Hey there, cookie lovers!
The holiday season is here, and I’ve got something special for you.
Today, I’m excited to share my Nutella stuffed Christmas cookies!
They’re soft, sweet, and bursting with chocolatey goodness.
These cookies are perfect for sharing (or keeping all to yourself!).
Get ready to impress your friends and family with these festive treats! Let’s dive in! 🎄🍪
| Preparation Time | 60-80 minutes |
| Cooking Time | 12-13 minutes |
| Total Time | 72-93 minutes |
| Level of Difficulty | Medium |
Ingredients
For the cookies:
- 2 tsp cornstarch
- 1 cup unsalted butter (softened to room temperature)
- 4 oz semisweet chocolate bar (finely chopped for even distribution)
- 2/3 cup white sugar
- 1 1/2 tsp vanilla extract
- 1 tsp baking powder
- 2 large eggs (at room temperature, about 70°F for better emulsion)
- 1 tsp baking soda
- 3/4 tsp salt
- 2 3/4 cups all-purpose flour
- 1 cup brown sugar
- 2 tbsp all-purpose flour (for dusting)
For the filling and topping:
- sea salt for sprinkling (flaky sea salt is best for texture)
- 1 cup Nutella (warmed slightly for easier spreading)
Step 1: Prepare and Brown the Butter
Cut the unsalted butter into tablespoon-sized pieces and place them in a medium-sized saucepan.
Melt the butter over medium-low heat.
Once the butter has melted, increase the heat to just above medium.
Swirl and scrape the sides of the pan frequently with a wooden spoon or heatproof spatula.
Continue stirring until the butter begins to brown and you smell a nutty aroma.
Remove from the heat and pour the browned butter into a large, heatproof bowl.
Allow it to cool for 25-30 minutes.
Step 2: Prepare Nutella Filling and Dry Ingredients
Preheat the oven to 375°F (190°C) and line cookie sheets with parchment paper.
Prepare the Nutella filling by dropping 2 teaspoon-sized dollops of Nutella onto a wax paper-lined cookie sheet.
Place this sheet in the freezer to harden.
In a medium-sized bowl, whisk together 2 3/4 cups + 2 tablespoons of all-purpose flour, 2 teaspoons of cornstarch, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 3/4 teaspoon of salt.
Set the dry ingredients aside.
Step 3: Combine Sugars and Wet Ingredients
Once the browned butter has cooled, add 1 cup of brown sugar and 2/3 cup of white sugar to the bowl with the browned butter.
Stir well to combine.
Add 2 room temperature eggs, one at a time, stirring well after each addition.
Then, add 1 1/2 teaspoons of vanilla extract and stir until fully incorporated.
Step 4: Mix and Chill Cookie Dough
Gradually add the flour mixture to the butter mixture, stirring until completely combined.
Finely chop a 4 oz semisweet chocolate bar and stir it into the cookie dough.
Chill the dough in the refrigerator for 15-20 minutes to make it easier to handle.
Step 5: Form and Freeze Cookie Dough Balls
Remove the frozen Nutella and chilled cookie dough from the refrigerator.
Scoop dough by heaping 1 1/2 tablespoon-sized spoonfuls and press a frozen Nutella dollop into the center of each.
Form the dough around the Nutella until it is completely concealed, then roll into an even ball.
Repeat until all Nutella dollops are concealed in cookie dough.
Freeze the cookie dough balls for 15 minutes to ensure they hold their shape while baking.
Step 6: Bake and Finish the Cookies
Place the cookie dough balls at least 2 inches apart on the parchment paper-lined cookie sheets.
Bake for 12-13 minutes, or until the edges are just beginning to turn golden brown.
Immediately sprinkle the cookies with sea salt after removing them from the oven.
Allow the cookies to cool completely on the cookie sheet before removing them to enjoy your delicious Nutella-stuffed cookies.
