I know, I know. I just did this last week. But I have a jar of Nutella begging to be used and stuffing it in cookies just seems to be the logical option. (Besides eating it with a spoon, of course!)
But stuffing Nutella in a cookie IS much more fun than eating it with a spoon- you get double the chocolate! This past week was VBS at my church and after spending a week wrangling 13 4-6 year olds, I think I deserve a treat. And I think you all deserve a treat as well! Let’s celebrate life, shall we? L’Chaim!
This is your basic chocolate cookie recipe, full of Moncler outlet butter and sugar. No sneaky healthy swaps this time. They pass my chocolate cookie test- crunchy on the outside, chewy on the inside, and don’t turn into crumbly bricks on subsequent days. They’re almost like brownies!
And then there’s the Nutella. Oh, the Nutella. It melts into the cookie as it bakes, adding more moisture and enhancing the chocolate flavor. It will firm up after it cools, but some of it will remain melted into the cookie. It’s just some kind of wonderful.
Of course, like most cookies on my website, chilling the dough is MANDATORY, because of how sticky the dough is. It’s only an hour and a half of dough chilling though- not too much. If you don’t line you’re cookie sheets with wax or parchment paper, or a silicone baking mat, you will need to chill your dough a little longer. I decided to do a little cookie baking experiment when baking these cookies and cooked some on a silicone baking mat, some on a wax paper lined baking sheet, and some on a plain, unlined baking sheet to see which ones would bake up thicker. The verdict? There was almost no difference. Granted, I did chill the dough longer for the latter two options, but my conclusion is that there isn’t much of a difference, and if you’re not lining your baking sheet, chill your dough longer.
Stuffing the cookies is easy, much easier than my salted caramel stuffed cookies. Scoop out 1/2 Tbs of dough, roll it into a ball, poke a hole in the middle, and stuff. Scoop out another 1/2 tbs of dough (I just used my measuring spoon) and place on top, and roll into a ball. Hardly any extra steps than just baking plain cookies.
My taste testers loved it- Brian at it in about three bites, and my parents eat 1-2 every day. I’m guessing I’ll have to make a second batch this weekend!
Nutella Stuffed Chocolate Cookies
- 1 C Butter, Room temperature
- 1 C Brown Sugar
- 1/2 C Granulated Sugar
- 1 tsp vanilla extract
- 1 Egg + 1 egg yolk
- 2 C flour
- 3/4 C chocolate powder
- 1/2 tsp salt (may increase if not using salted butter)
- 1 tsp baking soda
- 1 tsp cornstarch
- 1 Tbs milk
- Preheat oven to 350˚F.
- Cream butter, sugars, and vanilla together on medium speed. Mix in egg and egg yolk.
- In a medium bowl, sift together dry ingredients. Slowly mix into wet ingredients. Cover and chill for at least 1.5 hours.
- Scoop out 1/2 tbs mounds of cookies and poke a hole in the center. Fill with 1/4 tsp of Nutella. Cover with another 1/2 tsp mound of cookie dough and roll into a ball. Bake for 8-12 minutes or until cookies are beginning to crinkle. Let cool on cookie sheet before transferring to wire cooling rack.
- Makes 24 cookies.
Healthy Chocolate Cookies, made with no butter or white sugar