More About Nutella Stuffed Hazelnut Chocolate Chip Cookies
Prep Time: 25 minutes minutes Cook Time: 10minutes minutes Nutella Freezing Time: 20minutes minutes Total Time: 17minutes minutes Servings: 24 cookies Calories: 334kcal
Author: Karlynn Johnston
Ingredients
1x
2x
3x
▢1 cup butter softened
▢1 cup brown sugar
▢½ cup granulated sugar
▢1 teaspoon vanilla
▢2 large eggs
▢2 ¼ cups flour
▢1 teaspoon baking soda
▢½ teaspoon salt
▢2 cups chocolate chips or chocolate chunks
▢¾ cup hazelnuts or filberts roasted and chopped very finely
▢¾ cup Nutella approximate
Instructions
Freeze the Nutella
Using a teaspoon-sized cookie scoop, place flat scoops of Nutella onto a parchment-lined baking sheet. Flatten into little patties. Make 24 for 24 cookies.
Freeze until solid – this time will vary depending on your freezer.
Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside.
Prepare the Cookie Dough
In a large bowl using a hand mixer, or the bowl of a stand mixer with the paddle attachment, blend the butter and sugar until creamy and light.
Beat in the eggs and vanilla until the batter is light and airy.
In another smaller bowl, whisk together the flour/salt/baking soda, then blend into the wet ingredients.
Add in the chocolate chips and the nuts, and stir until just blended.
Take a heaping tablespoonful scoop of dough, flattening slightly, then place a piece of frozen Nutella in the middle.
Cover with another scoop of cookie dough, sealing the Nutella in completely. The Nutella will warm up fast, so you have to work quickly. This is how you get the beautiful middle of Nutella sealed up inside.
Place the stuffed cookies onto the prepared cookie sheets, 2 inches apart.
Bake for 10-12 minutes or until the edges are set and the cookies are browned. Remove and let cool on the sheets for at least 5 minutes. They will be soft and chewy and will fall apart if you move them too soon to a rack. When they are ready, move them to a rack to fully cool off.
Store in a sealed container at room temperature for up to 3 days, or freeze for up to 3 months.
Notes
Keep the Nutella frozen and solid and these cookies are easy to make!
24 cookies is an approximation, yield depends on how much cookie dough you use.
Nutrition
Calories: 334kcal | Carbohydrates: 41g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 227mg | Potassium: 109mg | Fiber: 2g | Sugar: 29g | Vitamin A: 294IU | Vitamin C: 0.3mg | Calcium: 49mg | Iron: 2mg
Author: Karlynn Johnston
Ingredients
1x
2x
3x
▢1 cup butter softened
▢1 cup brown sugar
▢½ cup granulated sugar
▢1 teaspoon vanilla
▢2 large eggs
▢2 ¼ cups flour
▢1 teaspoon baking soda
▢½ teaspoon salt
▢2 cups chocolate chips or chocolate chunks
▢¾ cup hazelnuts or filberts roasted and chopped very finely
▢¾ cup Nutella approximate
Instructions
Freeze the Nutella
Using a teaspoon-sized cookie scoop, place flat scoops of Nutella onto a parchment-lined baking sheet. Flatten into little patties. Make 24 for 24 cookies.
Freeze until solid – this time will vary depending on your freezer.
Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside.
Prepare the Cookie Dough
In a large bowl using a hand mixer, or the bowl of a stand mixer with the paddle attachment, blend the butter and sugar until creamy and light.
Beat in the eggs and vanilla until the batter is light and airy.
In another smaller bowl, whisk together the flour/salt/baking soda, then blend into the wet ingredients.
Add in the chocolate chips and the nuts, and stir until just blended.
Take a heaping tablespoonful scoop of dough, flattening slightly, then place a piece of frozen Nutella in the middle.
Cover with another scoop of cookie dough, sealing the Nutella in completely. The Nutella will warm up fast, so you have to work quickly. This is how you get the beautiful middle of Nutella sealed up inside.
Place the stuffed cookies onto the prepared cookie sheets, 2 inches apart.
Bake for 10-12 minutes or until the edges are set and the cookies are browned. Remove and let cool on the sheets for at least 5 minutes. They will be soft and chewy and will fall apart if you move them too soon to a rack. When they are ready, move them to a rack to fully cool off.
Store in a sealed container at room temperature for up to 3 days, or freeze for up to 3 months.
Notes
Keep the Nutella frozen and solid and these cookies are easy to make!
24 cookies is an approximation, yield depends on how much cookie dough you use.
Nutrition
Calories: 334kcal | Carbohydrates: 41g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 227mg | Potassium: 109mg | Fiber: 2g | Sugar: 29g | Vitamin A: 294IU | Vitamin C: 0.3mg | Calcium: 49mg | Iron: 2mg
Did you know you can follow any of our 175 Special Interest calendars and stay informed better than ever before? See them here. You can also create your own public or private calendar here. Post events to your calendar and ours at the same time! Terms and conditions may vary based on the policies of your local Town Planner publisher.
To learn more, watch our intro video!