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Homemade Nutella Stuffed Double Chocolate Cookies photo
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Nutella Stuffed Double Chocolate Cookies

Indulge in these rich, chocolatey cookies filled with creamy Nutella for a heavenly treat!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Keyword: Baking, Chocolate, Cookies, Dessert, Nutella
Servings: 24 servings

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light-brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 cup milk chocolate chips (or an additional 1 cup semi-sweet)
  • 1 jar Nutella (7.7 oz)
  • Sea salt for sprinkling tops if desired

Instructions

  • Preheat your oven to 350°F (175°C).
  • In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
  • Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Gently fold in the semi-sweet and milk chocolate chips.
  • Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
  • Line baking sheets with parchment paper. Using a cookie scoop, portion out the chilled dough onto the sheets.
  • Take a small amount of dough, flatten it, place about a teaspoon of Nutella in the center, fold the dough over, and seal it well.
  • Bake the cookies for 10-12 minutes, or until the edges are set but the centers are still soft. Sprinkle with sea salt immediately if desired.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Equipment

  • Mixing Bowls
  • Whisk
  • Electric Mixer
  • Baking Sheets
  • Parchment Paper
  • Cookie Scoop

Notes

  • Serve warm with a scoop of vanilla ice cream for an indulgent dessert.
  • For an extra touch, drizzle melted chocolate over cooled cookies.
  • Store baked cookies in an airtight container at room temperature for up to one week.