Nutella Stuffed Triple Chocolate Cookies

These Nutella Stuffed Cookies are full of chocolate chunks, cocoa powder and molten Nutella – the dream for any chocolate lover. The cookie dough doesn’t require any chilling, so you can have these cookies ready in no time! The hardest part about these cookies is waiting long enough for them to cool before eating!

Whilst there is no chill time, the Nutella needs some time in the freezer (at least 15 minutes) so that it comes out with the perfect molten texture and doesn’t burn. You can use any kind of chocolate chips in these, but I opt for white chocolate as they look the best! Additionally, you could add nuts or dried fruit if you fancy, but I tend not to (these are best left as chocolatey bites of deliciousness).

For these cookies, I do recommend big chunks of chocolate, but you could use chips! I also recommend using high quality cocoa powder and vanilla extract, as you can really taste it! Don’t forget to ensure the Nutella is entirely covered by cookie before baking to prevent leaking!

These use my Triple Chocolate Cookie Recipe as a base, but if you’re looking for other killer cookie recipes, try out these Cheesecake Stuffed Cookies or these Lemon Shortbread Sandwich Cookies!

Nutella Stuffed Triple Chocolate Cookies

Makes: 9
Prep Time: 15 Minutes
Bake Time: 15 Minutes
Total Time: 45 Minutes (including Nutella freezing time)

Ingredients

– 9 Tsp Nutella
– 110g Butter, Melted
– 100g Light Brown Sugar
– 100g Granulated Sugar
– 1 Egg
– 1 Tsp Vanilla Extract
– 160g Flour
– 30g Cocoa Powder
– 1/2 Tsp Baking Soda
– Pinch of Salt
– 150g White Chocolate, Chopped

Method

1. Scoop individual tsp of Nutella onto a lined baking sheet and place in the freezer for 15-30 minutes.
2. Preheat oven to 200C/180C Fan/Gas 6. Line 2 large baking sheets.
3. In a large bowl, or the bowl of a stand mixer, combine the butter and sugar until fully creamed (use an electric mixer or the paddle attachment on medium speed). Then add the egg and vanilla and mix again.
4. Add the flour, cocoa powder, baking soda and the pinch of salt! Stir together until just combined. Add in the chocolate chunks (or use chocolate chips, either are fine!). Reserve some choc to sprinkle on top prior to baking.
5. Use a tablespoon or small ice cream scoop to scoop the batter onto the trays – approximately 3 cookies per tray – they spread A LOT!
6. Remove the Nutella from the freezer and press one scoop of Nutella into each individual scoop of cookie dough. Wrap the cookie dough around the Nutella to ensure it’s covered.
7. Bake for 15 minutes. Remove trays and leave to cool. Repeat for remaining batter. They will continue to cook a little once out of the oven, so don’t wait until they get too dark!