Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Nutella Stuffed Cookies Recipe
Nutella Stuffed Cookies. Sure, they’re as naughty and indulgent as they appear. However a lot simpler to make than you suppose! No electrical beater, only a picket spoon. That second when the melty Nutella floods in your mouth…. ship assist!
That is no atypical cookie.
It is a cookie that’s sinfully decadent, and makes no apology for it.
I really feel just like the photographs let you know every little thing you could know to do a run to the grocery store so you’ll be able to make these instantly…
However simply in case you’re a type of wise individuals who thinks earlier than they act (what’s life like that, I ponder? 🤔), that is what you’re in for: a delicate baked, buttery chocolate chip cookie with stunning caramel undertones that’s chewy on the within and simply the correct amount of crispiness on the perimeters.
Oh, and it’s filled with Nutella. In case you missed that half!! 😂
I really like the way it appears so harmless while you pull it out of the oven. Simply one other chocolate chip cookie…
…you then break it open and BOOM! In-your-face-melty decadence!
Are you able to be shocked how simple that is to make? Let’s do that!
SPOILER: It entails frozen discs of Nutella which are buried inside cookie dough.
Right here’s what you could make these Nutella Stuffed Cookies.
1. Nutella
Stunning. I do know. 😂
In concept, this recipe will work with any unfold that you simply wish to see oozing out of a chocolate chip cookie so long as it would freeze so it may be wrapped with the cookie dough. Quick ideas that come to thoughts:
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Nut-free and different chocolate spreads
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Non Nutella-brand hazelnut unfold
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Peanut butter
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Biscoff unfold (I do know Biscoff is having a second!)
2. EVERYTHING ELSE
The components are easy. However there’s some chatter under for fellow baking nerds, considering issues like why are you utilizing baking soda as a substitute of baking powder? What’s with that smidge of honey? There’s logic behind every little thing!
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Flour – Simply common plain / all-purpose flour. Don’t use self-raising flour for this cookie, the quantity of in-built baking powder is an excessive amount of.
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Brown sugar quite than white sugar, for higher flavour and color.
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Unsalted butter, melted – That is the fats on this recipe, to present these cookies a stunning buttery flavour. When you solely have salted, miss the salt.
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Baking soda (bi-carbonate soda) – That is the leavening agent that makes the cookies rise a bit in order that they aren’t dense and exhausting. I exploit baking soda quite than baking powder for these cookies as a result of baking soda makes issues brown sooner within the oven which we’d like for these cookies to have an interesting golden color and wonderful crisp edges within the brief 12 minute baking time.
Baking powder will work, if that’s all you’ve acquired, and they’re going to nonetheless be scrumptious (I imply, Nutella! Choc chips! Butter!). However anticipate your cookies to be paler and rather less chewy, and so they lose the chewy texture over the subsequent few days. You’ll want to make use of 1 1/4 teaspoons of baking powder.
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Honey – Baking science at work right here! Simply 1 teaspoon of honey retains these cookies moist and chewy inside quite than turning into “cakey” or dry. The honey additionally makes the cookies color sooner in order that they aren’t pale (identical level above for baking soda).
As a result of we solely want so little, you’ll be able to’t style it in any respect. Substitute with corn syrup (it serves the identical goal). Maple syrup and different candy liquids gained’t work. It’s nice to depart it out (it’s not a giant deal), simply anticipate the cookies to be just a little paler and they’re going to lose freshness sooner within the days to return.
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Giant egg at room temperature – An egg round 55 grams / 2 ounces that has been out of the fridge for round half-hour so it isn’t fridge chilly.
In case your egg is a bit bigger than 60g / 2.1 oz within the shell, I’d really feel higher should you cracked, whisked, then measured out 2 1/2 tablespoons of egg. Word: Usually I’m not so pedantic, even in most cake recipes. However cookies generally is a little temperamental and these ones unfold a good bit (you’ll see under), and I fear in case your egg is simply too huge then your cookies may unfold an excessive amount of. See right here for extra details about why the dimensions and temperature of eggs for baking issues.
