Nutella Stuffed Triple Chocolate Cookies

nutella stuffed triple chocolate cookies

Hello, sweet friends! We’re nearly there! The finish line is in sight and I for one can practically smell my Christmas dinner. We’re nearly there – but not quite. There are still a few last minute gifts to be wrapped, two gal-pals to meet for a socially distanced festive reunion, and cookie boxes to be gifted. I’ll be sharing my cookie box on the blog next week, but here’s a little sneak peek for now. These, my dear friends, are Nutella Stuffed Triple Chocolate Cookies.

…aka: your new favourite cookie.

how do I make nutella stuffed triple chocolate cookies?

Here’s the thing: these cookies are super simple to make, but they require a small measure of patience. All in, they need about two hours of rest time. Aside from that, they’re truly a cookie wonder! It’s a one bowl + one wooden spoon recipe – what could be better than that? Let me talk you through it:

It all starts with eight little scoops of Nutella that we pop into the freezer and forget about for now.

Meanwhile, we mix up a quick dough with seven ingredients, and one optional add-in. Butter, sugar, an egg, melted chocolate, flour, cornflour, and bicarb. The optional add-in is milk powder, but I’d highly recommend it; it makes for a chewier cookie! The dough will be soft and sticky, so it needs to sit in the fridge for 1ish hours until firm.

When the dough has firmed up, divide it into eight evenly sized balls – there should be justtt enough for 50g each. We’re going to flatten each ball out, plop a frozen Nutella scoop in the centre, and squish the dough back into place around it. It’s sticky work, but also strangely therapeutic. Back into the freezer for another hour!

Preheat the oven to 180C, pop a frozen cookie on a parchment lined tray, and bake for about 14 minutes – until the edges are set & the centre is slightly gooey.

I like mine with an extra generous sprinkle of flaky sea salt, but you do you. My will power only lasts approximately 10-minutes before I give in and devour my cookie in three mouthfuls.

I normally wouldn’t go in for a chocolate cookie – I’m more of a plain-cookie-with-chocolate-chunks kind of gal – but I’m officially a convert. Honestly, these Nutella Stuffed Triple Chocolate Cookies are some of the finest to come out of my oven. They’re chewy around the edges, gooey in the centre, and addictive all over – perfect for any cookie fiend!

Happy baking!

xo

P R I N T
5 from 2 votes

Nutella Stuffed Triple Chocolate Cookies

Triple Chocolate Cookies, stuffed with Nutella for that gooey hazelnut mouthful.
P R E P10 mins
C O O K15 mins
T O T A L2 hrs 25 mins
Yield: 8 cookies
Author: Passionate Baker, adapted from Ravneet Gill

INGREDIENTS

  • 60 g salted butter, at room temp
  • 100 g light brown sugar
  • 25 g caster sugar
  • 1 large egg
  • 50 g dark chocolate, melted
  • 110 g plain flour
  • 10 g cornflour
  • 15 g cocoa powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp milk powder (optional, but makes for a chewier cookie)
  • 120 g Nutella, weighed into 15g scoops and frozen
  • flaky sea salt, for sprinkling

DIRECTIONS

  • In a medium mixing bowl, use a wooden spoon to beat the butter and sugars together until homogenous.
  • Add the egg into the bowl and beat into the mix, scraping down the bowl as you go.
  • Pour the melted chocolate into mixture and beat well with the wooden spoon.
  • Place a sieve on top of the bowl and add to it the flour, cornflour, cocoa powder, bicarbonate of soda and milk powder; sift these into the mixture and stir together until no lumps remain. Cover the bowl with cling film and place in the fridge until firm, 2-4 hours.
  • Evenly divide the dough into 8 balls of dough, about 50g each. Lightly flatten each ball of dough and place a frozen scoop of Nutella in the centre of each. Fold the sides of the cookie up and around the centre filling, enclosing it entirely. Repeat with the remaining cookies. Place in the freezer until frozen.
  • When ready to bake, preheat oven to 180°C. Place cookie/cookies on a tray lined with baking parchment and bake for 15-ish minutes, or until the edges are set and the centre appears a lil gooey. *see note for tips on perfectly circular cookies.
  • Finish the baked cookies with a sprinkle of flaky sea salt.

NOTES

these cookies keep extremely well unbaked in the freezer! This is extra wonderful for those moments when you simply have to have a freshly baked cookie. 
as soon as the baked cookies come out of the oven, I like to use a cookie cutter slightly larger than the cookie itself to shape it into a more perfect circle. This photo guide is probably better at explaining this than I am. 
adapted from Ravneet Gill, the Queen of Cookies. 

Did you make this recipe? I’d love to know! Please leave a comment & a rating below, or tag me on Instagram @imvcki. Thank you so much for supporting Passionate Baker!

love nutella? me too! check out these other nutella recipes:

Nutella & Banana Porridge
Banana & Nutella Granola



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