Chocolate lovers unite! These thick, decadent Nutella-stuffed cookies bring together two of our favorite sweet treats: chewy chocolate chip cookies and the classic chocolate hazelnut spread. Grab a cold glass of milk, because dessert doesn’t get much better than this!
How to Make Nutella-Stuffed Cookies
There are few things that my boys love more than classic chocolate chip cookies. Imagine their delight when they realized that their favorite cookies got an upgrade with a big dollop of Nutella in the center! While you’ll need to be patient and give the ingredients plenty of time to chill, the process for making these cookies is really quite simple. Plus, they’re freezer-friendly and easy to prep ahead for a later date…if your family can wait that long to enjoy them.
Ingredients
- ½ cup shortening
- ½ cup (1 stick) salted butter
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 2-¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups chocolate chips
- 1 cup Nutella
Directions
Step 1: Prepare the cookie dough
In a large bowl, use an electric mixer to cream together shortening, butter, brown sugar and granulated sugar. Add the eggs, one at a time, mixing until well combined. Mix in the vanilla extract.
In a separate bowl, sift together flour, baking soda and salt. Add the dry ingredients to the butter mixture; mix to combine. Stir in the chocolate chips.
Step 2: Chill the dough
Cover the dough and chill in the refrigerator for about 1 hour (or overnight).
Step 3: Freeze the Nutella
While the dough chills, drop Nutella by heaping 1-teaspoon dollops onto a parchment-lined baking sheet. Freeze until firm, about 30-60 minutes.
Step 4: Preheat the oven
Preheat your oven to 375° F. Line baking sheets with parchment or silicone mats.
Step 5: Shape the cookies
Scoop about 1-1/2 heaping tablespoons of dough. Flatten the dough slightly into a round and add a chilled dollop of Nutella into the center of the round.
Then, scoop another heaping 1-1/2 tablespoons of dough, flatten it slightly and place the dough over the Nutella. Seal the edges together. Gently shape into a ball. Place on the prepared baking sheet, leaving plenty of room for the cookies to spread.
I usually put about 6 cookies on each baking sheet. Repeat with remaining cookie dough and Nutella. You might have some extra Nutella left over, which is fine—that’s the chef’s treat for you to pop into your mouth!
Step 6: Quick chill
Since the dough will be warm again from the heat of your hands, it’s important to chill the cookies once more before baking them in the hot oven. This will keep the cookies thick, soft and chewy and will prevent them from spreading too thin.
Place the baking sheets (with the cookie dough on them) in the freezer (or fridge) for about 10 minutes, until cold and firm again.
Step 7: Bake
Bake the chilled cookies in a 375° F oven for 12-13 minutes, or just until the edges are starting to turn brown. The centers will still look soft. Let cool completely on the baking sheets so that they can firm up and set.
Recipe Variations
- I like the combination of shortening (which gives the cookies a very soft, tender, puffy texture) and butter (which gives them great flavor). If you don’t have shortening, you can sub with an additional 1/2 cup of butter.
- My boys prefer milk chocolate chips, but you can substitute with any other variety. Try dark chocolate chips, white chocolate chips, or even a chopped chocolate bar.
- Add finely-chopped nuts to the cookie dough, such as walnuts, pecans or salted, roasted peanuts.
Tips for the Best Nutella-Stuffed Cookies
- To prevent the cookies from spreading too thin, it’s important to keep the dough very cold. Chill the dough before shaping the cookies, and then chill again for about 10 minutes right before baking. Putting cold dough into the hot oven will ensure thick, soft and chewy cookies.
- Allow the cookies plenty of room to spread on the baking sheets. I recommend placing 6 cookies on each baking sheet.
- To keep the cookies thick, soft and chewy (rather than crispy or hard), remove the cookies from the oven when they’re just slightly browned (but still look a bit soft in the middle). They will firm up as they cool, but they still have that great texture that we all love.
- This recipe yields approximately 12 very large cookies. If you plan to serve a bigger group, double all of the ingredients to prepare about 2 dozen cookies.
Storage Tips
Store the cookies in an airtight container at room temperature. They will last on the counter for about 3 days.
To keep the cookies chewy and fresh for even longer, place a slice of sandwich bread inside the container! If you like a soft and warm Nutella-stuffed cookie with a gooey, molten center, just pop a cookie in the microwave for a few seconds before enjoying with a cold glass of milk!
Can You Freeze Nutella-Stuffed Cookies?
Yes! To extend the life of your cookies, wrap them tightly and freeze them for up to 3 months. This is a great make-ahead option, especially when you’re preparing a large variety of baked treats for holiday cookie trays!
More Ways to Use Nutella
If you have leftover Nutella after baking these cookies, there are so many other delicious ways to enjoy the sweet spread. This Creamy Hazelnut Pie and this Mocha Hazelnut Torte are at the top of my list! Don’t forget that Nutella is also tasty when spread on salty Ritz crackers, tucked inside a sandwich or drizzled over vanilla ice cream.
More Cookie Recipes to Try
If you love cookies as much as we do, then you’ll want to add a few more favorites to your baking rotation as well! Try classic Snickerdoodles, soft and chewy Peanut Butter Blossoms or Brown Butter Spice Cookies. Plus, don’t miss The Ultimate Cookie Baking Guide, which includes all of the tips, tricks and techniques you’ll need for perfect cookies in every single batch!
The post How to Make Nutella-Stuffed Cookies appeared first on Taste of Home.
Blair Lonergan