Nutella Therapy Cookies
These feel-good-chocolate-cookies are soft and chewy, studded with chocolate chips, stuffed to the brim with Nutella and sprinkled with sea salt. They have proven to be instant spirit lifters. Plus…recipe VIDEO included!
“Chocolate doesn’t ask silly questions. Chocolate understands.” I have no idea whatsoever who’s behind those words of wisdom, but all I know is that this person is my hero!
These cookies are dedicated to those dreary days, when all you want to do is curl up in fetal position and talk to a box of chocolate.
Because when all else fails, chocolate will always prevail…oh that rhymed!
And if you’re in the “I don’t like chocolate” camp, I’m so sorry I don’t have a solution for you, but my advise would be to still eat chocolate. Medication can’t always taste good. Wait…What am I talking about?! It so freakin’ good!
These cookies might not be the healthiest thing ever, but as cheesy as this may sound, one of these has healing powers. I saw the magic with my own eyes.
I first witnessed their curing capabilities on one of my besties who was having a half-empty-cup kinda day. I knew that chocolate would somewhat help, so I offered her one of these cookies while they were still warm out of the oven. I’m not even kidding, but she couldn’t stop giggling after her first bite. It’s either she’s a die-hard chocoholic and Nutella addict or these cookies are therapy, or both. I like to believe its both.
In this combination of ingredients you will get a good boost of energy in order to have sex. Potency problems will not bother you, you can also buy generic Viagra in an online pharmacy, but read about it better foresthistory.org/sildenafil-citrate-buy-generic-viagra/
So if you’re ever feeling low, got your heart broken or someone’s pissing you off, skip the therapy and try these instead. They will bring a little sunshine to your day.
You don’t have to be sad to eat them though, these make great treats for happy occasions too. They’re double-duty! See…I told you they’re MAGIC!
So what makes these cookies so good you ask?
Let’s see…well they first start with a super soft, thick and chewy, perfectly chocolatey cookie dough. Chocolate chips are then folded in and Nutella gets stuffed which pools in your mouth as you bite. A few sprinklings of sea salt just takes it over the top by providing a special kick of sweet and salty that makes them irresistible.
I use several tricks to give the cookies that thick, soft and chewy texture with the perfect balance of chocolatiness:
- Cornstarch: A simple little trick that I’ve learned from other bloggers and it helps cookies bake up thick and stay soft. Think of it when we use cornstarch to thicken gravies and sauces. Same goes here and it works like a charm.
- Extra egg yolk: This provides extra fat that tenderizes the cookies and prevents them from hardening.
- Cocoa powder: I have a chocolate cookie recipe that uses melted chocolate in the dough and it is incredible but it was way too rich here. With all the Nutella going on, I wanted a chocolatey cookie base but not too much so that it overwhelms the Nutella. So unsweetened cocoa powder was perfect here.
- Freezing the dough: Doing so will prevent the cookies from spreading too much during the baking process and stay nice and thick. Chilling works well too, but personally I’ve had better results with freezing.
- Underbaking: This either makes or breaks the cookies. I cannot even stress enough the importance of not overbaking. This will create hard, tough cookies. If soft, chewy cookies are what you want then bake just until the edges start to harden but the centers are still so soft.
Now let’s make these!
You first start by scooping out tablespoonfuls of Nutella and freezing them, just like we did with these Molten Nutella Pops.Then you prepare your chocolate cookie dough and scoop ’em out using a 1/4 cup measure ice cream scoop.
Now start digging. Using your thumb or the back of a wooden spoon handle, make a deep hole in the middle of the dough.
Stuff them with the frozen Nutella scoops and pull up the dough on it, covering them completely. Then roll into balls.
For visual appearance purposes, I like to press on a few more chocolate chips on top. Then sprinkle on that sea salt! You don’t have to if you think it’s weird, but give it a shot. You’ll never know what you’re missing till you try it.
Then freeze that whole thing covered with plastic wrap at least two hours, so plan ahead.
Now bake those beauties, just until the cookies flatten with a slight dome and start to harden around the edges, but the centres are still super soft but not sticky. Resist the urge to dive in for at least 15 minutes or they’ll fall apart in your hands causing one hot mess. Not entirely a bad thing but good things come to those who wait, right?
Then…theeeeeeen…I’m gonna leave now and give you and your cookie some time alone.
But look at that…don’t you feel better already?
You’re gonna want keep a stash of these in your freezer for a chocolate emergency…trust me.
Nutella Therapy Cookies

These feel-good-chocolate-cookies are soft and chewy, studded with chocolate chips, stuffed to the brim with Nutella and sprinkled with sea salt. They have proven to be instant spirit lifters. *Please note that these cookies have several freezing steps, so plan ahead.
Ingredients
- 16 tablespoons Nutella (Chocolate Hazelnut Spread), slightly cold
- 1 3/4 cups (7 1/2 ounces/ 213 grams) all-purpose flour, (preferably weighed)*
- 2 teaspoons (5 grams) cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 3/4 cup (6 ounces/ 170 grams) unsalted butter, softened to room temperature
- 1 cup (7 ounces/ 200 grams) soft light brown sugar
- 1/2 cup (3 1/2 ounces/ 100 grams) granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2 teaspoons vanilla
- 1/2 cup (1 1/2 ounce/ 43 grams) unsweetened cocoa powder*, sift if lumpy
- 1 1/4 cup (8 3/4 ounces/ 250 grams) chocolate chips, semisweet or milk or a combination of both*, plus extra for pressing on the cookie dough balls
- Sea salt, for sprinkling on top
Instructions
- Line a baking sheet with parchment paper or silicone mat. Using a tablespoon size ice cream scoop or a round measuring tablespoon measuring, scoop out 16 rounded tablespoons of Nutella onto the prepared baking sheet. Freeze until solid, at least one hour or overnight. Line another baking sheet with parchment paper.
- Mix flour, cornstarch, baking soda and salt together in a medium bowl; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl and using a hand mixer), beat the butter on medium high speed until soft and slightly lightened in color, about 1 minute.
- Add both sugars and beat together until lightened in both color and texture, about 5 minutes.
- Mix in the egg, egg yolk and vanilla until well blended.
- On low speed, mix in the cocoa powder. Add the flour mixture and mix just until combined, leaving a few streaks of flour behind. Do not over mix.
- Stir in the chocolate chips, scraping down the bottom and sides of the bowl to make sure that everything is well combined.
- Using a 1/4 cup measure ice cream scoop, scoop out the dough onto the lined baking sheet, forming 16 equal dough balls. Using the back of a wooden spoon handle or your thumb, make deep holes into the dough.
- Get the Nutella scoops out of the freezer and working quickly, peel the Nutella scoops from the baking sheet and place them in the middle of the dough holes. If you're working in a warm kitchen, you might want to keep them in the freezer, taking only one by one as you work, to avoid them melting.
- Gather the dough up over the Nutella scoops to completely cover them. Roll the dough into balls and place on the baking sheet. Press a few extra chocolate chips on top of each dough ball then sprinkle with sea salt flakes.
