When I first started using Pinterest to keep track of recipes, a cookie very similar to this one was one of the first things that I pinned. Some of those older pins no longer work, with dead links and URLs that change and that sort of thing. I added a new friend on Facebook who posts a lot of recipes, and this came up. I figured I should make them before the link no longer works.
This is a simple recipe, but takes a little extra planning. You have to make the Nutella centers that become the cookie filling. Scoop out teaspoons of Nutella and freeze. Make sure that your centers aren’t too big, or you will have giant cookies. The original recipe suggested freezing the Nutella for 30 minutes, I did for an hour and the centers were easy to work with. The dough needs some time in the refrigerator also, as it’s quite sticky.
This recipe only makes about a dozen cookies, but they are good substantial cookies. I hedged my bets and made 13 Nutella centers, and I ended up having enough cookie dough for probably 15 cookies. But having only 13 centers, that is what I made! My cookies baked nicely, with no escaped filling on any of the cookies! They do look rather plain, but the center really makes these wonderful. Yes, they are better when they are gooey and warm, but they are still very tasty once cooled.
Nutella Stuffed Cookies
12 teaspoons Nutella
½ cup butter, room temperature
¼ cup sugar
½ cup packed brown sugar
1 teaspoon vanilla
1 cup flour
½ cup cocoa powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon Instant coffee
Line a small baking sheet with parchment paper. Scoop 12 teaspoons of Nutella onto the lined baking sheet, creating 12 mounds that will become the center of your cookies. Freezer until firm, at least 30 minutes.
In a large mixer bowl, combine the butter, sugar, and brown sugar. Beat on medium until combined. Add the egg and vanilla and beat again on medium until smooth. Scrape down the sides of the bowl to ensure that the mixture is smooth. In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and instant coffee. With the mixer running on low, gradually add the flour mixture, beating just until the dough comes together. Refrigerate the dough for 30 minutes.
Preheat the oven to 350 degrees. Line two baking sheets with silicone baking mats.
Remove the Nutella from the freezer. Working with a heaping tablespoon of cookie dough at a time, flatten the dough in the palm of your hand, place one Nutella mound in the center of the dough and mold the cookie around the Nutella center. Roll into a ball, ensuring that the Nutella is fully encased in cookie dough. Place on the prepared baking sheets, leaving room between each cookie.
Bake for about 12 minutes, the cookies will look slightly cracked. Allow the cookies to cool on the baking sheet for 10 minutes before removing to a wire rack. Cookies are best when served warm.
Recipe from Tip Hero