These Nutella Chocolate Stuffed Cookies are the epitome of lusciousness! They are incredibly soft, chewy, and filled with oozing chocolate. And the best part is that they are exceptionally easy to make. Serve as a treat or snack.
Oozy, chewy and delicious. Let’s get into this indulgent stuffed cookie recipe! These are perfect for kids and anyone with a sweet tooth. The cookies have a soft, chewy texture and a smooth decadent Nutella spread in the middle. Honestly, what’s not to love? With a few simple tips, you’ll enjoy these cookies in no time.
Serve these cookies as a treat or snack and if you prefer plain cookies without a chocolate filling try these chocolate chip cookies without brown sugar or double chocolate chip cookies.
Why I Love These Chocolate Stuffed Cookies
If you are a cookie fanatic like me, you know that finding a new, delicious, and unique recipe that works is challenging. Chocolate-stuffed cookies have been on my “to-make” list for a while.
So, that’s when I decided I’ll just develop my own. And honestly, the results even surprised me!
These chocolate-stuffed cookies are incredibly easy to make. The key to their success is patience. Most of the time is spent waiting for the elements to chill. But this is why this recipe is foolproof! If you don’t rush the process, you can create the ultimate soft, chewy, and extra gooey stuffed cookies.
This recipe makes about 20 decently-sized cookies that are perfect for snacking. They can be easily stored and even frozen for later use.
So, let’s get started and make these decadent cookies at home!
Ingredients
This recipe uses easy-to-find ingredients that can be bought from a local store or online. Read the recipe card for more details and measurements.
- Salted butter: Use cold butter for this recipe as it will give the cookies a fluffy texture. If you use salted butter, then you don’t have to add salt to this recipe. However, if you don’t have salted butter then use unsalted butter and add a pinch of salt instead.
- Brown sugar: This will add sweetness and a caramelized flavor to the cookies.
- Egg: Add one egg to help bind the cookies as they bake.
- Vanilla extract: A few drops will balance out the flavor of the cookies perfectly.
- All-purpose flour: Sift the flour to remove excess lumps and dirt.
- Baking soda: This will help the cookies to rise but make sure it has not expired as it will not work.
- Nutella or chocolate spread of your choice: I used Nutella but feel free to use any other good-quality chocolate spread for the best results.
Equipment
- Measuring cups and spoons
- Mixing bowls
- Electric hand or stand mixer
- Bowl scraper
- Sift
- Saran or plastic wrap
- Baking tray
- Non-stick baking paper
- Scale
- Rolling pin
Recipe Variations
Arguably the best part of this recipe is how incredibly versatile it is. You can use any type of chocolate spread that you like!
And, if you don’t like chocolate fillings, you can always use a different nut-based spread. Almond spreads and peanut butter are my favorite alternatives for this recipe.
You can also make marshmallow-stuffed cookies too.
How to make Stuffed Cookies
Make the chocolate filling
- Line a baking tray with non-stick baking paper.
- Add about 20 blobs of chocolate spread onto the lined tray. Each blob can be roughly the size of a heaped teaspoon or about 1 1/2 inches in diameter.
- Place the tray inside the freezer so the chocolate blobs can be set completely. Leave them for at least 1 hour.
Make the cookie dough
4. Preheat your oven to 360ºF (180ºC). To start, place the cold butter and sugar in a large mixing bowl. Then, beat the butter and sugar on medium speed for about 4 minutes or until it becomes light and fluffy.
5. Next, add the egg and vanilla extract. Mix these ingredients in until they are just incorporated. Set the wet ingredients aside.
6. In a separate large bowl, sift together the dry ingredients all-purpose flour and baking soda.
Add the dry ingredients to the wet ingredient bowl. Then, carefully mix the ingredients together until a dough forms.
7. Add chocolate chips and mix. The dough should have a uniform consistency and texture. Scoop dough using one tablespoon.
Shape the chocolate-stuffed cookies
8. Shape the dough into a ball then roll and flatten each ball on a non-stick surface or by hand into a 2 1/2 3-inch disc. Place the frozen chocolate blob in the center of your cookie dough disc.
9. Shape the cookie dough around the chocolate dollop and shape it into a perfectly round ball. Place the ball onto a lined baking sheet and flatten it slightly. Repeat these steps until all of your blobs and cookie dough balls have been used and add the remaining chocolate chips on top of each ball of dough.
Bake the stuffed cookies
10. Bake the stuffed cookies for 13-15 minutes. They shouldn’t brown too much or set. They will still be soft when you remove them. Once they have finished baking, let them cool in the baking tray for 5 minutes. Then move them to a wire rack and allow them to cool at room temperature for 15 minutes.
