Nutella Scoopable Cookies by @cookinwithmima

45 min

24 servings

🧈

250 g

Salted butter

🍬

200 g

Brown sugar

🍬

73 g

Cane sugar

🌾

360 g

All-purpose flour

🌽

1.5 tbsp

Corn starch

🫙

5.8 g

Baking powder

🫙

3.6 g

Baking soda

🥚

73 g

Egg

🍦

7.3 ml

Vanilla extract

🍫

250 g

Semi sweet chocolate chips

🌰

320 g

Nutella

  1. Line
    • Nutella hazelnut cocoa spread

    Line 2 baking sheets with parchment paper. Scoop 12 portions of Nutella hazelnut cocoa spread, about 1 full tablespoon each, onto one lined baking sheet.

  2. Freeze
    • Nutella hazelnut cocoa spread

    Freeze the Nutella hazelnut cocoa spread portions for 30 minutes, or until firm and solid enough to handle.

  3. Preheat

    Preheat the oven to 400°F (205°C). Position an oven rack in the middle of the oven.

  4. Whisk
    • all-purpose flour

    Whisk the 2 cups all-purpose flour, 1 tablespoon corn starch, 1 teaspoon baking powder, and 1/2 teaspoon baking soda in a mixing bowl.

  5. Beat
    • salted butter
    • brown sugar

    Beat the 3/4 cup salted butter with 2/3 cup brown sugar and 1/4 cup cane sugar in a second mixing bowl until creamy and well combined.

  6. Mix
    • egg
    • vanilla extract
    • Salted butter

    Mix 1 egg and 1 teaspoon vanilla extract into the butter-sugar mixture until smooth.

  7. Fold
    • all-purpose flour
    • Semi sweet chocolate chips
    • Brown sugar

    Fold the flour mixture into the wet mixture just until no dry flour remains. Fold in 1 cup semi-sweet chocolate chips.

  8. Scoop
    • Nutella hazelnut cocoa spread

    Scoop about 2 tablespoons of cookie dough and flatten it in your hand. Place 1 frozen Nutella hazelnut cocoa spread portion in the center.

  9. Wrap
    • Nutella hazelnut cocoa spread

    Wrap the dough completely around the frozen filling and seal the seams. Place the filled dough balls at least 2 inches apart on the second lined baking sheet.

  10. Bake

    Bake the cookies on the middle rack for 12 to 15 minutes, until the tops are lightly golden brown.

  11. Cool
    • vanilla ice cream

    Cool the cookies on the baking sheet for 5 minutes. Serve warm with vanilla ice cream for an ooey-gooey dessert.

Nutella Scoopable Cookies by @cookinwithmima

45 min

24 servings

🧈

250 g

Salted butter

🍬

200 g

Brown sugar

🍬

73 g

Cane sugar

🌾

360 g

All-purpose flour

🌽

1.5 tbsp

Corn starch

🫙

5.8 g

Baking powder

🫙

3.6 g

Baking soda

🥚

73 g

Egg

🍦

7.3 ml

Vanilla extract

🍫

250 g

Semi sweet chocolate chips

🌰

320 g

Nutella

Preparation Steps

  1. Step 1/11

    Line 2 baking sheets with parchment paper. Scoop 12 portions of Nutella hazelnut cocoa spread, about 1 full tablespoon each, onto one lined baking sheet.

    🥜Nutella hazelnut cocoa spread
    🍳baking sheet
    📜parchment paper
    🍪cookie scoop
    🥄measuring spoons

  2. Step 2/11

    Freeze the Nutella hazelnut cocoa spread portions for 30 minutes, or until firm and solid enough to handle.

    🥜Nutella hazelnut cocoa spread
    🍳baking sheet

  3. Step 3/11

    Preheat the oven to 400°F (205°C). Position an oven rack in the middle of the oven.

  4. Step 4/11

    Whisk the 2 cups all-purpose flour, 1 tablespoon corn starch, 1 teaspoon baking powder, and 1/2 teaspoon baking soda in a mixing bowl.

