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Nutella Stuffed Cookies with Crispy Edges and Melty Center Recipe

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4.3 from 15 reviews

Indulge in these Nutella Stuffed Cookies that offer a perfect balance of chewy, soft centers with crispy edges and a molten, melty Nutella core. These cookies are not only deliciously rich and chocolatey but also simple to make, requiring only a few common ingredients and straightforward steps. Best enjoyed warm, 15 minutes out of the oven, where the Nutella floods your mouth with gooey goodness, this recipe makes 10 generous, bakery-quality cookies perfect for any chocolate lover.

Ingredients

Nutella Filling

  • 10 tbsp (slightly heaped) Nutella or other chocolate-nut spread
  • 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 for later.
  2. Barely melt butter: Place the cubed butter in a heatproof bowl and microwave on high for 30 seconds until it’s mostly melted but still slightly milky. Stir with a rubber spatula to finish melting until the butter has a ‘milky’ appearance rather than being clear yellow oil.
  3. Combine wet ingredients: To the melted butter, add the brown sugar, vanilla extract, and honey. Stir until evenly combined. Crack in the room temperature egg and stir again until the mixture looks smooth and caramel-colored.
  4. Incorporate dry ingredients and chill dough: Add the flour mixture to the wet ingredients and stir until just combined. The dough will be too soft to shape at this point. Cover and refrigerate for 1.5 hours to firm up.
  5. Prepare frozen Nutella discs: Line a small tray with parchment paper. Dollop the Nutella onto the tray and spread into approximately 8mm (1/3 inch) thick rounds. Freeze for 1 hour until firm enough to handle.
  6. Preheat and prepare baking trays: Preheat your oven to 180°C (350°F) or 160°C fan-forced. Lightly grease two baking trays and line them with baking paper.
  7. Shape cookie dough: Remove chilled dough from the fridge and roll it into an 18cm (7 inch) log. Cut the log into 10 equal pieces.
  8. Stuff cookies: Flatten each dough piece, place a frozen Nutella disc in the center, and wrap the dough around it, sealing fully. Flip each cookie upside down so the smooth side faces up. Shape into rounds approximately 1.5cm (3/5 inch) thick and press dark chocolate chips evenly into the surface and sides.
  9. Bake cookies: Place 5 cookies on each tray spaced about 8cm (3 inches) apart to allow spreading. Bake both trays simultaneously for 12 to 13 minutes until edges turn golden and the centers appear pale golden and set, but not raw or doughy.
  10. Cool and serve: Remove cookies from the oven and leave them on the tray for 10 minutes to finish setting. Transfer to a wire rack and cool at least another 5 minutes. Serve warm for the best molten Nutella experience.

Notes

  • Makes 10 generous cookies approximately 10cm (4 inches) wide.
  • Baking soda can be substituted with 1 1/2 tsp baking powder, but cookies will be paler and less chewy.
  • Pack the brown sugar tightly and level it to ensure correct measurements for best texture and flavor.
  • Honey or corn syrup helps cookies brown faster and stay moist. Omit if unavailable, but expect a paler cookie.
  • Use a large egg weighing around 55g (2 oz) for optimal results; jumbo eggs may cause cookies to spread too much.
  • Barely melted butter yields a better buttery flavor but fully melted butter works fine.
  • Keep unused Nutella discs frozen and dough chilled during assembly to prevent stickiness and leaks.
  • Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days while retaining the crispy edge and chewy center.
  • Due to regional measuring differences, weigh ingredients when possible, especially in Japan, to ensure consistent results.

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