This post may contain affiliate links. See my privacy policy for details.
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.
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
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Learn to cook like the Kitchen Magpie
Flapper Pie and a Blue Prairie Sky
A Modern Baker’s Guide to Old-Fashioned Desserts
The Prairie Table
Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together
Subscribe to The Kitchen Magpie on YouTube
One click and you'll get notified of new videos added to our YouTube account!
Subscribe on YouTube
Nutella Stuffed Hazelnut Chocolate Chip Cookie Recipe
- Prep Time
- 5 minutes
- Cook Time
- 12 minutes
- Total Time
- 17 minutes
- Course
- Dessert
- Cuisine
- cookies
- Servings
- 24
- Calories
- 337
- Author
- Karlynn Johnston
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 teaspoon vanilla
- 2 eggs
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt if using unsalted butter
- 11.5 ounces bag chocolate chunks
- 3/4 cup hazelnuts or filberts
- 1 cup Nutella
- 1/2 teaspoon sea salt or flakes
Instructions
- Kick the tires and light the fires to 350 degrees.
- First, roast your hazelnuts to bring out their flavor. Place them on an ungreased baking sheet and roast in your 350 degree oven for about 10-12 minutes. Every couple of minutes, open the oven, shake the sheet and roll them around so they don't burn.
- Using a mixer, blend the butter and sugar until creamy and light.
- Mix in the eggs and vanilla until the batter is light and airy.
- Combine the flour/salt/baking soda, then blend into the wet ingredients.
- By now the hazelnuts should be done. Take them out of the oven and transfer to a plate.
- To take most of the skins off, rub a clean tea towel over them, until most of the skins come off. If you leave some on, it's perfectly fine.
- Place them in a sturdy bag and crush them into tinier pieces using a rolling pin.
- Add in the chocolate chunks and the nuts, and stir until just blended.
- If you want easier to handle Nutella, drop a teaspoon full onto a parchment lined baking sheet.
- Freeze until the Nutella is semi- solid.
- Take a scoop of dough, 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. Re-freeze if you have to, but this is how you get the beautiful middle of Nutella sealed up inside.
- Place the stuffed cookies onto parchment lined sheets.
- Bake for 12-14 minutes and let cool on the sheets. 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.
Recipe Notes
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.
Made this recipe?
Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.
Please rate this recipe in the comments below to help out your fellow cooks!
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!