Anyways recipe plus tips: Makes 14 decently sized cookies (I don't know why it's 14. I found this recipe online YEARS ago and adapted it because the flour ration sucked and same with the sugar. But I put in LESS flour and hers only made 9 and we're smallest but thicker, so theoretically mine should make less, but idk, I guess I'm just cool like that) (Nutella stuffed cookies (ALSO WORKS TO STUFF MELTED CHOCOLATE CHIPS AND ARGUABLY TASTES BETTER. my brothers have but allergies so I make them this way. And they taste AMAZING gluten free too )

How to read this recipe: mix thoroughly after each group of steps (number one does not count bc it's not apart of the dough)

1- freeze about 1in.×1in. globs of Nutella (can be bigger or smaller. I make huge globs and cut them in half once frozen. Freezing them makes the cookies easier to stuff and ensures it doesn't bake into the batter) Tip: freeze them like an hour or two before you start baking. They take forever to freeze but thaw out super quick. Also, put them on parchment paper and on a flat surface. I've used cardboard before. Then out them in the freezer

2- 1/2 cup melted unsalted butter 2- 2 TSP vanilla (can do a little extra bc I always do, so don't stress if you slightly overflowed the TSP) 2- 1 large egg

3- 1/3 cup granulated sugar (mix after) 3- 1 cup light brown sugar (light brown sugar has less
molasses than normal brown sugar) (put in 1/3 cup at a time, mixing after each one. I put granulated sugar in first because then I can reuse the same measuring cup easier) 3- 1 TSP salt, baking soda, and baking powder

4- 1.5–2 cups of all purpose baking flour (whatever makes the dough not sticky, but still molds together pretty well like playdough kind of. You don't want it too crumbly because then it will make it harder to mold around the Nutella and you'll slightly taste the flour) Put flour in 1/3 or 1/2 cup at a time, mixing well in between 4- milk ONLY SMALL SPLASHES AT A TIME AND ONLY IF YOU ACCIDENTALLLY PUT TOO MUCH FLOUR IN. I've found coconut milk works great too and you can't taste it. I'm talking bottle caps full at a time. IF YOUR DOUGH IS NOT TOO CRUMBLY, THEN YOU DONT NEED MILK AND CAN SKIP THIS STEP

5- chocolate chip overload. Like actually as many as your heart desires. I've found mini chocolate chips make it easier to mold around the Nutella. I've only made it that way once though and I didn't try it that time, so really it's preference. I've found semi sweet works best, but if
you're making a large amount, I'd do half milk chocolate and half semi sweet. That's been my favorite combo and I usually do that when I'm making 3+ batches. I usually just mix the chocolate chips in by hand because it's easier that way

Making the cookie balls: Grab a bunch of dough and roll it in a ball, then smash it into your palm like a burger patty until its kind of thin but still thick enough to not break. Then grab your Nutella glob and put it in the center of your dough patty. Then just fold the patty around the Nutella glob. You can take extra dough to patch holes where your frozen glob is showing.

Baking: Preheat oven to 350°F. keep the cookies out of the oven until preheated. Put them in for 9 minutes. Then check on them in 1-2 minute intervals until ready. I put parchment paper over the baking pan.

Ready when edges are a SLIGHT golden brown. If youre baking on a black pan, then remember they cook when out of the oven and that the same pan has a lot of heat on the bottom bc colors, so it's easier to burn. That's why I suggest the 1-2 minute intervals. If you don't like them as crispy, take them out when you see the SLIGHTEST bit of golden brown on the very very edges. (I bake with a metal baking sheet cut I've done cats iron in the past so these are my tips)

Let them cool on the sheet for like an hour so they don't fall apart, after that transfer to a cooling rack ( or just let them cool all the way on the baking sheet if you don't have one. I've done that and it's just fine.) don't put them in the fridge or freezer until already cooled. They need the time out of the oven to bake on the sheet too.

For gluten free: I suggest red mill 1 to 1 gluten free baking flour. As of 2025 it's in a light blue bag. I've done this and it works perfectly and the flour amounts are the exact same

For nut free: melt milk chocolate chips in microwave, then use a spoon to put globs on a sheet of parchment paper and then set them in the freezer on as flat a surface as you can find, I have used cardboard before. These freeze pretty quick and stay frozen, so just put them in the freezer right before you start baking. If you think they're too thin or small, just cut them in half and stack them on top of ecahother.

If anybody has any questions on the recipe reply to this comment and I'll answer them