These heavenly Nutella Stuffed Chocolate Chip Cookie Bars are so easy to make. With a ribbon of Nutella running right through the middle, these buttery cookie bars will become a family favourite.
Oh BOY!
Do I have a treat for you. I know I say that every week but this time there is N-u-t-e-l-l-a. That right there, is a Nutella Stuffed Chocolate Chip Cookie Bar in all its glory.
A soft baked cookie dough studded with chocolate chips and a thick layer of Nutella running right through the middle.
These cookie bars are ooey, gooey and just plain finger-lickin good. Especially with a cold glass of milk. If you love chocolate chip cookies and can eat spoonfuls of Nutella at a time, then this šš» is definitely for you.
These Nutella Stuffed Cookie Bars boast a tender, golden crumb with a soft middle, laced with chocolate. The ribbon of Nutella just puts these bars over the top, making them completely irresistible.
While there will always be room for cake, cookies have a special place in my heart. I’ll take them in any shape or form – cookies bars, cookie cakes, cookie cups, ALL THE COOKIES.
I particularly love soft baked ones with melty pieces of chocolate, so this recipe just ticks all the boxes for me. And you’ll love just how easy these cookie bars are to make.
So is any one else freaking out that Christmas is less than one month away? 2017 where did you go?
I don’t know about you but I’ve been craving all the Christmas foods this week, especially gingerbread! I absolutely LOVE gingerbread. I went to make a batch of my gingerbread cookies the other day but realised my molasses was a year out of date š
So for the time being, I’m satisfying my cookie cravings with these beauties. And I think you need to too. Go on, do it!
Did you make this recipe? Donāt forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
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PinDescription
Nutella Stuffed Chocolate Chip Cookie Bars withĀ chocolate chips and a thick layer of Nutella running right through the middle.
Ingredients
- 170 grams (3/4 cup) unsalted butter, room temperature
- 135 grams (3/4 cup) brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 egg yolk
- 245 grams (1 and 3/4 cup) plain flour
- 1/2 teaspoon baking soda
- 1 teaspoon cornflour or cornstarch
- 150 grams (1 cup) chocolate chips
- 150 grams (1/2 cup) Nutella
Instructions
- Grease and line an 8-inch square baking tin with baking or parchment paper, ensuring two sides overhang. Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- In a large mixing bowl, cream butter and sugar for 3-4 minutes with an electric beater or until pale and creamy. Add vanilla, egg and egg yolk and beat again until combined. Sift in flour, baking soda and cornflour and beat until a soft dough forms. Add HALF the chocolate chips and gently stir.
- Divide the dough into two and press half of the cookie dough into the bottom of your pan to form one even layer. Add the Nutella and spread almost to the edges, leaving a little space on every side.
- Then grab the other half of your cookie dough and break it up into pieces and pop on top of the Nutella. You will then need to spread it out so the Nutella is fully covered.Ā Press the remaining chocolate chips on top.
- Pop into the oven for approximately 18-20 minutes or until golden brown on top. Leave to cool completely in the tin before removing. Cut into slices and serve.
Nutrition
- Serving Size: 1 cookie bar
- Calories: 332
Keywords: Cookies, Nutella, Bars, Chocolate, Dessert
hi, i wanna ask if i wanna do using 10×10 pan, how much should i add on to each ingredients?
Hi, this recipe has been specifically tested in an 8 inch baking tin. If you use a 10 inch baking tin, you will end up with a thinner cookie and you will need to alter the baking time. Iām sorry I canāt be of more help but I havenāt tested it in a larger pan myself.
I Love the chocolate cookies with the chocolate filling made by well known company but thought they were expensive for about 9 cookies bought some nutella and have been looking for a recipe is it essential to use the baking soda and vanilla as I’m not a fan of vanilla thank for your looking forward to trying this recipe
Hi Maggie, the baking soda will ensure the cookie bars rise slightly and are not too dense but you can certainly leave out the vanilla! I hope you enjoy them.
I really had trouble āpressingā the dough into the panāspreading very very messily is more like it! And I could barely spread over the whole pan. The choc chips kept making gouges in the dough where the parchment paper would show through. Any ideas or tips?
Btw, I have had theseāprobably your recipe!āfrom a gourmet store where homemade goodies are sold and they are just about the best things Iāve ever put in my mouth!! Waiting droolingly for them to cool!
Hi Carol, you do have to get your hands messy in this recipe. I find breaking the dough up into small pieces and pressing them into the pan with your fingers is the best way to do it. You don’t need to worry about gaps in the dough at the top because it just means there’s a little Nutella peeking through. I hope you love them! š
Delicious but at 360 degrees took almost 30-35 minutes to cook so they held together and werenāt raw. I added a bit over a 1/2 tsp salt to the dry ingredients because I like salt in my baked good. Otherwise delicious. Will make again.
★★★★
Hi Kate, thanks for the lovely feedback. So glad you enjoyed these bars. Thanks also for the honest feedback about the cooking time, I’ll have to keep an eye on it next time I make them.
These are tasty, but feels like something is missing. I think adding some salt would help!
A sprinkling of sea salt would be lovely! š
These are amazing!
★★★★★
So glad you enjoyed them Josh!
Hello ! I would like to know how to conserve the cookies if we bake them one or two days before serving?
PS: I’m following you on instagram, your recipes are absolutely awesome!! Hope one day you could give me your toughts about my blog š
Hi Zina, thanks for stopping by! You can store these cookies at room temperature in an airtight container for up to 3 days. Make sure you try one soon after it comes out of the oven though when it’s lovely and gooey! I just popped over to your Instagram page and your creations look AMAZING! Happy baking! x
Hi there from California! Just wanted to thank you for this recipe. I bake chocolate chip cookies for my neighbor’s son’s birthday every year. He is also huge fan of Nutella, so much so that his mother has to hide it. So for his 10th I thought I would put the two together and found your recipe. He is also a bacon fanatic, so maybe you could find a way to use Nutella and bacon????
Thanks again!
Michelle
Hey Michelle! Lovely to hear from you! Oh I hear you on the Nutella, I have to hide it from myself too. He might also like my Nutella Stuffed Cookie Cups, you can find them here – http://www.sweetestmenu.com/blog/nutella-stuffed-cookie-cups
Bacon and Nutella sounds like quite the match! I remember having a bacon and Nutella donut in Austin! Hope you enjoy the recipe š
What is exactly is corn flour? I know cornmeal and cornstarch , what is a substitute for corn flour since I have no clue what it is
Hi Shamey, sorry for the confusion. Cornflour is the same as cornstarch.
These look absolutely UNREAL! That gooey nutella is screaming my name š
These are quite possible the best bars I have EVER seen!
Aww you are TOO sweet Lauren, thank you!