Go Back
Print Recipe

Small Batch Nutella Stuffed Cookies

Delightfully thick and gooey, these small batch Nutella stuffed cookies are perfect for satisfying your late-night cravings without leftovers.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate hazelnut cookies, Easy Cookie Recipe, Nutella cookies, Quick Dessert, Small Batch Cookies
Servings: 8 cookies
Calories: 150kcal

Ingredients

Cookie Dough Ingredients

  • 1/2 cup unsalted butter, softened to room temperature Soften until it dents easily when pressed.
  • 1/2 cup packed light brown sugar Provides moisture and a caramel flavor.
  • 1/4 cup granulated sugar
  • 1 large egg yolk Not the egg white.
  • 1 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/3 cup mini chocolate chips (optional)

Nutella Filling

  • 1/2 cup Nutella or chocolate hazelnut spread Chill scoops for easy wrapping.

Instructions

Preparation

  • Line a small plate with parchment. Spoon 8 small dollops of Nutella, about 2 teaspoons each. Freeze for 20 to 30 minutes until firm.
  • Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
  • Beat softened butter with brown sugar and granulated sugar until light and fluffy, about 2 minutes. Scrape the bowl.
  • Mix in egg yolk and vanilla until smooth.
  • Whisk flour, baking soda, and salt in a separate bowl. Add to wet ingredients and mix on low just until combined. The dough should be soft but not sticky. Fold in chocolate chips if using.

Assembly

  • Divide dough into 8 equal balls. Flatten each into a thick disk in your palm.
  • Place a frozen Nutella puck in the center and fold dough around it, pinching to seal. Roll gently into a smooth ball.
  • Arrange on the sheet, leaving space between each cookie.
  • Bake for 9 to 11 minutes, until edges are set and tops look slightly pale. Do not overbake.
  • Cool on the sheet for 10 minutes. Finish with a sprinkle of flaky salt if desired.

Notes

These cookies are best enjoyed warm. Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. For longer storage, freeze baked cookies for up to 2 months. Microwave for 8 to 10 seconds to reheat.