Nutella Stuffed Cookies
A chocolate chip cookie dough base, filled with delicious Nutella!
Ingredients
- 4 ⅔ c all purpose flour
- 4 tsp cornstarch
- 4 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 ¼ c butter softened (2 ½ sticks)
- 1 ⅓ c brown sugar packed
- ⅔ c granulated sugar
- 2 Tbsp vanilla
- 2 large eggs
- 8 oz Nutella (approximate)
Instructions
Freeze Nutella
- Line a cookie sheet with wax paper. Dollop the Nutella into cherry-sized drops on the wax paper. Place in freezer while you make the dough (about 30 minutes).
Make Cookie Dough
- Preheat oven to 400°. Grease two cookie sheets.
- In a large bowl, stir together the flour, cornstarch, baking powder, baking soda, and salt.
- Using either a stand mixer or hand mixer, cream the softened butter and both sugars together until light and fluffy, 3-5 minutes. Mix in vanilla and egg until combined. Slowly add the flour mixture to the sugar mixture. Mix until combined.
Assemble Cookies
- Grab a golf-ball sized chunk of dough. Smash and roll it into a smooth ball in your hand. Flatten it slightly into a disk. Place a Nutella dollop in the center, and gently wrap the dough around, pinching the edges shut and smoothing the ball out again. Place the Nutella back in the freezer as necessary. Store cookie dough in the fridge while waiting on the Nutella to re-freeze.
- Place dough balls on greased cookie sheets. Bake for 10 minutes, or until the edges are just set, but the middles still look gooey. (It's very important to pull the cookies before they actually look done!) Let the cookies cool on baking sheets for at least 15 minutes. (During this time, the residual heat will finish baking the cookies.)
Notes
Stored in an airtight container, these cookies will stay soft and fresh for several days.