Welcome to an irresistible world of indulgence with our Nutella Stuffed Cookies recipe! This cookie encases a creamy center of hazelnut spread, delivering a delightful surprise with each bite. If you're looking for a dessert that's the talk of the town, you're in the right place!
Nutella Stuffed Cookies are a delectable year-round treat that everyone loves. But if you're looking for a dessert that's a bit lighter yet still satisfying, why not try this delicate Lace Cookies recipe? They offer a unique texture and flavor that's sure to be a hit at any event.
Prefer To Watch Instead Of Read?
- Hazelnut Spread
- Baking soda
- Powdered sugar
- Vanilla extract
See recipe card for quantities.
Accurately measure all ingredients and prepare the necessary equipment.
Pipe equal portions of hazelnut spread onto a baking sheet and freeze.
Cream sugars, butter, salt, and vanilla together, add the egg, then mix in the flour and baking soda. Chill the dough.
Divide dough into equal balls, roll them out into circles.
Place a scoop of frozen Nutella in the middle of each dough circle, close it like a bundle, and place on a baking sheet.
Baking and Enjoying
Bake the cookies and enjoy them.
Hint: For perfectly rounded cookies, freeze the piped Nutella portions until solid before enclosing them in the cookie dough. This will help maintain a distinct Nutella center without spreading or mixing into the dough during baking.
For those following specific dietary requirements, consider the following adaptations:
- Vegan: Substitute butter with vegan margarine and use a flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) instead of a regular egg. Use a vegan-friendly hazelnut spread.
You can adapt this recipe to suit your tastes or cultural cuisine:
- Try different spreads: While this recipe calls for Nutella, consider other spreads such as almond or peanut butter for a different flavor profile.
- Add-ins: Consider adding chopped nuts, dried fruit, or chocolate chips to the cookie dough for extra texture.
- Measuring Cups and Spoons: Accurate measuring is key to a good cookie.
- Piping Bag & Piping Tips: To portion hazelnut spread.
- Baking Sheet: To hold the piped hazelnut spread.
- Mixing Bowls: One for wet and one for dry ingredients.
- Hand Mixer or Whisk: To cream butter and sugars.
- Spatula: To mix flour into the dough.
Making the Cookies
Most Useful Equipment: Baking Sheet. It's crucial for both freezing hazelnut spread and baking cookies.
Once the cookies have cooled completely:
- Store them in an airtight container at room temperature for up to a week.
- For long-term storage, freeze the cookies for up to three months, ensuring they are well-wrapped to prevent freezer burn.
The key to perfect Nutella Stuffed Cookies is to freeze the Nutella portions before assembling the cookies. This prevents the spread from melting into the dough during baking, ensuring a gooey center in every bite.
Yes, other spreads such as almond butter, biscoff spread or peanut butter can be used.
Yes, replace the butter with vegan margarine, the egg with a flax egg, and use a vegan-friendly hazelnut spread.
You can use a plastic bag with a corner cut off, or simply spoon the spread onto the baking sheet.
Yes, ensure they are completely cooled before freezing.
If stored properly, they will last a week at room temperature, or up to three months in the freezer.
Absolutely, ingredients like nuts, dried fruit, or chocolate chips can be added for extra texture.
Over-baking is likely the cause. Always follow the recommended baking time.
Yes, if you prefer homemade spreads, they can be used in this recipe.
Yes, they can be mixed by hand, but it will take a bit more effort to cream the butter and sugars.
Looking for other recipes like this? Try these:
1 cup (320g) Hazelnut Spread
2 ¼ cups (270g) Flour
½ tsp (3g) Baking soda
¼ tsp (1.5g) Salt
¾ cup (170g) Butter
⅓ cup (70g) Sugar
⅔ cup (75g) Powdered sugar
½ tsp (2.5g) Vanilla extract
- Accurately measure the ingredients.
- Use the correct tools and equipment.
- Using a piping bag and tip, pipe your hazelnut spread onto a baking sheet.
- Pipe 24 equal portions of the spread.
- Place the baking sheet in the freezer for 30 minutes.
- Cream together the sugars, butter, salt, and vanilla extract.
- Add the egg to the mixture and mix well.
- In another bowl, mix the flour and baking soda.
- Add the flour mixture to the butter mixture using a spatula.
- Stir until the ingredients form a dough.
- Wrap the dough and chill it in the refrigerator for 30 minutes.
Making the cookies:
- Preheat the oven to 350°F (175°C).
- Divide the dough into 20 balls of 30g each or 24 balls of 25g each.
- Use a rolling pin to flatten each ball into a circle.
- Place a frozen hazelnut spread portion in the middle of each circle.
- Close the dough around the filling, forming a little bundle.
- Place the cookies on a baking sheet.
- Repeat the process with all the dough balls.
- Bake the cookies at 350°F (175°C) for 15 minutes.
- Once baked, remove them from the oven and let them cool.
- Enjoy your delicious hazelnut spread cookies!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Keywords: Nutella Stuffed Cookies, Hazelnut Spread Cookies, Baking with Nutella, Filled Cookies Recipe, Cookie Dough Basics, How to Pipe Nutella, Freezer-Prep Cookies, Delicious Cookie Recipes
- Store your cookies properly to avoid spoilage and potential foodborne illnesses.
- Thaw frozen cookies completely at room temperature before eating. Enjoy baking and eating safely!