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
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.
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.
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.