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Nutella Stuffed Cookies with Crispy Edges and Melty Center Recipe

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4 from 5 reviews

These Nutella Stuffed Cookies boast a chewy, soft center with a crispy edge and molten Nutella flooding your mouth with every bite. Perfectly balanced between naughty and irresistible, this recipe is delightfully simple and yields 10 generous cookies featuring a caramel-colored, tender cookie dough filled with rich, gooey Nutella and studded with dark chocolate chips.

Ingredients

Nutella Filling

  • 10 tbsp Nutella or other chocolate-nut spread, slightly heaped
  • 1/2 cup dark chocolate chips or chopped 70% dark chocolate

Cookie Dough

  • 1 1/3 cups plain flour / all-purpose flour
  • 1/2 tsp baking soda (bi-carbonate soda)
  • 1/4 tsp cooking salt / kosher salt
  • 120g (8 tbsp) unsalted butter, cut into 1 cm / 1/2″ cubes, fridge cold is fine
  • 2/3 cup tightly packed brown sugar
  • 1 tsp vanilla extract
  • 1 tsp honey or corn syrup
  • 1 large egg (55g / 2 oz), at room temperature

Instructions

  1. Mix Dry Ingredients: In a bowl, combine the plain flour, baking soda, and salt. Set this mixture aside while you prepare the wet ingredients.
  2. Barely Melt Butter: Place butter in a heatproof bowl and microwave for 30 seconds on high until mostly melted but not fully. Stir with a rubber spatula until the butter turns a pale yellow ‘milky’ color, ensuring it is not completely clear and oily. This technique helps achieve a more buttery flavor in the cookies.
  3. Prepare Wet Mixture: Add brown sugar, vanilla extract, and honey to the melted butter. Stir thoroughly to combine. Then, add the room temperature egg and mix until the mixture looks smooth and has a caramel color.
  4. Combine Dough and Chill: Add the dry flour mixture to the wet ingredients and stir until just combined. The dough will be slightly warm and too soft to roll at this point. Cover and refrigerate the dough for 1.5 hours to cool and firm up, making it easier to handle.
  5. Prepare Frozen Nutella Discs: On a small tray lined with parchment paper, place dollops of Nutella and spread each into approximately 8 mm (1/3 inch) thick rounds. Freeze for 1 hour until firm enough to handle.
  6. Preheat Oven and Prepare Pans: Preheat your oven to 180°C (350°F) or 160°C (fan-forced). Lightly grease two baking trays and line them with parchment paper.
  7. Shape Cookie Dough: Remove dough from the refrigerator and form it into an approximately 18 cm (7 inch) long log. Cut the log into 10 equal pieces.
  8. Stuff Cookies: Flatten each piece of cookie dough, place a frozen Nutella disc in the center, then fold and seal the dough completely around the Nutella to enclose it fully. Flip the sealed dough pieces so the smooth side faces up. Shape each into about 1.5 cm (3/5 inch) thick rounds, then press dark chocolate chips gently into the surface and sides of each cookie. Place 5 cookies on each tray spaced about 8 cm (3 inches) apart to allow spreading.
  9. Bake Cookies: Bake both trays simultaneously for 12 to 13 minutes until the edges are a golden color and the centers are pale gold and just set, with no raw dough visible.
  10. Cool and Serve: Remove trays from the oven and let cookies rest on the trays for 10 minutes to finish cooking and set. Then transfer cookies to a wire rack and cool for at least 5 minutes before enjoying. For the best experience, eat cookies about 15 minutes after baking when the Nutella is still molten and the edges are crisp.

Notes

  • Yields 10 generous cookies approximately 10cm / 4 inches wide each.
  • Baking soda substitute: Use 1 1/2 tsp baking powder if needed, though cookies will be paler and less chewy.
  • Pack brown sugar firmly when measuring by cups to ensure correct texture and flavor.
  • Honey or corn syrup helps browning and moistness; omit only if unavailable, resulting in a paler cookie.
  • Use large eggs around 55g; larger eggs may cause excessive spreading.
  • Barely melted butter yields a more buttery taste, but fully melted butter can be used without issue.
  • Keep Nutella discs frozen and dough chilled during assembly to prevent melting and sticking.
  • This recipe is suitable for most countries except Japan where weight-based measurements are preferred for accuracy.
  • Store fully cooled cookies in an airtight container at room temperature for up to 3 days, maintaining soft centers and crispy edges.

Find it online: https://marthatasty.com/nutella-stuffed-cookies-with-crispy-edges-and-melty-center-recipe/