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A hand holds a blue plate with a large, golden-brown banana nut muffin cookie and a fork, showcasing the finished product.
A hand holds a jar of WinCo Foods Hazelnut Spread, indicating it's used as the Nutella or hazelnut spread ingredient.
Dollops of hazelnut spread are arranged on parchment paper in a pan, prepared to be chilled in the freezer.
A hand holds a box of Krusteaz Banana Nut Muffin Mix, highlighting the main ingredient used for the cookies.
A blue bowl contains the mixed banana nut muffin batter with a spoon, ready for the next step.
A baking pan lined with parchment paper holds the banana nut muffin batter, prepared for chilling in the freezer.
The chilled banana nut muffin dough, shaped into a log, rests on parchment paper after freezing overnight.
Scoops of banana nut muffin dough, encapsulating frozen Nutella pieces, are arranged on a parchment-lined baking sheet, ready for baking.
A baking sheet is filled with golden-brown, baked banana nut muffin cookies, described as being made too big.
A hand holds a half-eaten banana nut muffin cookie, revealing the melted Nutella filling, above a blue plate with a fork.
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Banana WalNut Muffin, Nutella Filled Cookies 🍌🌰🍪👩🏽‍🍳⏲️

#lemon8challenge #lemon8contest #lemon8diarychallenge #lemon8foodie #lemon8cookies

You ever get a late night craving and want to make something creative, and outside of what you usually do? That happened to be last night leading me to bake these muffin cookies today! I’ve never made a cookie with filling! After all is said and done, I could’ve made a muffin bread with filling but I’m more of a cookie girl!

Ingredients:

Krusteaz Banana WalNut Muffin Mix

1 Egg 🥚

1 Banana 🍌

1/2 Cup of Sugar

3/4 Cup of Softened Butter 🧈

Few Pinches of Cinnamon

Nutella or Hazelnut Spread

Directions:

1. Line a pan with parchment paper

2. Dollop scoops of Nutella onto paper

3. Put in the freezer to chill

4. Combine muffin mix, egg, sugar, & softened butter together (add optional toppings, I used cinnamon and a banana)

5. Line a pan with parchment paper

6. Add combined mixture

7. Put it in the freezer to chill (I let it chill overnight)

8. Preheat oven to 350 degrees & Line a Baking Pan with Parchment paper

9. Remove your dough and Nutella dollops from the freezer and encapsulate the dollops in the dough.

10. Line the baking sheet pan with the filled muffin cookies & bake for about 15 minutes!

Overall rating: 10/10!!!

2025/7/14 Edited to

... Read moreNutella or hazelnut spread-filled baked goods have gained popularity for their rich flavor and delightful surprise inside. This recipe uses a Krusteaz Banana Walnut Muffin Mix combined with real banana, cinnamon, and softened butter to create a moist, flavorful cookie base that complements the creamy Nutella filling beautifully. The technique of freezing Nutella scoops before encapsulating them with the dough ensures the filling remains intact and gooey after baking. Chilling the dough mixture overnight enhances the cookie texture, making them soft yet chewy, as described in the author's experience. Using parchment paper for lining pans simplifies cleanup and prevents sticking, which is especially helpful with sticky fillings like Nutella. Baking at 350 degrees Fahrenheit for about 15 minutes allows the cookies to cook through while keeping the filling melty. Banana and walnut add natural sweetness and crunch, enhancing the overall flavor profile. Cinnamon adds warm spice notes that pair well with the banana and nutty elements. This recipe is ideal for late-night cravings or as a fun baking challenge. Experimenting with variations like substituting hazelnut spread or adding chopped walnuts on top before baking can offer delicious twists. These filled muffin cookies bridge the texture and flavor of muffins and cookies, satisfying fans of both desserts. Overall, this recipe delivers a 10/10 taste experience featuring classic comfort flavors with a creative filled twist. It demonstrates how simple ingredients and thoughtful baking tips can create impressive homemade treats any cookie lover will enjoy.