Nutella Stuffed Chocolate Chip Cookies

Nutella Stuffed Chocolate Chip Cookies

Chewy. Chocolatey. Nutty. How do you make The Best Chocolate Chip Cookie even better? Bake a gooey pocket of chocolate hazelnut spread into the centre!

These Nutella Stuffed Chocolate Chip Cookies combine the delicious nutty flavour of brown butter with crunchy chocolate pieces, and the most indulgent taste of Nutella! You won’t be able to resist these cookies!

These Nutella Stuffed Chocolate Chip Cookies may be surprisingly easy to make but they are UNsurprisingly delicious!

Top view of three Nutella Stuffed Chocolate Chip Cookies (with Brown Butter), one ripped in half

The “secret” to getting the gooey Nutella centre in my Nutella Stuffed Chocolate Chip Cookies is actually super simple. Freeze Dollops of Nutella on a baking sheet (or on any flat surface) and insert them into the middle of the cookie dough before baking. The oven will do the rest of the work, baking the cookie, and melting the Nutella into a seriously tasty masterpiece!

Nutella Stuffed Chocolate Chip Cookies (with Brown Butter) ripped in half with Nutella coming out

To make Nutella Stuffed Chocolate Chip Cookies, you will need:

ingredients for Nutella Stuffed Chocolate Chip Cookies (with Brown Butter)
  • Butter (unsalted)
  • Sugar (combination of light brown sugar and granulated)
  • Eggs
  • Flour
  • Heavy Cream
  • Nutella (or any chocolate hazelnut spread)
  • Chopped Chocolate (or chocolate chips)
  • Baking essentials: salt, vanilla extract, baking soda

Equipment I use to make this recipe:

Let’s make my delicious Nutella Stuffed Chocolate Chip Cookies!

Using a Spoon or piping bag dollop Nutella onto a baking sheet (or container) and freeze overnight.

Spoon of Nutella
dollops of Nutella in a container
frozen dollops of Nutella in a container

TO MAKE THE BROWN BUTTER:

In a small saucepan, over medium-low heat, melt your unsalted butter. Make sure to swirl your saucepan every 30 seconds until butter begins to sizzle. Reduce heat to low. Continue swirling pan for ~5 minutes or until melted butter becomes foamy, makes popping sounds, and begins to take on a nutty aroma! Mixture will begin to turn golden brown and have brown flakes interspersed. Using a wooden spoon or spatula stir your brown butter, lifting the browned butter solids from the bottom of the pan. Remove from heat and allow to cool (Note: how long to cool is your call here! I recommend anywhere from 10-30min – whatever you have time for – just to make sure you don’t splash hot butter on yourself when making the dough!).

butter in a pan
melted butter in a pan
brown butter in a pan

To make Nutella Stuffed Chocolate Chip Cookies

Using a large bowl with an electric mixer or the bowl of a stand mixer, beat together sugars (brown and granulated) with the melted brown butter and cream.

wet ingredients for Nutella Stuffed Chocolate Chip Cookies (with Brown Butter). sugars, butter and cream
mixing wet ingredients with a hand mixer for Nutella Stuffed Chocolate Chip Cookies (with Brown Butter)
mixed wet ingredients for Nutella Stuffed Chocolate Chip Cookies (with Brown Butter)

Add in egg and vanilla extract. Stir until combined and scrape down the sides of your bowl to incorporate all ingredients.

adding an egg to wet Nutella Stuffed Chocolate Chip Cookies (with Brown Butter) ingredients
adding vanilla to Nutella Stuffed Chocolate Chip Cookies (with Brown Butter) ingredients
mixed wet ingredients with egg and vanilla for Nutella Stuffed Chocolate Chip Cookies (with Brown Butter)

Slowly add flour mixture to the wet (butter/sugar/egg) mixture, beating on low speed.

unmixed flour added to Nutella Stuffed Chocolate Chip Cookies (with Brown Butter)
flour being mixed into wet Nutella Stuffed Chocolate Chip Cookies (with Brown Butter) batter
batter for Nutella Stuffed Chocolate Chip Cookies (with Brown Butter)

Add chopped chocolate to the batter (Note: here I used a coarsely chopped milk chocolate hazelnut bar for added nutty crunch!). Stir until combined.

chopped chocolate being added to Nutella Stuffed Chocolate Chip Cookies (with Brown Butter) batter
chop chocolate added to Nutella Stuffed Chocolate Chip Cookies (with Brown Butter) batter
Nutella Stuffed Chocolate Chip Cookies (with Brown Butter) batter mixed

Roll dough into ~2 tbsp balls and chill on baking sheet for at least 1 hour.

scooping dough of Nutella Stuffed Chocolate Chip Cookies (with Brown Butter) batter
dough balls of Nutella Stuffed Chocolate Chip Cookies (with Brown Butter)

Break each dough ball in half and flatten each piece with your hands. Place a frozen dollop of Nutella on one half and sandwich it between the other half. Mould the dough around the Nutella until the dough forms a ball/disk again (Note: Make sure to seal all edges so that that you don’t loose any of that gooey Nutella).

