Nutella Stuffed Mini M&M Cookies
These Nutella Stuffed Mini M&M Cookies are the ultimate treat that brings together the best of two classic recipes. Whether you’re baking for a celebration or just because, these cookies are guaranteed to impress. Happy baking!
Servings: 20 cookies
Ingredients
- 1 ¼ cup salted butter melted. you can use unsalted if you prefer!
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 tsp vanilla extract
- 2 eggs room temperature
- 3 cups all-purpose flour
- 2 tsp corn starch
- 1 tsp baking soda
- ½ tsp kosher salt
- ¾ cup Nutella
- 1 cup mini m&ms
Instructions
- Line a baking sheet or plate with wax paper or parchment paper. Scoop 2 teaspoons of Nutella onto the prepared pan. Repeat to create 20 dollops of Nutella and freeze for at least 30 minutes.
- In the bowl of a stand mixer combine melted butter, brown sugar, granulated sugar and vanilla. Mix on low until combined. While the mixer is on low add in the eggs, one at a time, followed by the dry ingredients.
- Line a cookie sheet with parchment paper and scoop 20 even dough balls. Gently flatten the dough and place the frozen Nutella scoop in the center. Cover completely with the dough and roll in mini m&ms, then place on the prepared baking sheet. Cover with clear wrap and chill in the refrigerator for 30 minutes. **If your dough is too soft, refrigerate for 30 minutes and then scoop the dough balls, fill with the Nutella and then chill for 30 minutes. If you are leaving the dough in the fridge longer (up to 24 hours in the fridge), do not add mini m&ms until right before baking otherwise the color can run!
- Preheat the oven to 350°. Space 4 cookie dough balls about 2 inches a part and bake for 12 minutes, or until the edges are just set. Leave the rest of the cookie dough in the refrigerator until needed.
- These cookies will spread! As soon as the cookies come out of the oven use a round cookie cutter or glass to gently reshape the cookies into perfect circles. Place the cookie cutter over the cookie and gently scoot it around until the cookie melds into a circular shape. Let cool for 5 minutes on the baking sheet before gently transferring to a cooling rack to cool completely.