The Best Giant Nutella Stuffed Chocolate Chip Cookies

Course: Dessert

Cuisine: Universal

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings:

Calories: 426kcal

Author: Lauren

My Lanta these Giant Nutella Stuffed Chocolate Chip Cookies! Chewy, buttery cookies stuffed with chocolatey gooey Nutella center.... they are absolute HEAVEN! The perfect fun dessert to whip up and loved by everyone!

Print Recipe

Equipment

Baking sheet

Ingredients

1.25 cup all-purpose flour (150g) Use gluten-free if needed
3/4 tsp baking soda
1/4 tsp salt
4 Tbsp unsalted butter (56g) room temp
1/2 cup packed light brown sugar (96g)
1 large egg
1 tsp vanilla extract
1/2 cup chocolate chips (70g)
1/3 cup nutella (80g) for stuffing

Instructions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Whisk together the flour, baking soda and salt together in a bowl and set aside.
Cream the butter and sugar in the bowl of a stand mixer secured with the paddle attachment (or in a large bowl with a hand held mixer). Beat on medium-high for 2 minutes or until light and fluffy.
Add the egg and vanilla and beat until just mixed in.
Then add the dry ingredients and mix until they are just incorporated (try not to overmix). Add the chocolate chips and mix one more time.
Break the cookie dough into 10 even pieces and roll into a ball with your hands. Place them at least 2 inches apart on the baking sheet then flatten them.
Add a heaping tablespoon of nutella to the center of 5 of the cookies. Place the remaining 5 cookies on top. Secure the sides so they all stay together.
Bake for 10 minutes or until golden brown along the edges. Then take out and transfer to a wire rack to cool.

Notes

To make gluten-free: To make these chocolate chip cookies gluten-free, use 1:1 gluten-free flour. My favorite gluten-free flours to bring about the most similar flavor/texture are Bob’s Red Mill and King Arthur’s.

To make dairy-free: sub dairy-free butter for the regular butter, and make sure you're using dairy-free chocolate chips (I love Enjoy Life)!

Ingredient notes: I’ve tested this recipe with light brown sugar, golden classic monk fruit sweetener and Truvia brown sugar. The real brown sugar does some science-type stuff in this recipe and really plays an important part in creating the most soft and chewy cookie. I’ve just found the cookies to be a little harder (and not as chewy) when using the substitute over the real stuff. So I would really recommend the real stuff in this recipe! But if you need to bring the sugar down for health reasons, you can use a sugar substitute instead (if you do this, definitely warm the cookie up before eating it to help make it softer!)

Nutrition