Nutella Stuffed Giant Sugar Cookie Recipe | A Buttery, Chocolatey Delight
If you’re like me, there’s no better feeling than taking a bite into something sweet and indulgent. But what happens when you take that taste to the next level? Introducing my over-the-top creation: Nutella Stuffed Giant Sugar Cookie! Now, I might be biased, but this sugary treat truly takes the cake in terms of flavor and texture. With its deliciously buttery cookie exterior paired with a soft, rich, almost gooey center melts in your mouth for an irreplaceable experience. Not only does it look gorgeous and impressive, and is great warm with a dollop of ice cream, but trust me when I say that one bite will have you coming back for more!
Sugar cookies have a memorable place in history. These sweet treats have graced many tables and bring joy to the faces of those who eat them. Whether you prefer the classic, cheerful Christmas Cutouts or the salty twist of Snickerdoodles, these tasty desserts make for an excellent end to a special occasion or just a cozy night in with your family. Plus, the ease of creating these soft snacks makes it an enjoyable baking experience for everyone. The next time you're looking for something sweet to enjoy, why not take a step back and marvel at this centuries-old delightful treat? Sugar cookies are delightful no matter how they are made. Happy baking!
Here’s Why You’ll Love This Recipe
They are nostalgically delicious.
They are buttery and melt in your mouth.
These are a hit at bake sales and birthday parties.
One of these is easily shared between two people.
Nutella Stuffed Giant Sugar Cookie Recipe | A Buttery, Chocolatey Delight
Ingredients
Instructions
- Preheat the oven to 325°F.
- Cream the salted butter, eggs, cane sugar, vanilla, and agave syrup in the bowl of your stand mixer fitted with a paddle attachment.
- Mix the dry ingredients in a separate bowl and then add to the stand mixer.
- Mix everything until thoroughly combined, and then fold the chocolate chips.
- Divide the batter into nine equal-sized balls by weighing your final cookie dough and dividing that by 9.
- Flatten each cookie into a disk shape and place 19 grams of Nutella in the center, followed by a mini Nutella bueno piece.
- Fold the cookie up and smooth out the outside to ensure that no Nutella oozes out while they are cooking.
- Place the cookies 2 inches apart on a cookie sheet and bake in the middle of your oven for 30 minutes.
- Melt 163 grams of milk chocolate chips in the microwave at 30-second intervals.
- Use a spoon, and add a dollop of the melted chocolate on top of each cookie, followed by a piece of mini Nutella bueno chocolates.
- Let the cookies cool completely. You can speed this up by popping them into the fridge, so the topping hardens faster.
Notes
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.
Nutrition Facts
Calories
1029.71Carbs
139.75 gCholesterol
111.56 mgFat
48.98 gFiber
3.12 gNet carbs
136.62 gProtein
9.74 gSat. Fat
32.14 gSodium
220.28 mgSugar
71.84 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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