Gluten-Free Nutella Stuffed Chocolate Chip Cookies
The perfect chocolate chip cookie just got better! These cookies are filled with chocolate hazelnut spread in the center. They are easy to make, and add even more delicious flavor to everyone's favorite cookie!
PREP TIME
30 minutes
COOK TIME
11 minutes
INGREDIENTS
10
Serves: 12
Ingredients
- 210 grams210 grams210 grams Gluten-Free All-Purpose Flour - Primal Palate, 1 3/4 cup spoon filled and leveled
- 1/2 tsp1/2 tsp1/2 tsp Baking Soda
- 1/2 tsp1/2 tsp1/2 tsp Himalayan Pink Salt - Primal Palate
- 1/2 cup1/2 cup1/2 cup Butter, Unsalted, 1 stick, softened to room temperature
- 6 Tbsp6 Tbsp6 Tbsp Granulated White Sugar
- 73 grams73 grams73 grams Light Brown Sugar, 1/3 cup, packed
- 1 whole1 whole1 whole Egg, at room temperature
- 1 tsp1 tsp1 tsp Vanilla Extract - Primal Palate
- 1 1/2 cups1 1/2 cups1 1/2 cups Semi-Sweet Chocolate Chips
- 1/3 cup1/3 cup1/3 cup Nutella
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to bake at 375 degrees F, and line two baking sheet with parchment paper.
- In a medium sized mixing bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, cream the butter, white sugar, and brown sugar with a hand mixer.
- Add in the egg and vanilla, and beat again on medium speed until smooth.
- Add in the flour mixture, and beat again, scraping down the bowl as needed until you have a smooth cookie dough.
- Stir in the chocolate chips.
- Using a cookie scoop, scoop out a portion of dough, and flatten it with your hands before placing it on the parchment lined baking sheet.
- Repeat this with 9 portions of cookie dough.
- Spoon about a teaspoon of Nutella, or a similar chocolate hazelnut spread onto the center of each flattened portion of cookie dough.
- Scoop more cookie dough with the cookie scoop, but only filling it about half way. Flatten the portion of dough, and place it on top of the cookie to cover the chocolate hazelnut spread, and seal the cookie dough together just by pressing the top and bottom portions of dough together. Repeat this with the remaining cookies.
- You will have enough cookie dough for about 3 more cookies.
- Bake one tray of cookies at a time, in the center of the oven, on the middle rack for 11 minutes. Rotate the baking sheet half way through baking if the cookies in the back cook faster.
- Bake the remaining 3 cookies on the second cookie sheet when the first batch comes out of the oven.
- Allow the cookies to cool and enjoy.
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About This Recipe
Show nutritional information
Baked Goods Coconut Free Cookies Gluten Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 365 |
| Fat: | 22 g |
| Carbohydrates: | 38 g |
| Protein: | 6 g |
| Cholesterol: | 21 g |
| Sodium: | 133 mg |
| Fiber: | 2 g |
| Sugars: | 29 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
3 responses to “Gluten-Free Nutella Stuffed Chocolate Chip Cookies”
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OHHHHH, my goodness…cookies ELEVATED in the best way!!!
What a banger for your 400th recipe!!!!
(on FS)