Name: Nutella Stuffed Chocolate Cookies Recipe
Prep time: 30 min
Cook time: 13 min
Total time: 43 min
Ingredients: 13 tsp Nutella; ½ cup butter; ½ cup brown sugar; 1/3 cup granulated sugar; 1 egg; 1 tsp vanilla; 1 cup flour; ½ cup baking cocoa; ¼ tsp salt; ½ tsp baking soda; Dark and white chocolate chips (optional for topping)

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If you guys have ever been to Panera, you might have tried their Triple Chocolate Cookies before. There’s something about those cookies that is so indescribable. They’re warm, slightly chewy but with the perfect amount of crunch. And they’re filled with some kind of melty, chocolatey goodness in the center when you bite into them. That was the inspiration for these Nutella Stuffed Chocolate Cookies. I wanted to get as close to the Panera recipe as possible. Since I didn’t know the exact ingredients used in the Panera cookies, I had to do a lot of taste testing and experimenting which required many trips to Panera (lucky me ;)). In the end, I settled on this recipe as the winner and even though it doesn’t taste exactly like the Panera cookies recipe, it has the same feel and that same indescribably scrumptious taste.

PREPARING THE NUTELLA SCOOPS

The main event in these cookies is of course the gooey Nutella center. Since Nutella has a very loose consistency, you have to freeze scoops of it to make it easier to work with. I would suggest lining a baking pan with parchment paper and then scooping a bunch of dollops of Nutella side by side as you can see in the picture above. I used a measuring spoon that was one teaspoon so they are all roughly the same size. You don’t want them to be too big so that they’re easier to stuff in the cookie dough later.

STUFFING THE NUTELLA

You should freeze the scoops of Nutella for AT LEAST 30 minutes, but preferably longer because the harder they are, the easier they will be to work with. After preparing the cookie dough, you can start stuffing the frozen Nutella. The best way to do this is to form each cookie into a flat chunk of dough on the baking pan and then place one scoop of frozen Nutella in the center. You can then carefully fold the dough over the Nutella and create a tight seal. The great thing about this dough is that it can be handled a lot without ruining the final texture of the cookie.

I opted to top the cookies with chocolate chips AFTER they were stuffed because I was worried that mixing the chocolate chips into the batter beforehand would make the dough harder to work with when it came to stuffing the Nutella. As you can see, I used a combination of dark chocolate chunks and white chocolate. It was a nice contrast taste-wise and aesthetically. But honestly, ANY kind of chocolate chips would work just as well. Feel free to use whatever you have on hand for the toppings. You can even throw a few walnuts in there if you’re feeling it. I’m pretty happy with how these Nutella Stuffed Chocolate Cookies turned out and I hope you guys will like them too! Check out the full recipe below. 🙂

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