recipetineats4.9
Nutella Stuffed Cookies
Recipe video above. These have a chewy/soft centre, crispy edge and melty Nutella in the middle that floods in your mouth. It is as good and as naughty as it sounds, and dangerously simple to make!Try to eat it exactly 15 minutes out of the oven. It's still warm but the edges have crisped up just enough so you can hold the cookie without sagging, and the Nutella is still molten inside. That is an unmatched cookie eating experience!
👥 10 Servings⏱️ Prep & Cook: 2h 7m⏳ Prep: 25 min🔥 Cook: 12 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●spatula
- ●microwave
- ●oven
📝 Preparation Steps
1
Abbreviated recipe (hand-mixed):
2
Mix flour, baking soda and salt. In separate bowl, barely melt butter, mix to finish melting. Mix in vanilla, honey and sugar, then egg. Mix in flour, fridge 1.⏱️ 5 hrs. Freeze Nutella discs ⏱️ 1 hr. Enclose Nutella with dough, press in choc chips, bake ⏱️ 12 -13 min at 180°C/350°F (160°C fan). Cool ⏱️ 10 min on tray, then at least ⏱️ 5 min on rack. Attack!
(slightly heaped) Nutella (or other chocolate-nut spread)10 tbsphoney (or corn syrup (Note 3))1 tsplarge egg (55g / 2 oz), at room temperature (Note 4)1
3
Cookie dough:
4
Mix dry - Mix the flour, baking soda and salt in a bowl, set aside.
5
Barely melt butter - Using a heatproof bowl, microwave the butter for ⏱️ 30 seconds on high until mostly but not fully melted, then stir with a rubber spatula to finish melting it so it's "milky" rather than clear yellow oil (Note 5).
6
Wet mixture - Add the sugar, vanilla and honey, stir until combined. Add the egg and stir until combined, it should look like caramel.
(slightly heaped) Nutella (or other chocolate-nut spread)10 tbsphoney (or corn syrup (Note 3))1 tsplarge egg (55g / 2 oz), at room temperature (Note 4)1
7
Chill dough 1 1/⏱️ 2 hours - Add the flour mixture and stir until combined. The mixture should be slightly warm and too soft to roll into balls. Cover and refrigerate for 1 1/⏱️ 2 hours to cool and firm up enough to roll into a log.
8
Frozen Nutella mounds:
9
Line a small tray with baking paper / parchment paper. Dollop Nutella on tray and spread to ~8mm/ 1/3"thick rounds. Freeze for ⏱️ 1 hour until firm enough to pick up.
10
Stuffing and baking:
11
Preheat the oven to 180°C/350°F (160°C fan-forced). Lightly grease 2 trays then line with paper.
12
Cut dough - Scrape dough out and shape/roll into a ~18cm / 7" log. Cut into 10 equal pieces.
13
Stuff - Flatten cookie dough, press in frozen Nutella, bundle dough up around it to enclose and seal. Flip upside down so the smooth side is facing up. Shape into ~1.5cm/ 3/5" thick rounds, press choc chips into the surface and sides. Repeat to make 10 cookies, 5 on each tray, 8cm/3" apart to allow for spreading (Note 6 working tips).
14
Bake both trays at the same time for ⏱️ 12 - 13 minutes, or until the edges of the cookies are golden, the centre is pale golden and just set (ie not raw melty dough).
15
Cool & swoon - Remove from the oven and leave on the tray for ⏱️ 10 minutes (finish cooking / set). Transfer to a rack, cool for at least another ⏱️ 5 minutes. Grab, bite, swoon. That moment when the melty Nutella floods into your mouth.....
Nutrition Facts
calories
361 kcal
fat Content
19 g
serving Size
1 serving
fiber Content
2 g
sugar Content
28 g
sodium Content
143 mg
protein Content
4 g
trans Fat Content
0.4 g
cholesterol Content
41 mg
carbohydrate Content
45 g
saturated Fat Content
14 g
unsaturated Fat Content
4 g
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