Nutella Stuffed Chocolate Chip Cookies
Indulge in warm, gooey Nutella wrapped in a chewy chocolate chip cookie, perfect for any occasion.
Ingredients
For the Cookie Dough
- 2 1/4 cups all-purpose flour Spoon and level for accuracy; swap half for whole wheat pastry flour for a nutty, healthy option.
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup unsalted butter, softened Browned butter adds a caramel note.
- 3/4 cup packed brown sugar Gives chewiness and depth.
- 1/2 cup granulated sugar For crisp edges.
- 2 large eggs, at room temperature Help the cookie spread and bind.
- 2 teaspoons pure vanilla extract Or vanilla bean paste for a richer aroma.
- 1 to 1 1/2 cups semisweet chocolate chips Use a mix of chips and chunks for texture.
For the Filling
- 1 cup Nutella, chilled and scoopable Chilling helps form centers that won’t leak during baking.
- optional flaky sea salt for finishing
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a mixer, cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes. Scrape the bowl once.
- Add the eggs one at a time, beating after each addition, then stir in the vanilla.
- Gradually add the dry ingredients to the wet and mix until just combined. Fold in the chocolate chips by hand.
- Spoon the Nutella into small rounded teaspoons and place them on a parchment-lined tray. Freeze for 10–15 minutes until firm.
Baking
- Scoop 2-tablespoon portions of dough, flatten slightly, place a frozen Nutella dollop in the center, and seal the edges.
- Roll gently into a ball and place on the baking sheet about 2 inches apart.
- Bake for 10–12 minutes until the edges are golden but the centers still look soft.
- Remove from oven and sprinkle lightly with flaky sea salt if desired. Let them cool on the sheet for 10 minutes.
- Transfer to a wire rack to cool completely.
Notes
For a vegan-friendly version, use dairy-free butter and vegan chocolate. Store in an airtight container for up to 3 days.