Soft, Chewy, Melty Nutella Cookies or Nutella stuffed cookies are a joy to behold. So easy to make. So more-ish and so delicious. They are so full of chocolate that they are difficult to pick up without the cookies falling apart. That is exactly how I like them!
****Recipe updated 3rd August 2020.
Today it is so hot that my feet feel like they may just burst open. I used to hate hot days but I LOVE Summer now. Everyone just seems so much happier. Although I did see a bit of a scuffle in the Asda queue. Maybe because that is one LOOOOOONG queue. I thought I was going to be there for hours. I rarely go to Asda as it is because it is so far away from home but..the queue means I won't be going for a really long time. Back to the subject at hand...
Nutella Cookies
These cookies are a little bit fudgy, soft, rich and delicious. BTW you can replace Nutella with Biscoff or another Chocolate Spread.
Tips and tricks
- Cornflour: Using cornflour helps these cookies to hold together and stay soft.
- Freezing the dough: Doing this stops the cookies from spreading and turning into 1 massive cookie in the oven. Which actually sounds quite nice...hmm.
- Soft Dark Brown Sugar - I use dark brown sugar because I like a crisp edge. You can swap it for Caster sugar if you prefer.
- Underbaking: For chewy cookies, underbaking works better. If you prefer a crispy edge, bake a little longer.
- Nutella Portions: If you're working in a warm kitchen, you might want to keep the Nutella portions in the freezer, taking them out one by one as you fill the cookies.
How to make Nutella Cookies
First things first, spoon 15 blobs of Nutella onto a lined tray and pop into the freezer. You don't need to be too precise here but around a 1 tbsp amount is ok.
ERM..
(That one time I got the blobs almost the same size).
Combine the butter and sugar in a bowl and mix/blend for 4 - 5 minutes.
Add the vanilla and egg and mix for a minute.
Add the sieved flour, bicarbonate of soda, salt and corn flour and chocolate and fold in.
Using an ice cream scoop, scoop out portions of dough onto the lined baking tray, forming 15 balls.
Use your thumb to make holes in the dough making sure you don't go all the way through.
Get the Nutella tray out of the freezer and working quickly, takeeach portion of Nutella and place them in the middle of the dough holes.
Gather the dough up over the Nutella to completely cover them. Roll the dough into balls and place on the tray. Aim for 5 cookies per tray.
Cover the trays with cling film or similar and freeze for 30 minutes or refrigerate for at 1 hour.
Preheat oven to 190 °C, Gas Mark 5. Bake for 11 to 14 minutes. The centers will feel undone, but they shouldn't be too sticky.
If the cookies don't look flat when they come out, whilst they are still warm use te back of a tablespoon to spread them a little. You can also top with flaked se salt.
Allow the cookies to completely cool before attempting to move them to a cooling rack or directly into your mouth.
This is when I used a few different typed of chocolate. The pic below is from another occasion where I used just one type of chocolate chip.
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**if you make this recipe, please rate/comment below. we love to hear from you and seeing your creations makes our day – safira
Nutella Cookies
Soft, Fudgy, Chewy stuffed Nutella Cookies
Ingredients
- 15 tbsp Nutella or Spread of your choice
- 175 g Unsalted Butter at room temperature
- 200 g Dark Brown Sugar
- 100 g Caster Sugar
- 1 tsp Vanilla Extract
- 1 Egg
- 255 g Plain Flour
- 1/2 tsp Bicarbonate of Soda
- 1/2 tsp Salt
- 1 tbsp Cornflour
- 200 g Dark Chocolate chopped, I like 70% but often end up using all the odds and ends we have left knocking about
Instructions
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Line 3 baking trays with baking paper.
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Add 15 seperate blobs of Nutella onto a lined tray and freeze for 10 minutes.
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Beat butter and sugar for 4 - 5 minutes until light and creamy.
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Now add the egg and vanilla and mix for a minute then fold in the remaining ingredients until you have a soft dough.
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Using an ice cream scoop, scoop out portions of dough onto the lined baking tray, forming 15 balls.
-
Use your thumb to make holes in the dough making sure you don't go all the way through.
-
Get the Nutella tray out of the freezer and working quickly, take each portion of Nutella and place them in the middle of the dough holes.
-
Gather the dough up over the Nutella to completely cover them. Roll the dough into balls and place on the tray. I put 3 cookies per tray.
-
Cover the trays with cling film or similar and refrigerate for 1 hour or freeze for 1/2 hour. This is an optional step but one I would highly recommend.
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Preheat oven to 190 °C, Gas Mark 5. Bake for 11 to 14 minutes. The centers will feel and look undone, but they shouldn't be too sticky.
-
Allow the cookies to completely cool before attempting to move them to a cooling rack.
Recipe Notes
VARIATION - You can replace the Nutella with a spread of your choice like Biscoff.
FREEZING BEFORE BAKING - Covering the trays with cling film or similar and freezing for 30 minutes or refrigerating for 1 hour is an optional step but one I would highly recommend! Dark Brown Sugar is very moist and the dough is difficult to work with, if that step is skipped.
HOT DAY - If you're working in a warm kitchen, you might want to keep the Nutella portions in the freezer, taking them out one by one as you fill the cookies.
STORAGE - The cookies can be frozen cooked or uncooked for up to a month.
MIS SHAPEN COOKIES - If the cookies don't look flat when they come out, whilst they are still warm use te back of a tablespoon to spread them a little. You can also top with flaked sea salt.
COOLING INSTRUCTIONS - Allow the cookies to cool completely before removing to a cooling rack OR leave to cool slightly and eat them warm directly from the tray.
WHY DARK BROWN SUGAR? Dark Brown Sugar helps to make the edges crisp. You can replace it with Caster sugar if you prefer.
Rizwana says
These look amazing!
Safira says
They are delicious. 🙂