Nutella Sea Salt Stuffies

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whole grain
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: about 1 dozen cookies

Recipe photo

Christina Lorrey, a member of King Arthur Flour's human resources team, took home first place with these cookies in our first annual Crunch Time: The Great King Arthur Flour Cookie Challenge, a fund-raiser for our local medical center. Dense, flavorful, and totally irresistible, these cookies belie the simplicity of their ingredients.

Nutella Sea Salt Stuffies

star rating (15) rate this recipe »
whole grain
Hands-on time:
Baking time:
Total time:
Yield: about 1 dozen cookies
Published: 01/21/2014

Ingredients

Filling

  • 1/2 cup Nutella chocolate-hazelnut spread

Cookie dough

Topping

Tips from our bakers

  • Can you substitute some other chocolate-hazelnut spread for Nutella? You can, though results may vary. We tried Jif chocolate-hazelnut spread; the cookies were flatter, but still yummy.
  • What about substituting peanut butter for the Nutella? We found this worked well in the dough; but we preferred sticking with Nutella for the centers. A PB center enclosed in PB dough simply tasted like a big mouthful of PB, without much nuance of flavor.
  • Can you double this recipe to make 2 dozen cookies? Absolutely. They're so rich we can't imagine anyone really eating more than one at a sitting, but if you're serving a crowd, go for it.

Directions

1) To make the filling: Scoop small balls of Nutella (chestnut-sized, about 1" diameter) onto a parchment-lined baking sheet. A teaspoon cookie scoop, filled level, is the perfect tool for this job; your goal is about 2 level measuring teaspoons of Nutella. You should have about 12 small balls.

2) Place the baking sheet into the freezer (uncovered is fine), and freeze until the balls are completely frozen, about 3 hours; or up to overnight.

3) Preheat the oven to 350°F. Lightly grease a baking sheet, or line it with parchment.

4) To make the dough: Mix together all of the dough ingredients; the mixture will be cohesive, fairly soft, but not sticky; think modeling clay.

5) Scoop out heaping tablespoonfuls of the dough; a slightly heaped tablespoon cookie scoop works well here.

6) Flatten a ball of dough. Place one of the frozen Nutella balls in the center. Wrap the dough around the Nutella like a dumpling, enclosing it completely. Roll the ball of dough between your palms to seal any cracks and round it out. Repeat with the remaining dough and frozen Nutella balls.

7) Place the cookies on the prepared baking sheet; they won't spread much, so should all fit on one sheet. Sprinkle very lightly with a bit of coarse sea salt.

8) Bake the cookies for 8 to 10 minutes; when done, they will have lost much of their shine, and you may see a very faint lightening of color around the bottom third of each cookie.

9) Remove the cookies from the oven; serve warm, or at room temperature. For the full melting-center, lava-like effect, serve warm; if they're at room temperature, the centers will be solid. Reheat very briefly in the microwave to liquefy the centers, if desired.

Yield: 12 rich cookies.

Nutrition information

Serving Size: 1 cookie (53g) Servings Per Batch: 12 Amount Per Serving: Calories: 240 Calories from Fat: 100 Total Fat: 12g Saturated Fat: 11g Trans Fat: 0g Cholesterol: 15mg Sodium: 610mg Total Carbohydrate: 31g Dietary Fiber: 3g Sugars: 20g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