- Loosely cover with plastic wrap and freeze for at least 2 hours, then either bake immediately (from frozen) or transfer to a large zipper lock bag and freeze until needed, overnight or up to 1 month.*
- Preheat oven to 350F/180C and adjust oven rack to middle position. Line 2 baking sheets with parchment paper or silicon mat. Place 8 cookie balls per sheet, spacing them at least 2 inches apart.
- Bake until the cookies flatten with a slight dome, no longer have a hump in the middle, and the outer edges start to harden yet centers are soft and puffy, 11 to 14 minutes. Start checking at 11 minutes. The centers will feel undone, but they shouldn't be shiny or sticky. DO NOT OVERBAKE or you'll get hard cookies. The cookies will continue to bake after they come out of the oven from the residual heat.
- Let the cookies cool on the baking sheet for at least 15 minutes before serving. Or cool completely then store in an airtight container.
Recipe Notes
- If you don't have a kitchen scale to weigh the flour, use the Spoon & Sweep method: Use a spoon to lightly fill measuring cup with flour until required amount is obtained, then sweep access with the back of a knife.
- Make sure that the brown sugar used here is the soft kind that feels like wet sand and packs to itself, like Dominos brand or Red Path.
- I used Hershey's unsweetened cocoa in this recipe for its pleasant milk chocolatey flavor that doesn't overwhelm the Nutella.
- I prefer equal parts semisweet and milk chocolate chips but use what you prefer.
- You don't have to bake all the frozen cookie dough all at once. Keep them in your freezer up to one month and bake only the amount you need even if its just one, or for when a chocolate emergency strikes.
Measurements Note: All recipes of this site have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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You never fail to impress me! I’m making those tonight and keeping them in a safe box inside my freezer for my late night chocolate cravings!
Awwwww…Thank you so much. And now that I know where you’ll be hiding them, you’ll know who stole some if any goes missing:))
Hi, sorry I might be being thick but after you’ve frozen the dough balls do you bake them straight from frozen?
That’s right Jade! Straight from frozen, NO need to thaw. Good luck and hope you enjoy them:))
Craving some right now but all I have is whole wheat flour. Will that eork
Hi Cindy! Although I’ve never tried using whole wheat flour in this recipe, so I can’t say for certain, but I’d recommend waiting till you have all purpose flour on hand to make this. Whole wheat flour is known to absorb more liquid than white flour & therefore requires increased amounts of wet ingredients otherwise the cookies will possibly turn out dry and harder than they should.
Yummmmmmy!!!!! Those cookies are pretty much my sweet-n-salty dream come true!!! I’m already drooling for the salty sweetness in each bite:)
Killer photos as always !!!
I don’t why, but you’re comment just made me crave for some right now! Aaaaahhhh! And yaaaaaaay! I’m so happy you like the photos; your opinion means a lot to me:)
OMG – GORGEOUS cookies. I’m dying staring at all that Nutella pooling out of each one right now. I definitely see these being a total mood-booster!!
Thank you Alexandra! These are will definitely put your mood to the top especially if you’re a chocoholic like I am. Thanks for stopping by:)
Gasp worthy…I think I’m going to have to make them…
Definitely go for them! Its cookie season, so there’s your excuse:)
they look sooo good!
Thank you Dina. Hope you give them a try:)
Oh god I am just drooling here over those gooey nutella centres.. totally wish I had one to devour right now!
Thank you Thalia! I know how you feel; chocolate makes me so weak too.
ohhh… yummmmmilicious.. drooling here.. 🙂 photos are awesome.. bookmarking it..
Hahahaaaa:)) Thank u! Gotta give them a try.
Uuuuggghh! If I wasn’t avoiding dairy due to breast feeding and attempting to shift the last few baby pounds I would be making these ASAP. BUUUUT since I am I’ll have to wait a while before trying these. They really do look amazing.
Oh no! These would’ve really helped with the baby blues & probably milk induction too:D I totally get it though, maybe u should save it as your prize for making it through breastfeeding:))
This is perfection!!! Thank you for the effort, I’ve been looking for such recipe in a long time they look DIVINE
Oh yaaaay! I’m so glad I was able to help:) These are definitely much needed in any chocoholic’s life. Please let me know how they turn out when you try them. Thanks for your comment:)
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AMAZING! Writing this on my way to get out that paddle attachment!
Wooohoooo! You go girl!!!
Tried them and they r (were!) heavenly!
So happy to hear you liked them!!! Thanks for reporting back:)
Love nutella and love chocolate mix them together and it is a dream come true!!! When I am done with Paleo I will make this with my family!!!
After Paleo you definitely deserve to treat yourself with something as decadent as this. Hope you love it as much as we do. And good luck with Paleo:)
This recipe just earned you another fan. It looks amazing! I have to make them!
Welcome aboard! Well Nutella just has a way to people’s hearts like that. I’m so excited that you want to try this!
Im sorry I’m trying to make this and there’s a part where it says mix in the cream… What cream?
Hi Carolina. I’m so sorry that this confused you. What is meant here by ‘cream’ is to beat the butter and sugar together until ‘creamy’. Thanks for pointing that out. I’ll edit it to make it less confusing:)
I’m deeply in love with these. Cleobuttera, they should make you a saint!
Hahahahaaaaa:)))) You’re comment cracked me up! Love it! I always say that the creator of Nutella must be in heaven for making so many people happy:)
I showed this recipe to my coworkers and they begged me to make them.. So I brought them to work today.. And they all agree..THIS IS THE BEST COOKIE RECIPE EVER. Seriously, I’m getting anxiety because I just baked up more on my lunch break and there are not enough for each person so I’m literally ranking my coworkers!! Do yourself a favor and DOUBLE THE RECIPE! Thank you so much for your talent <3
Hahahaaaa:)) Ok I think your comment just about made my day…no wait, definitely my week! Nothing makes me happier than to know that someone had success with a recipe I’ve given them & love it! You know what? I never make a single batch…of ANY cookie dough for that matter. I at least double, bake what I need and store the rest in the freezer. You never know when a cookie emergency will hit. I recommend everyone to do the same. Cookies for life baby!
I doubled your recipe today
I doubled your recipe today! Everyone has been talking about these cookies since I made them. Someone brought me lunch yesterday in anticipation! You’re a cookie genius! Thanks again
Hahahaaaa your friend is so smart! I’m so glad that it’s making everyone happy:)
I am dying to try this recipe! As I quickly read through the ingredients I was just wondering what is meant with ‘vanilla’. Is that essence or a vanilla pod?
Yes please do make the recipe…you’re gonna love it! What I mean by ‘vanilla’ is any vanilla in liquid form like extract, flavouring, essence. I intentionally leave this open ended because not everyone can use or has access to pure vanilla extract, and I was worried that if I write vanilla extract, people would think that any other type wouldn’t work. While I absolutely love vanilla bean, it’s not necessary in the recipe at all because its all about the chocolate. I save t for recipes where I want the vanilla to shine. Hope this helps, happy baking:)
Thank you so much, I completely understand what you mean now and am on my way to the shops for my ingredients! Yumm
Good luck:)
Hi!
