Description
Indulgent cookies with a gooey Nutella center, perfectly baked with a soft golden exterior that gives way to a warm chocolate hazelnut surprise inside.
Ingredients
Scale
- 1 cup (320g) Nutella
- 2 cups (280g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, softened to room temperature
- ½ cup (100g) granulated sugar
- ⅔ cup (80g) powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Prepare the Nutella Filling: Scoop heaped teaspoons of Nutella (or use a piping bag filled with Nutella, and pipe 1.5″ circles) onto a baking sheet lined with parchment paper. Use 1 cup of Nutella to make about 22 portions. Place the baking sheet in the freezer and chill until solid, 30-60 minutes.
- Prepare the Cookie Dough: In a medium bowl, sift together flour, baking soda, and salt. Set aside. In a mixer bowl fitted with the paddle attachment, beat butter, granulated sugar, and powdered sugar on medium-low speed for 4 minutes until light and fluffy. Add egg and vanilla extract and beat until combined. Add flour mixture and beat just until combined and a dough forms.
- Chill the Dough: Form the dough into a disc shape, wrap in plastic wrap, and chill for 30 minutes in the refrigerator. This helps the dough firm up, making it easier to work with and preventing the cookies from spreading too much during baking.
- Form the Stuffed Cookies: Divide dough into 20 equal balls, each weighing 30 grams (about 1.5 tablespoons). Press each ball slightly flat. Take the chilled Nutella out of the freezer. Place one round of frozen Nutella in the middle of each piece of dough and fold the dough around it to form round, sealed balls. Work quickly so the Nutella doesn’t melt.
- Final Chilling: Place the stuffed cookie balls on baking sheets lined with parchment paper. Chill in the refrigerator for 15-30 minutes before baking. This second chilling helps maintain the cookie shape and prevents the Nutella from leaking during baking.
- Bake the Cookies: Preheat oven to 350°F/180°C. Bake for 13-15 minutes. The cookies should stay relatively light colored, so don’t be tempted to bake them longer. Allow cookies to cool on the baking sheet for 5-10 minutes, then gently transfer to a wire rack to cool completely.
Notes
- For best results, make sure the Nutella rounds are frozen solid before trying to encase them in cookie dough.
- If your kitchen is warm, return the Nutella to the freezer if it starts to soften while you’re working.
- For an extra touch, you can sprinkle the tops of the cookies with flaky sea salt before baking.
- To ensure even-sized cookies, use a kitchen scale when dividing the dough.
- The cookies will appear slightly underbaked when you remove them from the oven but will firm up as they cool.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 235
- Sugar: 15g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg