Nutella Stuffed Cookies with or without Chocolate Chips

Nutella  adds an ooey, gooey centre to these delicious cookies.

I've been seeing lots of twitter posts about cookies this past week and how expensive some top-end bakery cookies can be.  So I googled one of the bakeries and sure enough the cookies were decadent but too expensive for many people to purchase in quantity.  One of the cookies I saw was a Nutella stuffed chocolate chip that looked pretty good and I thought not too hard to replicate.  Not everyone can treat themselves to gourmet cookies but most people can learn to make cookies at home. I'm glad I can bake my own cookies and put whatever I want in them for a fraction of the cost of buying a dozen at a bakery or even my local grocery store. 

As I was visiting my son David when I made these I decided to make the cookies with and without chocolate chips to see which ones we liked best.  Here are the results:

• With chocolate chips: 1
• Without chocolate chips: 2
• With chocolate chips and no Nutella: 1

I think I need a larger test group, ha, ha. 

For the best gooey taste experience serve these cookies while they are still warm.  Or warm them for a few seconds in your microwave if they have already cooled.  

I used Anna's Chocolate Chip Cookies recipe for the base but you can use your favourite chocolate chip cookie recipe if you wish.  

 Printable recipe at end of post.

Nutella Stuffed Cookies

• 1 cup butter, room temperature
• ½ cup white sugar
• 1 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2½ cups flour
• 1 teaspoon baking soda
• 1 teaspoons salt
• 1½ cups semi-sweet or milk chocolate chips, optional
• ½ cup chopped walnuts or pecans, optional
• About ½ cup Nutella or other chocolate nut spread

How to make it:

Preheat oven to 375 degrees.  Use ungreased or parchment paper lined cookie sheets. 

In a large bowl, cream together the butter and both  sugars until smooth.  Beat in the vanilla and eggs one at a time.  Sift or combine the flour, baking soda and salt and mix into the creamed mixture.  If you find the mixture too heavy for a hand mixer, stir the flour in by hand. Lastly, mix in the chocolate chips and nuts if using.  

Lay aside one-third of the dough. This will be used to top the cookies.  Drop remaining dough by tablespoonfuls onto ungreased or parchment paper lined cookie sheets. Make a depression in each piece of dough using your finger or the back of a measuring spoon.  It should be large enough to hold half teaspoon of Nutella.  Fill each depression with about ½ teaspoon of Nutella.  If you make really large cookies fill accordingly.  Divide the dough that was set aside into the same number of pieces as cookies. (If you have 30 cookies, divide the dough into 30 pieces.) Roll each piece into a ball and flatten to make each piece large enough to cover and seal the Nutella in each cookie. (See pictures below.)

Bake for10-12 minutes in the preheated oven or until edges are golden. If making huge cookies you will have to bake longer. Once baked, remove from oven and place on wire racks to cool. 

Makes 2½-3 dozen cookies.

In a large bowl, cream together the butter and both  sugars until smooth.  Beat in the vanilla and eggs one at a time.  Sift or combine the flour, baking soda and salt and mix into the creamed mixture.  If you find the mixture too heavy for a hand mixer, stir the flour in by hand. Lastly, mix in the chocolate chips and nuts if using.  

Sift or combine the flour, baking soda and salt and mix into the creamed mixture.  If you find the mixture too heavy for a hand mixer, stir the flour in by hand. Lastly, mix in the chocolate chips and nuts if using.  

Lay aside one-third of the dough for the cookie tops. Drop remaining dough by tablespoons on to the prepared pan.  Make a depression in each cookie and fill with Nutella.  Flatten small balls of dough and place on top of each cookie to cover and seal in the Nutella.

Once the tops are on the cookies, bake in the preheated oven.  As you can see I'm about halfway through putting on those cookie tops. 

Remove the cookies from the oven after 10-12 minutes or until the cookies are golden brown on the edges.

Place the cookies on a wire baking rack to cool.  These cookies are delicious while still warm so you can serve them as soon as they are have cooled enough not to burn your tongue.

Here's a nice warm cookie awaiting its fate.

Nutella  adds an ooey, gooey centre to these delicious cookies.

To print click on arrow upper right side.⇩