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Nutella Stuffed Chocolate Chip Cookies

Cupcake Recipe by

Nutella Stuffed Chocolate Chip Cookies

Lots of hands will reach for the cookie jar when these favorites are inside! Keep it filled with ease, since this recipe makes a bunch. 2 dozen large cookies

  • Prep Time 45 min
  • Total Time 4 hr 30 min
  • Servings 0


cup melted butter (2 sticks)
cups granulated sugar
1 1/4
cups packed brown sugar
1 1/2
teaspoons vanilla
egg yolk (no white)
Tablespoon plain greek yogurt
teaspoon salt
1 1/4
teaspoons baking soda
2 1/4
cup all-purpose flour
cup chocolate chips (semisweet)
cup chocolate chips (dark chocolate)
cup chocolate chips (milk chocolate)
jar nutella
spinkles salt or kosher salt
roll parchament paper


  • 1 Put two sticks (1 cup) butter into small saucepan. Heat on medium until melted. Once melted, use whisk to constantly stir butter. Continue to stir until the butter gets foamy, and then starts to turn brown. It will have a slight nutty odor. Remove from heat and place butter in bowl to prevent burning
  • 2 In an electric mixer, combine the butter, brown sugar and white sugar until thoroughly blended. Beat in the 1 egg, 1 egg yolk, vanilla, and yogurt until combined.
  • 3 Add the baking soda, salt, and flour on low speed until combined. Add in chocolate chips by folding with spatula. Cover mixture or place in plastic wrap and put in fridge for 2 hours. Make sure your Nutella is also in the fridge.
  • 4 After 2 hours of chill time, Preheat oven to 350 degrees F. Cover baking sheet with parchment paper, and remove dough and nutella from fridge.
  • 5 Scoop out about 1 1/2 tablespoons of dough and roll into a ball with your hands. Flatten the dough ball into your palm. Put approx. 1 teaspoon of chilled nutella in the middle and fold dough around it. Make sure the nutella is all the way inside, and not seeping out of the dough. Add more dough if necessary. Place dough balls on cookie sheet about 2 inches apart and gently tap the middles with your hand to flatten them just a bit
  • 6 Bake the cookies 9-11 minutes or until the edges turn golden brown. They will look underdone in the middle, but don't worry - they aren't. Sprinkle cookies with coarse salt, and leave on cookie sheet for at least 2 minutes. One cooler and stable to move, transfer cooled cookies onto a wire rack to cool completely.

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