Nutella Stuffed M&M Cookies

75 mins
Serves 9
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Directions

  1. 1On a parchment-lined sheet, make 9 dollops of Nutella and freeze for 1 hour.
  2. 2On a parchment-lined sheet, make 9 dollops of Nutella and freeze for 1 hour.
  3. 3On a parchment-lined sheet, make 9 dollops of Nutella and freeze for 1 hour.
  4. 4Cream the softened butter, granulated sugar, and brown sugar together in a mixing bowl.
  5. 5Cream the softened butter, granulated sugar, and brown sugar together in a mixing bowl.
  6. 6Cream the softened butter, granulated sugar, and brown sugar together in a mixing bowl.
  7. 7Add eggs and vanilla extract to the creamed mixture and mix well.
  8. 8Add eggs and vanilla extract to the creamed mixture and mix well.
  9. 9Add eggs and vanilla extract to the creamed mixture and mix well.
  10. 10In the same bowl, add all-purpose flour, baking soda, baking powder, and salt.
  11. 11In the same bowl, add all-purpose flour, baking soda, baking powder, and salt.
  12. 12In the same bowl, add all-purpose flour, baking soda, baking powder, and salt.
  13. 13Incorporate chocolate chips and mini M&Ms into the dough, mixing until just combined.
  14. 14Incorporate chocolate chips and mini M&Ms into the dough, mixing until just combined.
  15. 15Incorporate chocolate chips and mini M&Ms into the dough, mixing until just combined.
  16. 16Scoop out portions of the cookie dough and flatten each to create a disc.
  17. 17Scoop out portions of the cookie dough and flatten each to create a disc.
  18. 18Scoop out portions of the cookie dough and flatten each to create a disc.
  19. 19Place a frozen Nutella dollop in the center of each dough disc.
  20. 20Place a frozen Nutella dollop in the center of each dough disc.
  21. 21Place a frozen Nutella dollop in the center of each dough disc.
  22. 22Wrap the dough around the Nutella dollop, sealing it completely to form a ball.
  23. 23Wrap the dough around the Nutella dollop, sealing it completely to form a ball.
  24. 24Wrap the dough around the Nutella dollop, sealing it completely to form a ball.
  25. 25Roll the stuffed cookie dough ball in a bowl of extra mini M&Ms to coat the outside.
  26. 26Roll the stuffed cookie dough ball in a bowl of extra mini M&Ms to coat the outside.
  27. 27Roll the stuffed cookie dough ball in a bowl of extra mini M&Ms to coat the outside.
  28. 28Place the stuffed and coated cookie dough balls on a baking sheet lined with parchment paper, leaving enough space for spreading.
  29. 29Place the stuffed and coated cookie dough balls on a baking sheet lined with parchment paper, leaving enough space for spreading.
  30. 30Place the stuffed and coated cookie dough balls on a baking sheet lined with parchment paper, leaving enough space for spreading.
  31. 31Preheat your oven to 350°F (175°C).
  32. 32Preheat your oven to 350°F (175°C).
  33. 33Preheat your oven to 350°F (175°C).
  34. 34Bake the cookies for 13-15 minutes, or until the edges are golden brown.
  35. 35Bake the cookies for 13-15 minutes, or until the edges are golden brown.
  36. 36Bake the cookies for 13-15 minutes, or until the edges are golden brown.
  37. 37Once baked, leave the cookies on the baking sheet for 20 minutes to set before transferring to a wire rack to cool completely.
  38. 38Once baked, leave the cookies on the baking sheet for 20 minutes to set before transferring to a wire rack to cool completely.
  39. 39Once baked, leave the cookies on the baking sheet for 20 minutes to set before transferring to a wire rack to cool completely.

Ingredients

  • 1 cup unsalted butter
  • 1 cup unsalted butter
  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup brown sugar
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons vanilla extract
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 3 cups all purpose flour
  • 3 cups all purpose flour
  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 1.5 cup chocolate chips
  • 1.5 cup chocolate chips
  • 1.5 cup chocolate chips
  • 1 cup mini M&Ms
  • 1 cup mini M&Ms
  • 1 cup mini M&Ms
  • Nutella
  • Nutella
  • Nutella

Equipment

parchment lined sheetmixing bowlbaking sheetoven

Tips

  • You can downsize your dough balls, but keep an eye on your bake time.
  • Give cookies room to spread while baking; you can fix their shape by swirling something circular around them while hot.
  • Leave cookies on the baking sheet for 20 minutes after baking; they may look underbaked but will set up deliciously.
  • Freezing the Nutella dollops and stuffed cookies is optional but recommended for best results.
  • Preheat your oven to 350°F (175°C) before baking.
  • Bake for 13-15 minutes or until golden brown around the edges.
  • Let the cookies cool completely on a wire rack before serving to allow the Nutella to set properly.
  • Store cookies in an airtight container at room temperature for up to 3-4 days to maintain freshness.
  • These cookies are ideal for sharing or as a special treat for chocolate and M&M lovers.
  • You can customize your cookies by adding different types of chocolate chips or other mix-ins to the dough.
  • For an extra touch, sprinkle a few extra mini M&Ms on top of the cookies before baking for added visual appeal.
  • Ensure your butter is softened to room temperature for easier mixing and a smoother cookie dough texture.
  • The recipe makes large cookies, so adjust the baking time if you make smaller cookies to prevent overbaking.
  • Do not overmix the dough once the dry ingredients are added; mix until just combined to keep the cookies tender.
  • Enjoy your delicious Nutella-stuffed M&M cookies!