I made these cookies tonight but they turned out cakey -really like a cake. They spread nicely not too thin or thick. I cooked a little longer so the edge is crispy but the whole cookie is tender like a cake. Did i overmix or are they supposed to be like that? I did add the cornstarch but i thought it would make the center slightly tender.
Thanks!
Hi Candice. Thanks for your comment. I’m so sorry they did not turn out how you expected. I’m actually surprised that they turned out cakey. They are actually very fudgy & chewy & not one bit cakey. I’m going through my mind trying to figure out what could’ve went wrong. The cornstarch is there to make the cookies thick & soft but not cakey so let’s single that out. Could it be that you used baking powder instead of baking soda? As baking powder usually turns cookies more cakey. May I ask how you measured your ingredients? Sometimes packing too much or too little flour can significantly alter the texture, thus I prefer weighting over using cups. Also could it be that you used 2 eggs instead of 1 egg plus 1 egg yolk. An extra egg white could also result in cakier cookies. Overbaking turns cookies tough & hard but again not cakey. Oh how I wish I was there with you in your kitchen to see what happened. You could also try using melted butter instead of softened. This is known to produce chewier cookies. I opted for the creaming method though because I find it gives more volume to cookies making them thicker, which is what I was going for. Hope that helps:)
Hi CB,
Thank you for your response. I spooned the flour into the measuring cup and I’m using bicarbonate of soda. However i added around 1/4 leftovers of cream cheese. Could that be the culprit? I was worried that the cookies will not spread when bake as last time i baked they didn’t! I had to flat them individually using fork. I learned that it was due to under-creaming. So i this time was kinda run the mixer longer probably incorporated too much air?
Bingo! It’s definitely the cream cheese. Phew! I was going crazy trying to find out what went wrong, but that has to be it! Running the mixer long is ok as long as its before adding the flour. I tend to beat the butter and sugar together for a long time too, but as soon as the flour gets it, I mix just until combined. Overbeating the batter causes gluten formation which toughens cakes and cookies but is needed in bread making. Also if you have a food scale, I recommend using it next time. It produces a lot more accurate results. No need to flatten the dough, unless you prefer thinner cookies. As you could see in the photos, I leave the dough in round balls and it flattens quiet nicely while keeping them nice and thick.
Best of luck in all of your baking adventures:)
Omg! Didn’t know that some leftover ingredients will change the texture dramatically. I thot the cream cheese will only make the cookies denser. Definitely will give this recipe another try. Thanks for your guidance.
Cheers!
How do you make the cookie dough
Plz reply. I’m desperate to know
-thanks
Hi Myameen. You can find detailed instructions for making the cookie dough if you scroll down to the teal-colored box right after the last photo. Happy baking:)
Thank you so much!!
These look absolutely to die for! There are two batches of these cookies in my freezer now for the 2 hours can’t wait to bake these and eat them all! Thank you for the recipe
Yaaaaaay Daisy! I’m so excited! I can’t wait know how they turn out for you! I hope you love them as much as we do:)
I. Am. So. Excited! I can’t wait to make these. I am in charge of my staff’s holiday breakfast, and who says cookies can’t be breakfast!? I am just wondering if you recommend serving these warm, or if I would be able to leave them in the faculty room for passerbyers throughout the day?
Thanks SO much!!!
Hi Gina! Cookies are always welcome anytime of the day in my books…especially if they have Nutella tucked in. Plus its the Holiday season; calories don’t count right? I love to eat them within an hour of baking, so the Nutella is still warm and gooey, but they are still amazing at room temperature and the Nutella center will still be soft. You could suggest that they heat it for a few a seconds in the microwave if they want, but its not necessary.
Good Luck!
Oh my gosh, my boyfriend will probably propose if I get these right!! Thank you!!! Love the easy to follow recipe, only just found your site, will be surfing for all the recipes now!!
You better start shopping for a wedding dress because a proposal is on its way:)))
how many does each batch make
Hi Joyce. One batch is 16 cookies:)
What do you mean by vanilla
Do you mean vanilla essence
I’m really confused
Any vanilla in liquid form like vanilla extract, essence or flavoring. They all work in this recipe.
I cannot understand the steps…its not that clear to understand. It would have been nice if you made a video
I don’t mean to be rude. Maybe it takes a long time for me to understand things. I hope you understand.
Thanks
Hi Myameen. A video would be really nice of course; I really wish I could make them. However its very difficult for me at this point because I’m still new to food blogging (only less than a month old) and everything is taking me a very long time to make. I spend hours upon hours taking photos and editing them. I really hope to add videos to my posts in the future when I get more used to this whole process. Meanwhile, I’m here to answer any of your questions. Please let me know how I could help to make it more understandable:)
Thank you so much. I made the cookies but they are a disaster. I probably must have missed a step but your recipe is omazing! !;)
I just wish you could make them yourself for me. And sorry I didn’t realise that you started just a less than a month ago. And GOOD LUCK for your recipes. .hope full you’ll get time to make a video. Thankyou so much
GREAT recipe
Oh no Myameen! I’m sure they still tasted amazing, and a high five for giving it your best shot! I will sure keep the video thing on my mind. Thanks for your encouraging words.
OMG!!! I loved how you show perfect pictures of the steps! They look so delicious! Even though I am not a big fan of any type of chocolate, you make me one of the hugest fan ever. You always surprise me with your talents! I Love love love (I can keep on saying “love” forever but, I don’t want to waste your time.) your blog and I love you <3
Aaaawwww thanks Tooki:) That’s so sweet of you. I’m always blown away by your talents too. Keep shining girl!
OK, last comment before I show restraint. These are gorgeous! We’re twinning right now. I have red velvet nutella-stuffed cookies coming to my blog tomorrow! But I’m not sure if I can beat your nutella center…
Whooooaaaa! Red velvet and a nutella center?! That sounds crazy good. I’m hopping to your blog for the recipe right this instant!
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These are probably the most delicious cookies I have ever made. Bringing to cookie exchange and I’m sure they will be the favourite. Lots of work but well worth it. Excellent recipe. Thank you!!!!!
I’m so happy to hear that!!! Woot woot!!! Enjoy the cookie exchange. These will probably be the first to disappear. Thanks Jen for letting me know:)
Made them right away 🙂 2 hours in freezer seemed like FOREVER! But just one of them satisfied my chocoholic nature 100%. they’re worth dying (waiting:P) for;)))
I know!!! The freezing step is pure torture. But like you said, they are the best reward to our patience. So happy you enjoyed them:)))
I made these at the weekend and life will never be the same again! Absolutely gorgeous. I found the recipe really simple and easy to follow. The method is simple and although a little messy at times is absolutely worth the time and effort. Thanks for the recipe!
