Nutella-Stuffed Scoop Cookies

Prep Time 45 mins

Cook Time 15 mins

Total Time 1 hr

Category: Desserts & Baking

Difficulty: Intermediate

Cooking Temp: 200 C

Servings: 5

Description

These Nutella-Stuffed Scoop Cookies are thick, soft, and chewy bakery-style cookies filled with a rich, creamy Nutella center. Made with buttery cookie dough, brown sugar, and generous chocolate chunks, each cookie has golden edges and a gooey chocolate hazelnut filling. These homemade stuffed cookies are perfect for dessert, afternoon treats, celebrations, or satisfying your chocolate cravings. Enjoy them warm for the ultimate chocolate-filled cookie experience.

Ingredient

Cookie Dough

100 g salted butter, refrigerated
1/4 cup powdered white sugar
1/2 cup brown sugar, packed
1 large egg, at room temperature
1 teaspoon vanilla essence
1 1/4 cups all-purpose flour
1 teaspoon baking soda
100 g chocolate chunks, plus extra for topping (optional)

Nutella Filling

6 tablespoons Nutella

Optional Toppings

2 tablespoons extra chocolate chunks
2 tablespoons chocolate sauce
1 scoop vanilla ice cream per serving (optional)

Instructions

Prepare Nutella Filling

1
Line a small tray or plate with parchment paper.
2
Scoop 6 individual tablespoons of Nutella onto the prepared tray.
3
Place the tray in the freezer for 20–30 minutes, or until the Nutella portions are firm enough to handle.

Cookie Dough

4
Cut the refrigerated salted butter into small cubes.
5
Add the butter, powdered white sugar, and packed brown sugar to a mixing bowl.
6
Beat the ingredients until thoroughly combined.
7
Add the room-temperature egg and vanilla essence.
8
Mix until the wet ingredients are smooth and evenly incorporated.
9
Sift the all-purpose flour and baking soda into the bowl.
10
Mix gently until a soft cookie dough forms.
11
Fold in the chocolate chunks until evenly distributed throughout the dough.

Fill the Cookies

12
Divide the cookie dough into portions weighing approximately 78–80g each.
13
Flatten one portion of dough in the palm of your hand.
14
Place one frozen Nutella portion in the center.
15
Wrap the dough completely around the Nutella filling.
16
Pinch the edges together firmly to seal the filling inside.
17
Roll the dough gently into a smooth ball.
18
Repeat with the remaining dough and Nutella portions.
19
Place the assembled cookie dough balls on a tray.
20
Freeze the cookie dough balls for at least 30 minutes to help prevent excessive spreading during baking.

Preheat the Oven

21
Preheat the oven to 200°C (390°F).
22
Use the top and bottom heating elements if your oven has this setting.
23
Line a baking tray with parchment paper.

Bake the Cookies

24
Arrange the frozen cookie dough balls on the prepared baking tray.
25
Leave plenty of space between each cookie to allow for spreading.
26
Add a few extra chocolate chunks on top of each dough ball, if desired.
27
Place the tray in the preheated oven.
28
Bake for approximately 15 minutes, until the edges are golden brown and the centers remain slightly soft.
29
Check the cookies as oven temperatures can vary, and adjust the baking time if necessary.

Rest the Cookies

30
Let the cookies rest on the tray for 20 minutes at room temperature.

Serve and Enjoy

Note

Storage Instructions

Room Temperature: Store completely cooled cookies in an airtight container for up to 3 days.
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze baked cookies in a freezer-safe container for up to 2 months.
Reheating: Warm a cookie in the microwave for 10–15 seconds to soften the center before serving.

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