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Nutella Stuffed Cookies Recipe Easy Homemade Sea Salt Treats

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These Nutella stuffed cookies with sea salt offer a perfect blend of gooey, salty, and sweet with a crispy edge and soft center. Quick and easy to make, they are perfect for any occasion and sure to be a crowd-pleaser.

Ingredients

Scale
  • 2 ¼ cups (280 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (170 g) unsalted butter, softened
  • ¾ cup (150 g) packed brown sugar
  • ¼ cup (50 g) granulated sugar
  • 1 ½ teaspoons vanilla extract
  • 2 large eggs, room temperature
  • ¾ cup (180 g) Nutella
  • Coarse sea salt flakes for sprinkling

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter with brown sugar and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, then stir in the vanilla extract until fully combined.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until incorporated. Do not overmix.
  6. Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes.
  7. Scoop about 1 ½ tablespoons (22 g) of dough per cookie and flatten slightly in your palm.
  8. Place about 1 teaspoon of Nutella in the center of the flattened dough, then wrap the dough around it, sealing the edges completely. Roll gently to form a smooth ball.
  9. Place the stuffed dough balls 2 inches apart on the prepared baking sheets. Gently press down the tops to slightly flatten and sprinkle each cookie with a pinch of coarse sea salt flakes.
  10. Bake for 10-12 minutes, until edges are golden but centers still look soft. Do not overbake.
  11. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Chilling the dough is crucial to prevent spreading and to hold the Nutella center in place. Seal dough edges tightly to avoid Nutella leakage. If Nutella is too runny, refrigerate it before stuffing. Dust hands with flour if dough sticks while wrapping. Cookies should look slightly underbaked when removed from oven and will firm up as they cool.

Nutrition

Keywords: Nutella cookies, stuffed cookies, sea salt cookies, easy cookies, homemade cookies, chocolate hazelnut cookies, quick dessert

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