Everyone will love this hazelnut spread stuffed cookies recipe

Posted on by Lani and Norm
nutella hazel nut spread stuff cookie cut in half with filling showing
Estimated read time 4 min read

I have always loved the idea of stuffed cookies especially with a soft filling.  I tried the recipe below with a few missed ingredients. They turned out well and were a hit when shared.   I definitely think there is lots of potential for great modifications to this recipe.  I’ve listed a few below. 

Ingredients

  • 1c unsalted butter
  • 1c Nutella (or any hazelnut spread or chocolate spread.  And 1 cup is a minimum!)
  • 1c brown sugar
  • 2/3 c white sugar
  • 2 eggs, room temperature
  • 1.25 tsp vanilla extract
  • 2 ¾ c + 2 Tbsp all purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp salt
  • 4 oz semisweet chocolate bar finely chopped (or dark chocolate!)
  • Sea salt for sprinkling

Directions

  1. Make blobs of Nutella, about 2 teaspoon sized blogs, on waxed paper and put in the freezer to harden.

To brown the butter

  1. Cut butter in tablespoon sized pieces and put in a medium sized saucepan.
  2. Melt over medium – low heat
  3. Once butter has melted, increase heat to above medium heat.
  4. Swirl and scrape the sides of the pan frequently with a wooden spoon.  The butter will bubble and pop.
  5. Once bubbling and popping slows down, the butter will begin to turn brown.
  6. Wat the butter closely.  Once it begins to brown and smells nutty of browned butter, remove the heat and pour into a large, heatproof bowl, immediately.
  7. Allow browed butter to cool for 25-30 minutes before continuing.

Cookie Dough

    1. Preheat oven to 375F (190C) and line a cookie sheet with parchment paper.  Set aside.
    2. Add sugars to cooled browned butter.  Sitr well.
    3. Sitr in eggs one at a time.
    4. Add vanilla extract.
    5. In a separate bowl combine flour, cornstarch, baking powder, baking soda and salt.
    6. Gradually add flour mixture to butter mixture until combined a dough forms.
    7. Finely chop chocolate bar and add to the cookie dough, stirring well.
    8. Chill dough in fridge for 15-20 minutes.

    Making the stuffed cookies

    1. Remove frozen Nutella blobs from the freezer and the cookie dough from the fridge.  (If the Nutella starts melting, put it back in the freezer immediately.  I removed one frozen Nutella blog at a time.)
    2. Take about a 1-1.5 tbsp amount of cookie dough and flatten out. 
    3. Put frozen Nutella blob in the middle of flattened cookie dough and wrap dough around frozen Nutella blog, covering completely.  If you need a bit more cookie, take it and make sure the frozen Nutella blob is completely covered.
    4. Repeat until all frozen Nutella blobs are covered or you run out of cookie dough.
    5. Place on prepared baking sheet, keeping at least 1 or 2 inches between cookies.  Cookie will spread.
    6. Bake at 375F (190C) for 12-13 minutes or until edges are just beginning to turn golden brown.
    7. Immediately sprinkle with sea salt.
    8. All cookies to cool complete on cookie sheet before removing.
    9. Enjoy.

    Notes:

    • When I made these, I forgot to add in the cornstarch!  No idea what the difference is, but next time I make them, I’m going to include the cornstarch. They turned out fine. 
    • I did find it very tedious and time consuming to make these cookies, at for the first time.  There is a lot of chilling time and/or cooking time.  Definitely something to consider when you decide make these.
    • I used dark chocolate instead of semi sweet chocolate for the cookie dough.
    • The cookies are quite big after they have been baked.   Very satisfying to eat.
    • I also forgot to sprinkle on the sea salt at the end.  I will do that next time as I think it will cut the sweetness a bit.

    Modifications:

    • If and when I make these stuffed cookies again, I am thinking I will add different things inside.   For example, a Lindor chocolate truffle!  I may also try peanut butter, dulce de leche, chocolate bar pieces like Aero, Caramel or a peppermint patty.   Perhaps even a marshmallow.  I think the possibilities are endless for the stuffing. 
    • For the cookie part, I’m wondering if a more shortbread type cookie would be possible.  Definitely something to experiment with next time!  A shortbread filled with Nutella!
    nutella hazel nut spread stuff cookie cut in half with filling showing
    Inside of of nutella stuffed cookies
    Platter of nutell hazel nutl spread stuffed cookies.
    Nutella stuffed cookies
    Pan of melted butter bubbling
    Bubbling butter

    References:

    Nutella Stuffed Cookies, Sam Merritt, March 2017, Sugar Spun Run, URL: https://sugarspunrun.com/nutella-stuffed-cookies/

    Lani and Norm
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    Lani and Norm

    I enjoy learning and sharing that knowledge. Sharing has been in many forms over the years, as a teaching assistant, university lecturer, Pilates instructor, math tutor and just sharing with friends and family. Throughout, summarizing what I have learnt in words has always been there and continues to through blog posts, articles, video and the ever growing forms of content out there!

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