Nutella Stuffed Brown Butter Chocolate Chip Cookies!!

Now, I know everyone raves about Nutella and it’s such a food trend right now. I can’t say I’ve really jumped on that bandwagon, however, these cookies are truly amazing!  Fresh from the oven… warm, gooey chocolate centers with perfectly crispy edges. Man oh man, I want a plate full right now.  Now, they’re slightly labor intensive when it comes to stuffing them but so worth it!  I usually make a big ol’ batch at once and freeze them so I have them ready to go whenever it’s cheat meal time!!

*Don’t get discouraged by the length of the recipe. I broke it down and made it very user-friendly! It’s very simple and you won’t be sorry!



  • 1 1/2 C softened unsalted butter
  • 3 3/4 C all-purpose flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 teaspoon sea salt
  • 3/4 C sugar
  • 1 3/4 packed light brown sugar
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 12 oz package of mini semi-sweet chocolate chips
  • Nutella

In heavy bottomed sauce pot, slowly melt butter over medium heat, stirring occasionally. Once the butter melts, it’ll start to look foamy.  Making sure to keep a close watch, allow the butter to slowly brown until it’s golden in color. Don’t worry, it’s not burning! Little brown bits on the bottom are okay.  The butter will have a nice, nutty flavor.  Once browned, remove from heat and allow to cool.

In a bowl, sift together flour, baking soda and baking powder.  Whisk in sea salt (it’ll be too coarse to pass through the sifter).  Set aside.

In an electric mixer, fitted with a paddle attachment (a hand mixer will do just fine, too) beat cooled butter and sugars together until light and fluffy, at a medium speed.  I typically do this for a couple of minutes.  Reduce speed and add eggs, one at a time, making sure each egg is incorporated before adding the next. Once eggs are thoroughly combined, add vanilla and beat well.

Over very low-speed, slowly add in dry ingredients and mix just until combined, adding in the chocolate chips… again, mixing only until just combined.

Pretty simple, right? Now for the tedious part.  To stuff the cookies, I used a small ice cream scoop so I could make sure each cookie was the same size.  (equal)Size matters, folks! You could use a spoon to scoop them; just make sure they’re all the same size. I recommend 2 tablespoon sized balls to make sure there’s room for filling.  Begin scooping all the dough, just set the balls aside on a cutting board or plate as you scoop them.

Once scooped, flatten each ball in between the palms of your hands. Now, we fill them. Place a teaspoon sized dollop of Nutella in the center of half of the cookies.  Make sure you leave enough room around the edges to seal the cookies, so the Nutella doesn’t get squeezed out! :-( After you have half of the cookies topped with Nutella, begin placing the other halves on top of the cookies and gently press the edges together! Voila!!

Now, I always like to refrigerate my cookie dough just to ensure the dough won’t spread to much in the oven. It also lets the flour relax a bit and something magical happens. If you can let the cookies sit in the fridge for 48 hours, the perfect amount of crunchy-chewy perfection will happen.  Don’t worry, it takes a champ to really wait that long! If you can’t wait that long 30 minutes to an hour should do the trick.  You just want to dough to firm back up a bit!

Last but surely not least… preheat the oven to 350 degrees F and line a baking sheet with parchment paper.  Personally, I never bake a cookie without lining my sheet pan. Not only does it help with it not sticking but the bottoms will brown more evenly and also helps with them to not spread as much, as can sometimes happen with pure butter cookies.  Arrange cookies on sheet, giving about 2-3 inches of space between each cookie. Sprinkle with sea salt.  Trust me on this, the sweet and salty combination will do wonders for your taste buds!

Bake for 12-15 minutes, until edges are golden brown.  DO NOT OVER BAKE!  Allow to cool for a couple of minutes before removing from pan and finishing cooling on a rack. Or you can be like me and not wait! Just be careful- the Nutella will be hot!

Eat and Enjoy!

*If you chose to freeze some of the dough, place on a plate or pan in a single layer until allow to completely freeze.  Once frozen, place in a freezer ziploc bag and return to freezer. These should keep for a month or so, if tightly sealed with air removed from bag. When ready to bake, simply remove desired amount and allow to sit for 15 minutes before baking.



One thought on “Nutella Stuffed Brown Butter Chocolate Chip Cookies!!

  1. Pingback: Cheat Recipe time!! | Eat.Lift.Laugh.Love

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