Nutella-Filled Brownie Cookies
With crispy edges and chewy, chocolate centres, these Nutella Filled Brownie Cookies are the ultimate fudgy and decadent cookie, filled with the fluffiest Nutella frosting. It's the perfect sandwich Cookie Recipe, with just a 6 minute cook time!
Servings: 25
Ingredients
Brownie Cookies
- 3 Eggs XL at room temp
- 150 g White sugar
- 100 g Brown sugar
- ½ tsp Salt
- 1 tbsp Canola oil
- 1 tsp Vanilla extract
- 100 g Semi sweet chocolate chips
- 225 g Dark chocolate
- 70 g Unsalted butter
- 25 g Cocoa
- 120 g Plain flour
- 1 tsp Baking powder
Nutella Filling
- 120 g Nutella
- 115 g Unsalted butter
- 230 g Icing sugar
- 3 tbsp Cream
- 1 tsp Vanilla extract
Instructions
Brownie Cookies
- Preheat oven to 180°C/350°F/160°FF and line 4 baking trays with baking paper
- In the bowl of a stand mixer, beat the eggs, sugars and salt on medium-high for 8 minutes, making the mixture light and fluffy
- While the eggs and sugars are mixing, combine the flour and baking powder in a small bowl and set aside
- In a heatproof bowl, melt the dark chocolate and butter over simmering water, stirring to combine
- Remove chocolate from the heat and stir through the cocoa until mixture is smooth
- Once the eggs, sugars and salt have mixed for 8 minutes, reduce speed of the mixer and add vanilla and canola. Mix to combine
- Now add the chocolate mixture and mix on low until just combined
- Stop the mixer and add the flour and baking powder. Mix until just combined
- Stir through the chocolate chips
- Allow the mixture to sit at room temperature for 15 minutes. It will thicken as it cools
- Using a small ice cream scoop (2 teaspoons) drop heaped scoops of mixture onto lined trays, leaving space for the cookies to spread a little.
- Bake cookies for 6 minutes, then remove from oven. Straight away, use a round cookie cutter to scoot the cookies back into round shapes if needed. Slide baking paper off tray and onto the bench and allow to cool, before placing them on a cooling rack to cool completely
- Once completely cool, pipe the nutella filling onto half of the cookies, sandwiching with another cookie
Nutella Filling
- Place all ingredients into the bowl of a stand mixer and beat on low for 1 minute
- Increase speed to medium-high and continue to beat for another 2 minutes
- Scoop filling into a piping bag fitted with a 1M piping tip
- Pipe rosettes (a swirl) onto half of the cookies and press together with the other halves
- Store in refrigerator for 2-3 days
Notes
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