Chocolate Hazelnut Nutella Stuffed Cookies
Chocolate Hazelnut Nutella Stuffed Cookies combine a homemade chewy chocolate hazelnut cookie that is wrapped around a melted mouthful of creamy Nutella. These rich and decadent cookies with a surprise in the middle are perfect any time of year, but are extra loved during the holidays. Warm or cold, they're delicious!
Servings: 30 cookies
Ingredients
- 26 ounces Nutella sold in 13-ounce (368 g) jars
- 3 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 1/4 teaspoons baking soda
- 3/4 teaspoons baking powder
- 3/4 teaspoons salt
- 1 1/2 cups unsalted butter softened
- 2 1/4 cups granulated sugar plus more for rolling
- 1 egg slightly beaten
- 1 egg yolk slightly beaten
- 3 teaspoons vanilla extract
- 1/2 cup hazelnuts toasted and crushed
Instructions
For the Nutella
- Line a baking sheet or cutting board that fits in your freezer with parchment paper. Using a small (1-tablespoon) cookie scoop, scoop the 26 ounces Nutella into balls and drop them onto the parchment. The rounder the shape, the easier they are to wrap. Freeze for at least 1 hour, while you make and chill the dough.
For the cookie dough
- Whisk 3 1/2 cups all-purpose flour, 1/2 cup cocoa powder, 1 1/4 teaspoons baking soda, 3/4 teaspoons baking powder and 3/4 teaspoons salt in a large bowl and set aside.
- In the bowl of a stand mixer, cream 1 1/2 cups unsalted butter (softened) and 2 1/4 cups granulated sugar with the paddle attachment until light and fluffy. Start on low speed to combine, then crank it up to high. Scrape down the sides.
- Reduce the speed to low and add 1 egg and 1 egg yolk (both slightly beaten) and 3 teaspoons vanilla extract. Mix until combined.
- Slowly add the dry ingredients and mix on low just until combined. Fold in the toasted, crushed 1/2 cup hazelnuts.
- Cover and chill the dough in the refrigerator for at least 1 hour to firm it up.
To stuff and bake
- When ready to bake, preheat the oven to 350°F. Line a large baking sheet with parchment paper or a Silpat. Pour a little granulated sugar into a small bowl for rolling.
- Using a large (3-tablespoon) cookie scoop, scoop the dough, transfer it to your hand and flatten it into a disk. Place a frozen Nutella ball in the center, wrap the dough around it, pinch the edges to seal, and roll it into a smooth ball. Keep the remaining Nutella balls in the freezer while you work.
- Roll each ball in the sugar and set it on the prepared baking sheet, seam side down, about 3 inches apart.
- Bake 14 to 16 minutes, until the tops crinkle. Let the cookies rest on the baking sheet for about 5 minutes, then transfer them to a cooling rack.
Notes
Hazelnuts: toast them on a baking sheet at 350°F for 10 to 12 minutes, rub them in a kitchen towel to knock off most of the skins, let them cool, then crush them small, about the size of a grain of rice.
Cookie size: each cookie is a large (3-tablespoon) scoop of dough wrapped around about 1 heaping tablespoon of frozen Nutella. The bake time is per tray.
Storage: keep in an airtight container at room temperature for up to 4 days, or freeze baked cookies for up to 3 months.
Make ahead: freeze the stuffed dough balls before rolling them in sugar. Roll them in sugar and bake from frozen, adding 1 to 2 minutes.
Nutrition is an estimate for 1 cookie.
Nutrition
Calories: 355kcal | Carbohydrates: 43g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 35mg | Sodium: 115mg | Potassium: 165mg | Fiber: 2g | Sugar: 29g | Vitamin A: 304IU | Vitamin C: 0.2mg | Calcium: 42mg | Iron: 2.1mg
