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Nutella Cookies Stuffed with Rolos

Updated: Dec 10, 2021

Sprinkled with flakey sea salt, its the epitome of indulgence.

With a soft caramel center these Nutella cookies are sure to satisfy any sugar craving!


  • 2 & 1/2 cups all-purpose flour (spoon & leveled)

  • 2 Tablespoons unsweetened cocoa powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 3/4 cup packed light brown sugar

  • 1/2 cup granulated sugar

  • 3/4 cup unsalted butter, at room temperature

  • 1 large egg, at room temperature

  • 1 teaspoon pure vanilla extract

  • 3/4 cup Nutella

  • 1 cup semi sweet chocolate chips

  • Rolos for center of cookie

  • Flakey sea salt for the top


1. Combine flour, cocoa powder, baking soda and salt together and set aside.

2. In bowl of stand mixer or with hand mixer, cream butter and both sugars together until light and fluffy. Add egg, Nutella and vanilla and beat until combined. Scrape sides of bowl as needed.

3. With mixer on low, slowly add in dry ingredients to wet ingredients and mix until combined. Do not over mix! Dough will be sticky. Fold in chocolate chips.

4. Using a spoon or a cookie scoop, scoop out 1 tablespoon sized balls and place on cookie sheet. After all dough is rolled, place in refrigerator for an hour, up to overnight.

5. When ready to bake, preheat oven to 350F, and line cookie sheets with parchment paper.

6. Take dough from fridge and place a Rolo in the middle of two. Roll to form ball around the Rolo and be sure the edges are sealed. Place on prepared cookie sheet about 3 inches apart.

7. Bake for 12-16 mins. Each oven may be different so keep an eye on these. You want the edges to look set and the center to look just a tad under-baked. If you take the sheet from the oven, the cookie should hold together and the bottom will be slightly brown and set. BUT after removing from the oven, be sure to let the cookies cool on sheet for at least 10 mins before moving them to a wire rack to completely cool. Sprinkle with flakey sea salt immediately after removing.

Your cookies will continue to bake even after you take them out. Which is why we want slightly under baked looking centers! I get about 18-24 cookies each batch. If you make the cookies larger, just adjust your cooking time a bit longer!


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