Nutella dollop placed on one half of a dough ball
Nutella dollop sandwiched between two dough ball halves
Nutella Stuffed Chocolate Chip Cookies (with Brown Butter) dough ball with Nutella inside

Place cookies on a baking sheet spaced 3 inches apart and bake cookies at 350F (or 325F convection) for ~14 min.

Nutella Stuffed Chocolate Chip Cookies (with Brown Butter) dough balls on a baking sheet
Nutella Stuffed Chocolate Chip Cookies (with Brown Butter) directly from the oven after baking

Let cool and enjoy! 🙂

Nutella Stuffed Chocolate Chip Cookies (with Brown Butter) in hands
Nutella Stuffed Chocolate Chip Cookies (with Brown Butter) being ripped in half
Nutella Stuffed Chocolate Chip Cookies (with Brown Butter) ripped in half

Want more cookie recipes?! Check out:

Nutella Stuffed Chocolate Chip Cookies (with Brown Butter)

Chewy. Chocolatey. Nutty. How do you make The Best Chocolate Chip Cookie even better? Add a thick, gooey layer of Nutella chocolate hazelnut spread baked into the middle! These Cookies combine the delicious nutty flavour of brown butter with rich and creamy Nutella for a cookie that you won't be able to resist!
5 from 2 votes
Prep Time 25 mins
Cook Time 14 mins
Course Dessert
Cuisine American
Servings 10 cookies

Ingredients
  

  • 1/2 Cup (115g) Unsalted Butter
  • 3/4 Cup (150g) Light Brown Sugar
  • 1/4 Cup (50g) Granulated Sugar
  • 1 tbsp Heavy Cream or milk of your choice
  • 1 Egg Large
  • 2 tsp Vanilla Extract
  • 1 1/4 Cup All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 Cup (145g) Milk Chocolate Roughly Chopped
  • 10 tbsp Nutella

Instructions
 

  • Using a Spoon or piping bag dollop Nutella onto a baking sheet (or container) and freeze overnight.

Brown Butter

  • In a small saucepan over medium-low heat, melt butter. Swirl pan every 30 seconds until butter begins to sizzle. Reduce heat to low. Continue swirling for ~3 minutes or until melted butter becomes foamy, makes popping sounds, and begins to take on a nutty aroma! Mixture will begin to turn golden brown and have brown flakes interspersed. Using a wooden spoon or spatula stir butter, lift browned butter bits from the bottom of the pan. Remove from heat and allow to cool. In the meantime, move onto step 3.

Nutella Chocolate Chip Cookies

  • In a small bowl, whisk together flour, baking soda, and salt. (This process aerates and sifts dry ingredients!) Set aside.
  • Using a large bowl with an electric mixer or the bowl of a stand mixer, beat sugars (brown and granulated) with melted brown butter and heavy cream for 1 min.
  • Add in egg and vanilla extract. Stir until combined and scrape sides of bowl once more to incorporate all the batter.
  • Slowly add flour mixture to the wet butter/sugar/egg mixture, beating on low speed until just combined.
  • Add roughly chopped chocolate pieces to the batter. Stir until combined.
  • Scoop dough into 2 tbsp portions and set on flat plate/baking sheet. Refrigerate dough for at least 1h (this step allows all of the beautiful cookie flavours to combine and form a perfectly spread cookie!)
  • Preheat oven to 350F (325F if using convection bake). Once dough is chilled, remove from fridge.
  • Rip each dough ball in half and flatten each piece with your hands. Place a frozen dollop of Nutella on one half and sandwich it between the other half. Mould the dough around the Nutella until the dough forms a ball again.
  • Place cookies on a baking sheet spaced 3" apart and bake cookies at 350F (or 325F convection) for ~14 min.
  • Sprinkle each cookie with flaked salt upon removing from the oven! Let cool on baking sheet and Enjoy!!

Video

Notes

Sofia’s Tips:
  • Savour that warm, nutty brown butter aroma and don’t forget to scrape all those flavourful, brown, flaky butter bits into your batter!
  • To measure flour correctly: Use a spoon to scoop flour into your measuring cup! This ensures you don’t add too much flour to these cookies and end up with dry cookies
  • The cookies will continue to crack as they cool!
  • sprinkle of salt on top of these cookies brings all of the flavours together and makes for the perfect cookie!! Don’t forget this step!
  • After scooping, these cookies can be put into a freezer safe bag and stored in the freezer for up to 6 months!! Perfect for your late night ooey gooey chocolate chip cookie snacking needs 🙂 
 
 
Have you tried this recipe!? I would love to know what you think! Leave a comment below! 🙂
Keyword brown butter, chocolate chip cookies, cookies, nutella
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