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Why I Think You’ll Love This Recipe
The combination of chocolate and hazelnut is darn near enough to make me swoon. When I see it on a menu at a restaurant I start giggling like a schoolgirl and am half tempted to skip the main course and head straight to dessert.
Who am I kidding. I’m always tempted to skip the main course and head straight to dessert. Silly notions pop in my head, usually consisting of words like “health” and “proper nutrition” or my personal favorite, “bad example for the children” . Those tend to stop me in my sweet tooth tracks every single time.
Dang that inner conscience. If she was Jiminy Cricket, she’d have been squashed under my shoe eons ago.
The combination also makes me think of crazy things to bake up, such as these cookies.
How to Roast Hazelnuts
Place the hazelnuts/filberts on an ungreased baking sheet and roast in a 350°F oven for 10-12 minutes. Every couple of minutes, open the oven, shake the sheets, and roll them around so they don’t burn. Once toasted brown, remove from the oven and place on a clean tea towel. Roll the still-warm hazelnuts in the towel carefully to remove the outer skin. Discard the skins and use only the inner nuts in your baking.
I took my hazelnut chocolate chip cookie recipe – best. cookies. ever. – and turned them into Nutella stuffed cookies. Then I added a sprinkle of sea salt on top, because when you mix salty with chocolate and hazelnut, I just about freaking lose it.
That’s the only words I can think of. Freaking lose it.
There might have been tears of joy, there definitely was a sugar coma and I might have blacked out and lost time.
Enjoy!
As you can read in the recipe above, I froze my Nutella by the teaspoon on parchment lined sheets.
Nutella does NOT like to freeze nor does it like to stay frozen. I did find however that this makes stuffing the cookies just that much easier to accomplish.
You know me and my crazy hate on for ugly cookies.
No ugly stuffed cookies here, merely a single beautiful layer of Nutella in the middle.
You can try this method or you can simply plop some in the middle and form the cookie dough around it, your choice.
These should have been a Monday cookie. These were made for Monday’s, in fact, all cookies were made for Monday mornings so let’s just pretend that I posted them yesterday and cheered everyone up.
What are everyone’s plans for the weekend? We are out at the lake again with my family – oh so many camping pictures and posts to come this summer, including recipes! – and I do believe that every single weekend this summer will look the same.
Lake. Fishing. Come home begrudgingly.
Lake. Fishing. Don’t come home, make Mike go to work by himself.
Rinse and repeat.
What are your exciting plans for the summer? Travelling? Disneyland?
Nothing?
Thanks for stopping in and reading!
Love,
Karlynn
Nutella Stuffed Hazelnut Chocolate Chip Cookies
- Prep Time
- 25 minutes
- Cook Time
- 10 minutes
- Total Time
- 17 minutes
- Course
- Dessert
- Cuisine
- American
- Servings
- 24 cookies
- Calories
- 334
- Author
- Karlynn Johnston
Ingredients
- 1 cup butter softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 2 large eggs
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips or chocolate chunks
- 3/4 cup hazelnuts or filberts roasted and chopped very finely
- 3/4 cup Nutella approximately
Instructions
Freeze the Nutella
- Using a teaspoon-sized cookie scoop, place heaping scoops of Nutella onto a parchment-lined baking sheet. Make 24 for 24 cookies.
- Freeze until the Nutella is reasonably solid. Leave in the freezer while you prepare the cookie dough.
- Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In a large bowl using a hand mixer, or the bowl of a stand mixer with the paddle attachment, blend the butter and sugar until creamy and light.
- Beat in the eggs and vanilla until the batter is light and airy.
- In another smaller bowl, whisk together the flour/salt/baking soda, then blend into the wet ingredients.
- Add in the chocolate chips and the nuts, and stir until just blended.
- Take a heaping tablespoonful scoop of dough, flattening slightly, then place a piece of frozen Nutella in the middle.
- Cover with another scoop of cookie dough, sealing the Nutella in completely. The Nutella will warm up fast so you have to work quickly. This is how you get the beautiful middle of Nutella sealed up inside.
- Place the stuffed cookies onto the prepared cookie sheets, 2 inches apart.
- Bake for 10-12 minutes or until the edges are set and the cookies are browned. Remove and let cool on the sheets for at least 5 minutes. They will be soft and chewy and will fall apart if you move them too soon to a rack. When they are ready, move them to a rack to fully cool off.
- Store in a sealed container at room temperature for up to 3 days, or freeze for up to 3 months.
Recipe Notes
- Keep the Nutella frozen and solid and these cookies are easy to make!
- 24 cookies is an approximation, yield depends on how much cookie dough you use.
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Sini Björklund says
Can’t go wrong with nutella \U0001f604
Sini Björklund says
Can’t go wrong with nutella!
LoveSweatBeers says
You had me at “Nutella.” 😉
Kathy Crouch says
I could eat all of those!
Ida Pence Waterous says
Oh my sounds awesome.
Ani Malas says
thanx a million !
Blanche Pony Milne says
I’m not dreaming about the weekend now that I am dreaming about these cookies.
The Kitchen Magpie says
Remember to “share” everything you like!