Outrageously delicious Nutella Cookies! Big, soft chocolate cookies stuffed with creamy Nutella chocolate-hazelnut spread.
If you were wondering if there is anything else I could stuff Nutella into, the answer is, YES THERE IS! I’ve stuffed Nutella into Donut Holes and Oatmeal Cookie Bars. I’ve added it to Hot Chocolate, Banana Pancakes, Brownies and a Fruit Tart. And now?! Rich, soft and fudgy NUTELLA STUFFED COOKIES! These cookies are coming just in time for Valentine’s Day, and just in time for an important fundraiser for Cookies for Kids’ Cancer.
I’m working with several other food bloggers on a Valentine’s event to help raise money for the fight against pediatric cancer. Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now. With less than 4% of the National Cancer Institute’s budget going to all childhood cancer combined, I knew it was important for me to get involved. Help us make a difference by donating to Cookies for Kids’ Cancer.
I wish I could share freshly baked Nutella Cookies with each of you as a thank you for your kind donation. Since I can’t, I will pass along this recipe and hope you find some time to whip them up.
These cookies are incredibly delicious, and if you’re a fan of Nutella (wait, isn’t everybody?) you will go crazy for these! They are perfect for Valentine’s Day (hello, three types of chocolate), but I would be happy to eat them any day of the year.
How to Make Nutella Cookies:
- Cookie dough: Start by making the cookie dough. It’s filled with all the usual suspects, with extra brown sugar to make the cookies soft, a bit of cocoa powder for deep chocolate flavor, a generous cup of chocolate chips for fudginess, and a bit of Nutella right in the dough itself.
- Stuff the cookie dough: Scoop large portions of dough, then flatten them in your palm. Add a scoop of Nutella right into the middle, then fold the cookie dough around the Nutella.
- Bake: Place the stuffed dough balls on a baking sheet and bake until the edges are set and the center is still slightly underdone.
These cookies come out crisp at the edges and soft in the centers. The cookies themselves have a rich chocolate-hazelnut flavor, the chocolate chips add a brownie-like fudginess, and that creamy Nutella center literally begs you to keep eating! Prefer a cookie with a *little* less chocolate? Try our Nutella Stuffed Chocolate Chip Cookies.
Toasted Hazelnuts (optional): You can add toasted chopped hazelnuts right into the cookie dough. I absolutely love nuts in my cookies, and hazelnuts are the perfect compliment to the chocolate-hazelnut flavors running throughout the cookies. If you can’t find hazelnuts, or you’d rather skip them, they are just as delicious without.
Sea Salt Topping (optional): If you like your chocolate desserts with a contrast of saltiness, you can add a sprinkle of sea salt to the cookies after baking. A flaky finishing salt like Maldon balances out the deep chocolate flavors beautifully. Plus, those specks of flaky sea salt look gorgeous, too!
Recipe