    🌾all-purpose flour
    🌽corn starch
    🫙baking powder
    🫙baking soda
    🥣mixing bowl
    🥄whisk
    🥄measuring cups
    🥄measuring spoons

  5. Step 5/11

    Beat the 3/4 cup salted butter with 2/3 cup brown sugar and 1/4 cup cane sugar in a second mixing bowl until creamy and well combined.

    🧈salted butter
    🍬brown sugar
    🍬cane sugar
    🥣mixing bowl
    🥄rubber spatula
    🥄measuring cups

  6. Step 6/11

    Mix 1 egg and 1 teaspoon vanilla extract into the butter-sugar mixture until smooth.

    🥚egg
    🍦vanilla extract
    🥣mixing bowl
    🥄rubber spatula
    🥄measuring spoons

  7. Step 7/11

    Fold the flour mixture into the wet mixture just until no dry flour remains. Fold in 1 cup semi-sweet chocolate chips.

    🌾all-purpose flour
    🌽corn starch
    🫙baking powder
    🫙baking soda
    🍫semi-sweet chocolate chips
    🥣mixing bowl
    🥄rubber spatula

  8. Step 8/11

    Scoop about 2 tablespoons of cookie dough and flatten it in your hand. Place 1 frozen Nutella hazelnut cocoa spread portion in the center.

    🥜Nutella hazelnut cocoa spread
    🍪cookie scoop
    🍳baking sheet

  9. Step 9/11

    Wrap the dough completely around the frozen filling and seal the seams. Place the filled dough balls at least 2 inches apart on the second lined baking sheet.

    🥜Nutella hazelnut cocoa spread
    🍳baking sheet
    📜parchment paper

  10. Step 10/11

    Bake the cookies on the middle rack for 12 to 15 minutes, until the tops are lightly golden brown.

    🍳baking sheet

  11. Step 11/11

    Cool the cookies on the baking sheet for 5 minutes. Serve warm with vanilla ice cream for an ooey-gooey dessert.

    🍨vanilla ice cream
    🍳baking sheet
    ✨cooling rack

Composition

Ingredients

Types

Dairy, Sweeteners, Grains, Leavening agents, Eggs, Flavorings, Chocolate

Ingredients

Salted butter, Brown sugar, Cane sugar, All-purpose flour, Corn starch, Baking powder, Baking soda, Egg, Vanilla extract, Semi sweet chocolate chips, Nutella

Notes

Vanilla extract (amount not given), Nutella (per scoop, frozen before baking, can be swapped for chocolate bars or any chocolate preferred)

Allergens

Milk, Gluten, Wheat, Egg, Soy

Dietetics

Dietary regimen

Vegetarian

Calories

430 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 57g, Sugars: 39g, Fat: 20g, Saturated fat: 10g, Fiber: 2g

Nutritional Information

Minerals

Calcium: 70mg, Iron: 2.1mg, Potassium: 155mg, Sodium: 250mg

Vitamins

Vitamin A: 180mcg, Vitamin D: 0.6mcg, Vitamin E: 1.1mg

Preparation

Time Information

Preparation

30 minutes

Cooking

15 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

mixing bowl, measuring cups, measuring spoons, whisk, rubber spatula, cookie scoop, baking sheet, parchment paper, cooling rack

Appliances

Freezer, Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Weekend, Children's party, After-school snack, Holiday baking

Origin

Source

Platform

instagram

Original Creator

@cookinwithmima

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Gooey, Soft, Chewy, Crisp edges, Melty

Flavors

Chocolatey, Sweet, Buttery, Vanilla, Hazelnut, Caramel-like

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep away from heat and direct sunlight), fridge : 5 days (Store in an airtight container,Reheat for 10 to 15 seconds before serving for a gooey center), freezer : 90 days (Freeze baked cookies in a freezer-safe airtight container,Thaw at room temperature or warm in the oven before serving)