Nutella Stuffed Cookies

Name: Nutella Stuffed Triple Chocolate Cookies
Prep time: 20 min
Cook time: 11 min
Total time: 31 min
Cuisine: Cake
Ingredients: 200g Butter; 175g Caster Sugar; 75g Light Brown Sugar; 1 Large Egg; 1/2 tsp Vanilla Extract or Paste; 275g Self Raising Flour; 75g Cocoa Powder; 200g Chocolate - Roughly Chopped or Chunks (I used a mixture of Milk, White & Dark); 100g Milk or White Chocolate (Melted and drizzled on cookies once baked); 12 tsp Nutella

Chocolate Cookies crammed full of White, Milk & Dark Chocolate Chunks and a Nutella (or your chocolate hazelnut spreads of choice) centre

JUMP TO RECIPE

This makes approximately 12 (rather large or 15 normal) cookies

Ingredients

200g Butter

175g Caster Sugar

75g Light Brown Sugar

1 Large Egg

1/2 tsp Vanilla Extract or Paste

275g Self Raising Flour

75g Cocoa Powder

200g Chocolate - Roughly Chopped or Chunks (I used a mixture of Milk, White & Dark)

100g Milk or White Chocolate - Melted

Nutella (All of it)

Method

Preheat your over to 150 C Fan/170 C/Gas Mark 4-5.
Onto some baking parchment, dollop out 12 portions of Nutella -about a tablespoon each - and pop into the freezer. This helps to stop the stickiness when stuffing the cookies later on.
Cream together your butter and sugars until light and fluffy.
Add the egg and vanilla extract and mix well.
Next mix in the flour and cocoa, until a soft, sticky dough forms.
Stir in the chocolate chunks and split the dough into roughly 12 equal balls.
To each ball, add your now frozen Nutella round. Flatten out each ball, put the Nutella in the middle and roll it back into a sphere.
OPTIONAL: Chill the unbaked cookie dough in the freezer for 25 - 60 mins. This stops the cookie from spreading too much.
Make sure to space the cookies out on the baking sheet, they do spread quite a bit even after chilling.
Bake cookies for 11-15 minutes. They will looked undercooked but trust me and take them out!
Leave to cool for at least 30 minutes. Seriously wait! The cookies will firm up as they cool. If not you'll be left with a chocolatey nutella mess. I suppose that isn't a bad thing...
Melt down the 100g of milk or white chocolate and liberally drizzle over cookies!
Serve immediately, they taste best warm but pretty great the next day too!

Nutella Cookies, Chocolate Cookies, Double Chocolate Cookies, Triple Chocolate Cookies

Dessert, Cake

Cake

Servings: 16

Author: OsiBakes

Rating:

Nutella Stuffed Triple Chocolate Cookies

Chocolate Cookies crammed full of White, Milk & Dark Chocolate Chunks and a stuffed Nutella centre

Prep time: 20 MinCook time: 11 MinTotal time: 31 Min

Ingredients

200g Butter
175g Caster Sugar
75g Light Brown Sugar
1 Large Egg
1/2 tsp Vanilla Extract or Paste
275g Self Raising Flour
75g Cocoa Powder
200g Chocolate - Roughly Chopped or Chunks (I used a mixture of Milk, White & Dark)
100g Milk or White Chocolate (Melted and drizzled on cookies once baked)
12 tsp Nutella

Instructions

Preheat your over to 150 C Fan/170 C/Gas Mark 4-5.
Onto some baking parchment, dollop out 12-16 portions of Nutella -about a tablespoon each - and pop into the freezer for 10 minutes. This helps to stop the stickiness when stuffing the cookies later on.
Cream together your butter and sugars in a bowl until light and fluffy. Next, add the egg and vanilla extract and mix well.
Next mix in the flour and cocoa, until a soft, sticky dough forms.
Stir in the chocolate chunks and split the dough into roughly 12-16 equal balls.
To each ball, add your now frozen Nutella round. Flatten out each ball, put the Nutella in the middle and roll it back into a sphere/ball.
Make sure to space the cookies out on the baking sheet, they do spread quite a bit even after chilling. Bake cookies for 11-15 minutes. They will looked undercooked but trust me and take them out!
Leave to cool for at least 30 minutes. Seriously wait! The cookies will firm up as they cool. If not you'll be left with a chocolatey nutella mess.
Serve after 30 mins, they taste best warm but pretty great the next day too!