Dangerously addictive Chocolate Filled Cookies with crispy edges and gooey Nutella-stuffed centers! These cookies are as big as your palm and are so easy to make that you can whip up a batch whenever!
Chocolate Filled Cookies
Today I bring you a dangerously addictive cookie recipe: Chocolate Filled Cookies. These cookies are as big as your palm, with crispy edges, and gooey Nutella stuffed centers. Cozy, decadent, and chocolatey.
I can’t stop making these because they’re so easy to make that you can just whip up a batch whenever. I mean, they’re ready in under an hour. They’re the perfect treat that you can bake on a whim and then devour when it’s still warm!
All you need are basic cookie-dough ingredients and a jar of Nutella or a hazelnut spread of your choice!
Here’s how to make them! 🍪
You’ll find the full recipe + ingredients in the recipe card down below but this is what you’ll need:
- Butter. Make sure you’re using room temperature unsalted butter for best results. I have a simple trick to get your butter to room temperature down below if you need it!
- White sugar to help the cookies spread when they’re baking.
- Brown sugar for extra moisture and depth.
- Egg for structure. Make sure it’s room temperature!
- Vanilla extract for extra flavor.
- All-purpose flour, of course. This dough will be a bit sticker than usual but it will give you a deliciously gooey cookie so I don’t recommend adding in any extra flour.
- Baking powder for lifting.
- Salt for flavor.
- Chocolate chips or a chopped chocolate bar for the cookie dough and for topping.
- Nutella or your favorite hazelnut spread. I recommend using Nutella because this is what I worked with when developing this recipe, other hazelnut spreads may work just as good but because they will have a different texture, they may behave differently. If getting your hands on a jar of Nutella is tricky for you, try to stick to a hazelnut spread with a similar percentage of fat/100g (which would be 30 g fat/100 g Nutella) so you know it will behave similarly. You will have to freeze it first.
How to bring ingredients to room temperature immediately
For this recipe you will need room temperature butter and eggs because they cream better at room temperature. If it’s hot where you live, you can take them out of the refrigerator and they will be at room temperature in just 10 minutes (I love living at the equator lol) but if it’s cold, this might take up to an hour.
Here’s how to speed up the process!
Cut the butter into cubes and place it in a medium or large bowl (this is where you will make the cookies later on). Crack the egg into a separate small bowl. Cover both bowls with a clean plate or some plastic wrap. Place both bowls into a baking dish filled with about 1 inch (2 cm) of really warm or hot water. Let them sit there for 20 minutes while the Nutella freezes up!
How to make chocolate filled cookies
You’ll find the full recipe + ingredients in the recipe card down below but this is what you’ll do:
- Freeze the Nutella in 1-tsp portions. For this, I recommend using a baking tray lined with parchment paper. Nutella freezes quite quickly but it also melts just as quickly so make sure you work quickly once it’s time to get it out of the freezer!
- Cream the butter and sugars using a stand-mixer with a paddle attachment or a hand-held mixer. You can also do this by hand but it will take longer and it will be a be a bit of an arm workout!
- Add the egg and vanilla extract and mix until just combined.
- Mix in the flour, baking powder, and chocolate chips. Adding the chocolate chips together with the flour minimizes the mixing which will guarantee a chewier cookie! Once you add the flour, you want to mix until just combine and avoid over-mixing which would happen if you were to add the chocolate chips separately once the flour is already combined.
- Fill with chocolate. Get the Nutella out of the freezer and work quickly. Scoop out the cookie dough, roll it into a ball, create an indent, and place a portion of the frozen Nutella right where the indent is, close the cookie around the Nutella making sure the Nutella doesn’t get mixed into the dough. You might need more dough to close the cookie, if that’s the case, simply add extra cookie dough on top of the frozen Nutella and seal. If you use a lot of cookie dough to seal each cookie, you will have less cookies than the recipe calls for.
- Bake. You can also top each cookie ball with extra chocolate chips or chopped chocolate. Bake until the edges are golden and crispy and the cookies are still pale but puffy. The secret to a soft, chewy cookie is to under-bake so you want to take the cookies out when they’re not completely baked yet. Allow to sit on the baking sheet for a few minutes, then transfer to a cooling rack or devour immediately!
Can I make these ahead of time?
Yes, you can! Follow the recipe through step 4, then refrigerate the cookie dough for up to 2-3 days. When you’re ready to bake them, take the cookie dough out of the refrigerator and allow it to come room temperature before following step 5.
Or you can also follow the recipe through step 5, then freeze the rolled out and stuffed cookies for up to 3 months. When you’re ready to bake them, take them out of the freezer, and bake them straight away for an extra minute or two.
How do I store chocolate filled cookies?
You can store these cookies in an air-tight container, at room temperature, for up to 5 days. Or you can freeze them for up to 3 months.
HAPPY BAKING FROM THE EQUATOR!! I hope you’ll love this Chocolate Filled Cookies recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
HERE ARE MORE COOKIE RECIPES YOU’LL LOVE:
Chocolate Filled Cookies
- 10 tsp Nutella (or hazelnut spread of choice, I recommend one with a similar fat content)
- 1/2 cup (110 g) unsalted butter (room temperature, see notes for how to quickly bring to room temperature)
- 1/2 cup (100 g) brown sugar (light or dark)
- 1/3 cup (60 g) white granulated sugar
- 1 egg (room temperature, see notes for how to quickly bring to room temperature)
- 1/2 tsp vanilla extract
- 1 and 1/2 cups (190 g) all-purpose flour
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/3 cup (60 g) chocolate chips
- Freeze the Nutella. Line a baking sheet with parchment paper and use a 1-tsp measuring spoon to scoop out 10 portions of Nutella. Place each tsp of Nutella onto your prepared baking sheet. Freeze for 15-20 minutes or until frozen.
- Cream the butter and sugars. Preheat the oven and line 2 baking sheet with parchment paper at this time. Add the butter, white sugar, and brown sugar to a large bowl. Using a stand-mixer with a paddle attachment or a hand-held mixer, beat the ingredients until creamed (about 2 minutes).
- Add the egg and vanilla extract and beat until just combined.
- Add the the flour, baking powder, and chocolate chips and beat until just combined. Adding the chocolate chips together with the flour minimizes the mixing and keeps you from over-mixing which will guarantee a chewier cookie.
- Fill with Nutella. Get the Nutella out of the freezer and work quickly as Nutella will start to melt immediately. Scoop out about a heaping 1-tbsp worth of cookie dough, roll it into a ball, create an indent, and place a 1-tsp portion of the frozen Nutella right where the indent is, close the cookie around the Nutella making sure the Nutella doesn't get mixed into the dough. You might need more dough to close the cookie, if that's the case, simply add extra cookie dough on top of the frozen Nutella and seal. If you use a lot of cookie dough to seal each cookie, you will have less cookies than the recipe calls for. Place each prepared cookie onto a baking sheet lined with parchment paper.
- Bake. Top each cookie ball with extra chocolate chips or chopped chocolate, if desired. Bake for 9-10 minutes or until the edges are golden and crispy and the cookies are still pale but puffy. The secret to a soft, chewy cookies is to under-bake them so you want to take the cookies out when they're not completely baked yet. Allow them to sit on the baking sheet for 3-4 minutes, then transfer to a cooling rack or devour immediately!
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