‘Tis the season for Christmas cookies! I love making cookies at Christmastime. There’s just something magical about it. Listening to Christmas music, making a bunch of different recipes, and sharing them with family and friends. These soft and chewy Nutella stuffed ginger cookies have a unique flavor combination that make these an excellent addition to your Christmas cookie traditions.
Why You’ll Love this Nutella Stuffed Cookie Recipe
Soft and Chewy. These cookies are super soft and chewy thanks to the brown sugar and molasses. Plus, they are large (because they contain the goodness of Nutella) and only baked for 9 minutes, giving them the perfect consistency.
Best served warm. Warm these babies in the microwave for about 10 seconds before eating. You’ll thank me later. Or, dip them in coffee or tea.
Twist on a traditional gingerbread. Ginger cookies definitely have the spotlight around the holidays. If you’re looking for something that has the warmness of ginger and spices, but also combines the flavors of chocolate and hazelnut, you’re in for a treat.
How to Make Nutella Stuffed Ginger Cookies
First, cream the butter and brown sugar together until light and fluffy. This should take about 2-3 minutes.
Add the egg, molasses, and vanilla. Mix until combined. It may look a bit curdled at this stage, but that is okay. The flour mixture will bring it together.
In a separate bowl, add the dry ingredients—flour, baking soda, ginger, nutmeg, cloves, cinnamon, and cocoa powder. Whisk together.
Add the dry ingredients to the wet ingredients and mix until just combined.
Chill the dough for about 20 minutes to make it easier to handle. Then, using a medium cookie scoop (or a large spoon) scoop out about 2-3 tbsps of dough and form it into a ball. Flatten the cookie and use your thumb to make a divot in the center. Fill the center with a small amount (maybe 1/2 tsp) of Nutella.
Wrap the dough around the Nutella. If needed, add a small amount of dough on top of the Nutella to ensure that none of it spills out of the cookie.
Dip the tops of the cookies into sugar and place 2 inches apart on an ungreased baking sheet.
Bake for 9 minutes at 350 degrees. Do not over bake. You want these to be soft and chewy. Remove from cookie sheet immediately to cool. Enjoy!
Not into Nutella? That’s okay I guess 😉 Try this version of Chocolate Ginger Cookies. They have a bit more chocolate and no Nutella filling and taste just as delicious with your morning coffee or tea.
Can’t get enough of Nutella? Check out this Nutella Banana Cream Pie Recipe.
Nutella Stuffed Ginger Cookies
Ingredients
- 1 stick butter
- 1/2 cup brown sugar, packed
- 1/4 cup molasses
- 1 1/2 cup flour
- 3 1/2 tbsp cocoa powder
- 2 1/2 tsp ginger
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp baking soda
- 1 egg
- 1 tsp vanilla
- 5 tsp Nutella (divided)
- granulated sugar (for topping)
Instructions
- Cream the butter and sugar until light and fluffy.
- Add egg, molasses, and vanilla. Mix well.
- In a separate bowl, combine the flour, sugar, baking soda, cocoa, and spices.
- Add the dry ingredients to the wet ingredients. Mix until all ingredients are blended well.
- Chill dough for 20 minutes.
- Using a medium cookie scoop, scoop 2-3 tablespoons of dough. Roll into a ball and pat into a flat disk on your hand.
- Use your thumb to make a divot in the center. Fill with 1/2 tsp Nutella. Add a small piece of dough on top of the Nutella, then wrap the dough around the Nutella, making sure it's sealed. Roll back into a ball and lightly flatten.
- Dip the tops of the cookies in granulated sugar.
- Bake at 350 °F for 9 minutes. Remove from cookie sheet immediately and let cool.
- Break open and enjoy.
Last Updated on December 3, 2024 by Kari Bakes
