Homemade Giant Stuffed Nutella and Biscoff Cookies | A Perfect Buttery Combination
Gooey Nutella and creamy Biscoff stuffed into one giant buttery cookie. Could there be anything more heavenly? Forget about your typical chewy tollhouse cookie; this giant stuffed cookie recipe is here to take your taste buds on an unforgettable journey filled with extraordinary texture and flavor. Whether you’re a chocolate lover or adore the unique spice of cinnamon goodness, these homemade treats are sure to tantalize any palate. So let's get baking! Follow my step-by-step instructions for making these delicious stuffed cookies at home. You won't regret it!
Nutella will always have a special place in my heart, stirred into oatmeal, spread over toast and crackers, or simply licked off of a spoon; the possibilities are endless. Whenever I have a spoonful of that velvety chocolaty-hazelnutty goodness, or stuff it inside these incredible cookies, it always brings back memories of childhood and family. To me, there's nothing like comfort food to bring about feelings of joy and love. And for that reason, Nutella will forever be one of my all-time favorite snacks. So put down that jar and go enjoy something sweet with loved ones. Trust me, you won't regret it!
Here’s Why You’ll Love This Recipe
Almost every 80’s baby I know grew up on Nutella, and if you have never tried Nutella and Biscoff together, you have to make these cookies.
The inside of these cookies melts in your mouth, making the textures within this cookie enjoyable and delicious.
These cookies do not need to be chilled for several hours before baking and can be made and baked straight away.
Homemade Giant Stuffed Nutella and Biscoff Cookies | A Perfect Buttery Combination
Ingredients
Instructions
- Preheat the oven to 375°F
- Place the flour, baking soda, baking powder, cardamom, and cornstarch into a bowl and combine.
- Dice your cold butter into 1/2-inch pieces and place into your stand mixer with the eggs, sugar, vanilla bean paste, and Biscoff spread. Turn the mixer low to medium speed and mix everything for 3 minutes using the paddle attachment.
- Add in the dry ingredients and mix until everything is thoroughly combined. The butter will start off looking like small pea-sized pieces until the dough eventually comes together into a ball.
- Fold in 110 grams of crushed Biscoff cookies and the white chocolate chips.
- Weigh out 133 grams of dough per cookie.
- Flatted each cookie out to a disc shape and placed one Nutella biscuit into the center of each one. Fold up the cookie and roll it into an even ball, ensuring the edges are sealed well.
- Stick one halved Nutella biscuit into the top of each cookie.
- Place two at a time on a cookie sheet and bake for 20 minutes in the middle rack of your oven.
- As soon as they come out of the oven, stick two broken pieces of Biscoff cookies into their tops. You do not want to bake the cookies with these on top, as they will burn. The Nutella biscuits hold up well in the oven, though.
- While the cookies are still warm, place one mini Bueno chocolate onto the top of each cookie so that it will slightly melt on the bottom and adhere to them as they cool.
- Let your cookies cool entirely while on the baking sheet. Avoid moving them from the baking sheet as they are very delicate at this stage. However, they will harden and be perfect to handle and eat as they cool completely.
Notes
Size Adjustments: This recipe makes eight giant cookies. If you want to make them smaller, cut the size in half to make 16 cookies instead. Keep in mind you will not be able to stuff them if you reduce their size.
Flour Substitutions: I use European flour in my cooking and baking. I find it easier to work with; the flavor is better and easier on the stomach.
Cornstarch: You can safely replace cornstarch with arrowroot.
Butter: Salted European butter works best in this recipe. European butter melts slower, resulting in a better dough as these rolls bake.
Vanilla Bean Paste: Only some have this ingredient on hand, but it can easily be substituted with vanilla extract or the seeds from inside one vanilla bean.
Nutrition Facts
Calories
736.81Carbs
88.93 gCholesterol
89.72 mgFat
38.21 gFiber
1.29 gNet carbs
87.64 gProtein
9.66 gSat. Fat
17.64 gSodium
406.51 mgSugar
44.69 gPlease note that the nutritional information on this website is calculated using online tools and may need to be more accurate. Use it as a rough guide only. We cannot be held responsible for any loss or damage caused by relying solely on this data. You are responsible for ensuring that any nutritional information you use is accurate and useful. For more information, click here.
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