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small batch fudgy Nutella stuffed cookies - featured image

Small Batch Fudgy Nutella Stuffed Cookies

  • Author: Natalia
  • Total Time: 25 minutes
  • Yield: 6 servings 1x

Description

These easy 10-minute small batch cookies feature a fudgy chocolate exterior and a warm, gooey Nutella center. Perfect for a quick late-night treat or dessert for one or two.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (155g) all-purpose flour
  • 2 tablespoons (10g) unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons (90g) Nutella, divided into small dollops
  • Sea salt flakes, optional for topping

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. If using room-temperature Nutella, scoop 1-teaspoon dollops onto a parchment-lined plate and freeze for 15 minutes to solidify.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2 minutes with a mixer).
  4. Add the egg and vanilla extract to the butter mixture and beat until fully combined.
  5. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet mixture and mix on low speed or stir by hand until just combined. Do not overmix.
  7. Scoop about 1.5 tablespoons of dough and flatten into a disc in your palm.
  8. Place a dollop of Nutella (about 1 teaspoon) in the center of the dough disc.
  9. Carefully wrap the dough around the Nutella, rolling it into a smooth ball to ensure it is completely sealed.
  10. Place the stuffed dough balls on the prepared baking sheets, leaving about 2 inches between each cookie.
  11. Bake for 10-12 minutes, or until the edges are set and slightly crisp but the centers still look soft.
  12. Let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely or serve warm.
  13. Sprinkle with sea salt flakes if desired.

Notes

For the best results, freeze the Nutella dollops before stuffing to prevent leaking. Do not overbake; the cookies will firm up as they cool. Dough balls can be frozen for up to 3 months and baked straight from frozen, adding 2-3 minutes to bake time.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 320
  • Sugar: 26
  • Fat: 18
  • Saturated Fat: 10
  • Carbohydrates: 38
  • Fiber: 2
  • Protein: 4

Keywords: Nutella cookies, stuffed cookies, small batch dessert, fudgy chocolate cookies, easy baking, late night snack, hazelnut cookies

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Find it online: https://fooduvo.com/small-batch-fudgy-nutella-stuffed-cookies-easy-10-minute-recipe/