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Chocolate chips – As a result of it didn’t really feel proper not having choc chips in addition to Nutella. 😂 I’d’ve used Nutella chips if such a factor existed!
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Vanilla extract – For flavour. Vanilla extract is healthier than vanilla essence which is imitation.
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Salt – To carry out the flavours. Customary baking observe today, so as to add a little bit of salt. It doesn’t style salty in any respect, we solely use a really small quantity.
1. Cookie dough
The cookie dough takes about 1 1/2 hours to agency up within the fridge whereas the Nutella discs take 1 hour. So we’ll make the cookie dough first.
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Combine dry – Put the flour, baking soda and salt in a bowl and blend to mix. Put aside.
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Barely melted butter – Microwave the butter in a heatproof bowl for 30 seconds on excessive or till it isn’t fairly melted. Then combine with a rubber spatula to complete melting the butter. Will probably be “milky” / cloudy quite than clear yellow oil (ie when butter is absolutely melted) which is what we would like. It makes the cookies style just a little extra buttery.
Don’t fret should you don’t fairly hit the mark right here, it isn’t the tip of the world, it’s simply a type of additional little touches the marginally improves a recipe. 🙂
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Cookie dough – Add the sugar, vanilla and honey, and blend to mix. Then combine the egg in. It ought to seem like a thick caramel! Lastly, add the flour and blend it in.
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Chill to agency – The cookie dough will probably be fairly free at this stage, too sticky to roll into balls. And possibly a bit heat. Cowl with cling wrap and refrigerate for 1 1/2 hours till it’s agency sufficient to roll right into a log.
2. frozen nutella discs
Whereas the cookie dough is chilling, transfer onto the frozen Nutella discs.
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Dollop 1 barely heaped tablespoon of Nutella on a paper lined tray. Unfold into ~8mm/ 1/3″thick rounds. Don’t make it too skinny, else it appears to vanish when it melts contained in the cookie!
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Freeze for 1 hour or till they’re agency sufficient to choose up.
3. lower
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Log – As soon as chilled, the cookie dough needs to be agency sufficient to roll in your palms. Roll it out right into a 18cm / 7″ log.
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Then lower into 10 equal items.
Why a log? As a result of I discover it sooner to chop into equal items, plus as soon as lower the items are ready-made for wrapping across the Nutella discs. Not have to fiddle with scooping and rolling balls, and pinching a little bit of dough from right here and there to make all of them the identical measurement!
4. stuff
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Flatten the dough till it’s about 5mm / 0.2″ skinny (I do that on the lined tray).
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Press a frozen Nutella disc in the wrong way up (the wrong way up = flat aspect finally ends up down after we flip the cookie).
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Bundle and seal – Collect the cookie dough across the Nutella disc, then seal to surround the Nutella.
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Flip and form – Flip the cookie the wrong way up (so the gathered aspect is down and easy aspect now faces up). Then form the cookie into 1.5cm/ 3/5″ thick rounds.
Nutella sealing – It’s okay for Nutella to poke out on the floor however make sure that the underside and sides are sealed else the Nutella will run out when baking.
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Prime with chocolate chips and frivolously press them in. Do the perimeters as properly, else you’ll find yourself with a unadorned ring across the border of the cookie!
PS Mixing chocolate into the dough makes it harder to surround the Nutella disc with dough because the choc chips get in the best way.
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Prepared for baking! Ensure that the cookies are 8cm / 3″ aside, to permit enough room for spreading and air circulation circulation.
5. BAKE & COOL
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Bake each the trays on the identical time for 12 minutes in a 180°C/350°F (160°C fan) oven. The cookies are executed when the perimeters are golden and the floor is pale golden. The center may look just a little undercooked which is okay as a result of they may end cooking within the subsequent step.
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Cool the cookies for 10 minutes on the tray. They may end cooking with the residual warmth. Then switch onto a cooling rack (so the underside doesn’t steam and go soggy) and allow them to cool for at the least 5 minutes earlier than you seize one!
