Ingredients
Scale
- ½ cup Nutella
- 2 ¾ cups All-Purpose Flour
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon sea salt
- 1 cup Granulated Sugar plus extra for rolling
- 1 cup Unsalted Butter, room temperature
- 1 large Egg, room temperature
- 1 Large Egg Yolk, room temperature
- 1 teaspoon Pure Vanilla Extract
Instructions
- Dollop the Nutella in rounds (about 1 teaspoon each) on parchment-lined baking pans. Place in the freezer until firm.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In a medium bowl, mix together the flour, baking soda, baking powder, and salt. Set aside.
- In a mixer, beat the sugar and butter together until light and fluffy.
- Beat in the egg, yolk, and vanilla until fully incorporated.
- Mix in the flour until just combined.
- Take a tablespoon of dough and create an indentation. Place a frozen Nutella dollop inside, then add another half tablespoon of dough.
- Roll the dough into a ball, then roll in sugar to coat. Place on a baking sheet.
- Repeat with all the dough and Nutella.
- Bake for 8-10 minutes, or until the cookies just start to get light touches of brown on the edges.
- Allow the cookies to sit on the baking sheets for a minute before transferring to a wire rack to cool completely.
Notes
- Make sure your Nutella dollops are completely frozen before assembling the cookies.
- If your Nutella Stuffed Cookies are spreading too much, try chilling the assembled cookie dough balls for 15 minutes before baking.
- Allow the cookies to cool before eating – the Nutella center will be extremely hot when fresh from the oven!
- Prep Time: 15 minutes
- Chilling Time: 1 hour
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 231 kcal
- Sugar: 17.8 g
- Fat: 12.8 g
- Saturated Fat: 9.1 g
- Carbohydrates: 28 g
- Protein: 2.6 g
- Cholesterol: 31 mg