Nutella… A delicious chocolate hazelnut spread. A love shared by adults and children alike. I have noticed Nutella being incorporated into a lot of sweet treats in the last couple years. About 3 years ago Ferrero Rocher (parent company of Nutella) was at the RC Show (Restaurants Canada) in Toronto. As a vendor at the show you tend to be grateful for any food that the other vendors can provide you. They are long days on your feet without a lot of time to eat. I came across Nutella stuffed donuts. It had renewed my love for that hazelnut spread. I assume Nutella has been working hard on their marketing since then. I see it everywhere from restaurants to national coffee shops.
Creating this recipe concept was fairly easy. A chocolate chip cookie dough + Nutella – Chocolate chips = Nutella stuffed cookie. The hardest part was getting the Nutella in the cookie. I have an ice cube tray with silicone bottom allowing for easy pop out. One like this available on amazon.
Start the night before by freezing the Nutella. Put 3/4 cup in a disposable piping bag (or use a heavy duty freezer bag). Cut the tip and squeeze into a mold.
Freeze the Nutella overnight up to 4 days ahead of time. To make the cookie dough, cream together butter and both sugars. Once it is light and fluffy, add the egg and vanilla. Scrape down the sides of the bowl with a rubber spatula.
In a separate bowl mix flour, salt and baking soda. Add half the flour to the sugar mixture and mix on a low speed. Once it’s incorporated scrap down sides again and add remaining flour.
To make sure you have uniform sized cookie, use a disher scoop. Keep in mind if you use a different size one from the one I did, your yield and cook times will vary. It’s perfectly fine, just be aware. I used a #40 disher scoop (.72oz). You can find the ounce and number written somewhere on the handle of the scoop.
Scoop dough into your hand, form a flat disk, stuff the cookie with a frozen Nutella piece, pinch the dough around it, roll into a ball. Place on a parchment lined cookie sheet and bake for 9 minutes or until lightly golden. Cook in batches. Keep the frozen Nutella balls in the freezer in between batches. They will be a chocolate mess if not.
Transfer to a cooling rack. Once completely cooled, if they make it that long, store in an air tight container up to 4 days. These cookies are best served warm. I suggest putting in the microwave for 15 seconds if they have cooled before enjoying.
**Picky Eaters Tip: If you can believe this or not it took a lot of convincing to get my kid to try one of these. He heard me talking about stuffed cookies and he was terrified what was in it. I had to crack one open and let him lick the middle before he decided he liked it. My advised call it a chocolate in the middle cookie.
Nutella Stuffed Cookies
- 1/2 Cup of room temperature butter
- 1/2 Cup of white sugar
- 1/4 Cup of brown sugar
- 1 Egg
- 2 tsp vanilla extract
- 1 3/4 Cup of flour
- 1 tsp Salt
- 1/2 tsp Baking soda
- 3/4 Cup of Nutella
- Start the night before by freezing the Nutella. Put 3/4 cup in a disposable piping bag (or use a heavy duty freezer bag). Cut the tip and squeeze into mold. Freeze overnight up to 4 days
- Cream together butter and both sugars
- Add egg and vanilla extract
- Mix dry ingredients in a separate bowl
- Scrape down edges with a rubber spatula in between mixing
- Add half the flour mix until incorporated
- Add remaining half of the flour mix and mix until smooth
- Use parchment lined cookie sheet
- Using a number 40 Disher scoop (.72 ounces)
- Scoop the dough, flatten the ball, add the frozen Nutella, wrapped around the stuffing and place ball on cookie sheet