Chocolate-hazelnut spread Stuffed Chocolate Chip Cookies
A favorite Bakery Style Chocolate-hazelnut spread Stuffed Chocolate Chip Cookies Recipe! Made with a classically soft and chewy chocolate chip cookie dough wrapped around everyone’s favorite chocolate-hazelnut spread hazelnut chocolate. These thick ooey-soft-centered cookies are a favorite for a reason!
Chocolate-hazelnut spread Stuffed Chocolate Chip Cookies
They are slightly crisp on the outside, while the inside remains warm and soft-centered because of the chocolate-hazelnut spread. These cookies taste great on their own or served with vanilla ice cream. You can even underbake them to get the well-balanced pizookie texture!
Ingredients for chocolate-hazelnut spread Cookies
- Salted butter
- White sugar
- Brown sugar
- Eggs
- Baking powder
- Baking soda
- All-purpose flour
- Chocolate chips
- 12 generous dollops of chocolate-hazelnut spread, frozen
Use a spoon or cookie scoop to place 12 generous dollops of chocolate-hazelnut spread onto a parchment-lined baking sheet. Place in the freezer until completely solid. It is important to make sure the chocolate-hazelnut spread dollops are frozen before wrapping them in cookie dough, otherwise, the cookies will be too tender, and the chocolate-hazelnut spread may seep out of the cookies during the baking process.
Chocolate-hazelnut spread Stuffed Chocolate Chip Cookies
- Use a spoon or cookie scoop to place 12 generous dollops of chocolate-hazelnut spread onto a parchment-lined baking sheet. Place in the freezer until completely solid.
- Once your chocolate-hazelnut spread is almost completely frozen, add the butter, white sugar, and brown sugar to a large mixing bowl and beat until creamy.
- Add the eggs and mix again until smooth.
- Add the baking powder, baking soda, and all-purpose flour and mix gently until just combined. Don’t overmix!
- Add the chocolate chips and mix until evenly incorporated.
- Use a spoon or cookie scoop to place a large ball of cookie dough into the palm of your hand.
- Press a frozen dollop of chocolate-hazelnut spread down into the cookie dough and begin to mold the excess dough around the frozen chocolate. Add more cookie dough as necessary, shaping it until it covers all the frozen chocolate-hazelnut spread.
- Repeat steps 6 and 7 until you’ve formed 12 cookies.
- Place the stuffed cookies onto a cookie sheet and bake in a 350°F oven for 11 minutes.
How Do You Store Cookies?
- These cookies will last for 5days when stored in an airtight container on the counter or in the fridge
- You can store these cookies baked in the freezer for 1-2 months. You can either heat them up in the microwave on 30 second intervals or in an air fryer for five minutes at 350 degrees.
- You can also store these cookies unbaked in the freezer for 1-2 months. We found that throwing a ball of dough in the microwave worked best. We baked them on 30 second intervals until they were heated all the way through. If you are baking a frozen ball of raw dough, it is important to note that the cookie will have a consistency much more like a pizookie.
More Desserts by Avrela to Try Next:
- A favorite 6 Minute Chocolate Chip Cookies Recipe
- Peanut Butter Brownie Trifle
- Chocolate Turtles
- Banana Pudding
- Amish Cinnamon Bread
Prep 20 minutesCook 11 minutesTotal 31 minutesMakes 1 dozen cookies
Ingredients
- 1 cup salted butter
- ½ cup white sugar
- 1 cup brown sugar
- 2 eggs
- ½ tsp. baking powder
- 1 tsp. baking soda
- 3 cups all-purpose flour
- 1 cups chocolate chips
- 12 generous dollops of chocolate-hazelnut spread, frozen
Method
- Use a spoon or cookie scoop to place 12 generous dollops of chocolate-hazelnut spread onto a parchment-lined baking sheet. Place in the freezer until completely solid.
- Once your chocolate-hazelnut spread is almost completely frozen, add the butter, white sugar, and brown sugar to a large mixing bowl and beat until creamy.
- Add the eggs and mix again until smooth.
- Add the baking powder, baking soda, and all-purpose flour and mix gently until just combined. Don’t overmix!
- Add the chocolate chips and mix until evenly incorporated.
- Use a spoon or cookie scoop to place a large ball of cookie dough into the palm of your hand.
- Press a frozen dollop of chocolate-hazelnut spread down into the cookie dough and begin to mold the excess dough around the frozen chocolate. Add more cookie dough as necessary, shaping it until it covers all the frozen chocolate-hazelnut spread.
- Repeat steps 6 and 7 until you’ve formed 12 cookies.
- Place the stuffed cookies onto a cookie sheet and bake in a 350°F oven for 11 minutes.
- Allow these cookies to cool significantly before serving and enjoying!
Notes
- It is important to make sure the chocolate-hazelnut spread dollops are frozen before wrapping them in cookie dough, otherwise, the cookies will be too tender, and the chocolate-hazelnut spread may seep out of the cookies during the baking process.
- These cookies are great served by themselves or with a generous scoop of vanilla ice cream.
