Brown sugar, semisweet chocolate chips, and plenty of gooey Nutella is present in every single bite of these marbled stuffed Nutella cookies.
Indulge in the celebration of World Nutella Day with these heavenly Marbled Nutella Stuffed Cookies. The perfect fusion of chocolate chip cookies, double chocolate chip cookies, and velvety Nutella, these cookies are a delightful treat for any occasion. Let’s make them.
Ingredients:
- 1 cup Nutella, divided
- 1 cup Salted Butter, softened
- ¾ cup Dark Brown Sugar, packed
- ½ cup Granulated Sugar
- 2 Large Eggs + 1 large egg yolk
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 1 tablespoon Pure Vanilla Extract
- 2 ½ cups All-Purpose Flour
- 2 cups Semi-Sweet Chocolate Chips, divided
For the double chocolate half:
- 2 tablespoons Cocoa Powder
- 1 tablespoon Black Cocoa Powder
For the chocolate chip cookie half:
- 2 tablespoons Flour
Instructions:
- Begin by scooping 1 teaspoon balls of Nutella onto a parchment-lined baking sheet, placing them in the freezer as you proceed with the cookie recipe.
- Cream together softened butter and sugars until light and fluffy, taking about 30 seconds.
- Add eggs and vanilla, mixing until well incorporated.
- Add the dry ingredients - 2 ½ cups flour, baking soda, baking powder, and salt. Mix until no powder remains.
- Divide the dough into two bowls. In one bowl, add both cocoa powders. In the other, add 2 tablespoons of flour. Mix each well.
- Add half of the chocolate chips to each bowl of dough. Refrigerate both bowls until the oven is preheated.
- Using a 2-tablespoon measure, scoop dough balls from each bowl onto a parchment-lined baking sheet.
- Take one ball of chocolate dough and one of regular dough, pressing them gently together.
- Stuff each marbled cookie by creating a small hole in the center and placing a frozen Nutella ball inside. Deform the dough around the Nutella, ensuring it's completely covered.
- Place the marbled and stuffed cookie dough balls on a parchment-lined baking sheet, leaving at least 3 inches of space between each.
- Bake at 375°F for 13-14 minutes or until golden on the outside.
- Cool on the cookie sheet for five minutes, then transfer to a baking rack to cool completely.
- These cookies are best enjoyed on the day of baking or the next day. Store any leftovers in an airtight container for up to three days.
Dietary Substitutions:
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy.
Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.
Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
43% Oat Milk Chocolate + Coconut Sugar by Scharffenberger are dairy free + allergen friendly chcolate chunks and would work great in the brownies and the ganache.
If you need a vegan hazelnut spread, Minimalistic Baker has a 4-ingredient one that you can easily whip up. You can also google search vegan nutella for other options.
Celebrate World Nutella Day with these divine Marbled Nutella Stuffed Cookies, a symphony of textures and flavors that will leave your taste buds singing with joy. Enjoy every delightful bite!
If you loved this recipe, I’d be so grateful for you to leave a 5 star rating + review.
Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations.
Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy!
XO,
Heather
PS: try this incredible no-bake nutella cheesecake as well!
Marbled Stuffed Nutella Cookies
Ingredients
- ⅓ Cup Nutella, divided into 14 teaspoons (just over ⅓ cup)
- 1 Cup Salted Butter, softened to room temperature
- ¾ Cup Brown Sugar, packed
- ½ Cup Granulated Sugar
- 2 Large Eggs + 1 Large Egg Yolk
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1 Teaspoon Salt
- 1 Tablespoon Pure Vanilla Extract
- 2 ½ Cups All Purpose Flour
- 2 Cups Semisweet Chocolate Chips, divided
For the Double Chocolate Dough:
- 2 Tablespoons Unsweetened Cocoa Powder
- 1 Tablespoon Black Cocoa Powder
For the Chocolate Chip Cookie Dough:
- 2 Tablespoons All Purpose Flour
Instructions
- Scoop 1 teaspoon balls of Nutella and place them onto a parchment lined baking sheet or plate that fits in your freezer. Continue with the cookies recipe while the Nutella balls freeze.
- Cream the butter and sugars in a standing mixer, or by hand, until light and fluffy, about 30 seconds or so. Add eggs and the vanilla. Mix until well incorporated, about 20 seconds. Give it anther good mix, and then add the dry ingredients: the 2 ½ cups flour, the baking soda, baking powder, and salt. Mix until well incorporated, and no powder remains.
- Divide the dough equally into two bowls. To one bowl add both of the cocoa powders. To the other bowl add the 2 tablespoon flour. Mix well until no powder remains. Add half of the chocolate chips to the chocolate dough and half to the regular dough. Mix each well. Refrigerate the bowls of dough until the oven is preheated, about 8-10 minutes. Using a 2 tablespoon measure, scoop dough balls out from each bowl and place them on a parchment lined baking sheet. Take one ball of chocolate dough and one ball of regular dough, and gently press tkem together. Stuff each marbled cookie dough ball by pressing into the center and making a small hole. Place the frozen Nutella ball inside the cookie dough, and deform the dough around the Nutella ensuring that it is completely covered.
- Place the marbled and stuffed cookie dough balls onto a parchment lined baking sheet at least 3 inches apart. Bake at 375°F for 13-14 minutes, or until golden on the outside. Cool on cookie sheet for five minutes, then transfer to a baking rack to cool completely.
- These are best served day of or the next day. Store any leftovers in an airtight container for up to three days. Enjoy!
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