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Nutella-Stuffed Chocolate Chip Cookies

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Nutella‑Stuffed Chocolate Chip Cookies are soft, chewy cookies with golden edges, loaded with melty chocolate chips and hiding a rich, gooey Nutella surprise in the center—an indulgent treat for any occasion.

  • Author: Julia
  • Prep Time: 20 minutes (plus chilling time)
  • Cook Time: undefined
  • Total Time: About 1 hour (including chilling/freezing time)
  • Yield: 16–18 cookies
  • Category: Dessert
  • Method: Baking / Stuffed Cookies
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 ¼ cups all‑purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • ¾ cup light brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1½ cups semi‑sweet chocolate chips
  • ½‑1 cup Nutella (freeze into spoonfuls before baking)

Instructions

  1. On a parchment‐lined tray, place small dollops (about 1–2 teaspoons each) of Nutella and freeze them until firm. :contentReference[oaicite:0]{index=0}
  2. In a bowl, whisk together flour, baking soda, and salt.
  3. In a large mixing bowl, cream the softened butter with the brown sugar and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then add the vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture until just combined. Fold in the chocolate chips.
  6. Chill the dough for 30 minutes to make it easier to handle and to reduce spreading. :contentReference[oaicite:1]{index=1}
  7. Preheat the oven to 350 °F (175 °C). Scoop tablespoon‐sized portions of dough, flatten slightly, place a frozen Nutella dollop in the center, and wrap dough around it to fully enclose the filling.
  8. Place dough balls spaced apart on a parchment‐lined baking sheet. Bake for 10–12 minutes, until the edges are golden but the center still looks slightly soft. :contentReference[oaicite:2]{index=2}
  9. Let cookies cool on the baking sheet for 5–10 minutes to set the gooey center before transferring to a wire rack.

Notes

  • Freezing the Nutella dollops ahead of time helps prevent them from leaking during baking. :contentReference[oaicite:3]{index=3}
  • You can add a sprinkle of flaky sea salt on top right after baking for a sweet‑salty contrast. :contentReference[oaicite:4]{index=4}
  • To make smaller/mini cookies, use half the dough scoop and proportionally smaller Nutella dollops.

Nutrition

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