Nutella Stuffed Sugar Cookies
Nutella Stuffed Sugar Cookies bring a delightful twist to the classic sugar cookie. Soft, chewy, and perfectly golden, these cookies are filled with creamy Nutella for a deliciously indulgent experience.
The combination of smooth chocolate hazelnut spread and the sweet, buttery dough creates a treat that’s both comforting and exciting. Each bite offers a satisfying blend of textures and flavors.
Whether you’re making smaller or larger cookies, the irresistible Nutella filling adds a touch of luxury to this beloved dessert. Perfect for any occasion, these cookies are sure to become a new favorite.
Nutella Stuffed Sugar Cookies Ingredients
The foundation of these cookies is the buttery richness of softened unsalted butter, which adds a tender texture and a smooth, creamy flavor. Granulated sugar creates a sweet balance while promoting a light, chewy bite.
Nutella, the star of the show, infuses each cookie with its luscious chocolate hazelnut filling, offering a rich and indulgent surprise inside every bite. The combination of all-purpose flour, baking soda, and baking powder ensures a soft, airy cookie that bakes to perfection.
Vanilla extract rounds out the flavor profile with a warm, aromatic note, while a pinch of salt helps to enhance the sweetness and bring all the ingredients together harmoniously.
Recipe Tips
- Chill the Dough and Nutella: Chilling both the cookie dough and Nutella is crucial for achieving the perfect cookie texture. The cold dough will prevent the cookies from spreading too much while baking, and freezing the Nutella ensures it stays in place inside the cookies without melting out.
- Don’t Overmix the Dough: When incorporating the dry ingredients with the wet, mix gently. Overmixing can lead to dense, tough cookies, whereas a light touch will keep them soft and chewy. The dough should remain slightly tacky and not too firm.
- Roll the Cookies Properly: When assembling the cookies, make sure to seal the edges tightly around the Nutella filling. This prevents any filling from leaking during baking. If needed, freeze the Nutella pieces again before sealing for easier handling.
What to Serve with Nutella Stuffed Sugar Cookies
- A Glass of Milk: Nothing complements the rich sweetness of Nutella stuffed sugar cookies like a cold glass of milk. The smooth creaminess of milk balances the chocolate hazelnut flavor and makes for a classic and comforting pairing.
- Vanilla Ice Cream: Serve these warm cookies alongside a scoop of vanilla ice cream for a decadent dessert experience. The cool, creamy texture of the ice cream pairs perfectly with the warm, gooey Nutella filling inside the cookies, making each bite irresistible.
- Fresh Berries: For a slightly lighter contrast to the rich sweetness of the cookies, pair them with fresh berries like strawberries or raspberries. The tartness of the fruit cuts through the sweetness and adds a refreshing touch to the indulgent cookies.
FAQ
- Can I make the cookies without Nutella?
Yes, you can substitute Nutella with other chocolate spreads or even peanut butter for a different flavor profile. Just keep in mind that the texture may vary slightly depending on the filling. - How can I store the cookies?
Store the baked cookies in an airtight container at room temperature for up to five days. For longer storage, freeze them in an airtight container, and they can last up to 3 months. - Can I make the dough ahead of time?
Absolutely! You can prepare the cookie dough and freeze it for up to a month. Just let the dough thaw in the refrigerator overnight before rolling it into cookies and baking. - Why did my Nutella melt out of the cookies while baking?
This typically happens if the Nutella wasn’t frozen enough before being enclosed in the dough or if the dough was too soft. Make sure to freeze the Nutella for at least 30 minutes before assembly and chill the dough for at least an hour.
Nutella Stuffed Sugar Cookies
These soft and chewy sugar cookies are elevated by a delightful twist: a rich filling of creamy chocolate hazelnut Nutella. The combination of the classic cookie texture with a sweet, gooey center makes for an irresistible treat.
Ingredients
- 3/4 cup Nutella
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar divided
- 1 egg
- 2 teaspoons vanilla extract
Instructions
- Begin by preparing a baking sheet with parchment paper.
- Using a spoon, scoop out approximately 1-2 teaspoons of Nutella for smaller cookies or 1-2 tablespoons for larger cookies. Place the Nutella portions on the baking sheet, shaping them into rounds or ovals as much as possible. For larger cookies, you may need to use additional Nutella beyond the listed amount.
- Place the baking sheet with Nutella in the freezer to allow the spread to firm up.
- In a separate large bowl, whisk together the flour, baking soda, baking powder, and salt. Set this mixture aside.
- Using a stand mixer or hand mixer, cream together the softened butter and 1 1/2 cups of granulated sugar on medium speed for about 3-5 minutes, or until the mixture is light and fluffy.
- Lower the mixer speed to add the egg and vanilla extract. Mix thoroughly until well incorporated.
- Remove the bowl from the mixer, and gently fold in the dry ingredients with a spatula. Stir until fully incorporated, ensuring the dough remains soft and slightly tacky.
- Cover the dough with plastic wrap and refrigerate it for one hour.
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. Add the remaining 1/2 cup of granulated sugar to a small bowl for later use.
- Remove the chilled dough and frozen Nutella from the refrigerator and freezer. For smaller cookies, take about 1-2 teaspoons of dough and flatten it into a circle around 1-2 inches in diameter. For larger cookies, scoop out about 1-2 tablespoons of dough and flatten into a 2-3 inch circle. Form two flat dough pieces per cookie, placing a portion of frozen Nutella between them. Pinch the dough edges together and roll the ball in the sugar to coat the outside. Place each cookie ball on the prepared baking sheet, leaving about 2 inches between them. You may need to pause periodically to freeze the Nutella again to prevent it from melting during assembly.
- Bake the smaller cookies for 10-12 minutes and the larger ones for 14-16 minutes. The cookies are done when the tops begin to crinkle and the bottoms are a light golden brown.
- Allow the cookies to rest on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy as desired.
Notes
Notes: This recipe yields approximately 14-16 smaller cookies or 10-12 larger cookies.
