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My Irresistible Nutella Cookies
These cookies started as a happy accident when I was trying to use up extra Nutella in my pantry. Now they're the most requested treat in my house. The combination of that tender cream cheese dough with rich chocolate hazelnut filling is absolutely magical. My kids say they taste like little bites of heaven.
What Makes These Extra Special
The secret to these cookies is definitely the cream cheese in the dough. It makes them so wonderfully tender they practically melt in your mouth. I love how easy they are to make ahead too. Last Christmas I made several batches and popped them in the freezer they were perfect for unexpected holiday guests.
Gather Your Ingredients
- All-Purpose Flour: 2 cups; perfect for structure and consistency.
- Salt: ½ tsp; enhances flavor.
- Baking Soda & Powder: ½ tsp each; ensures proper rise and texture.
- Butter: ½ cup, unsalted and softened; adds rich flavor.
- Sugar: ¾ cup granulated; for sweetness and structure.
- Cream Cheese: 2 oz, full-fat; keeps cookies tender and moist.
- Egg: 1 large; binds the ingredients.
- Vanilla Extract: 1 tsp; enhances sweetness.
- Nutella: 1 cup; warm slightly for easy piping into cookies.
Let's Make Some Magic
- Step 1: Prepare the Dough
- Beat butter and sugar for 3 minutes until fluffy. Add cream cheese and mix for another minute. Incorporate egg and vanilla, then gradually add dry ingredients until just combined.
- Step 2: Chill
- Refrigerate dough for 30 minutes for easier handling and better shape retention during baking.
- Step 3: Shape
- Preheat oven to 350°F (175°C). Scoop dough, roll into balls, and place on a parchment-lined baking sheet. Use your thumb or a teaspoon to create indentations in each cookie.
- Step 4: Bake and Fill
- Bake cookies for 10 minutes. Warm Nutella in the microwave and pipe into the indentations. Bake for an additional 12-15 minutes until golden brown.
- Step 5: Cool
- Cool cookies on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
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My Best Cookie Tips
I always use my cookie scoop for perfect portions it makes such a difference in how they look and bake. Don't skip chilling the dough it helps them keep their shape beautifully. A quick zap in the microwave makes the Nutella so much easier to pipe. When I'm feeling ambitious I make a double batch and freeze them for later.
Keep Them Fresh
These cookies stay delicious for about 4 days in an airtight container but honestly they rarely last that long in my house. When I freeze them I lay them out on a tray first then transfer them to a container once they're solid. They taste just as fresh after thawing perfect for those sudden chocolate cravings.
Frequently Asked Questions
- → Why do you bake these cookies twice?
The two-step baking process ensures the cookie base is properly baked while keeping the Nutella from over-baking. It also allows you to reshape the indentations before adding the filling.
- → Why warm the Nutella?
Warming the Nutella makes it easier to pipe into the cookies. Make sure to stir well after warming for smooth, even filling.
- → Can I make these ahead?
Yes, you can make the dough ahead and refrigerate it. You can also store baked cookies in an airtight container for several days.
- → Why add cream cheese to the dough?
Cream cheese helps create a tender, rich cookie base that complements the Nutella filling. Make sure it's at room temperature for proper mixing.
- → How do I get even indentations?
Use a measuring spoon for consistent indentations, and remember to reshape them after the first bake since they may puff up slightly.