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If you’re obsessed with the viral scoopable cookie tin trend, then you’re going to love this Nutella-filled marble cookie tin. Instead of making a classic cookie tin, I combined chocolate and vanilla cookie dough to create a beautiful marble effect in every scoop.
Each dough ball is stuffed with Nutella before being baked together in a cake tin, creating a dessert that’s crisp around the edges, irresistibly gooey in the middle, and perfect for sharing (or not). It’s easy to make, packed with chocolate flavour, and a fun twist on the internet-famous cookie tin dessert that everyone has been baking.
Ingredients
Scoopable Cookie Tin Recipe
- 240g unsalted soft butter
- 230g light brown sugar
- 125g caster sugar
- 2 medium eggs
- 2 tsp vanilla
- 510g plain flour
- 1/2 tsp bicarb
- 1/4 tsp salt
- 20g cocoa (for the chocolate dough only)
- 100g chocolate chips
- 7tbsp Nutella
Instructions
- Place 7 tbsp of Nutella on baking paper lined board, place on the freezer until hard.
- Mix the butter and sugars together 3-5 minutes.
- Add the vanilla and eggs, mix until combined.
- Add the flour, bicarbonate, and salt mix together using a spoon or your hands until a dough forms.
- Mix in the chocolate chips.
- Separate the dough in half, add the cocoa to one half.
- Add a large spoonful of vanilla and chocolate dough in your hand, press together, flatten to add the frozen Nutella. Cover with the dough, make sure there are no gaps.
- Roll together to make a ball, place in the lined 8" cake tin. you should have 7 cookie dough balls.
- Place some extra chocolate chops on top.
- Bake at 170c fan for 22-24 minutes.
- Serve immediately.
Did You Make This Recipe?
Let's see! Tag me on Instagram at @emsfoodiefix.
