Introduction
Forget everything you thought you knew about cookie bars. These ‘Best Ever Nutella Stuffed Cookie Bars’ take a classic, chewy chocolate chip cookie base and elevate it with a thick, hidden layer of molten, creamy Nutella. The secret to this recipe lies in creating a solid Nutella core that melts perfectly during baking, resulting in a dessert that is crisp on the edges, chewy in the middle, and intensely gooey inside. This recipe is a guaranteed showstopper for potlucks and the ultimate comfort treat for a weekend baking session.
Ingredients
- Unsalted Butter, softened: 1 cup (225g)
- Light Brown Sugar, packed: ¾ cup (150g)
- Granulated Sugar: ½ cup (100g)
- Large Eggs: 2
- Vanilla Extract: 1 teaspoon (5ml)
- All-Purpose Flour: 2 ¼ cups (280g)
- Baking Soda: 1 teaspoon (5g)
- Salt: ½ teaspoon (2.5g)
- Semi-Sweet Chocolate Chips: 1 cup (170g)
- Nutella (Hazelnut Spread): 1 cup (250g)
Step-by-step Preparation
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**Prepare the Nutella Layer:** Line an 8×8 inch (20×20 cm) pan or dish with parchment paper. Spread the 1 cup of Nutella evenly across the parchment paper. Transfer this sheet into the freezer for at least 30 minutes, or until the Nutella is completely firm and easy to handle.
*Tip: Freezing the Nutella is non-negotiable! It prevents the filling from oozing out and mixing into the dough while assembling.* - **Preheat and Line:** Preheat your oven to 350°F (175°C). Line a 9×13 inch (23×33 cm) baking pan with parchment paper, leaving an overhang on the long sides to easily lift the bars out later.
- **Cream Wet Ingredients:** In a large bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 3-4 minutes). Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl.
- **Combine Dry Ingredients:** In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Stir in the chocolate chips by hand.
- **Assemble the Bars:** Press half of the cookie dough evenly into the bottom of the prepared 9×13 inch pan. Retrieve the frozen Nutella block and carefully peel off the parchment paper. Place the Nutella layer directly on top of the dough base. Crumble the remaining cookie dough evenly over the Nutella layer, gently pressing it down to cover the surface completely.
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**Bake:** Bake for 30–35 minutes. The edges should be golden brown, and the center should look set but still slightly soft.
*Tip: Do not overbake! The bars will continue to cook and set as they cool, ensuring a moist, chewy texture.* - **Cool and Serve:** Let the bars cool completely in the pan before lifting them out using the parchment paper overhang. Cooling for at least 2 hours is essential for clean slices. Cut into 16 large bars.
Nutritional Information
As an indulgent dessert, these Nutella Stuffed Cookie Bars are high in calories and fat, primarily due to the butter, sugar, and hazelnut spread content. Assuming 16 servings per pan, each bar contains approximately 350-400 calories. They provide a source of energy from carbohydrates and some protein and iron from the eggs and hazelnut content. These bars are best enjoyed in moderation as an occasional treat.
Storage
Store leftover cookie bars in an airtight container at room temperature for up to 4 days, or refrigerated for up to 1 week. If refrigerating, allow them to come to room temperature before serving for the best texture. For a truly decadent experience, microwave a bar for 10-15 seconds to return the Nutella center to its gooey, molten state. Bars can also be frozen for up to 2 months; wrap individually in plastic wrap before freezing.
Conclusion
These Nutella Stuffed Cookie Bars are the ultimate hybrid dessert—chewy, chocolatey, and delightfully messy. They are perfect served slightly warm with a scoop of vanilla bean ice cream or a light dusting of flaky sea salt to enhance the chocolate notes. For a fun variation, try substituting the Nutella core with peanut butter, or adding a layer of crushed pretzels to the base for a salty crunch!