I’ll allow you to in on just a little secret. There’s a small window at which these cookies are at their absolute peak.
The second in query is the 15 minute mark out of the oven. That is the break up second when the cookies have had simply sufficient time for the perimeters to set so you’ll be able to choose it up with out collapsing right into a heat gooey-mess (albeit a scrumptious one), the Nutella has cooled sufficient so that you gained’t get third diploma burns in your chin but it surely’s nonetheless at melty perfection.
When you can sink your tooth into one among these cookies at that second, it’s an unmatched cookie expertise.
Get pleasure from with out guilt. Weight loss plan begins Monday! – Johnsat x
Ingredients
- 10 tbsp (slightly heaped) Nutella or other chocolate-nut spread
- 1/2 cup dark chocolate chips (or chopped 70% dark chocolate)
- 1 1/3 cups plain flour / all-purpose flour
- 1/2 tsp baking soda (bi-carbonate soda, Note 1)
- 1/4 tsp cooking salt / kosher salt
- 120g/ 8 tbsp unsalted butter , cut into 1 cm / 1/2″ cubes (fridge cold is fine)
- 2/3 cup (tightly packed) brown sugar (Note 2)
- 1 tsp vanilla extract
- 1 tsp honey or corn syrup (Note 3)
- 1 large egg (55g / 2 oz), at room temperature (Note 4)
Instructions
- 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!
- Mix dry – Mix the flour, baking soda and salt in a bowl, set aside.
- 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).
- Wet mixture – Add the sugar, vanilla and honey, stir until combined. Add the egg and stir until combined, it should look like caramel.
- 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.
- 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.
- Preheat the oven to 180°C/350°F (160°C fan-forced). Lightly grease 2 trays then line with paper.
- Cut dough – Scrape dough out and shape/roll into a ~18cm / 7" log. Cut into 10 equal pieces.
- 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).
- 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).
- 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…..
Notes
Makes 10 generous cookies about 10cm / 4″ wide.
1. Baking soda substitute – 1 1/2 tsp baking powder, though cookie will be paler and not quite as chewy. See FAQ to geek out on this.
2. Measuring sugar – If using cup measuring, be sure to pack the sugar in fairly tightly and level the surface (if you don’t pack it in, you will be short and cookie texture + flavour will be altered).
3. Smidge of honey = baking trick! Helps the cookie brown faster so it’s a lovely caramel colour, and makes the cookie more moist inside. Corn syrup works the same. Don’t have either? Leave out, cookie will be a bit paler. See FAQ for more information.
4. Egg from a carton labelled “large eggs” which are 600-660g for a dozen, so each egg is around 50 – 55g / 2 oz. Jumbo eggs (800g a dozen) or larger may make the cookie spread too much so crack, whisk, measure out and use 2 1/2 tablespoons (see Ingredients section in post for more information).
5. Barely melted butter has a pale yellow “milky” colour yields more buttery tasting cookies than butter that is fully melted and more glassy clear yellow on top (dairy “milky” part settles on the bottom). But recipe works fine with fully melted butter so don’t stress!
6. Forming cookies – Keep unused Nutella in the freezer and dough in fridge as required, so they don’t melt/get sticky. Or, work fast! 🙂 My method: think, money bags! I gather then flip upside down so the smooth side is up. Some Nutella poking out the top is ok, but ensure it’s fully sealed on the sides and base (else it will leak everywhere).
7. Different measures between countries – There are slight differences in cup and measuring spoon sizes between countries. For most recipes, the difference is not enough to affect the outcome. For baking recipes, it can be the difference between success and failure. This is recipe is fine as written wherever you are except Japan, please use weights only, not cups. See FAQ.
Storage – Still excellent 3 days later, crispy edges and chewy/soft middle. Store in airtight container in the pantry once fully cool.
Nutrition per cookie. I’m shocked. I thought it would be much higher! *Reaches into the cookie jar for another….*
Did You Make This Recipe?
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