Nutella-Stuffed Cookies

My name is Christine and I’m addicted to Nutella.  It all started when I tried to make Nutella “healthy” by using it as a dipper for apples.  About a week later I was just eating spoonful after spoonful.  Then, I had a wonderful idea.  I like cookies.  I like Nutella.  Why not combine my two loves?   Welp, I did!  Life changing.  You’re welcome:


  • 1 Cup Crisco Shortening (kind in the tub)
  • 1 TSP Vanilla Extract
  • 3/4 Cup Brown Sugar
  • 3/4 Cup Regular Sugar
  • 2 eggs
  • 2 1/4 Cups Flour
  • 1 TSP Baking Soda
  • 1 TSP Salt
  • I Cup Ghirardelli Mini Semi Sweet Chocolate Chips
  • Nutella


*Preheat oven to 350 degrees.

*Combine the crisco, brown sugar, regular sugar, eggs, and vanilla until all lumps are gone and mixture is smooth.  Set aside.

*Combine the flour, baking soda and salt.  Add it slowly to the crisco mixture.  **Note: initially the mixture will appear like there is too much flour, but after you mix for a couple minutes it gets gooey.

*Stir in the chocolate chips.

*This last step is the messy part.  There is no easy way of doing this. Take a small spoonful of the batter and add a scoop of Nutella.  Then, add a little more cookie batter to cover most of the nutella.  I use my hands for this and it gets VERY gooey.  It’s ok if some Nutella is showing, it will not burn.

I make my cookies pretty big so depending on how you like to size your cookies, this will make about 10-12 large cookies/14-16 regular size.

*Bake at 350 for 8-10 minutes.  CHECK at 7 minutes as sometimes they’re just starting to crisp at 8. I usually wait by the oven the last few minutes and check every minute.  I like these cookies to be pretty soft so I bake for 8 minutes then allow 10 for cooling.

 I hope you enjoy these sinful delights! 




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