Triple Chocolate Nutella Stuffed Pudding Cookies

by Jillian

Ultra thick, soft and chewy, dark chocolatey cookies, studded with white chocolate chips and STUFFED with Nutella!

Triple Chocolate Nutella Stuffed Pudding Cookies | A baJillian Recipes

Photos like this are the reason why the phrase “Food Porn” was coined.

Triple Chocolate Nutella Stuffed Pudding Cookies | A baJillian Recipes

Other than scooping it straight from the jar with a large spoon (or your fingers), this is hands down the best way to enjoy Nutella.

Triple Chocolate Nutella Stuffed Pudding Cookies | A baJillian Recipes

There’s no hiding how soft, thick and perfectly chewy these cookies are. I can’t get over how perfect the texture is–incredibly moist, yet not at all cakey. They’ve got that excellent chewy factor–just like brownies!

So how did I create such perfect cookies? (I so do not lack any humility, btw.)

Triple Chocolate Nutella Stuffed Pudding Cookies | A baJillian Recipes

It’s no secret that pudding mix bakes up some of the softest, puffiest cookies around, which is why it was an absolute must in these cookies. Hard, crunchy cookies have absolutely no place in a cookie oozing with rich, lusciously smooth Nutella. Because no one wants to bite into a rock hard cookie and have Nutella squirt out all over the place. 

Nutella should NEVER be a casualty.

Triple Chocolate Nutella Stuffed Pudding Cookies | A baJillian Recipes

While any instant chocolate pudding mix will do, I went with Hershey’s Special Dark chocolate pudding mix since I was using Hershey’s Special Dark cocoa powder.

Triple Chocolate Nutella Stuffed Pudding Cookies | A baJillian Recipes

Along with the cocoa powder and the chocolate pudding, I added white chocolate chips to make these TRIPLE chocolate cookies. Though technically, if you count the Nutella, these would be quadruple chocolate cookies. 

Triple Chocolate Nutella Stuffed Pudding Cookies | A baJillian Recipes

Another key to baking up these soft pillows of chocolate perfection is slightly under-baking them. I know it’s difficult, but PLEASE try your hardest to resist the urge to over-bake the cookies, or in other words, removing them from the oven when they look done. I know I’ve mentioned probably a million baJillian times before, but it’s only because I care….about your cookies. Even though the cookies are out of the oven, they will continue to bake from the residual heat. When you take them out of the oven, the cookies should still have a glossy look to the tops, yet the edges should be set and firm. The magic number for me was 11 minutes in the oven.

Triple Chocolate Nutella Stuffed Pudding Cookies | A baJillian Recipes

Stuffing these babies isn’t as difficult as the ooey gooey-licious photos might suggest, especially since I have some top secret (not really) steps on making the process a lot easier.

Step #1: Freeze the Nutella FIRST. Before you even begin to tackle the cookie dough, you’ll want to scoop out the Nutella, then place it on a parchment-lined baking sheet. Again, this step needs to be done first to ensure that it’s solid enough to handle when you’re stuffing the dough.

Triple Chocolate Nutella Stuffed Pudding Cookies | A baJillian Recipes

Step #2: Flatten, place, wrap and roll. (Ok, so this is more like steps 2, 3, 4, and 5.) Once the dough is made, you can scoop out about 2 Tablespoons of dough per mound, then place it on a parchment-lined baking sheet. Chill for about 10 minutes, then flatten each mound into a thick disc. Place a frozen Nutella dollop onto a disc, then wrap to seal all the edges. Gently roll into a ball, then place back onto the baking sheet.

TIP: I ended up leaving the whole tray of Nutella dollops in the freezer, and taking one out to stuff at a time. This ensured that each dollop was super solid, thus easier, to wrap the dough around every time.

Triple Chocolate Nutella Stuffed Pudding Cookies | A baJillian Recipes

Once they were all made up, I returned the Nutella-stuffed balls to the freezer for another hour (can be overnight), just to ensure that they wouldn’t spread too much in the oven.

After the cookies have baked up, allow them to cool for at least 15 minutes just so you don’t end up with too big of a gooey Nutella mess all over your hands.

Triple Chocolate Nutella Stuffed Pudding Cookies | A baJillian Recipes

Not that that’s ever a bad thing…

Triple Chocolate Nutella Stuffed Pudding Cookies | A baJillian Recipes

Triple Chocolate Nutella Stuffed Pudding Cookies

Ultra thick, soft and chewy, dark chocolatey cookies, studded with white chocolate chips and STUFFED with Nutella!
Prep Time 45 minutes
Cook Time 12 minutes
Chilling Time 1 hour 40 minutes
Total Time 2 hours 37 minutes
Course Dessert
Cuisine American
Servings 25 Cookies

Ingredients
  

  • 25 Tablespoons Nutella
  • 2 cups all-purpose flour
  • ¼ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter softened
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 (3.56 oz) package instant chocolate pudding mix (dry)
  • ¾ cup white chocolate chips plus more for topping

Instructions
 

  • Scoop out 25 tablespoons of Nutella onto a parchment-lined baking sheet. Freeze Nutella dollops until solid, about 30 minutes.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until combined. Set aside.
  • In the bowl of an electric stand mixer fitted with a paddle attachment, cream the butter until smooth. Add in both sugars and mix on high for 3 minutes until light and fluffy. Add the eggs one at a time, mixing after each addition until combined. Add in the vanilla. Then stir in the pudding mix.
  • With mixer set on low speed, slowly add the flour mixture into the wet mixture until everything has been incorporated. Remove bowl from the mixer, and stir in white chocolate chips by hand.
  • Scoop out about 2 Tablespoons of dough per mound (about the size of a golfball), then place it on a parchment-lined baking sheet. Repeat process with the rest of the dough. Chill for about 10 minutes, then flatten each mound into a thick disc. Place a frozen Nutella dollop* onto a disc, then wrap to seal all the edges. Gently roll into a ball, then place back onto the baking sheet*. Press a few more white chocolate chips on top of each cookie dough ball, if desired. Chill dough balls for at least an hour.
  • Preheat oven to 350ºF and space the dough balls 2 inches apart on a parchment-lined baking sheet. Bake for 10-12 minutes, or until puffed and done around the edges. The centers will still feel soft and look glossy on the top, but will continue to bake from the residual heat while cooling.
  • Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. Let the cookies rest for 15 minutes before serving.

Notes

*I kept the sheet of Nutella dollops in the freezer, and just took one out at a time as I stuffed each cookie. This made it much easier for me to insure that the Nutella dollops would stay solid enough for me to wrap each dough disc around them.
*I ended up freezing all of the dough balls on the same baking sheet, then baking them on a separate sheet.
(Visited 6,812 times, 1 visits today)

5 comments

12 Scrumptious Pudding Cookies That Are Better Than A Boyfriend - Viral Babel February 22, 2017 - 8:07 AM

[…] A Bajillian Recipes / Via abajillianrecipes.com […]

Reply
Lucy - (Recipes @ Globe Scoffers) March 29, 2016 - 6:29 PM

Oh my, these look amazing! 😄

Reply
Jillian March 29, 2016 - 8:27 PM

Thanks Lucy! They taste even more amazing 😉

Reply
Julie @ Running in a Skirt March 29, 2016 - 12:02 PM

Wow. Just wow. I’m craving cookies for breakfast now. These look nothing short of dreamy.

Reply
Jillian March 29, 2016 - 8:25 PM

Seeing as people eat Nutella on toast, which is a breakfast food, these cookies would totally be ok to eat for breakfast 😉

Reply

Leave a Review or Question!

You may also like