A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Nutella Sea Salt Stuffies

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Christina Lorrey

Nutella Sea Salt Stuffies Recipe

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.

At a glance

Prep
Bake
Total
Yield
about 1 dozen cookies
Nutrition information

Ingredients

Choose your measure:

Filling

  • 1/2 cup Nutella chocolate-hazelnut spread

Cookie dough

Topping

  • Fleur de Sel coarse sea salt

Instructions

  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.
  10. 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.