Triple Chocolate Nutella Stuffed Pudding Cookies
Ultra thick, soft and chewy, dark chocolatey cookies, studded with white chocolate chips and STUFFED with Nutella!
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.
*I ended up freezing all of the dough balls on the same baking sheet, then baking them on a separate sheet.