Nutella Stuffed Cookies

As soon as I heard of these I had to make some for myself and of course experiment with other fillings.

Along with Nutella I also tried Lindor Truffles and Ferrero Rocher.

To be honest I didn’t think the Lindor Truffles were as good as the others and I would much prefer to eat them separately. The Ferrero Rocher resulted in the cookie having  a very usual shape, but tasted incredible. The Nutella stuffed cookies were simply a delight to eat!

To make is easier for stuffing the Nutella does need to be frozen in tea spoon sized portions. To freeze my Nutella I lined an ice cube tray with cling film and filled each cavity with a teaspoon of Nutella. This made it a lot easier to pop the frozen Nutella out when I was ready to use them.

I prepped the Nutella the day before I wanted to bake the cookies and froze it over night.

Because you are using frozen Nutella the cookies will take a little longer than usual to bake.

This recipe will make 24 stuffed cookies.

You Will Need:

  • 200g Butter
  • 300g Caster Sugar
  • 1 tsp Vanilla Essence
  • 1 Egg
  • 350g Plain Flour
  • ½ tsp Baking Powder
  • 1 tsp Bicarbonate of Soda
  • 150g Chocolate Chips or Chunks (I used milk chocolate chips)
  • 24 tsp of Nutella frozen the day before

Method:

The day before you get started freeze the nutella into 24 teaspoon sized portions, To do this I lined an ice cube tray with freezer safe cling film and froze the portions of nutella in that. The cling film helped the frozen nutella pop out easily.

  • Grease two baking sheets or more if you have them.
  • Pre heat the oven to 180degrees.
  • Cream together the butter and sugar until light and fluffy.
  • Add the vanilla essence and the egg then mix until well incorporated.
  • Sift the flour, baking powder and bicarbonate of soda together, then add this with the chocolate chips and fold through thoroughly, I like to get my hands in at this point.
  • This will come together to form a soft dough.
  • Divide into 24 balls all about the size of a golf ball (to be sure they were equal I weighed them).
  • Flatten each one out, place a frozed portion of nutella in the middle of each flattened cookie dough round.

Tip:

Please remember to keep the nutella portions in the freezer until you are ready to use it. I put 6 cookies to a baking sheet, so I only take out 6 nutella portions out the freezer at a time.

Freezing the nutella helps prevent the nutella oozing out whilst cooking and keeps a nice amount in the center of your cookie.

  • Enclose the nutella in the cookie dough making sure there are no gaps. If there is the nutella will leak out when cooking.
  • I put 6 cookies to a tray.
  • Bake for 13-15mins. You may need to turn the tray to achieve an even bake.
  • The longer you bake them for the harder and crispier they will become.
  • Allow to cool on the sheet for a couple of minutes and then transfer the cookies to a cooling rack.
  • Repeat until all the cookie dough has been used up. Do keep the frozen nutella in the freezer until you are ready to use it.
Lindor Truffle stuffed cookies
Ferrero Rocher stuffed cookies

I also found you do not need to freeze the lindor truffles or the ferrero rocher. Freezing doesn’t stop the lindor truffles over melting.

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