Oh my goodness, these are next level. Rich, soft, chocolatey cookies stuffed with a creamy Nutella center… what more do I need to say? I’ve made these a few times now and honestly – they disappear so fast. They’re that good.
The outside is soft and brownie-like, but then you bite into the middle and that warm, gooey Nutella just melts in your mouth. It’s chocolate on chocolate with even more chocolate in the middle… and if that doesn’t make you want to bake a batch immediately, I don’t know what will!
Perfect with a cup of tea, packed into lunchboxes, or served slightly warm with a scoop of vanilla ice cream. You’ve got to try these.
Chocolate Stuffed Cookies
Ingredients
- 2 sticks unsalted butter softened (1 cup / 227g)
- 1 cup packed light brown sugar 200g
- ½ cup granulated sugar 100g
- 2 cups all-purpose flour 240g
- 2 tablespoons whole milk
- 1 cup unsweetened dark cocoa powder 85g
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1½ cups Nutella 450g
- 2 extra-large eggs
Instructions
- Using a tablespoon measurement, scoop tablespoon size balls of Nutella onto parchment paper on a baking sheet then place into the freezer for a minimum of one hour (up to five days)
- Place the butter and two sugars into a medium mixing bowl and using an electric mixer, beat until combined and light and fluffy.
- Add in the eggs, vanilla extract and milk and mix until combined.
- Add in the flour, cocoa powder, baking soda and salt and mix just until there are no more visible signs of the flour or cocoa powder.
- Place the dough in the freezer for just fifteen minutes until slightly firm and very cold. Do not leave in the freezer for too long as you will not be able to work with it.
- Preheat the oven to 350ºF / 180ºC degrees.
- Take around one and a half tablespoons of the dough and roll into a ball. Flatten the ball then take one of the frozen Nutella balls and place it into the center of the flattened dough.
- Wrap the dough around the frozen Nutella ball and you can add more dough if required. Pinch the dough to seal it and place sealed side down on to a parchment lined baking sheet.
- Continue the process until you have used up all the dough leaving a two inch space between each dough ball on the baking sheet to allow for spreading during baking.
- Bake for around fifteen minutes until the cookies have puffed up a little.
- Serve whilst still warm and the Nutella is soft and gooey in the center.
Did you make this recipe?
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