These Nutella-stuffed cookies are a chocolate lover’s dream come true. A soft, chewy cookie with a molten Nutella center – what could be better?
INGREDIENTS (MAKES 6 COOKIES)
- 1 jar of Nutella
- 120g unsalted butter, cold
- 100g brown sugar
- 100g granulated sugar
- 2 tsp vanilla extract
- 1 egg
- 1 egg yolk
- 280g plain flour
- 2 tbsp corn flour
- 1 tsp baking powder
- ½ tsp salt
- 200g chocolate, chopped
DIRECTIONS
- Start by placing 6 small dollops of Nutella onto a baking paper-lined tray. You can use a spoon or pipe the Nutella from a piping bag. Freeze until fully set.
- In a large bowl, beat together the cold butter, both sugars, and vanilla extract for 5 minutes until light and creamy.
- Add the egg and egg yolk to the mixture and beat until combined.
- In a separate bowl, whisk together the flour, corn flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Add the chopped chocolate and mix until the dough forms. It might look crumbly, but that’s perfectly fine!
- Divide the dough into 6 or 7 pieces, each weighing about 140g.
- Flatten one piece of dough and place a frozen Nutella dollop in the center. Roll the dough around the Nutella, ensuring it’s fully enclosed. Repeat with the rest of the dough pieces.
- Place the cookie dough balls on a tray and freeze for at least an hour.
- About 10 minutes before you’re ready to bake, preheat the oven to 220°C (425°F).
- Arrange the frozen cookie dough balls on a large, baking paper-lined tray, spacing them apart to allow for spreading.
- Bake for 20-22 minutes, until golden brown.
- Once baked, allow the cookies to cool on the tray for 15 minutes before attempting to move them—they’ll be too soft initially. Enjoy!
