Chocolate Nutella-Stuffed Cookies
I shared a stuffed chocolate cookie recipe before when I was testing out things for Valentine’s Day — the result was a Peanut Butter Cup-Stuffed Red Velvet Cookie! Ever since then, I started thinking about all the other things I could stuff a cookie with…caramel, black sesame, etc.
I tried doing a dulce de leche cookie, but it was a mess with the dulce de leche oozing all over my hands. Thank god making stuffed cookies with a normally runny filling like that is now way easier with this ice cube tray! The trays would be good for freezing herbs, buttermilk, etc. The possibilities are endless 😍
Once your filling is frozen, you can just pop it out and throw it into a freezer-proof bag for when you want to start baking. In this case, I went with Nutella because it's what I had in my pantry.
So gooey and delicious when fresh out of the oven!
I had a few people ask me for the actual recipe so here it is! This one will make about 20 cookies from the times I've counted it out, but you can get more if you make the cookies smaller or just thin out the dough that you’re wrapping around your filling.
Ingredients:
2 cups all-purpose flour (1 tbsp extra for any sticking)
1 tsp baking soda
1/2 cup cocoa
Pinch of salt
6 tbsp butter (softened to room temp)
1 cup brown sugar
1/2 cup sugar
2 eggs
2 tsp vanilla extract
Sea salt
Nutella (freeze beforehand)
Instructions:
In a bowl, whisk the 2 cups of flour, cocoa powder, salt, and baking soda.
Mix the brown and white sugars plus the softened butter until fluffy, and then mix in the eggs and vanilla extract.
Once everything is well mixed, put the cookie dough in the fridge for a minimum of 30 minutes to chill the dough. If the dough is sticking to the bowl a little too much and still looks wet, sprinkle in flour bit by bit until it looks more like a clumpy dough.
Preheat the oven to 325 degrees Fahrenheit.
Spoon some dough into your hand and make a well for your filling. Gently work the dough up and around the filling, and add some more dough on top if needed.
Roll around quickly in your palms to form a ball. Place the dough balls on a nonstick baking tray about 2 inches apart because they will expand a little bit.
Bake for 15 minutes. Sprinkle a little sea salt on top of each one after removing from the oven and gently pat so the salt sticks.
Carefully remove from the baking tray when they are done so they can finish cooling on a rack, but do it gently so you don’t pop the bottom or the filling will pour out!
The finished product
These cookies are best still warm, but careful so the filling doesn’t burn your mouth. If you let them cool down for eating later, try popping them in the microwave for 10-15 seconds to warm up the filling again.
Enjoy!
