Nutella Chocolate Pudding Cookies with Strawberry Hearts
Are you ready to indulge in a delightful treat that combines the rich, creamy flavor of Nutella with the sweetness of chocolate pudding and the charming twist of strawberry hearts? These Nutella Chocolate Pudding Cookies with Strawberry Hearts are not just a dessert; they are a celebration of flavors that will have everyone asking for seconds. Soft, chewy, and oh-so-decadent, these cookies are perfect for gatherings, parties, or simply when you need a little pick-me-up. Let’s dive into this delicious recipe that’s sure to impress!
Why It’s Crowd-Pleasing
These cookies have it all: the lusciousness of Nutella, the soft texture from the pudding mix, and the adorable addition of strawberry hearts that add a pop of color and flavor. Each bite bursts with chocolatey goodness and a hint of fruity sweetness, making them irresistible to both kids and adults alike. Whether you’re hosting a party or simply baking for your family, these cookies are sure to be a hit. Plus, they are incredibly easy to make, which means more time enjoying the treats and less time in the kitchen!
Shopping List
- 1 stick butter, softened
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup Nutella
- 1 package (13.4 oz) instant chocolate pudding mix
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2-1/4 cups flour
- 1 package heart-shaped chocolate candies (Milk Chocolate & Strawberry Swirl Dove Hearts, unwrapped)
Prep & Cook Tools
- Mixing bowls – for combining ingredients.
- Whisk or electric mixer – to cream butter and sugars together.
- Baking sheets – for baking the cookies.
- Parchment paper – to prevent sticking and for easy cleanup.
- Cookie scoop or tablespoon – for portioning the dough.
- Cooling rack – to let the cookies cool down after baking.
Nutella Chocolate Pudding Cookies with Strawberry Hearts, Made Easy
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly and come out perfectly soft.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Using a whisk or electric mixer, beat the mixture until it’s light and fluffy, about 2-3 minutes.
Step 3: Add Nutella and Eggs
Next, add the Nutella, eggs, and vanilla extract to the creamed butter and sugars. Mix until well combined, ensuring the Nutella is evenly distributed throughout the batter.
Step 4: Incorporate the Dry Ingredients
In a separate bowl, whisk together the instant chocolate pudding mix, baking soda, baking powder, and flour. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix; you want your cookies to stay soft and chewy.
Step 5: Fold in the Candies
Gently fold in your heart-shaped chocolate candies, ensuring they are evenly distributed throughout the dough. This will give your cookies a delightful surprise in every bite!
Step 6: Scoop and Bake
Using a cookie scoop or tablespoon, drop rounded balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.
Step 7: Cool and Serve
Once the cookies are done baking, remove them from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Allow them to cool completely before serving, or enjoy them warm with a glass of milk!
Season-by-Season Upgrades
- Spring: Add crushed freeze-dried strawberries to the dough for an extra fruity flavor.
- Summer: Mix in chopped nuts like pecans or walnuts for added texture.
- Fall: Incorporate cinnamon or pumpkin spice for a cozy autumn twist.
- Winter: Swap out the heart-shaped candies for peppermint chocolates for a festive touch.
Mistakes Even Pros Make
- Not measuring ingredients accurately – Baking is a science, and precision matters!
- Overmixing the dough – This can lead to tough cookies instead of soft ones.
- Baking at the wrong temperature – Always preheat your oven to ensure even baking.
- Skipping the cooling time – Allowing cookies to cool helps them set properly.
Save for Later: Storage Tips
To keep your Nutella Chocolate Pudding Cookies with Strawberry Hearts fresh, store them in an airtight container at room temperature for up to a week. If you want them to last longer, you can freeze the uncooked dough in balls and bake them fresh whenever a cookie craving strikes. Just add a couple of extra minutes to the baking time if baking from frozen.
Your Top Questions
Can I use a different type of pudding mix?
Absolutely! Feel free to experiment with different flavors of pudding mix, such as vanilla or butterscotch, for a unique twist on these cookies.
What can I use instead of Nutella?
If you’re looking for an alternative, you can try using any chocolate hazelnut spread or even a chocolate spread without hazelnuts. Just make sure it has a similar consistency for the best results.
Can I make these cookies gluten-free?
Yes! Simply substitute the all-purpose flour with a gluten-free flour blend that measures 1:1, and you’ll have delicious gluten-free Nutella Chocolate Pudding Cookies.
How do I know when the cookies are done baking?
The cookies are done when the edges are slightly firm, but the center still looks soft. They will continue to cook on the baking sheet after being removed from the oven, resulting in perfectly chewy cookies.
Final Thoughts
These Nutella Chocolate Pudding Cookies with Strawberry Hearts are a delightful way to bring joy to any occasion. With their unique combination of flavors and adorable presentation, they are bound to become a favorite in your household. Whether you’re sharing them with friends or keeping them all to yourself, they promise to satisfy your sweet tooth in the most delicious way possible. So gather your ingredients, preheat that oven, and get ready to bake up a batch of happiness! Enjoy every gooey, chocolatey bite!
Nutella Chocolate Pudding Cookies with Strawberry Hearts
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Beat until light and fluffy, about 2-3 minutes.
- Add the Nutella, eggs, and vanilla extract to the creamed butter and sugars. Mix until well combined.
- In a separate bowl, whisk together the instant chocolate pudding mix, baking soda, baking powder, and flour. Gradually add this to the wet ingredients, stirring until just combined.
- Gently fold in the heart-shaped chocolate candies until evenly distributed.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 10-12 minutes.
- Cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze uncooked dough in balls for fresh cookies anytime.
- Substitute different pudding flavors for a unique twist.
