There are so many great fun stuffed cookie recipes out there. I really want to try so many of them, but I don’t need to gain 20 pounds in the process. So I got smart! I made up 1 batch of chocolate chip cookie dough, and made a few cookies of a few different versions. This was the first one I tried.
I loved the Biscoff Stuffed White Chocolate Chip cookies, so I did a pure chocolate version. I haven’t made a Nutella recipe in awhile, not sure why that is. But it is time to change that! Just because it hasn’t graced this blog in awhile, doesn’t mean it is not in my life. I even stirred some in Oatmeal Breakfast Cookie the other day, so good!
So anyway, back to these cookies. I started with the Chocolate Chip Cookie recipe that I have used my entire life. I put a small amount on the baking tray, filled with some Nutella, and then topped with more dough. For better instructions you can go to the Biscoff version, I have step by step pictures to help illustrate. The great thing about these cookies is you can make a couple, and then freeze the rest of the dough. That way, whenever the mood strikes you are ready to go! Because let’s face it, warm fresh out of the oven is the best.
- 1 Batch Cookie Dough, (store bought or recipe here)
- Preheat oven to 350 degrees.
- Using a small cookie scoop, scoop dough onto a baking sheet. Using your thumb, press into the center of each ball of dough. Spoon 1 tsp of Nutella into the well of each ball of dough. Then using your preferred method cover the Biscoff spread. For the rustic version scoop another ball of dough, place on top of spread, and lightly press down. For the fully enclosed version, scoop a little more dough, and create a ball with the Nutella in the center.
- Bake for 12 minutes, allow to cool for a few minutes before removing to a wire rack.