Nutella-Stuffed Brown Butter Chocolate Chip Cookies

These cookies have been popping up all over so I decided it was finally time to jump on the bandwagon. After all, it’s difficult to imagine a world where anything stuffed with Nutella would not be worth while. Let alone the addition of browned butter and some sprinkles of sea salt. Speaking of sea salt, for some reason I refuse to buy fleur de sel online, and has become my mission to find it in person. Somehow even the local spice store doesn’t carry it.  But thankfully, I’ve seen more recipes calling for coarse seas salt rather than the fancy stuff lately and the mad hunt had been put on hold for the moment.

Nutella-Stuffed Brown Butter Chocolate Chip Cookies 1

These cookies rival the Nutella chunk cookies I made awhile back. But instead of chunks of Nutella dispersed like chocolate chips, these have an entire blob of Nutella inside! As a result they are definitely best when served right out of the oven so that the Nutella in the middle is still nice and gooey. But you if somehow have any left over after the first day, 10 seconds in the microwave will rejuvenate them.

Nutella-Stuffed Brown Butter Chocolate Chip Cookies 2

One year ago: Dark Chocolate Peanut Butter Granola Bars

Two years ago: Bacon-Corn Fritters


Makes approximately 2 dozen


1/2 cup Nutella

1 cup (2 sticks) unsalted butter

2-1/4 cups all-purpose flour

1-1/4 tsp baking soda

1/2 tsp coarse sea salt, plus extra for sprinkling

1 cup packed brown sugar

1/2 cup granulated sugar

1 egg plus 1 egg yolk

2-1/2 tsp vanilla extract

1 Tbsp Greek yogurt (I used 0% vanilla Chobani)

1 cup semisweet chocolate chips

1/2 cup milk chocolate chips


  1. Line a baking sheet with parchment paper. Dollop teaspoon-sized mounds of Nutella onto the baking sheet (about 2 dozen total*) and pop in the freezer until firm, at least a few hours.
  2. Add the butter to a medium skillet set over medium heat and let it start melting. Continue cooking, swirling the pan occasionally, until the butter becomes golden brown and smells nutty. Pour the butter into the bowl of a stand mixer fitted with the paddle attachment. Allow to cool completely.
  3. Whisk the flour, baking soda, and sea salt together in a medium bowl. Add both sugars to the bowl of the mixer along with the cooled brown butter. Beat on medium speed until blended. Add the egg and egg yolk, mixing until incorporated and scraping down the sides of the bowl as needed. Mix in the vanilla and Greek yogurt. With the mixer on low, add the dry ingredients in two additions, beating just until incorporated. Add the chocolate chips and mix until evenly distributed. Cover the bowl and refrigerate the dough for at least 30 minutes.
  4. Meanwhile, preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  5. Using a small cookie scoop (about 2 tablespoons), portion the dough into balls. Working with one ball at a time, use your thumb to create a well in the center of the ball. Add a dollop of frozen Nutella to the well then seal the cookie dough around it so it’s completely enclosed. Repeat with all of the dough and Nutella, placing the balls of dough about 2 inches apart on the prepared baking sheets. (Note: the Nutella may soften as it sits at room temperature. If necessary, you can throw it back in the freezer to firm up.)
  6. Bake the cookies for 10-12 minutes, or until the edges are golden brown and set (the centers may look underdone). Transfer the baking sheets to wire racks and immediately sprinkle the cookies with additional sea salt. Allow to cool for a few minutes on the baking sheet then remove to the wire racks.

*I got 30 cookies and therefore made 6 extra dollops of frozen Nutella

Source: Adapted slightly from Tracey’s Culinary Adventures, originally from Ambitious Kitchen via Annie’s Eats.


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