The Best Cookies You Will Ever Taste

Nutella Filled Cookies Nutella Filled Cookies

Chocolate and Hazelnuts. Does it get any better? These two just complement each other perfectly, the sweetness and nuttiness are a marriage made in heaven. The fact that this delicious flavour combination is available in the spreadable form of Nutella is, without doubt, better that sliced bread. I remember the first time I tried Nutella, I was about 6 years old and grocery shopping with my Mum when we were offered a small sample (I love free things, especially food, so I never say no to a sample!). Being  a chocoholic I had devoured mine within seconds and was instantly hooked, luckily my Mum also has a sweet tooth so it didn’t take much persuading to buy to a jar of the incredible stuff. The rest, as they say, is history – Nutella has been a permanent feature in our cupboard since then and a staple food group of one of my younger sisters, Hannah. I’m sure at one point she lived off of Nutella on toast!

As there was no theme for last weekend’s SBC I just couldn’t decide what to bake. Then I remembered some Nutella filled cookies my boyfriend had mentioned (more than once, and pointed out in Starbucks!). I knew immediately that I had to bake these as a little present for him. The result was amazing! I think they have to be the best cookies I have ever eaten and the recipe is another that is pretty quick, easy and doesn’t require anything you probably don’t have in your cupboards. The cookies are soft and chewy and have a wonderful gooey Nutella centre. Alex was extremely happy with this and has polished off about 20 in the past week, luckily for him (and rather enviously for me!) he has an incredibly fast metabolism and the 4 cookies he has been consuming each day won’t have made the slightest difference to his waistline. The recipe I used made a whopping 32 cookies so fortunately I managed to sneak a couple without his knowledge 😉 It also meant that there was a little bit of room for error which was helpful as I slightly over-baked the first batch I cooked. Forgetting that the cookies would continue to cook once I had removed them from the oven,  I thought they looked too soft after 10 minutes so left them in a little longer. This resulted in a more crunchy cookie without a gooey filling. Still delicious though! I urge anyone who likes Nutella in the slightest to try these, you will not be disappointed!

Nutella Filled Cookies


220g unsalted butter, left to soften at room temperature
150 g brown sugar
225g caster sugar
2 eggs, at room temperature
1 tsp vanilla extract
440g flour
1 tsp salt
1tsp bicarbonate of soda
250g chocolate chips
1 jar of Nutella (I used about 2/3 of a 400g jar)


1. Preheat the oven to 180C/160C fan/Gas mark 4 and line a couple of baking trays with baking paper. (I needed 4 trays but only have 2 so had to make 2 batches).

2. Using an electric stand mixer cream the butter and both sugars together until light and fluffy. Add the eggs one at a time and then the vanilla, mixing well after each addition.

3. Turn the mixer down to a slow speed and add the flour, salt and bicarbonate of soda mixing until just incorporated. Finally, add the chocolate chips.

4. Using a heaped tablespoon create balls of dough. Place each ball in your hand and flatten well. Place a teaspoon of Nutella in the centre of the dough and then fold over and pinch together the edges of the dough shaping it around the Nutella.

Nutella Filled Cookies

5. Place on baking trays and bake for about 10 minutes, until lightly golden. The cookies may not look fully cooked after 10 minutes but they will continue to firm up whilst remaining chewy after removing from the oven.


White Chocolate and Macadamia Nut Cookies

White Chocolate and Macadamia Nut Cookies

I’m sorry I pretty much disappeared from here! I got back from my holiday to Florida the Sunday before last and life has been pretty hectic since as my boyfriend and I are currently looking at buying a flat. I did manage to squeeze in some baking last weekend but I just haven’t had a chance to write about it.

Florida was amazing! It was my first trip to America and I loved every minute of it, I can’t wait to go back. I think I must have put on about a stone as the food is amazing and the portion sizes are massive. I was having pancakes and chocolate peanut butter muffins for breakfast every day and would top that up with a further 6(!) (buy 3 get 3 free) to takeaway. Definitely appropriately named “mammoth” muffins that were the size of my hand and filled with gooey peanut butter…mmmm! They were amazing. I need to find a recipe to recreate them!

White Chocolate and Macadamia Nut Cookies

White Chocolate and Macadamia Nut Cookies

Whilst we were away my boyfriend introduced me to white chocolate and macadamia nut cookies. Albeit only from Subway they were delicious nonetheless. They were the perfect cookies, soft and chewy, indulgent, deeply satisfying and extremely moreish! What more could you want!? As last weekend was Valentine’s day the theme for SBC was to bake something you love but I have been trying to be good since overindulging in Florida so instead I decided to bake something for the one I love and he chose these. I used a recipe I found in the Hummingbird Bakery Cookbook and just substituted pecans for macadamia nuts. The recipe is really simple and most of the ingredients I already had in my cupboard. They didn’t take very long to prepare nor did they create much washing up which is always a bonus and makes them taste just that extra bit more delicious!


250g unsalted butter, at room temperature
100g caster sugar
200g soft light brown sugar
2 eggs
1/2 teaspoon vanilla extract
400g plain flour
1/2 teaspoon salt
1/4 teaspoon baking powder
100g white chocolate, chopped
100g macadamia nuts, chopped


1. Using a freestanding electric mixer with a paddle attachment (or use an electric handheld whisk) cream together the butter and sugars until light and fluffy.

2. Add the eggs one at a time and mix on a medium speed until combined. Scrape down the side sides of the bowl to incorporate any unmixed ingredients. Turn the mixer down to a slow speed and beat in the vanilla extract.

3. Add the flour, salt and baking powder and mix well until a smooth dough is formed. Stir in the chocolate and macadamia nuts until evenly incorporated.

4. Divide the dough in half and place each half onto a separate piece of cling film. Then shape each half into 2 equal rolls measuring 15-18cm in length and wrap the roll in the cling film. (My dough was quite sticky so this was pretty messy!) Place the rolls into the freezer to set for a couple of hours.

5. Once you’re ready to bake the cookies preheat the oven to 170C/150C fan/Gas mark 3. Grease or line a couple of baking trays (you need about 4, I only have two so had to cook in 2 batches.)

6. Remove the cling film and slice the rolls into discs about 2-3cm thick. Place the discs onto the baking trays ensuring they are evenly spaced out to allow for spreading whilst baking.

7. Bake in the oven for about 10-15 minutes, until quite flat and golden brown around the edges. Remove the cookies from the oven and leave to cool slightly before transferring them onto wire wracks to cool completely. The cookies should be soft and chewy…and delicious! 🙂