I can’t even begin to tell you how happy this makes me feel…even more than eating these cookies. So glad you loved them too! Thanks for coming back to tell me this:)
I made these cookies a couple days ago and they turned out amazing! I have never made a filled cookie before so that was fun and different. They also remained dense and fudgey the next day. Great job on the recipe!
That’s music to my ears Cilka:) I’m so happy you had great results! Aren’t filled cookies the best?! The contrast of gooey-ness to chewiness is just irresistible. I’m so glad you enjoyed them and thanks for letting me know.
Hello:) looks delicious as usual! Where do you get cornstarch from in Egypt?
Hello May. Thank you so much for your comment:) Cornstarch is just cornflour known ‘Nesha’ in Arabic. It is widely available at almost all supermarkets.
i made these today, and there are no words to describe them! 🙂 heavenly! but i ended up with 11 giant cookies instead of 16, and i think i will be eating them all by myself! 🙂 some stuff cannot be shared 🙂 thanks a lot for the detailed recipe
Noha I’m so excited that you liked them! And giant?! Only better if you ask me:)
From the freezer you put the dough directly to the oven?
Yup! You bake right from frozen. I’ll add that little piece of info to the recipe right now. Thanks for pointing it out:)
I made these this week for a Christmas party and they were cleaned out! I haven’t read through all the comments so don’t know if it’s been mentioned, but here’s a tip! I baked them on either heavyweight light colored cookie sheets and dark lightweight cookie sheets. They definitely turned out prettier and more evenly cooked on the dark colored pans. The ones cooked on the light pans turned out thin with uneven borders and a big hump of Nutella in the middle. But still delicious!
I forgot to mention I doubled the recipe and ended up with 23 cookies instead of 32, but no biggie!
No biggie, but quiet BIG…lol! Yummy…I can’t argue with giant cookies…these must’ve turned out incredible in that size!
So happy you they got all devoured; means they were good! What an interesting piece of information. It’s amazing how little tricks in baking can completely change the outcome. Thanks for sharing; I’ll keep that in mind:) I also have better luck with silicone mats than parchment paper. The cookies baked on silicone turn out thicker and more even than those baked on parchment.
I made these 2 days ago…made FOUR batches! They turned out great, just like the picture. The taste, even better! Had three people come up to me and tell me they were the best cookies they’ve ever had in their life. Thanks for the recipe…definitely a hit!
I’m actually copying the recipe, taking out the cocoa and replacing with grated cinnamon apples, and replacing the Nutella with dulce de leche. Can’t wait to see how they turned out. This recipe is now the base for all future cookies baked in my kitchen.
Whoooaaa Ashley! FOUR batches?!! I so wanna be your neighbor right now! So happy y’all like them:)
I love the idea of the cinnamon apple version and the thought of that dulce de leche center is making me drool. Can’t wait to know how these turn out. However I’d like to suggest that you fill in the weight of the cocoa with flour. If you just omit the cocoa without replacing it with another dry ingredient, it won’t have enough structure and will probably spread too much especially with the addition of the apples, which have a lot of moisture. Good luck and please let me know how they turn out.
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Great photography! Trying this recipe right now! I just got them in the freezer. I just realized though that I didn’t roll them into balls… I made the holes stuck the Nutella in and brought the sides up to cover the Nutella. My batter was soooo sticky… Wondering if I should take them out and try to roll them? Already salted them and put the chips on top. :/ any recommendation?
I don’t think you should go through the hassle. As long as the Nutella is covered and the dough is roundish like the shape of a scooped ice cream, then they should turn out fine. I just feel that rolling cookie dough in general into perfect balls produces thicker, puffier cookies then just dropping them on the sheet. If you’re so inclined then maybe you could press the sides making them more oblong, being careful not to mess the sprinkled top. Hope that helps. Good luck:))
I’m baking these tomorrow inshaallah!
You should seriously post a brownie recipe! 😀
Good luck with the cookies and enjoy:) Couldn’t agree more with you about the brownies. I just need to settle on the most perfect recipe out there before sharing. That means lots of testing and lots of weight gain…Getting my stretchy pants ready for this:)))
These are very good… I just made them and had some issues, though. First, they are a real pain in the a** to make… It’s a two-day process. But, for how good they are, the work is worth it! Second, the cookies come out GINORMOUS. Instead of using a 1/4 cup scoop, I’ll use about half of that next time. That said, I’ll also put in a half Tbsp of Nutella per cookie (or maybe even less). Finally, the dough is super sticky and hard to work with. I wasn’t sure if they would even turn out until I pulled them out of the oven.
Anyway, they are super good. Just a little overwhelming (size, work involved). But the flavours are well-balanced. Just don’t eat one unless you’re REALLY hungry!
These are definitely quiet BIG! But I love how you plan to tailor them to suit your taste and preference. That way you’ll get way more cookies which is a good thing:) Just keep in mind that due to their smaller size, they’ll bake in less time. As for the stickiness, though I never had this problem, you could chill the bowl of dough for about 30 minutes. This should make it easier to work with. Thanks for your comment:)
Made the recipe but switched out half the batch with cookie butter from trader joes instead of Nutella. You should try it too!
Oh Gosh! That sounds delish! You’re a genius! Thanks for sharing:)
Hello.
When you say 1 large egg yolk and 1 large egg, do you just mean 1 whole egg? I already did it using just one whole egg and i think it came out just fine, but i would like to redo it as you say.
Hi Samsam. Actually what that means is 1 whole egg plus 1 egg yolk. You’ll be left with one egg white; don’t throw it away. Freeze it for recipes that call for egg whites. While using just one whole egg is OK, adding an extra egg yolk yields a moister, chewier and fudgier cookie. Good luck on your next batch:)
Hello!
I’m planning to make these tomorrow for the people I’ll be spending my new year’s eve with. 🙂
But I’m having a small issue with the measurements… The cup and oz units don’t quite match (one and a half cups of flour is 12oz, not 7,5oz – according to my graduated recipient – and half a cup of cocoa is 4oz, not 1,5oz).
I suppose the “cup” units are correct, right?
Thank you! And happy new year!
(I really hope these turn out to be as awesome as they look! *crossed fingers*)
Hi Pola:)
According to most sources, 1 cup of flour is between 4.5 & 5oz. When I developed this recipe, I went with America’s Test Kitchen’s conversions since they are my go-to source, and their conversion is 5oz per 1 cup of all purpose flour and 3oz per 1 cup of cocoa powder. Actually I always make this cookie recipe weighing in ounces as opposed to using cups. I find that weighing yields more accurate results, plus less dishes to wash:) I recommend you go with weighing in ounces too; turns out perfect every time. I hope they turn out great!
Happy New Year to you too! Hope you have a great NYE full of yummy gooey Nutella stuffed cookies:)
These cookies were simply outrageous!!!! So easy aND love that I can keep them on hand in the freezer!!!!
Oh yeah! We definitely need some of those hanging around in the freezer…you know…just in case:) So happy you liked them!
