Cutter & Squidge Nutella-stuffed cookies

Cookies are great, Nutella-stuffed cookies are even better! The addition of chopped roasted hazelnuts to the cookie mix intensifies the nutty flavour and adds an extra crunch against the soft, gooey centre. You can use the base to make other flavours, such as coconut stuffed with raspberry jam.

cutter and squidge Nutella stuffed cookies
Clare Winfield

SERVES 12

PREP TIME 30 mins
BAKE TIME 12 mins

250g unsalted butter, softened
175g plus 2 tablespoons caster sugar
175 g plus 2 tablespoons soft light brown sugar
2 eggs
2 teaspoons vanilla bean paste
500g plain flour
3 teaspoons fine salt
2 teaspoons baking powder
150g roughly chopped roasted hazelnuts
50g. bittersweet chocolate chips
300g hazelnut chocolate spread, such as Nutella

YOU WILL NEED
2 baking sheets, lined with greaseproof baking parchment disposable piping/pastry bag

1. Preheat the oven to 200°C/fan 180°C (400°F) Gas 6. Put the butter and both sugars into a mixing bowl. Cream together at a medium speed with a hand-held electric whisk (or use the paddle attachment in a stand mixer) until light and fluffy. Add the eggs, one by one, mixing in after each addition. Mix in the vanilla bean paste.

2. Sift the flour, salt and baking powder into a separate bowl and stir in the chopped roasted hazelnuts and chocolate chips. Mix the dry ingredients into the butter, sugar and eggs to form a soft dough. Divide the dough mixture into 12 equal portions and roll into knobbly balls between your palms.

3. Put the hazelnut chocolate spread in the piping/pastry bag and snip off the tip to make a small hole. Flatten each ball of dough in the palm of your hand and pipe on a small ping pong ball-sized amount of hazelnut chocolate spread. Mould the dough back into a ball around the chocolate spread, making sure there are no gaps for it to leak.

4. Space the filled dough balls out on the prepared baking sheets with a 5-cm/2-inch gap either side, as they will spread. Bake in the preheated oven for 12 minutes until puffed up with a slight browning at the edges. Transfer to a cooling rack and let cool before serving.

5. These cookies are perfect at any time of the day and are especially good with a cup of tea.

Recipe from Afternoon Tea at the Cutter & Squidge Bakery by Annabel Lui & Emily Lui,  £16.99, Ryland Peters & Small