Banana and Nutella Stuffed Cookies – Soft, Gooey, and Irresistible
Ingredients
- 1/2 cup 120 g Nutella or chocolate-hazelnut spread
- 2 cups 240 g all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon optional but recommended
- 1/2 cup 115 g unsalted butter, softened to room temperature
- 1/2 cup 100 g granulated sugar
- 1/2 cup 110 g packed light brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 medium ripe banana mashed (about 1/2 cup, 120 g)
- 3/4 cup 130 g chocolate chips or chunks (optional, for extra chocolate)
Instructions
- Freeze the Nutella: Line a plate with parchment. Scoop Nutella into 12 small mounds (about 2 teaspoons each).Freeze until firm, at least 30–45 minutes. This makes stuffing easier and prevents leaks.
- Preheat and prep: Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Mix dry ingredients: In a medium bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.Set aside.
- Cream butter and sugars: In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.
- Add egg and vanilla: Beat in the egg and vanilla until smooth and glossy.
- Fold in the banana: Mash the banana until nearly smooth with a few small bits. Stir it into the butter mixture just until combined.The batter will look slightly curdled—that’s okay.
- Add dry ingredients: Add the dry mixture to the wet and mix on low until just combined. Do not overmix. If using chocolate chips, fold them in now.
- Chill briefly: Cover and chill the dough for 20–30 minutes. This helps prevent spreading and makes shaping easier since banana adds moisture.
- Shape the cookies: Scoop about 2 tablespoons of dough and flatten it into a disk in your palm.Place a frozen Nutella mound in the center. Top with another 1 tablespoon of dough and seal the edges well, rolling gently to form a ball. Repeat with remaining dough and Nutella.
- Bake: Arrange cookies on prepared sheets, spacing them a few inches apart.Bake 10–12 minutes, until the edges are set and lightly golden but the centers still look soft. Do not overbake or you’ll lose the gooey center.
- Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool. They’ll continue to set as they cool.
- Serve warm: These are best slightly warm when the centers are melty. If cooled, rewarm in the microwave for 10–12 seconds.
Tried this recipe?Let us know how it was!