The testing that went into this tender vanilla cookie with creamy Nutella filling involved a good bit of butter. I was feeling fairly indulgent about all the butter passing through my kitchen (and the number of not-quite-“it” cookies being pawned off on friends and co-workers) until Frank sent me the New York Times’ slideshow on the Iowa State Fair, featuring Deep-Fried Butter.
These addictive cookies that do, admittedly, include some butter, could never compete with an entire stick of the stuff, deep-fried and doled out as a single-serving snack.
When this (this!) batch of cookies emerged from the oven, it was everything I could do not to shout “TA-DAAAA” with jazz hands flailing. I have been on a mission, several weeks in-the-making, to create a cookie worthy of all of us Nutella-loving bakers. And this, I am happy to say, is it.
I went some much more complicated routes before settling on this extremely simple, soft cookie dough which requires just a few steps to grace its center with rich, creamy Nutella.
The key to these amazing cookies is the Nutella “chips” which, now that I’ve made them several times, may be a frequent find in my freezer. The secret to getting the Nutella to stay creamy after baking, is a bit of coconut oil. Nutella has a tendency to dry out when baked, so I took a hint from the chocolate hard shell and added coconut oil.
The Nutella/coconut oil combo is squeezed out onto wax paper in “chip” shape and placed in the freezer while the cookie dough comes together.
After 30 minutes, the Nutella chips are easy to handle (and very tasty).
They are also incredibly easy to roll into the center of a ball of vanilla cookie dough.
In the finished product, there’s not a hint of flavor from the coconut oil that gives the Nutella filling its magic.
But, even at room temperature, the day after baking, one bite of this cookie yields easily to the creamy Nutella inside.
Make these this weekend. They’ll be long gone by Monday.
Looking for other Nutella Recipes? Try these:
Sour Cream Fudge Cupcakes (gluten free) with Nutella Frosting
Nutella Swirl Bread
- ½ cup (220g) nutella
- 3 tsp. pure coconut oil
- 10 Tbsp. (140g) unsalted butter, softened
- 1 cup (220g) granulated sugar
- 1 large egg
- ½ tsp. vanilla extract
- 2 cup (250g) all-purpose flour
- ½ tsp. baking soda
- ½ tsp. salt
- Line a small baking sheet with wax paper. In a small bowl, whisk together the nutella and coconut oil. Transfer the nutella to a small plastic bag. Cut off one corner of the plastic bag and gently squeeze the nutella out onto the wax paper into 24 evenly-sized chips. Place the baking sheet in the freezer until the nutella is firm, 30 minutes.
- Preheat the oven to 350 degrees F.
- Grease a baking sheet with butter or cooking spray. Beat the butter and sugar together until light and fluffy. Add the egg and vanilla and beat well. Add the flour, baking soda, and salt and stir with a wooden spoon until fully incorporated. Divide the dough into 24 even balls and flatten each into a disk. Remove the frozen nutella chips from the freezer. Working quickly, press each chip into one ball of dough and roll the dough into a ball around the nutella.
- Place the cookie dough balls 3 inches apart on the prepared baking sheet. Bake, just until the edges start to turn slightly golden, 6-8 minutes (keep an eye on them towards the end - do NOT overbake these). Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.