookies but simply love the home-baked ones. These Nutella stuffed cookies were made by Juhi and are now a favourite with all of us.

The cookies are giant-sized and look absolutely stunning, studded with chocolate chips. You break open and the creamy Nutella oozes out. A quick bite and your eyes roll up, and you feel you have had the best cookie ever! You are in heaven. You have to try these to understand what I am saying.

The cookies are simple to bake, just that you need to freeze Nutella first, the rest is a breeze. They taste best while they are warm, though I don’t mind the cold ones too, Nutella will still ooze out :)). Don’t ever try the cookies as soon as they are out of the oven, you will burn yourself, let them cool for a few minutes. Enjoy these cookies with a nice cup of coffee or tea, and if you don’t have either of them like me – enjoy them as it is.

Nutella Stuffed Cookies

Ingredients

9-10 large tsp Nutella
1/2 cup salted butter, room temperature
6 tbs light brown sugar
2 + ½ tbsp castor sugar
1 tsp vanilla extract
2 tbsp milk, room temperature
1/2 tsp baking soda
1+1/3 cup all-purpose flour
Pinch of salt
2/3 cup chocolate chips
1 tbsp cornflour

Method

Spoon 9-10 large teaspoon of Nutella onto a baking sheet lined with parchment paper and freeze for 1 hour.
In a large bowl mix with the butter, brown sugar, castor sugar and vanilla till creamy.
Add the milk and mix until combined (don’t worry if it has lumps).
Incorporate with a spatula the sifted flour, cornflour and baking soda into the butter.
Gently mix, don’t overmix the dough.
Add chocolate chips to the dough.
If you live in a hot climate, you could refrigerate the cookie dough for about 30 minutes.
Use an ice cream scoop and scoop out the cookie dough.
Flatten the cookie dough ball into a circle and place in the centre a frozen scoop of Nutella.
Fold the edges of the cookie dough circle around Nutella stuffing and roll into a ball.
Repeat for the rest of the dough: you’ll get 9 o 10 stuffed cookie balls.
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.
You can keep raw cookies in the refrigerator for 28 hours before baking them).
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).

Remember:

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.

And here the Recipes posted under Bakeathon 2020, an event by Srivalli.

1. Stuffed Garlic Bread
2. Chocolate Cake in a Jar
3. Creamy Mango Cake
4. Chocolate Caramel Poke Cake
5. Double Chocolate Chip Cookies
6. Easy Homemade Bagels
7. Coffee Buns
8. Pineapple Jar Cakes
9. Kit Kat Cake
10. Salted Caramel Chocolate Poke Cake
11. Cakesickles

Print Pin

Nutella Stuffed Cookies

Nutella stuffed chocolate cookies are sinful crunchy chocolate cookies with a soft goey Nutella stuffing, which oozes out with a bite.

Course Breakfast, Dessert, Snack, Tea Time

Cuisine American

Ingredients

• 9-10 tsp largeNutella
• 1/2 cup salted butter room temperature
• 6 tbs light brown sugar
• 2 tbsp + ½castor sugar
• 1 tsp vanilla extract
• 2 tbsp milk room temperature
• 1/2 tsp baking soda
• 1 cup +1/3all-purpose flour
• Pinch of salt
• 2/3 cup Chocolate chips
• 1 tbsp cornflour

Instructions

• Spoon 9-10 large teaspoon of Nutella onto a baking sheet lined with parchment paper and freeze for 1 hour.
• In a large bowl mix with the butter, brown sugar, castor sugar and vanilla till creamy.
• Add the milk and mix until combined (don’t worry if it has lumps).
• Incorporate with a spatula the sifted flour, cornflour and baking soda into the butter.
• Gently mix, don’t overmix the dough.
• Add chocolate chips to the dough.
• If you live in a hot climate, you could refrigerate the cookie dough for about 30 minutes.
• Use an ice cream scoop and scoop out the cookie dough.
• Flatten the cookie dough ball into a circle and place in the centre a frozen scoop of Nutella.
• Fold the edges of the cookie dough circle around Nutella stuffing and roll into a ball.
• Repeat for the rest of the dough: you’ll get 9 o 10 stuffed cookie balls.
• 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.
• You can keep raw cookies in the refrigerator for 28 hours before baking them).
• 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).

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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