Just made those with “help” of my two boys. They are sitting by the freezer at the moment waiting. Can’t wait to bake them. So far they look like the pictures so we will see…
I hope they turn out fabulous! Everyone who tried them have had great results and hopefully so will you:)
Yep amazing and goneeeee! Followed the receipe to the T! Should have made more ;( thank you for this amazing receipe!
Yaaaaaay! So happy to hear that! You are most welcomed:)
these look absolutely stunning! I’m desperate to try them but have made a New Years resolution to go gluten free because of a number if digestive issues.
Can you tell me if gluten free alternatives would work in this recipe? Mainly cornflour and flour replacements?
I’m crap at baking but I have to give these a go!
Hey Nic:)
I wish I could be of any help to you but unfortunately I have no experience with gluten free baking. I’d love to know how the turn out if you ever experiment with it. Please come back and let us know how they go; I’m sure many gluten free readers would be interested. If I ever figure it out, I’ll be sure to add it in another reply to your comment.
Good luck:)
OK ummmm…so i have been following your blog for a while and you had me when you posted your “Nutella therapy cookies”. I was dying to try them and i finally did today! And omg omg omg …i could write à gazillion lines on how much i love you right now for posting these amazing cookies. It was a lot of work but they are so worth it. It doesnt help that i have to lose weight and these cookies throw your self control out the window. But….all in moderation right? I am an American living in Pakistan….greetings from not so far away!
Hahahaaaaa Fariha your comment is so adorable and funny:))) I love you too so much right now for that positive-boosting compliments of yours. I think they’re even better therapy than cookies:)) And yes, everything in moderation is my motto! Any diet that takes away my chocolate, better stay away from me. So much love to Americans and Pakistan, all the way from Egypt:)
This recipe is simply THE best cookie recipe in the entire baker’s universe. In fact, I love them so much, I have faithfully been making them every week since stumbling upon this recipe. Actually, I immediately phoned my Mom to mail me a box full of Nutella straight from Germany to keep my newest addiction afloat.
You are my newest favorite blogger, until my pants still fit that is. LOL.
That is so sweet of you! I’m over the moon right now that you are so loving this recipe. Such an honor to be up on the list of your favorite bloggers. Just at little heads up though, I’ll be your pants least favorite person in the world. LOL.
I made these to give out with a thank you card and they were ridiculous. I’m glad I bought the hugest jar of nutella so I can make them again (and again!). Delicous! Thanks for sharing.
So happy you liked them Dena! Your thank you card recipient is one lucky person:)
Hi Cleobutta!
When you say 1/4 scoop, is this the 4 tablespoon scoop?
Hi Lauren:) Yes a 1/4 cup is just the same as a 4 tablespoon scoop.
Followed the recipe to the T, and it came out just like the pictures. People at work went insane when I brought them in. Thanks!!!
Woohoooo!!! Thats just always the best thing to hear. So happy they were enjoyed. Thanks for letting me know:))
I made these a few weeks ago with my boyfriend’s niece and I’ve gotta tell you, these were one of the best cookies I’ve ever had in my life. It was hard not to eat the whole batch, I had to send it home with the little one because I have zero self control. These were easy to make but the waiting killed us. All in all, excellent cookie and will definitely make again! Thank you for the recipe 🙂
Brandy I can’t thank you enough for taking the time to come back here to tell me how much you loved them. I’m beyond honored that these hold a very high cookies status in your life:) I know…the waiting is torture, but worth how fat the cookies turn out I guess.
Happy baking all your future batches. Oh & here’s a tip for self control, (which I kinda lack, but…) bake only the number of cookies you plan to eat & keep the rest of the dough safe & sound in your freezer.
I wish you had included a description of how very sweet and rich they are. Personally, such a sweet cookie is not my cup of tea. I would not have put as much sugar in the dough, and I think so much chocolate in the dough overshadows the Nutella.
They definitely are rich and sweet, but that could be a relative thing. I could easily shove down 2 or 3 in one sitting, while my husband can only tolerate 1 or 2 bites. I’m afraid that reducing the amount of sugar in the dough could off the texture a bit but you could try experimenting with it to suit your taste. You could also reduce the chocolate chips or omit them altogether without any problem. I’ll see where I can add this description. Thanks for pointing out.
I’m in the process of making these precious gems right now. My daughter ( 16 years old) came in the kitchen & asked what I was doing. I showed her the pictures & said ” I’m making these Nutella Cookies for tomorrow.” She looks at them, drools a bit, and says ” Now that is food porn!” I couldn’t help but to laugh, but even moreso, my girls are very excited to try these. Good thing I started tonight to freeze the Nutella so the process wont seem so long tomorrow or I would have some girls here ready to dive in before they were ready.
Hahahaaaa!! Your daughter is adorable. Good planning ahead so you have them all ready in the freezer for instant satisfaction. I once had my friends in the kitchen with me while baking them and they couldn’t wait for them to cool and cook through and they ate them almost raw with a spoon because they were still too soft to handle!!!
I’d love to know how yours turn out and what the girls think about them. Thank you for your sweet comment:)
Hi CB!
This recipe looks fabulous- no wait- it IS fabulous! Nutella cookies don’t need to be made to verify how awesome they are; the name says it all! Anyway, I was planning to make these ASAP but haven’t been able to find any cornstarch at my local supermarket. Could the cornstarch be substituted with cornflour?
Hi Aiman. I’m so happy you’re excited about making these. If you’re a Nutella fan then you’ll sure love them! Sure cornflour and cornstarch are the same thing. Good luck and enjoy.
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dear
Why frozen the dough for 2 hours?
the oven temperature was too high but the dough was still hard,then over baked…..over baked before it flatten.
why should we bake it immediately when put the Nutella scoops in the dough?
thank you very much !!
We freeze the dough after we put the frozen Nutella balls inside of it. We do this to prevent the cookies from spreading too much so you end up with thick cookies. Make sure that the oven temperature is accurate so the dough has time to flatten before it bakes.
frozen the nutella/dough you mean put it in cold closet
or frzze chamber? thanks
Hi! Your recipe looks simply heavenly!! I am completely new to baking, and thought what better way to start than with nutella cookies?! I was just wondering if I can use pilsbury chocolate chip dough, and put the frozen nutella inside? Should I edit the dough in any way? Would be great if you could reply soon, as these are for valentines! And soon, I hope to make it from scratch just as you have, because they look oh-so-yummy!!!
