Nutella Stuffed Chocolate Fudge Cookies
It seems that over the past several years, people have become obsessed with Nutella. I see recipes on the Internet that use Nutella when peanut butter was used.
I have never been crazy about it, but I wouldn’t say I like it either.
I think it’s a texture thing. Nutella is very sticky, and I kind of find that off-putting.
When creating this recipe, my challenge was figuring out how to stuff the cookie with Nutella and not make a huge mess or drive myself crazy.
After different attempts, the answer came to me from the dollar spot at target.
A couple of years ago, I had purchased two silicone mini ice trays. They were two for a dollar, and I never used them until this project.
Are used a pastry bag to pipe the Nutella into the ice trays and freeze it.
When I was ready to stuff the cooking, all I had to do was pop it out of the tray and cover it with cookie dough. It could not be simpler than that.
My Nutella stuffed fudge cookies are pretty unique. It’s rich, decadent, and that Nutella center is perfect.
You might want to make a double batch; once you taste this cookie, you’ll be glad that you have extra. Enjoy!
Nutella Stuffed Chocolate Fudge Cookies
Soft and rich, these Nutella Stuffed Chocolate Fudge Cookies are in a class by themselves.
Ingredients
Nutella Center Ingredients
- 1 cup Nutella Spread
Cookie Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 box Chocolate instant pudding mix 3.4 oz
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup macadamia nuts, chopped
Instructions
Nutella Center Instructions
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Using a silicone mini ice cube tray, pipe Nutella into each cavity with a pastry bag.
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Once the tray is completely filled, freeze for at least two hours.
Cookie instructions
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Preheat oven to 350 degrees. Line baking sheet with parchment paper.
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In a medium bowl, whisk together flour, baking soda, and salt and set aside.
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In a mixer, cream butter and sugar for 3 minutes. Once combined, add the pudding, vanilla, and eggs and beat on high for 2-3 minutes.
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Add half of the dry ingredients to the wet ingredients and turn the mixer on low, then Turn the mixer to high and mix until combined. Add the rest of the dry ingredients and mix until dough is combined. completely.
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Add Macadamia Nuts, and stir until mixed in well.
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Using a cookie scoop, Form two tablespoons of batter into a ball.
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Make a hole in the dough ball and insert a frozen Nutella cube, and, using hands, cover the cube and form back into a ball.
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Place on a cookie sheet and allow two hours to chill in the refrigerator.
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Once chilled, place on a rimmed baking sheet, two inches apart.
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Bake for 8-10 minutes, or until slightly golden and just set on the top. Cool on the baking sheet for 5 minutes then transfer to a baking rack to cool