How To Make Nutella Stuffed Cookies
SO many years ago I posted a recipe for Nutella Filled Chocolate Chocolate Chip Cookies which were definitely a good idea back in 2013. I should really go back in and recreate that recipe with shiny new pictures, but I digress. Anyhow, I took the method I used to stuff the cookies with Nutella, but switched the cookie into a Brown Butter Chocolate Chip Cookie, a lot like the most popular cookie recipe in my book!
Ultimately what we have here today is a Gooey Nutella Stuffed Brown Butter Chocolate Chip Cookie…which sounds delicious, but doesn’t roll off the tongue! Which is fine because you’re going to be so busy eating these, you won’t care what they’re called!
How To Stuff Cookies With Nutella
This part is actually pretty easy! All you do is drop spoonfuls of Nutella onto a lined baking sheet and freeze the dollops! When you make your cookie dough, scoop out a portion, make a little “well” in the center. Place one of the frozen dollops off of the baking sheet and press into the center of a ball of cookie dough, making sure to form the cookie dough all around it, sealing it inside!
Prepare the Nutella filling
- Scoop heaping teaspoons of Nutella onto a baking sheet lined with parchment paper. You can also use a piping bag to do this, which I find is much easier. In my experience, 1 cup of Nutella makes about 22-24 portions, giving you a few extra just in case.
- Place the baking sheet in the freezer and let chill until solid, 30-60 minutes.
Ingredients
- 115 grams (1 stick or 1/2 cup) unsalted butter, room temperature
- 12 teaspoons Nutella
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 140 grams (1 cup) plain flour or all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon cornflour or corn starch
- 40 grams (1/2 cup) cocoa powder
- 1 tablespoon milk
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