If you love Nutella (who doesn’t?!) then you are in for a treat with these Nutella Stuffed Cookies! They are delicious soft nutty chocolate cookies with pure Nutella running through the middle. So damn good! You’ll also only need 3 ingredients to make them – flour, eggs and Nutella (or any chocolate hazelnut spread). You don’t need to add extra sugar or fat because Nutella has those elements within in.
First I mixed together egg and Nutella until smooth.
Then I added plain flour and mixed until all of the white of the flour was gone and a smooth dough formed. I split the dough in half and then split into 10 small pieces, I rolled each small between my palms, then flattened it. I put it on a lined baking tray, and added a dollop of Nutella in the middle.
I made another disc of cookie dough and placed it on top, pressing down the edges with my fingertips. Then I baked the cookies for 10 minutes.
Let them cool and then bite right in! The Nutella Stuffed Cookies are soft and chewy in all the right places!
I made 3 batches of the Nutella Stuffed Cookies in a week because they are so damn good! They also freeze really well so you can stock up.
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Price: £4.67Was: £5.70
Nutella Stuffed Cookies
For the cookie dough
- 280 g Nutella
- 1 Egg large
- 150 g Plain flour
For the cookie filling
- 100 g Nutella
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a few baking trays (or however many you own) with baking paper
To make the cookie dough, mix the egg and the Nutella together
Add the flour and mix until you can't see any flour anymore
Divide the dough into two pieces, then split one of the pieces into 10
Roll each of the small pieces into balls using your hands, then flatten into discs and place onto the baking paper
Spoon about 1 tsp of Nutella on top of each cookie dough disc
Then split the other piece of cookies dough into 10, roll into balls and flatten into discs as before, and place each disc over the first disc, covering the Nutella filling and pressing down around the edges to seal the filling in
Bake for 8-10 minutes, allow to cool on the tray for 5 minutes, then move to a cooling rack to cool fully
Store in an airtight container in a cool place and eat within 3 days
Thank to MBakes for passing on this recipe to me!
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