Description
Enjoy these soft and chewy Nutella stuffed cookies, filled with rich hazelnut goodness. Perfect for satisfying your sweet cravings, they are a delightful treat for any occasion!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate chips (optional)
- 1 cup Nutella (or any hazelnut spread)
Instructions
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed for about 2-3 minutes until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Pour in the vanilla extract and continue mixing until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
- If using chocolate chips, fold them into the dough.
- Cover the mixing bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for better results.
- Scoop out about 1 tablespoon of Nutella and place it on a parchment-lined baking sheet. Repeat until you have about 12-15 dollops.
- Freeze the Nutella for about 15-20 minutes to help it hold its shape.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Using a cookie scoop or tablespoon, take a portion of the chilled cookie dough and flatten it in your palm to about 2-3 inches in diameter.
- Place a frozen dollop of Nutella in the center of the flattened dough. Fold the edges over the Nutella, pinching to seal completely.
- Roll the stuffed dough into a ball and place it on the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Repeat until all dough and Nutella are used.
- Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look a bit underbaked but will continue to cook as they cool.
- Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a richer flavor, consider using dark brown sugar instead of light brown sugar.
- You can substitute the Nutella with any other hazelnut spread or chocolate spread of your choice.
- These cookies can be stored in an airtight container for up to a week.
- Prep Time: 30 minutes
- Cook Time: 12 minutes