Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Nutella-Stuffed Cookies
Getting reviews...
- Level: Easy
- Total: 1 hr 45 min (includes cooling time)
- Active: 20 min
- Yield: 18 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 270
- Total Fat
- 12 g
- Saturated Fat
- 8 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 1 g
- Sugar
- 25 g
- Protein
- 3 g
- Cholesterol
- 41 mg
- Sodium
- 144 mg
Chocolate-hazelnut spread is cleverly chilled, making it easier to use as a filling for these gooey, molten-center treats. Eat them warm or even cooled -- there won't be any left for the cookie jar.
- Level: Easy
- Total: 1 hr 45 min (includes cooling time)
- Active: 20 min
- Yield: 18 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 270
- Total Fat
- 12 g
- Saturated Fat
- 8 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 1 g
- Sugar
- 25 g
- Protein
- 3 g
- Cholesterol
- 41 mg
- Sodium
- 144 mg
Ingredients
Directions
- Whisk together the flour, salt, baking powder and baking soda in a large bowl.
- Beat together the brown sugar and butter in another large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs 1 at time, beating after each addition to incorporate. Beat in the vanilla. Reduce the speed to medium, add the flour mixture and beat until just incorporated.
- Divide the dough into 18 equal mounds, each about 2 tablespoons, and flatten slightly with wet hands. Put 2 teaspoons of the chilled chocolate-hazelnut spread in the center of each piece of dough, then press and pinch the cookie dough around the spread to form round and sealed balls. Chill for 30 minutes.
- Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat to 300 degrees F. Line 2 baking sheets with parchment.
- Put 6 chilled dough balls onto each prepared baking sheet, spacing them about 2 inches apart. Bake, rotating the baking sheets halfway through, until the cookies are golden around the edges, about 20 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack or plate and serve warm if you'd like. When the baking sheets have cooled completely, bake the remaining 6 dough balls on one of the sheets, then let cool slightly.
- Store the cookies in a tightly sealed container at room temperature for up to 5 days.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
Looking for Something Else?
Related Pages
- Fig-Stuffed Cookies
- Red Velvet Cookies with Cheesecake Filling Recipe
- Nutella-Stuffed Pancakes Recipe
- Cookie Cutter Cookies Recipe
- Chocolate-Hazelnut Drop Cookies Recipe
- Marshmallow-Stuffed Blizzard Cookies Recipe
- Nutella-Stuffed Banana Bread Recipe
- 3-ingredient Nutella Doughnuts Recipe
- Cherry and Nutella Stuffed Hawaiian Roll French...