Chocolate Filled Cookies

These chocolate filled cookies are perfectly soft and stuffed with gooey chocolate hazelnut nutella spread! They call for simple ingredients and are fun to make!

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 35

Bake 10

Total Time 45

Servings cookies

Calories 254kcal

Author Gabby

Equipment

Ingredients

¾ cup butter, softened (regular or dairy free)
½ cup light brown sugar
½ cup granulated sugar
1 egg
¾ teaspoon baking soda
2⅓ cup all-purpose flour
½ teaspoon salt
1 tablespoon vanilla extract
6 tablespoon chocolate hazelnut spread (like Nutella or a vegan chocolate hazelnut spread)

US Customary - Metric

Instructions

Line a small baking sheet or large plate with parchment paper and scoop 14 teaspoon-sized scoops of chocolate hazelnut spread onto the sheet/plate. Place in the freezer for 15 minutes.
After 15 minutes, check to see if the chocolate hazelnut spread is frozen. If still soft, freeze for another 5-10 minutes. Leave in the freezer while you make the cookie dough.
In a medium bowl, combine flour, baking soda, and salt. Set aside.
In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter, granulated sugar and brown sugar, then mix until light and fluffy, around 1-2 minutes. Mix in the egg and vanilla extract.
Add in the dry ingredients and mix until just incorporated. Scoop out 1 tablespoon sized balls of dough and place them on two parchment lined baking sheets. Use the back of a teaspoon to make a small dent in half of the balls of dough (pictures are in the post above for reference).
Remove the chocolate hazelnut spread from the freezer. Work quickly as the chocolate will start to soften very fast. I find it best to assemble one cookie at a time. Place a scoop of chocolate spread into the cookie dough with the dent in it, then place another ball of cookie dough on top, adding more dough as needed to seal the edges. Repeat and once you have a baking sheet filled with assembled cookie dough, place it in the fridge to chill while you continue assembling more cookies using the second baking sheet**
Chill the dough for 10-15 minutes while the oven preheats to 350°F to prevent them from spreading. Once preheated, bake the cookies one sheet at a time (leave the second sheet in the fridge while the first batch is baking). Bake for 9-12 minutes or until the edges and middles are set and the edges are just slightly golden brown. The tops shouldn't be golden!
Let cool on the baking sheet for 5-10 minutes then transfer to a cooling rack to cool completely.

Video

Notes

PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above, under the "Metric" tab.

MEASURING THE FLOUR: It's very important to properly measure your flour. Either measure your flour using a kitchen scale or use the proper scooping method: fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, then run the back of a knife along the top of the cup to even it out.

OPTIONAL ADD IN: Feel free to add some chocolate chips to the dough if desired!

BAKING SHEETS: If you only have one baking sheet, you can assemble the first batch of cookies, then leave the cookie dough in the fridge and the remaining chocolate hazelnut spread in the freezer. Once the first batch of cookies has baked and the baking sheet has cooled, assemble the second batch of cookies as instructed.

TIP: Pop a cookie in the microwave for 5-7 seconds in the days after they've been baked. Heating them up makes the nutella gooey again and gives you that "freshly baked" cookie again!

Storage Instructions:

Store the cookies for up to 5 days at room temperature in an airtight container. Baked cookies can be frozen in a ziploc bag for 2-3 months. Let thaw at room temperature.

To freeze the dough, assemble the cookies and then freeze the dough for 30 minutes. Remove from the freezer and place in a ziploc freezer bag. Freeze for up to 2 months.

Nutrition