Marbled Stuffed Nutella Cookies
Brown sugar, semisweet chocolate chips, and plenty of gooey Nutella is present in every single bite of these marbled stuffed Nutella cookies.
Servings: 16
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!
Notes
See blog for dietary substitutions on dairy and gluten.