Nutella-stuffed chocolate cookies

It’s hard to resist them! Nutella-stuffed chocolate cookies taste even better than they look. Delicious and slightly crumbly, they’re simple to make and require only easy-to-find ingredients. Kids – and not only kids – will love them.

Makes about 20 cookies.

Ingredients for nutella-stuffed chocolate cookies:

• 20 teaspoons Nutella
• 115 g butter
• 40 g caster sugar
• 90 g light muscovado sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 140 g plain flour
• 40 g cocoa powder
• 1 teaspoon potato starch
• ¾ teaspoon baking powder

All ingredients should be at room temperature.

Prepare a small plate or board lined with baking paper. Pipe or spoon small portions of Nutella onto it (about ¾ teaspoon per portion). Place in the freezer for at least 30 minutes before preparing the cookies. This will form the filling.

Place the butter and both sugars in the bowl of a mixer and beat until light and fluffy. Add the vanilla extract, then the egg, and mix until combined. Add the plain flour, cocoa powder, potato starch and baking powder. Mix until the dough comes together.

Line two baking trays with baking paper. Form small balls of dough (about 18–20 g each). Flatten each slightly in your palm, place a frozen portion of Nutella in the centre and wrap the dough around it to form a ball. If the dough becomes sticky, lightly dust your hands with flour. If it becomes too soft, chill it in the refrigerator for about 30 minutes. Place the shaped dough balls on the baking trays, leaving plenty of space between them.

Bake at 170°C for about 10 minutes. The cookies should spread slightly during baking. If they don’t, gently press them with a wooden spoon about 2 minutes before the end of baking. Remove from the oven and allow the cookies to cool on the tray for a few minutes (they will be very soft), then transfer to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 7 days. They can also be frozen.

Enjoy!

Recipe source: Sweetest Menu.