Nutella Stuffed Cookies

Thick and soft cookies get stuffed with a creamy Nutella center. These Nutella Stuffed Cookies are an indulgent treat and will soon be your new favorite cookie.

Everything should be stuffed with Nutella, or at least that’s what I keep saying anytime I experiment with a new recipe. I’ve stuffed Nutella into banana muffins and brownies, so it was only a matter of time before I made Nutella cookies.

These Nutella stuffed cookies start with my favorite soft sugar cookie recipe as a base to coat the Nutella filling. From the outside they look like an innocent butter cookie, but once you take a bite you’re in for a sweet surprise!

Prepare the Nutella Filling

The first step to making these cookies is to prep the Nutella filling. You want to do this before making the cookie dough, since it needs time to chill before stuffing. Trust me, this is a step you don’t want to skip.

Scoop heaped teaspoons of Nutella onto a baking sheet lined with parchment paper. I find that 1 cup of Nutella makes about 22-24 portions, giving you a few extra just in case. Place the baking sheet in the freezer and let it chill until solid, 30-60 minutes or the same time it takes to make and chill the cookie dough.

How to Make Nutella Stuffed Cookies

Once you have the Nutella filling chilling, it’s time to move onto the sugar cookie dough. I use my favorite sugar cookie recipe because I know how much you, and I, love the recipe. It uses both powdered sugar and granulated sugar to give the cookies a melt-in-your-mouth, perfectly crumbly texture. Paired with the creamy filling, these Nutella cookies are irresistible.

To make the cookie dough, whisk together the dry ingredients and set them aside. In a mixer, beat the butter and sugars together on medium-low speed until light and fluffy, about 4 minutes. Add the egg and vanilla extract and beat on low until just combined. Add the flour mixture and beat until a soft dough begins to form. Be careful not to overmix your dough, as this will make the cookies dense instead of incredibly soft.

I like to chill the dough before forming into balls. Patience is crucial in this Nutella stuffed cookie recipe; if you find yourself struggling with warm dough at any time, stick it in the fridge to chill for 15 minutes. I always struggle with waiting, but trust me, it’s key to getting perfectly shaped cookies.

Filling the Nutella Cookies

Divide the chilled dough into 20 equal balls, each weighing 30 grams or 1.5 tablespoons. I like to use this ice cream scoop to measure accurately and ensure equal sized balls of dough.

Press the balls slightly flat onto a baking sheet lined with parchment paper. To keep things simple, I prefer to bake all the cookies in one large sheet. This cookie sheet pan is my favorite to use for baking cookies since it fits the whole recipe.

Take the chilled Nutella out of the freezer and place one ball in the middle of each piece of flatted dough. Fold the cookie dough around the Nutella to form a round and sealed ball. It’s important to work quickly so the Nutella doesn’t begin to melt. If this happens, simply stick the Nutella back in the freezer for a couple minutes to firm it back up.

Place the Nutella stuffed cookies back in the fridge for 15-30 minutes to firm up before baking. This helps reduce the spread of the cookies when baking. While your cookies are chilling you can preheat the oven to 350°F.

Bake the Nutella filled cookies for 13-15 minutes. They will still be soft and not yet golden brown, so don’t be tempted to bake them any longer. To get that melt-in-your-mouth texture, it’s important not to overbake the Nutella cookies.

These cookies can be kept in an airtight container for up to 3 days, but in my house they rarely make it past a couple hours. We’re a family of sweet tooths, so these Nutella stuffed cookies are impossible to resist. Biting into a surprise center of Nutella is pure delight! If you love my sugar cookies then definitely try these out for a delicious chocolatey twist.  

Other Nutella recipes:

• Nutella tart
• Homemade nutella
• Nutella banana bread
• Nutella swirl cheesecake

Nutella Stuffed Cookies

YIELD: 20 cookies

 

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Ingredients

• 1 cup (320g) Nutella
• 2 cups (280g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (170g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 2/3 cup (80g) powdered sugar
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. Make the Nutella filling: scoop heaped teaspoons of Nutella (or use a piping bag, fill with the Nutella, and pipe 1.5" blobs of Nutella) onto baking sheet lined with parchment paper. I use 1 cup of Nutella to make about 22 portions (I like to make a bit more than I need just in case). Place baking sheet in the freezer and let it chill until solid, 30-60 minutes.

2. In a medium bowl, sift together flour, baking soda, and salt. Set aside.
3. In a mixer bowl fitted with the paddle attachment, beat butter, granulated sugar, and powdered sugar on medium-low speed for 4 minutes. Add egg and vanilla extract and beat until combined. Add flour mixture and beat just until combined and a dough starts to form. If the dough is too soft to work with, chill it in the fridge for 30 minutes.

4. Divide dough into 20 equal balls, each weighs 30 grams, the size of 1.5 tablespoons (I use this ice cream scoop). Press the balls out slightly flat. Take the chilled Nutella out of the freezer. Place one round of Nutella in the middle of each piece of dough and fold the dough around it to form round and sealed balls. Work quickly so the Nutella won’t melt (if it does, put it back into the freezer). Place balls on baking sheets lined with parchment paper. Chill in the fridge for 15-30 minutes before baking.

5. Preheat oven to 350°F/180°C.
6. Bake for 13-15 minutes. The cookies should stay bright so don’t be tempted to bake them longer. Allow cookies to cool on baking sheet for 5-10 minutes, then gently transfer to a wire rack to cool completely.

7. Store cookies at room temperature in an airtight container for up to 3 days or in the refrigerator for up to 1 week. Cookies can be frozen for up to 2 months, then thawed at room temperature for 2 hours or in the fridge overnight before using.