The only school supplies you really need...

New pencils, backpacks, markers, loose-leaf paper, colored folders...this is what back-to-school is all about, right?

I used to love school supplies, before I had kiddo and was presented with "the list."  You know, the list that mandates you have construction paper and Manila paper both in sizes that are the exact OPPOSITE of the first three stores you check. 

Back-to-school always has me thinking cookies.  {Let's be honest, most every time of year does.}  I'm not sure if my mother really *did* always have freshly baked cookies for us on the first day of school, or I invented that memory.  Either way, back-to-school gives me cookie brain.

With school just around the corner, you may want to whip up a batch of these for lunchboxes or an after-school treat.  Or, maybe just maybe...eat the entire batch yourself.  I'll never tell.

Nutella-Stuffed Chocolate Chip Cookies

{makes 24}

24 teaspoons Nutella
2 & 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 sticks (1 cup) salted butter
3/4 cup sugar
1/2 cup light brown sugar
1/4 cup dark brown sugar
2 eggs
2 teaspoons vanilla
12 ounces semi-sweet chocolate chips

Line a cookie sheet with waxed paper.  Dollop on 24 teaspoons of Nutella.  Freeze for at least 30 minutes.

Meanwhile, in a medium bowl, whisk together the flour, baking powder, soda and salt.  Set aside.

In a large bowl of an electric mixer, use the paddle attachment to cream together the butter and sugars until light and fluffy.  Add in the eggs, one at a time, beating well after each addition.  Beat in the vanilla.

Add the flour on low speed in three additions.  Stir in the chocolate chips.  Chill in the refrigerator for 15-30 minutes.

Preheat oven to 350.  Line two cookie sheets with parchment paper.

Scoop the chilled dough 2" apart onto the cookie sheets with a 2 TBSP cookie scoop, or use a spoon.  With your fingers, pull the cookie dough apart in the middle and place a frozen Nutella dollop inside.  Cover with the remaining dough.

{Between batches, place the Nutella back in the freezer.}

Bake the cookies for 12 minutes, until done, but still soft.  Let sit on the cookie sheet for two minutes, then transfer to a wire cooling rack to cool completely.

{{psst....if you love the idea of Nutella in a cookie, be sure to check out Dara's Nutella & Sea Salt  Stuffed Sugar Cookies.  They are DIVINE!}}

The only back-to-school supplies you really need?  Cookies.

New pencils, backpacks, markers, loose-leaf paper, colored folders...this is what back-to-school is all about, right?

I used to love school supplies, before I had kiddo and was presented with "the list."  You know, the list that mandates you have construction paper and Manila paper both in sizes that are the exact OPPOSITE of the first three stores you check. 

Back-to-school always has me thinking cookies.  {Let's be honest, most every time of year does.}  I'm not sure if my mother really *did* always have freshly baked cookies for us on the first day of school, or I invented that memory.  Either way, back-to-school gives me cookie brain.

With school just around the corner, you may want to whip up a batch of these for lunchboxes or an after-school treat.  Or, maybe just maybe...eat the entire batch yourself.  I'll never tell.

Nutella-Stuffed Chocolate Chip Cookies

{makes 24}

24 teaspoons Nutella
2 & 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 sticks (1 cup) salted butter
3/4 cup sugar
1/2 cup light brown sugar
1/4 cup dark brown sugar
2 eggs
2 teaspoons vanilla
12 ounces semi-sweet chocolate chips

Line a cookie sheet with waxed paper.  Dollop on 24 teaspoons of Nutella.  Freeze for at least 30 minutes.

Meanwhile, in a medium bowl, whisk together the flour, baking powder, soda and salt.  Set aside.

In a large bowl of an electric mixer, use the paddle attachment to cream together the butter and sugars until light and fluffy.  Add in the eggs, one at a time, beating well after each addition.  Beat in the vanilla.

Add the flour on low speed in three additions.  Stir in the chocolate chips.  Chill in the refrigerator for 15-30 minutes.

Preheat oven to 350.  Line two cookie sheets with parchment paper.

Scoop the chilled dough 2" apart onto the cookie sheets with a 2 TBSP cookie scoop, or use a spoon.  With your fingers, pull the cookie dough apart in the middle and place a frozen Nutella dollop inside.  Cover with the remaining dough.

{Between batches, place the Nutella back in the freezer.}

Bake the cookies for 12 minutes, until done, but still soft.  Let sit on the cookie sheet for two minutes, then transfer to a wire cooling rack to cool completely.

{{psst....if you love the idea of Nutella in a cookie, be sure to check out Dara's Nutella & Sea Salt  Stuffed Sugar Cookies.  They are DIVINE!}}

The only back-to-school supplies you really need?  Cookies.