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  • star rating 03/15/2015
  • Katie from Wrentham, MA
  • These were so decadent! I would recommend leaving half of the frozen balls in freezer while you make the first six, then remove when getting ready to do the second six. If the balls start to thaw even a little, it makes the wrapping in dough very difficult. But if you are a Nutella fan, you won't be disappointed in these. They are so delicious!
  • star rating 02/16/2015
  • Kay from Ellsworth, Maine
  • The first time I made these cookies, it was for an event at my church where I was tabling as were a series of others at their tables. Well, these cookies attracted a crowd to my table as one person told another. They were a bit of work because I made a double batch and took all my frozen nutella balls out at once, and they started to thaw on me. The second time through was with my 9 year old granddaughter who loves to cook with me. With two of us rolling the cookie dough around the nutella balls, it worked out well. Although I used a scoop for making the balls, I just divided the dough in 12 equal portions since this was a single batch. Granddaughter had doubts about the sea salt, but now she's a believer.
  • star rating 02/01/2015
  • CJrMom from Texas
  • Ok I wanted to make these, but it was 8:30 pm when I started so didn't have time to do the nutella balls in the freezer. But being a baking maverick, I just made the dough and baked them, then indented the center and put nutella and roasted pecans in. So yum...and easy this way!
  • star rating 01/18/2015
  • Alicia from Green Lifestyle Changes from Boston, MA
  • My 10 year-old made these for me today. They rocked. I read the other comments first, so I had her leave the nutella centers in the freezer until all the cookie dough balls were ready to receive them. They are definitely super awesome warm, so I'll nuke the rest before eating them, just a few seconds, to warm them up.
  • star rating 02/26/2014
  • beverlymire from KAF Community
  • I LOVE these cookies. I have made them several times and all who eat them love them also. Now why I did not rate them a five. The hazelnut spread is rather hard to measure out for the centers. I have used two different brands and both are the same as for as the softness, So I found using a teaspoon size scoop (like a ice cream scoop) is the best way to make the centers. Then I freeze them on wax paper, I will do quite a few so I can make the recipe more than once. Then I make the dough, take out one center at a time and wrap it in the dough. I also use a regular whoopie pie pan this keeps the cookies nice and round, they do spread. They are worth the trouble.
  • star rating 02/16/2014
  • jws from Silver Spring, MD
  • I got many compliments for these cookies and I found them quick to make. For the filling, I used the 2-teaspoon measure from the odd size measuring spoons and just tapped the Nutella onto the parchment. They looked like Hershey's kisses, but if I had spent the effort and cleanup time hand-rolling them into spheres, they would have flattened anyway. The cookie dough mixed quickly since there are only three or four ingredients in one bowl, and the texture was perfect for filling with the frozen Nutella. I did have to press the salt crystals into the cookies to stop them from rolling off. Even cold, the cookie centers were gooey. Yum!
  • star rating 02/14/2014
  • Jodios from KAF Community
  • These were excellent. We especially loved the melty Nutella center. You can't tell they are made with whole wheat flour. You will need to work the dough a bit to get it mixed up well, but otherwise it is very easy to put these together. I'm freezing half and hoping they thaw well.
  • 02/09/2014
  • gary from monroe, ct
  • Dear Elaine from Trumbull CT, Call me, Gary from Monroe, ct PS Dakota is fine. PPS - Jeffery H at KAF. How are you!?
    If you would like to connect with friends, you are welcome to use our Community page (one of our pages on our site). It can be very engaging! Please send us an email if you would like to get in touch with Jeffrey SHOP>Customer Service (at the bottom of the page on the left)>Contact us. And if you try this recipe, come on back and post a review! Elisabeth@KAF
  • star rating 02/09/2014
  • Elaine from Trumbull, CT
  • If it was possible I would rate these zero. Brought them to a friend's house as dessert and all five people and the dog spit them out and the rest went into the garbage. Don't know what I did wrong but I even bought the specific King Arthur flour recommended. Was something left out of the recipe? Flour, one egg and espresso powder doesn't mix up to a dough that is clay like. Dry, tasteless, and awful. I have been baking for 40 years and this was my first true failure. Fortunately they didn't seem right when I was making them so I brought a backup dessert.
    I am sorry you had trouble with this recipe. Did you put Nutella in the cookie dough? If you would like to troubleshoot, please call us at the Hotline (855 371 2253).~Jaydl@KAF
  • star rating 02/07/2014
  • Olivia from Boston, MA
  • I made these for a party and they disappeared in minutes. Can't wait to try them with espresso powder or I was thinking a little chile powder:-) These cookies are simple and delicious. One recipe uses an entire container of nutella...but I try not to keep nutella in the house anyway!!
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