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Nutella Stuffed Chocolate Chip Cookies

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Nutella Stuffed Chocolate Chip Cookies take the classic chocolate chip cookie to the next level by hiding a rich, gooey Nutella center inside. With crispy edges, a soft and chewy interior, and a delicious Nutella surprise in every bite, these cookies are a chocolate lover’s dream. The sweet, creamy Nutella filling melts perfectly inside the cookie, making each bite indulgent and irresistible.

Ingredients

1 cup unsalted butter, softened

¾ cup granulated sugar

¾ cup packed brown sugar

2 teaspoons vanilla extract

2 large eggs

2 ¼ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

2 cups semisweet chocolate chips

½ cup Nutella (or any hazelnut spread)

Instructions

  1. To make the Nutella filling easier to work with, spoon small dollops of Nutella onto a parchment-lined baking sheet or plate. Place the dollops in the freezer for at least 30 minutes until firm. This will help prevent the Nutella from spreading too much while baking.
  2. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer on medium speed.
  3. Beat in the eggs, one at a time, making sure each is fully incorporated. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
  5. Gently fold in the chocolate chips, making sure they are evenly distributed throughout the dough.
  6. For each cookie, scoop a tablespoon of cookie dough and flatten it slightly in the palm of your hand. Place a frozen dollop of Nutella in the center and then wrap the dough around the Nutella, sealing it completely. Roll the dough ball between your hands to form a smooth ball, ensuring the Nutella is completely enclosed.
  7. Place the dough balls about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges of the cookies are golden brown but the centers are still soft.
  8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store the cookies in an airtight container at room temperature for up to 5 days. To freeze, place the cookies in a single layer on a baking sheet, freeze them until solid, then transfer them to a freezer bag for up to 3 months.

Make sure to chill the Nutella before using it in the cookies to prevent it from melting too much during baking.

If you want a gooier center, slightly underbake the cookies and let them rest on the baking sheet for a few minutes before transferring to a wire rack.

If you don’t have Nutella, you can substitute it with any hazelnut spread of your choice, like Ferrero Rocher or store brands of Nutella.

Nutrition

Find it online: https://yumntasty.com/nutella-stuffed-chocolate-chip-cookies/