At first glance, it isn’t obvious that these tasty cookies are made with Nutella. Even after a bite or two, you will enjoy the delicate coconut flavor enhanced with chewy oatmeal, but you might wonder, “Is there really Nutella in here?” That’s when the surprise comes in, and BAM, you bite into the smooth and creamy chocolate-hazelnut spread, and it all comes together.
It seems like only a short while has passed since I made these cookies, but since time flies so quickly, it’s actually been close to a couple months. I wanted to make a Friday treat, and couldn’t decide between two different cookies that I’d seen that week on Pinterest, both from Two Peas & Their Pod. The first was a coconut oatmeal cookie that practically called my name. The only hesitation I had about bringing it to work was that not all people are lovers of coconut. And by that, I mean that the people who aren’t lovers of this ingredient seem to be haters. The second cookie that caught my attention that week was a giant chocolate chip cookie stuffed with Nutella in the middle. I was pretty sure this would be a sure hit, since everyone I work with loves them some Nutella. But I did mention the coconut recipe was calling my name, and so the decision was made to combine the two. Done and done.
I decided to follow Annie’s method for stuffing her Nutella cookies on Annie’s Eats, and it worked perfectly. Thursday morning before work, I lined a baking sheet with parchment paper and placed scoops of Nutella on the parchment. I stuck the sheet in the freezer, and left it there until I was ready to make cookies that night. And just to make the coconut a little friendlier for everyone, I pulsed it in the food processor with the oatmeal just a bit. My friends, we have a winner.
Coconut Nutella Surprise Cookies
makes about 2 dozen cookies
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 cup brown sugar
2 large eggs
1 cup coconut oil
2 teaspoons vanilla extract
1 cup shredded, sweetened coconut
1 cup old-fashioned oats
about ½ of a regular-size jar of Nutella – no need to measure it out
- Preheat the oven to 350 degrees. Line large baking sheets with parchment paper and set aside.
- Measure the coconut oil. Remove the lid and place the jar in the microwave. Warm for 30 seconds and remove to stir. Repeat if necessary until it is soft enough to stir and measure but not melted. Spoon the soft oil into a one-cup measure and set aside.
- Add the oatmeal to the bowl of a food processor and pulse several times. Add the coconut and pulse a few more times just to break it down a little. Set aside.
- In a large bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, stir together the sugar, eggs, coconut oil and vanilla extract until light and fluffy. Slowly stir in the dry ingredients and mix until combined. Add the oatmeal and coconut, and stir to combine. Make sure to scrape the bottom of the bowl to make sure everything is combined.
- Using a ¼-cup cookie measure and filling it not quite full, drop the scoops of dough on the prepared pans. Remove the prepared Nutella from the freezer and pick up a scoop of dough. Split the scoop open, stuff the Nutella inside, and pinch the dough around it. Working quickly, repeat with the remaining dough. Place six cookies on each prepared sheet and place the sheets in the fridge as you go. It may be necessary to stop in the middle and place the Nutella back in the freezer for a few minutes to firm up, and it starts to get messy pretty quickly.
- Bake at 350 degrees for 12 to 15 minutes, or until the cookies are set and slightly browned. Let the cookies cool on the baking sheet for 2 minutes. Transfer to a wire cooling rack and cool completely.
For high-altitude baking, reduce the baking soda to 1/2 teaspoon and baking powder to 3/4 teaspoon.Recipe adapted from this cookie and that cookie from Two Peas & Their Pod.
Cookie stuffing method from Annie’s Eats.