Experience the delight of a mouthwatering Nutella-stuffed chocolate chip cookies recipe that harmoniously combines the timeless charm of classic chocolate chip cookies with a gooey Nutella surprise. We’ll take you through the steps to create these delectable Nutella-stuffed cookies. Get ready for a delightful fusion of flavors and textures that truly makes these the best Nutella-stuffed cookies around.
The Best Nutella-Stuffed Chocolate Chip Cookies Recipe
Ingredients for Nutella Cookies
Cookie Dough:
- 8 tbsp unsalted butter, melted
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs, room temp
- 1 ½ tsp vanilla extract
- 3 ¼ cup flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup mini chocolate chips
- ½ cup Nutella for the center
Whipped Cream Ghost:
- 1 cup heavy whipping cream
- ¼ powder sugar
- 1 tsp vanilla extract
- Candy eyes for decoration
How to Make Nutella-Stuffed Chocolate Chip Cookies
- Preheat the Oven and Prep Your Pan: Start by preheating your oven to 350°F and greasing a 12-cup muffin pan to ensure your cookies don’t stick.
- Mix the Wet Ingredients: In a medium bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk them together until they form a smooth mixture. Add the room-temperature eggs and vanilla extract and beat them together with a hand mixer until well combined.
- Combine Dry Ingredients: In another medium bowl, mix the flour, baking soda, and salt.
- Blend Wet and Dry Ingredients: Add the dry ingredients into the wet mixture and mix them together until a soft cookie dough forms.
- Fold in Chocolate Chips: Gently fold the mini chocolate chips into the dough using a spatula to distribute the chocolatey goodness evenly.
- Shape and Bake: Scoop the cookie dough into muffin cups using a medium ice-cream scooper. Press a cavity into the center of each cookie cup with the back of the scooper. Chill in the fridge for 15 minutes, then bake for 18-20 minutes until they’re golden brown. After baking, re-push down the cookie cavities and allow the cups to cool on a rack.
- Make the Whip-Cream Ghost: While the cookie cups cool, whip up the ghostly topping. Combine heavy whipping cream, powdered sugar, and vanilla extract, and beat until stiff peaks form. Transfer the whipped cream into a piping bag.
- Fill and Decorate: Fill another piping bag with Nutella and pipe it into the cooled cookie cups. Use the whip-cream piping bag to create adorable ghost swirls on top. Decorate with candy eyes for a fun and spooky touch.
- Enjoy! Your Nutella-stuffed chocolate Chip Cookies are now ready to enjoy. The classic chocolate chip cookie blend and gooey Nutella, with the whimsical addition of the ghostly topping, will delight your taste buds. Share these treats with loved ones and savor the best of both worlds in every delicious bite.
These Nutella-stuffed cookies are a perfect dessert, ideal for Halloween or whenever you crave a delightful and visually appealing sweet treat. Happy baking!
Haunted Ghost Chocolate Chip Nutella Cookie Cups
Experience the delight of a mouthwatering Nutella-stuffed chocolate chip cookies recipe that harmoniously combines the timeless charm of classic chocolate chip cookies with a gooey Nutella surprise.
Equipment
- muffin tin
- mixing bowls
- Wire Rack
- ziploc bag or piping bag
- cookie scoop
Ingredients
- 8 tbsp unsalted butter (melted)
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs (room temp)
- 1½ tsp vanilla extract
- 3¼ cups flour
- ¼ tsp salt
- 1 cup mini chocolate chips
- ½ cup Nutella
Whipped Cream Ghost
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- candy eyes for decorating
Instructions
- Preheat oven to 350 degrees F. Gease a 12-cup muffin pan.
- Pour melted butter into a medium bowl. Add in sugars and whisk together. Add in eggs and vanilla extract and beat together with a hand mixer. Set aside.
- In a medium bowl, combine flour, baking soda and salt.
- Combine dry ingredients into wet and beat together till dough forms.
- Fold chocolate chips into dough with spatula.
- Using a medium ice cream scooper, scoop dough into muffin cups. Using the back of an ice cream scooper, press down a cavity into the center of the cookie cup. Place in fridge for 15 minutes to chill. Remove from fridge and bake for 18-20 minutes. The cookies will puff up slightly and will be golden brown. Remove from the oven, re-push down your cookie cavity, and let the cups cool on a cooling rack.
- While the cookie cups cool, make whipped cream by combining heavy whipping cream, powdered sugar, and vanilla extract. Beat for 2-3 minutes till stiff peaks form. Place whipped cream in a piping bag and set aside.
- Fill another piping bag with Nutella. Pipe Nutella into cooled cookie cups. Take a whipped cream piping bag and swirl on mini ghost. Decorate with candy eyes.
- Enjoy!
