Nutella-Stuffed Chocolate Chip Cookies in Your Pressure Cooker
Soft, gooey Nutella-filled chocolate chip cookies made even better with a pressure cooker method for perfect moisture-lock and tender centers.
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.
Notes
Freeze Nutella longer to avoid mess. Store cookies in airtight container. Refresh with microwave if needed.