Thursday, July 12, 2012

Nutella Stuffed Sugar Cookies

Holy smokes.

I'm not entirely sure I have ever had a better cookie than this. Seriously. Let me tell you, I love me some chocolate chip cookies. These ones are my fave. But this recipe for Nutella Stuffed Sugar Cookies sure is trying to take over as the best cookie ever, and on certain days, they might actually win. Even Bridget from Bake at 350 (where I first saw the recipe) stated they were the best ever. That girl has eaten a lot of cookies, which are insanely impressive by the way. If you've never checked out her blog, do so right after you read the rest of this post.

Nutella Stuffed Sugar Cookies
from Cookin' Canuck (first time on her blog and I'm in love, check it out, too!)

1/2 cup Nutella
1 1/2 cups + 1/3 cup granulated sugar, divided
1 3/4 sticks unsalted butter, softened
2 large eggs
2 tsp vanilla extract
2 1/2 cup all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 Tbsp sea salt [I used Kosher salt and it tasted just fine.]

Before making any of the dough, you need to scoop little dollops of Nutella onto a cookie sheet lined with parchment paper to freeze. The original recipe suggests 15 minutes in the freezer, our house is pretty warm and I found it much easier to make these cookies after the dollops were frozen for at least an hour. In fact, I made mine the night before.*

I used 1 teaspoon scoops, but I thought they made the cookies too big. I made some using my 1/4 teaspoon scoop and thought that was perfect. If you want big cookies (5-6 inches in diameter), use the 1 teaspoon.

Prepare your baking sheets as you wish. I always use parchment paper on my cookie sheets. Preheat your oven to 350 degrees.

Beat 1 1/2 cups sugar with softened butter, until fluffy - 3 to 5 minutes. Beat in eggs, one at a time. Then stir in the vanilla.

In a separate bowl, whisk flour, baking powder and salt. Slowly, incorporate this dry mixture into the wet one, until just combined.

To assemble cookie dough balls, flatten 1 Tablespoon dough and dip one side of the disk into Kosher salt (or sprinkle 5-6 grains of sea salt) onto flattened side. Add frozen Nutella drop and cover with another Tablespoon of dough, ensuring the Nutella is completely covered. Last, roll the dough ball in your 1/3 cup of sugar and place on baking sheet.

Repeat, spacing cookies 2 inches apart.

Bake the cookies for about 12 minutes, or until edges are golden brown. The tops will not brown. The picture below is what you're going for, as I can assure you, these were just right. Nice crisp edges with soft, Nutella filled middles.

Remove cookies from oven and allow them to cool for at least 5-10 minutes or you might burn your tongue on the Nutella middle.

*On a side note, I have decided the little frozen dollops of Nutella are super yummy tasting cool treats. Very addicting indeed and a very quick way to consume a lot of calories. Not that I was counting.

We took these camping and they held up well in the heat so unfortunately for my waist, I ate a few too many. Fortunately, my tastebuds loved every bite.

This post is linked up to some of the parties listed under my Show & Tell tab at the top of the page.


  1. Hey girl! I just found you from Tip Junkie and holy cow, these look INCREDIBLE! As in i have to make them right now :) Can't wait to see what else is in store! New follower. :)

  2. I can't wait to make these! When I do, expect a phone call because I'll likely need additional tutelage ...I'm such a clumsy baker!!

  3. All I can say is YUMMMMMMMM! I love that stuff so much, thanks for sharing with us at tip toe thru tuesday!

  4. Just making them now! Is it baking powder or soda? Ingredients say baking powder but directions say soda??

    1. Baking powder! Sorry about that! Great catch. It's all fixed now. :)


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