Hi Mary! I love the idea of a shortcut, so totally go with it! Pillsbury’s cookies are really good too. This stuffing of a frozen ball of Nutella technique works with just about any cookie. I wouldn’t make any changes to the dough itself. Actually you don’t even need to freeze the dough after you’ve stuffed them so you could bake them straight away, unless ofcourse you prefer to prepare them in advance, in that case, keep them in the freezer until you’re ready to bake. The reason why I freeze my stuffed dough before baking, is that I find that it prevents it from spreading too much and produces cookies that are nice and thick. I think that Pillsbury’s are already designed to stay thick during baking, so its your call. Happy baking and enjoy your yummy cookies:)
Hi..! I made these Nutella cookies and they turned out perfect in texture which I was so pleased with… The only thing was I found the taste of the cookie very rich, what do you recommend I do to reduce the richness of the cookie…?.. Ps I also made the gooey Cinamon cake- that was awesome.! My whole family even my nan loved it.!! X
Hi Sai! Glad you liked the texture. These are definitely some rich cookies with all the chocolate & Nutella going on…one cookie goes a looooong way. If you’d like to reduce the richness, my recommendation would be to reduce the chocolate chips or omit them all together, u could also reduce the amount of Nutella. I wouldn’t recommend making changes to the cookie dough itself, because any changes will alter the texture. I also found that eating them close to room temperature makes them less rich than eating them while still very warm. So hope that helps!
So happy you liked the Gooey Cinnamon Roll Cake! I love that one too.
They were amazing and yes less rich when I ate them when they were alot cooler …Ahhh so you recommend getting rid of the choc chips to reduce richness (I had already reduced amount of Nutella)…? What would reducing the cocoa do…? As we loved the choc chips and my friend suggested adding more lol… X
I’m happy these hit the spot this time around! Reducing the Nutella is one of way of reducing the richness, so way to go! Reducing the cocoa will make then taste less chocolatey. If u want to do that, just add flour in place of the cocoa you take out. For example if you omit 2 tablespoons of cocoa, add 2 tablespoons of flour instead.
Hi!
I was wondering if I could use self-raising flour in the recipe instead of adding baking soda to the all-purpose flour. Or is it more prudent to just stick to the recipe. Also, why is it necessary to use both granulated sugar as well as the brown sugar? I do have both but I was wondering what difference it would make to use just one kind.
Thanks
Hi Fatima! I would stick with all purpose flour plus baking soda because self-raising flour has baking powder in it & not baking soda. We need baking soda in this recipe. Also with self-raising flour, you have no control over the amount of baking powder because it’s already there. You could experiment if you’d like, but the results won’t be the same & the cookies will probably turn out cakey instead of chewy. As for the 2 different kinds of sugar, the brown sugar is essential for moisture, chewiness and flavor so it’s irreplaceable. The granulated sugar cuts down the molasses flavor that comes from the brown sugar and also creates a slight fluffiness. If you would like to use just ONE type of sugar, than stick with the brown to ensure moisture and chewiness but the brown sugar flavor might be a little overpowering but they’ll still turn out ok. Also make sure that you use the moist kind of brown sugar, the one that feels like wet sand not the Demerara kind. Happy baking:)
Thanks so much 😀
I will definitely make these according to your advice and tell you how they turn out!
Great! Looking forward:))
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I think this is quite possibly the most perfect cookie ever created! I can’t wait to make them! 🙂
Oh I’m kind of in love with it. It’s by far the most popular recipe on the blog and I totally get why. I hope you try it soon & love it as much as we all do!
yum these sound super delicious, thanks for sharing this.
Simon
S
You’re most welcome. Enjoy:)
I just made these!!! OMG!!! This is a winner! I missed the step about freezing them after you formed them and they were still great! A little flatter I guess. And now that I know how good they are, I’m not sure I’ll be able to wait the next time I make them! My man said “They’re real good”. This is the highest form of praise he has! I also made a batch with Hershey’s Chocolate Spread, but they’re not cool enough to eat yet. I’ll let you know how those turn out. Thank so much!!!
That’s so great to hear Peggy! Thank you for trying the recipe and giving me your feedback. I know, the freezing step is quiet torturing but it really helps with them turning out thicker. P.S: Men are all the same! LOL!
I maaaaade the cookies
OMG Tasbih….just perfect cookie
amaazing texture goey just melt in ur mouth taste heavenly chocolaty with the nutella filling ahhhhhhh :))
thanks amillion for the recipe babe…xx
So happy you gave them a whirl Ronii but even happier that you liked them:)) Thanks for sharing your experience:)
I’m trying to diet.. But with all these cookies stored in my freezer how can I!! Delicious, mouthwatering, heavenly cookies.. I freeze the Nutella like a day b4, Cuz this helps me more when stuffing the cookies.. The R more firm.. N a freeze the cookies for at least 1.. So it doesn’t flatten, n it keeps its “dome” shape.. Great job Cleobuttera
Nooooo these cookies are major danger…no dieting when these are around. Although keeping them in the freezer is perfect for when I just need ONE on cheat days. Thanks Yasmin for your comment & perfect tips:)
Just made these having had the recipe bookmarked for ages. Most still in freezer in case of emergency, but baked a couple tonight. Also tried switching Nutella for peanut butter in one and that came out lovely too.
Oh yum! Love the peanut butter idea! Will have to try it very soon. Thanks for your feedback:)
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Hey would these work in the micro wave and just store bought cookie dough?
Sure the same method of stuffing the cookies will work just as well with store bought cookie dough. As for the microwave, I’m not really sure about that, as I’ve never baked cookies in it. But if the instructions of your cookie dough says you could bake it in the microwave then you I guess you could:) Enjoy
After trying your chocolate chip cookie recipes, I had to make these too. Of course they were amazing, milk definitely needed though haha. Seriously…..you’re a genius.
Yup! These are definitely rich & not for the faint of heart. As a chocoholic & Nutella lover I have no problem scoffing down 2 in one sitting:))) But it really is a milk’s best friend.
Hi,
Can the eggs be replaced with chia or anything else ? Also is it ok to use brown sugar alone ? Can i use less sugar if i use more chocolate chips ? Can the chocolate be the normal chocolate bars like hershey’s or lindt ? Haha.I think i asked Too many questions at a go !!
im allergic to eggs and dying to make these cookies.
Are you kidding…I LOVE questions! Keep them coming!
So for the eggs, as I don’t have much experience in egg-free baking, here are common substitutions that I found through my research:
1 egg = ¼ cup applesauce
1 egg = 1 tablespoons ground flaxseed + 3 tablespoons water
1 egg = ¼ cup silken tofu pureed
1 egg = 3 tablespoons mayonnaise
1 egg = ½ banana mashed with ½ teaspoon baking powder
I wouldn’t recommend decreasing the sugar as that would affect the texture of the cookie itself, but if you’d like them less sweet, then feel free to either reduce or omit the chocolate chips.
You could use ALL brown sugar no problem. Just make sure that it’s the soft kind that resembles wet sand.
You absolutely can use chopped chocolate bar instead of the chips; they’d be amazing! One thing to keep in mind though, is that if you use milk chocolate, the cookies are gonna be SWEEEEEET! I chose to use semisweet chocolate chips here to balance out the sweetness of the Nutella. Using milk chocolate instead, might be a little too much. So I’d recommend using a darker type of chocolate.
Happy baking ?
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Made these cookies for the 2nd time, I am extremely satisfied. Thank you very much! Everyone in my family, even my mum, who is always very suspicious of Nutella, is totally in LOVELOVELOVE with these cookies. Probably we all are undergoing healthy Nutella therapy)) XD
Hahahaa 😀 The best group therapy in my opinion 🙂 I’m so happy that you and your family liked it and thank you so much for your feedback.
