Description
Irresistibly warm Nutella Stuffed Chocolate Chip Cookies with a crisp edge and molten hazelnut-chocolate center.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup Nutella, chilled and scooped into 1-tablespoon balls
- Optional: flaky sea salt for finishing
- Optional: chopped hazelnuts for crunch
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract until fully combined.
- Whisk the flour, baking soda, and salt in a separate bowl. Gradually add the dry mix to the wet batter and stir until just combined.
- Fold in the chocolate chips until well incorporated.
- Scoop out 2-tablespoon portions of dough, flatten slightly, place a chilled Nutella ball in the center, and wrap the dough around it to seal.
- Optional: Chill assembled cookies for 15–30 minutes to reduce spreading.
- Bake for 10–12 minutes until edges are golden and centers look slightly underbaked.
- Remove from oven, sprinkle with flaky sea salt (if using), and let cool for 5 minutes on the baking sheet before transferring to a wire rack.
Notes
For lower fat, replace half the butter with mashed banana or applesauce. For a festive touch, roll in crushed hazelnuts or sprinkles before baking.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cookies, dessert, Nutella, chocolate chip, baking