Description
Snickerdoodles are already delicious, but what if you take them to another level and stuff them with Nutella? These delicious cookies are made with a buttery cookie base and are rolled in cinnamon and sugar before baking. As soon as the center is revealed, there is a puddle of Nutella running out the center.
Serving Size
- Around 10 to 12 cookies
Ingredients
- 3/4 cup butter, room temperature
- 1 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 container of Nutella
Cinnamon Sugar Mixture:
- 1/4 cup granulated sugar
- 1 tbsp cinnamon
Instructions
Step 1: Preheat and Prepare
- Preheat oven to 350°F (177°C). Line a baking pan with parchment paper and set aside. To make the cinnamon sugar mixture, combine the granulated sugar and cinnamon together in a medium bowl. Mix until combined.
Step 2: Prepare Nutella Filling
- Scoop out Nutella into 1 tbsp balls, placing them onto a parchment paper-lined tray, and place in the freezer until ready to use.
Step 3: Mix Wet Ingredients
- With a whisk, beat butter and granulated sugar together until fluffy and the mixture turns an off-white color (about 2 minutes). Add the egg and vanilla extract and mix until smooth.
Step 4: Combine Dry Ingredients
- Add the flour, baking soda, baking powder, and salt. Mix until a soft dough forms. Use a 1.5-ounce cookie scoop to scoop cookie dough into your palm and flatten it out. Place the cooled Nutella ball in the center and fold the cookie dough around it. Roll the cookie dough ball in the cinnamon sugar mixture.
Step 5: Bake
- Bake for 12 to 14 minutes, or until the cookies have puffed up and the center is still gooey. Let cool for 10 minutes before enjoying.
Tips and Variations
Filling Cookies
- To fill the cookies without it oozing out the sides, make sure your Nutella filling is thick, doesn’t stick to your fingers, and can hold its shape. It’s important to freeze the Nutella balls until ready to use. Another trick is to use a cookie scoop for a clean filling that will sit perfectly in the center of the cookies. Keep in mind that your environment’s temperature can also affect the filling.
No Nutella?
- If you prefer not to use Nutella, you can still make these soft and chewy snickerdoodle cookies without it. Simply follow the recipe and ingredients as instructed, omitting the step of freezing and filling the cookies with Nutella. Don’t forget to roll the cookie dough balls in the cinnamon sugar mixture before baking!
Storage
- These Nutella stuffed snickerdoodle cookies should be stored at room temperature in an airtight container for up to 7 days, or in the fridge for up to 10 days.
Enjoy your Nutella Stuffed Snickerdoodles!