Hi,i was wondering…does the cookie dough have to be frozen for 2 hours? What happens if its not ?
Hey Sumayya!
It is highly recommended that you do freeze them. This prevents the cookies from spreading too much in the oven and ending up nice and thick. Unfrozen dough will end up thinner. I usually like to freeze them overnight, which actually cuts the work dramatically the next day.
Hi tasbih!
I just made these and the flavor is tears of joy incredible. Absolutely amazing! The only problem I encountered was spreading.. My cookies spread so much that they were too thin with little elevated mounds in the middle where the nutella is. I did freeze both the nutella and the dough for 2 hirs as instructed, tried baking in two different ovens for 13 minutes or so. any tips? Keep up the amazing work !
Hi Farah!
So happy the flavor of these cookies hit the spot! About the spreading, I’m thinking that something probably went off while measuring the ingredients. By your description of how they turned out, sounds like either the butter was over measured or the flour was under measured. A friend of mine recently made my ‘favorite chocolate chip cookie’ recipe, and they turned out so thin that all the cookies fused together making one sad flat sheet. When I was trying to figure out what could’ve went wrong, I asked her how she had measured her butter, by weighing it or using a measuring spoon. She said oh no I just scooped out estimated amounts using a spoon ?. Estimation in baking is recipe for disaster, so she promised to measure accurately the next time she tries them. Now your turn…may I ask how you measured your butter? If you have a kitchen scale, I beg you to use it. It’s so accurate and eliminates a lot of mess. Still though, measuring cups/spoons are great when used correctly.
Let me know so I could better help you 🙂
I just came your recipe on Pinterest yesterday and am eating a fresh batch right now. These have actual healing powers and my boyfriend and I are currently arguing about who loves you/these cookies more. Thank you for posting this!! They are incredible 🙂
I think I could help settle this argument out…I love YOU the most for coming back here & writing me this awesome feedback! You just made my day. No wait…my week☺️ Please give my best to your BF & eat me some cookies as I really miss them?
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Can we use store brought cookie dough for this recipe?
You sure can! Just follow the same method of filling them with Nutella.
Enjoy 🙂
I made these cookies yesterday and they turned out perfect! The best cookies I’ve ever tasted in my life! Thanks a lot for the receipe 🙂
Hadeel you have no idea how happy this makes me feel! I’m SO glad they turned out perfect for you! Thank you so for your feedback 🙂
can i make this on a turbo broiler ? coz my broiler says its not just for chicken LOL.
Hey Jezreel! To be honest I had no idea what a turbo broiler is or how it works until you mentioned it. I googled it a bit and it sounds like it might work for baking cookies but I really can’t confirm that since I never tried it. Maybe you could experiment with just one cookie & see how it goes. If it works then great, if it doesn’t, then you can bake the rest in the oven. I wish I could help you more:)
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Hello Tasbih.
I am planning to bake these cookies ever since my exams and that time shall be this Saturday. I want to whether you measured out the brown sugar on a weighing scale or in a cup so that I can go accordingly.
Hello Pallavi! I hope you did great on your exams and now you deserve a treat. I’m sure these will be worth it. Pallavi for this recipe, I have weighed EVERYTHING using a kitchen scale and not just the brown sugar. If you have one, I strongly urge you to use it as well to measure everything. You will get much more accurate results this way. Enjoy?
Oh…thank you so much for replying. My exams were great though I did get a scary exam dream last night. I always use a measuring scale for baking and am so thankful to you for giving the exact measurements. Off to scoop out the nutella for freezing, your chocolate cloud cupcakes will follow next!
Glad to hear you did well on your exams. I still get these exam nightmares & I finished school 12 years ago!!!
I love people who weigh ingredients ? I’m planning to update all my old recipes with weight measurements too!
In the process of making these, but I have a problem my dough is quite thin compared to yours. Also the brown sugar did not fully incorporate for reasons unknown and mixture still grainy. Help!
Hello Pallavi:) What type of brown sugar did you use? Was it the soft or coarse kind?
If the dough is too soft to work with, stick it in the fridge for about an hour.
Hello again 🙂
I used soft brown sugar only. I refrigerated the dough and then carried on with the process.The cookies were wonderful and surprisingly no one was able to detect any crystals of sugar either! Thank you for the amazing recipe <3
Yaaaaaay!! So happy to hear that it worked out in the end ?? Glad to you it darling.
Thank you so much! 😀
It was my first ever attempt at baking cookies you know and I was over the moon when everyone couldn’t stop raving about them 🙂 And although I am just one recipe old on this blog I want to request a Chocolate Cake recipe. My brothers birthday is on 14th July and even though I have tried many recipes they are no where close to what I imagine them to be 🙁 My dream for soft, super moist and chocolatey cake still remains a quest and I would be delighted if you could fulfill it :’)
Oh Pallavi I have just the right cake for you! It is my most requested cake for almost every birthday in our family. And since you’re a fan of Nutella, I have no doubt that you’ll love it.
Here you go:
https://cleobuttera.com/cakes/nutella-dream-cake-1st-blog-anniversary-and-a-video/
Just made these lovely cookies and it taste heavenly! But mine spread sooo much. Doesnt look good. I know what ive done wrong. I didnt freeze them before baking. Hahaha. Will make this lovely cookies again after finishing this one. Ah and my nutella doesnt melt like yours. Maybe i need more nutella.
Thank you for the recipe dear!
Hi Nia! I’m happy you liked these cookies?? Ok now let me help you troubleshoot the spreading issue. Freezing definitely helps, but since you said that the spreading was “sooo” much, I have a feeling that you might’ve undermeasured the flour. My biggest advise for getting the best results is to weight your ingredients using a kitchen scale if you have one. My ounce/gram is the same as your ounce/gram but our cups are different for reasons that vary from how we both measure in a cup to how our climate can have an affect on how compressed the flour is. So I strongly encourage you to weight your ingredients using a kitchen scale for maximum accuracy.
As for the Nutella not melting, do you think the cookies might’ve overbaked? Nutella hardens with longer exposure to high heat, so make sure that you bake the cookies just until the sides set but the center should feel very soft but not wet. The cookies will feel underbaked but they will continue cooking as they cool. That’s how you can ensure getting a soft, molten Nutella center.
I hope that helps you with your next batch. I’d love to know how it goes. Good luck!
My cookie dough has a cake like consistency…what do I do?
Hi Tommy I hope I’m not too late to reply. I’m currently in California, so lately there has been a huge time difference between me and everyone else.
Ok so about the cookie dough, it definitely should not be like cake batter. It sounds like the flour has been undermeasured. My biggest advise for future baking is to weigh your ingredients using a kitchen scale (if you have one) instead of measuring by cups. It’s much more accurate, so it’s a sure-fire way to guarantee the best results possible.