11. Enjoy these mouth-watering stuffed Nutella chocolate chips and serve them as a treat or snack.
Tips and Tricks
- Mixing: You must scrape down the side of the mixing bowls as you make a batter or dough. This ensures that all of the ingredients are evenly and uniformly combined.
- Chocolate spread: Do not use the chocolate blobs until they are set. If they are too soft, they will start melting as you work with them. If they need to be left for another 30 minutes, then do so.
- Cookies: To make evenly sized cookies, it is best to divide your cookie dough by weight. You can first weigh the entire dough ball and divide the number by 20. Weigh each ball as you make them to ensure it is exactly the right size.
FAQs
You can store these stuffed chocolate cookies inside an airtight container. Keep them at room temperature for 3 days. Alternatively, freeze these cookies for up to 3 months. Once you are ready to eat them again, simply thaw them at room temperature and reheat them in the oven. It will help get the chocolate filling gooey again.
It all comes down to the ratio of wet and dry ingredients. Soft cookies will always contain more wet ingredients in their dough. And chewy cookies get their texture from resting your cookie dough.
Some of the water content evaporates and helps concentrate the sugars in the recipe. This sticky sugar mixture is what creates a chewy texture once the cookies have been baked.
Shortening does give your cookies a softer and more tender texture. However, it’s pretty bland. Butter adds richness, a darker golden color, and a creamier texture than Crisco shortening does.
Thanks for reading this recipe, comment below if you made this and let me know how it went! Follow @simshomekitchen on Instagram, take a photo, tag and hashtag it with @simshomekitchen.
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Nutella Chocoalte Stuffed Cookies
Equipment
- Measuring cups and spoons
- Mixing bowls
- Electric hand or stand mixer
- Bowl scraper
- Sift
- Saran or plastic wrap
- baking tray
- Non-stick baking paper
- Scale
- Rolling Pin
Ingredients
- 12 tbsp nutella frozen
- 115 g salted butter cold
- 160 g brown sugar
- 1 tsp vanilla extract
- 1 large egg cold
- 270 g plain flour
- 1/2 tsp baking soda
- 1/4 cup of chocolate chips
Instructions
Make Nutella Filling
- Line a baking tray with non-stick baking paper.
- Then add about 15 tablespoons of chocolate spread onto the lined tray.
- Place the tray inside the freezer so the chocolate blobs set completely. Leave them for at least 1 hour.
Make Cookie Dough
- Preheat your oven to 360ºF or 180ºC. Place the cold butter and sugar in a large mixing bowl. Then, beat the butter and sugar for about 4 minutes or until it becomes light and fluffy.
- Next, add the egg and vanilla extract. Mix until they are just combined.
- In a separate large bowl, sift together all-purpose flour and baking soda. Then add the dry ingredients to the wet ingredient bowl and carefully mix the ingredients together until a dough forms.
- Add chocolate chips to the dough and mix again. The dough should have a uniform consistency and texture. Scoop dough using one serving tablespoon or scoop.
- Shape the dough into a ball then roll and flatten each ball on a non-stick surface or by hand into a 2 1/2 3-inch disc. Place the frozen chocolate blob in the center of your cookie dough disc.
- Shape the cookie dough around the chocolate dollop and shape it into a round ball. Place the ball onto a lined baking sheet and flatten it slightly. Repeat these steps with the remaining dough and add the remaining chocolate chips on top of each dough ball.
- Bake the stuffed cookies for 13-15 minutes. Once they have finished baking, let them cool in the baking tray for 5 minutes as they will still be soft. Then move them to a wire rack and allow them to cool at room temperature for 15 minutes.
- Enjoy these mouth-watering stuffed Nutella chocolate chips and serve them as a treat or snack.
Notes
- Mixing: Scrape down the side of the mixing bowls as you make a batter or dough to ensure that all of the ingredients are evenly and uniformly combined.
- Chocolate spread: Do not use the chocolate blobs until they are set. If they are too soft, they will start melting as you work with them.
- Cookies: To make evenly sized cookies, it is best to divide your cookie dough by weight. You can first weigh the entire dough ball and divide the number by 20. Weigh each ball as you make them to ensure it is exactly the right size.
I made these Nutella stuffed cookies for my son who was having a rough week in school. We both agreed that they were perfectly comforting because of the chocolaty-nutty filling.
These cookies were so decadent I almost couldn’t believe I made them at home. Thank you for the recipe–it was very easy to follow!
Nutella was my go to sweet treat 40 years ago so it’s odd I had never baked with it until now. These cookies are so scrumptious I’m making them again next weekend but with nuts!