Ooey Gooey Nutella Stuffed Chocolate Chip Cookies

I am an equal opportunity cookie lover- double chocolate, m&m, red velvet, snickerdoodle, you name it. But for me, there is nothing more nostalgic than a classic warm and gooey chocolate chip cookie. In my house, making a full batch of chocolate chip cookies translates to 1/4 of the dough “disappearing” before it ever gets to the oven. To take these to the next level, I decided to stuff them with another childhood favorite- Nutella, which makes these dreamy when they’re fresh out of the oven, and still delicious the next day!

The recipe below is my adapted version inspired by the classic Nestlé Toll House recipe, however if you’re in a time crunch, you can use a store-bought cookie dough such as the Nestlé Toll House Cookie Dough. While I haven’t tested it out yet, I believe this would be equally delicious swapping the Nutella for Biscoff Cookie Butter, Peanut Butter and Fluff, or your favorite Jam. It should also work with any other flavor of cookie dough! Enjoy!

Ingredients

• 2 sticks (16 Tbsp.) unsalted butter, room temperature

• 1 cup light brown sugar

• 1/2 cup granulated sugar

• 2 eggs, room temperature

• 1 tsp vanilla extract, (I prefer Nielsen-Massey)

• 2 1/4 cup AP flour

• 1 tsp baking soda

• 1 tsp kosher salt

• 1 cup semisweet chocolate chips (I prefer Ghirardelli)

• 1/2 cup mini semisweet chocolate chips (you can also do 1.5 cups of regular or mini semisweet)

• 3/4 cup toasted chopped pecans, room temperature

• 1/2 cup Nutella

• 1/4 cup rainbow sprinkles

Method

1. Cover a small baking sheet (quarter sheet) with plastic wrap and scoop the Nutella into balls using a small cookie scoop. Place in the freezer to chill for at least 45 minutes

2. In a stand-mixer, or large bowl with a hand-mixer, cream the butter with the sugars on medium-high speed for 5 minutes until light and fluffy

3. Turn the mixer on low and add the eggs one at a time, allowing each egg to incorporate before adding the next

4. Add in the vanilla extract and mix on low until incorporated

5. In a medium bowl, weigh out the dry ingredients

6. Little by little, add in the dry ingredients into the bowl and mix on low/medium speed to combine. I recommend using a pouring shield on your mixer or loosely placing a piece of plastic wrap to avoid the dry ingredients from splattering!

7. Add in the chocolate chips and toasted pecans (ensure that the pecans have cooled first) and fold in by hand until the mix-ins are evenly spread throughout

8. Place parchment paper or plastic wrap over a baking sheet and scoop the dough using a large cookie scoop. To keep them uniform, make sure to press the scoop on the side of the bowl before placing on the baking sheet

9. Place the baking sheet in the refrigerator and allow to chill for at least 30 minutes

10. Preheat oven to 375°F

11. Once your Nutella and cookie dough has chilled, press the cookie dough into flat discs using your hands. Repeat to flatten out all of the cookie dough* (*note you can choose how many Nutella cookies you’d like to make and can bake/freeze the rest of the dough separately if you’d prefer)

12. Place one cookie dough disc into the palm of your hand and place a Nutella ball into the center. Take another cookie dough disc and place it on top of the Nutella ball

13. Gently press the sides of the cookie dough to seal the Nutella inside the two cookie dough discs. Slightly round the cookie dough in your hands and then place on a baking sheet lined with a Silpat or parchment paper and press slightly to form a round-puck shape

14. Repeat with the remaining dough/Nutella and then top the cookies with rainbow sprinkles (optional but fun!). These cookies will spread so leave extra room between cookies

15. Place in oven and bake for 12 minutes, rotating half-way through

16. Remove from the oven and let the cookies chill for 15-20 minutes before moving them to a wire cooling rack

17. Allow the cookies to cool on the cooling rack for an additional 15-30 minutes

18. Break those bad boys open and enjoy!