As for now, I recommend that you refrigerate your cookie dough for 1 hour and see if it starts to hold its shape. If it’s still all batter-like then add flour, 1 tablespoon at a time, until you get a very soft and sticky cookie dough consistency.
Wishing you the best of luck!
WOW!!! These cookies are to die for.A lot of steps, but worth the effort. They turned out amazing, will make this again!
Yaaaay I’m so pleased to hear that you loved them that much Diana! Thanks for your feedback:)
Hi,
Can the eggs be replaced with chia or anything else ? Also is it ok to use brown sugar alone ? Can i use less sugar if i use more chocolate chips ? Can the chocolate be the normal chocolate bars like hershey’s or lindt ? Haha.I think i asked Too many questions at a go !!
im allergic to eggs and dying to make these cookies.
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Hi Tasbih!
All your recipes are simply lovely!! The cookies literally made my hubby “drool” for me..haha..of course, he is drooling over the cookies in my hand? the nutella did not melt. any idea why? The chocolate and Nutella flavor explodes in your mouth leaving you to pick up the next and put it into your mouth!! My huby wants me to try out all your receipes?
That’s so amazing to hear Janet! So happy you guys loved this recipe.
The Nutella should be very fluid while the cookies are still warm but as they cool, the Nutella comes back to its original consistency, which is still very creamy. If the Nutella hardened, then it means that the Nutella stayed longer than it should in the oven. Did you by any chance exceed the suggested baking time?
No, I didn’t. I baked for 11 mins. Or is my nutella ball too small? Anyway it’s still awesomely delicious, to die for. You can’t simply stop at 1 especially when they just came out of the oven. Thanks for telling us that we can stock our “reserve” for 1 month. It’s a lifesaver. Now I can have freshly baked cookies for breakfast anytime we have the chocolate cravings. Going to make this for Christmas! It’s going to be a real knock out! THANKS!
Hi Tasbih,
Do you have other cookies receipes? We love this kind of moist with light crispy cookies.
Thanks.
Hi Janet! That’s my favorite type of cookies too. I do have several more cookie recipes that I think you’ll love. Click on the following link for more:
https://cleobuttera.com/category/cookies/
My best advise though, is to measure your ingredients using a kitchen scale, if you have one, for best results. Oh…and never overbake.
Happy baking?
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The cookies are so delicious! The recipe worked perfectly with 1.5 Tbsp of cookie dough to .5 Tbsp Nutella as well. I knew they were dangerous at home with me so I gave them to friends, neighbors, and coworkers, and now I’ve been inundated with cookie requests! For birthdays! For holidays! For payment! (My mechanic swears he would work for these.) Thank you so much for a perfect recipe!
Hahaaaa? For payment?! What a deal! Love that? So happy to hear they were such as hit!
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These are amazing. I crave them all the time and my extended family is always requesting them as birthday presents. They’re definitely a labor of love and are so very messy, but they’re so incredibly worth it.
The only thing I do differently is instead of leaving a hole in each cookie for the frozen nutella, I squish the dough flat in my hand, bury the nutella in it, then cover it with dough again.. as quickly as possible, lol. The hole is a waste of time for me personally, honestly. I think it’s because my nutella never freezes in perfect circles anyway so they never fit in the holes anyway. Just sharing to save someone else time. 🙂
Thanks for the amazing recipe!!
So wonderful to hear how much you love them Katie! True…they are a labor of chocolate love ❤️
So glad you found a way that works for you and thanks for sharing your tip.
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I must never enter your blog while fasting??? this is like the 10th recipe I click and admire the heavenly pictures over and over?? I just wanted to ask you, can I omit the cacao powder or do I have to substitute it with something else?
Hahahaaaa ? Sorry for the torture ?
I wouldn’t recommend omitting the cocoa powder here because besides adding chocolate flavor, it adds structure to the cookie. If you would like a chocolate chip cookie stuffed with Nutella, I suggest using this one: https://cleobuttera.com/cookies/favorite-chocolate-chip-cookies/
and use the same technique as the one used here to stuff it with Nutella.
I must be the last person ever to make these and am late to the party, but hey, better late than never! And these were well worth it because they are delicious! Aesthetically and flavour-wise, these are certainly a sight for nutella-deprived eyes (and mouths haha).
So happy you finally came around making them Aiman, but even happier that you loved them. Thanks for always leaving the sweetest feedback 🙂
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Assalamalaikum tasabeh job Weldon and thumbs up for the amazing recipes. Your recipes all look so ma sha Allah I feel like eating them direct from the web?. Regarding this Nutella therapy cookies can I double the recipe? I want like 32 pieces of this amazing babies. Thank you❣️
Walaikom Assalam Khairy! Thank you so much for your kind message and please accept my apologies for my late reply as I’ve been very sick lately. Thankfully I’m feeling so much better to at least reply to comments. Sure! You can double this recipe! I do that all the time. One batch is never enough for my family of cookie monsters.
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Hi tasbeeh, Can I replace the coco powder with flour cause I don’t want it double chocolate??
Hi Wesam! Not exactly. Cocoa powder works in different ways than flour; it’s more absorbent, and drier, among other things. So if you were to substitute the cocoa powder with flour, it won’t be a 1:1 ratio. I’d recommend using this classic chocolate chip cookie recipe as your base for the Nutella filling instead. If you still want to use this dough base, then this is what you need to do:
1) Used melted flour instead of softened
2) Omit the cocoa powder
3) Use a total of 300g flour
Hope that helps!
BEST COOKIES EVER !!!!
But I feel the sugar. I beat them a looong time (both times) but nothing.
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These were delicious!! Definitely making again!
So happy you loved this recipe Carol!
Hi Tasbih, I made those cookies and the biscoff explosion ones and froze them. Can’t wait to try them. Couldn’t stop myself from tasting the cookie dough and both tasted delicious. So my question is, when I get them out of the freezer, do I bake them right away or wait till they’re thawed first? Thanks for all you delicious recipes ?
Hi Nadine! I hope you love the baked cookies even more than you liked the dough.
Bake frozen cookie dough straight from frozen; don’t thaw. You’ll just need to add a couple extra minutes to the baking time. Enjoy ?
Hi! Love this recipe! I’m wondering if I can freeze the cookies again after I’ve already baked them? I need to send a batch to a friend across the country and don’t want them to melt and figure frozen cookies will be better protected during several days of shipping. Any suggestions? Thanks in advance!
Sure! Freezing the baked cookies would work really well. Just place them in freezer bags to keep them nice and soft ?
I made these cookies and they were delicious. But my cookies didn’t go flat. Do you have any idea why that happened. It also happened before when I made the Favourite Chocolate Chip Cookies from your blog. The cookies were delicious but they didn’t go flat. I followed all your instructions exactly. I didn’t change anything so I can’t think why they didn’t go flat. I hope that you can help me out.
Thanks for the amazing blog. I love your recipes and I made looooooots of stuff from your blog. They always turn out yummy.
They will be mine. Oh yes, they will be mine. Thank you so much!!! I’m super psyched to make these!