That first hiss from the cooker tells you something good is happening. You stand by, kinda just listening to the valve hiss the steam out like its got a story to tell. That float valve popping up means the broth depth is just right, and youre on your way to something seriously tasty.
Its funny how a quick hiss can get you anticipating that warm, gooey filling inside these cookies. You remember how every cookie smells like a little warm hug, just waiting to happen. The patience feels worth it once that natural release lets you safely peek inside.
Pressure cooking cookies might sound weird at first but you spot how it locks in moisture so good. Theres no dry edges or burnt spots here, just soft dough wrapped around warm Nutella that oozes out like a dream. It sorta changes how you think about cookie time, making it faster but still oh-so-delicious.
The Real Reasons You Will Love This Method
- You get super soft cookies every single time because the pressure cooker keeps moisture perfect.
- Its quicker than waiting forever for cookies to bake in an oven and cool down.
- No burnt edges or dry centers since the steam cooks gently, nice and even.
- Its kinda fun watching the float valve pop up and knowing your cookies are cooking right.
- The natural release step helps the cookies set without rushing, making texture spot-on.
- Cookies with melted Nutella centers like this feels fancy but its actually really easy.
Your Simple Ingredient Checklist
- 1 cup Nutella or any chocolate-hazelnut spread you love
- 1 stick salted butter, at room temperature so it creams well
- ⅓ cup granulated sugar for that perfect sweetness
- ⅓ cup packed light brown sugar brings a touch of chewiness and depth
- 1 ½ teaspoon vanilla extract for aroma thatll wow ya
- 1 large egg, also at room temperature to mix smooth
- 1 ¼ cups all-purpose flour for structure
- ½ teaspoon baking soda and ¼ teaspoon kosher salt to balance rising and flavor
- ¾ cup semisweet chocolate chips, because more chocolate is always welcome
- 2 oz dark chocolate, chopped chunky for gooey pockets
The Exact Process From Start to Finish
First, line a baking sheet with parchment to keep things easy clean-up. Scoop little teaspoons of Nutella on the sheet and freeze 302045 minutes, or until theyre not gonna melt out when you wrap dough around em.
Next up, preheat your oven to 350°F. Line another baking sheet with parchment cause youre about to make cookies, duh.
In a big bowl, cream together butter and sugars until light and fluffy. You might gotta use a hand mixer if you want to speed it up, but you can also do it by hand if youre feeling patient.
Mix in vanilla and the egg till its all smooth and combined. Then whisk the flour, baking soda and salt in a separate bowl. Add that to the wet mix gradually so you dont get flour cloud everywhere.
Fold in your chocolate chips and dark chocolate chunks carefully. Now, scoop about 2 tablespoons of cookie dough and flatten it out in your palm. Place a frozen Nutella ball right in the center and wrap the dough around it, sealing well so the Nutella doesnt ooze out during cooking.
Place the stuffed dough balls spaced about 2 inches apart on the second baking sheet, and slide that into the oven. Bake for 1012 minutes until edges are golden but centers are still soft. Let cool for 5 minutes on sheet before moving to a wire rack so they dont fall apart.
Easy Tweaks That Make Life Simple
- If Nutella is too soft, pop it in freezer longer so it doesnt get messy when wrapping dough.
- Use silicone baking mats instead of parchment for easier cookie release and less waste.
- If you want quicker cook time, split dough into smaller balls but watch em close so no burning.
- Double the chocolate chips or swap for white chocolate for a fun twist.
Your First Taste After the Wait
You bite in and theres that perfect soft chew right in the cookie, not crumbly or dry. The Nutella center kinda melts in your mouth, so rich but not too sweet. You savor the smooth chocolate-hazelnut swirl mixed with warm chocolate chunks that burst throughout.
The outside edges have a golden crunch that contrasts nicely with the soft middle, giving you kinda the best of both cookie worlds. You sense how homemade they feel but with a little professional touch thanks to perfect baking and filling.
As you sip your coffee or milk, the cookies slowly cool and you catch that last bit of gooey chocolate that sticks to your fingers. Its totally worth the wait and makes you wanna make em again soon.
Your Leftover Strategy Guide
- Keep leftovers in an airtight container at room temp for up to 3 days but make sure cookies cool completely first.
- Pop them in the fridge if you wanna stretch them a bit longer, theyll firm up but still taste great within a week.
- For longer storage, individually wrap and freeze them for up to 2 months. Thaw at room temp or warm for a few seconds in microwave before eating.
- If you want to refresh slightly dried cookies, a few seconds of slow release heat in the microwave or toaster oven brings back softness.
The FAQ Section You Actually Need
- Q: Can I make these cookies gluten free?
A: You sure can try using a gluten-free all-purpose blend but check your blend doesnt mess with dough texture too much. Check out our Classic Crockpot Pierogi Casserole with Kielbasa for another gluten-free friendly comfort food. - Q: Is pressure cooking really needed?
A: While this is a pressure cooker recipe, you still bake the cookies in your oven for the perfect texture. The pressure cooker helps with prepping or warming, not baking directly. For easy recipes like this, see also our Easy Marinated Cheese Appetizer with Salami & Green Olives. - Q: Can I swap Nutella for other fillings?
A: Definitely! Peanut butter, caramel, or even jam balls work great as stuffings, just freeze them first like Nutella. - Q: Whats the best way to keep cookies soft?
A: Store in airtight containers and add a slice of bread in the box. The bread keeps moisture in and softens cookies over time. - Q: How do I know when the cookies are done?
A: Look for golden edges and slightly soft centers. Theyll firm up more while cooling. - Q: Can I prepare dough ahead?
A: Yep, wrap the dough well and chill in fridge up to 2 days. Just shape and bake when ready.
Nutella-Stuffed Chocolate Chip Cookies in Your Pressure Cooker
Ingredients
Main Ingredients
- 1 cup Nutella or chocolate-hazelnut spread
- 1 stick Salted butter room temperature
- ⅓ cup Granulated sugar
- ⅓ cup Light brown sugar packed
- 1 ½ teaspoon Vanilla extract
- 1 Large egg room temperature
- 1 ¼ cups All-purpose flour
- ½ teaspoon Baking soda
- ¼ teaspoon Kosher salt
- ¾ cup Semisweet chocolate chips
- 2 oz Dark chocolate chopped into chunks
Instructions
Instructions
- Line a baking sheet with parchment. Scoop teaspoons of Nutella and freeze 30–45 minutes.
- Preheat oven to 350°F and line a second baking sheet with parchment.
- Cream butter, granulated sugar, and brown sugar together until light.
- Mix in vanilla extract and egg until combined smoothly.
- In a separate bowl, whisk together flour, baking soda, and salt. Add to wet mixture gradually.
- Fold in chocolate chips and chopped dark chocolate.
- Scoop and flatten 2 tablespoon of dough, wrap around frozen Nutella ball and seal.
- Place dough balls 2 inches apart on baking sheet.
- Bake for 10–12 minutes until edges are golden and centers are soft.
- Cool on baking sheet 5 minutes, then transfer to wire rack.
