Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- Nutella, for stuffing (about 1 to 1.5 cups)
Instructions
- Prepare the Nutella: Line a baking sheet with parchment paper. Scoop out teaspoon-sized dollops of Nutella onto the parchment paper. Freeze for at least 30 minutes until firm.
- Make the Cookie Dough:
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Stuff the Cookies:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop out about 2 tablespoons of cookie dough and flatten it in your hand. Place a frozen Nutella dollop in the center, then wrap the dough around the Nutella, making sure to seal it completely.
- Place the stuffed dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the Cookies:
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still slightly soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy:
- Serve the cookies warm or at room temperature. Store any leftovers in an airtight container.
Tips
- Make sure the Nutella is well-frozen to make stuffing easier.
- Don’t overbake the cookies; they should be soft and chewy with a gooey Nutella center.
- You can also sprinkle a bit of sea salt on top of the cookies before baking for a sweet-salty flavor combination.
Enjoy your Nutella-stuffed cookies!