Name: Nutella Stuffed Chocolate Chip Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 87 min
Ingredients: 15 oz Nutella (scooped and frozen); 2¼ cups all purpose flour; 1 tbsp cornstarch; 1 tsp baking powder; 1 tsp baking soda; 1 tsp kosher salt; 1 cup butter (browned); 1½ cups brown sugar; ½ cup granulated sugar; 2 eggs; 1 egg yolk; 1 tbsp vanilla extract; 4 oz semi sweet chocolate chips (or chopped chocolate); ½ tsp flaky sea salt

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Just when you thought brown butter chocolate chip cookies couldn't get any better, I stuffed them with Nutella and topped them with flaky sea salt! They're loaded with brown butter flavor, semi-sweet chocolate chips and an ooey gooey sweet hazelnut chocolate center. The flaky sea salt really takes them over the top.

These cookies are a chocolate lovers DREAM! If you're unfamiliar with Nutella, it is a a hazelnut spread containing cocoa. It is smooth, creamy and extremely delicious.

Chocolate chip cookies stuffed with Nutella, broken in half to see the inside.

I have had a mean craving for cookies and Nutella lately. So the only obvious solution was to make a Nutella stuffed chocolate chip cookie.

I used the base recipe from my Brown Butter Toffee Chocolate Chip Cookies then did a little tweaking and stuffing.

These Nutella Stuffed Chocolate Chip Cookies are perfect for any occasion! Weekend treats, birthdays, holidays, parties, chocolate cravings, you name it.

I LOVE a little salt with my sweets. It creates such a nice balance in addition to bringing out all the flavors in the cookie.

Jump to:

How To Make Brown Butter
Why You'll Love This Recipe
When is the best time to serve Nutella Stuffed Chocolate Chip Cookies?
Ingredients for Nutella Stuffed Chocolate Chip Cookies
Equipment needed
Tips for Nutella Stuffed Chocolate Chip Cookies
Storing Nutella Stuffed Chocolate Chip Cookies
More cookie recipes you may like
How to make Nutella Stuffed Chocolate Chip Cookies
Please leave a rating and/or review!
Nutella Stuffed Chocolate Chip Cookies

How To Make Brown Butter

Brown butter is equivalent to liquid gold. It is butter than has been melted and cooked long enough to toast the milk solids.

When you toast the milk solids they turn a light-medium brown and take on a distinct nutty, toffee-like flavor.

Many people are intimidated by this because it's something they've never heard of or never tried. Don't be.

Browning butter is very simple and quick! These are the easy steps you'll want to follow:

Melt the butter in a medium sized sauce pot over medium-low heat. Make sure to use butter that is room temp or been sitting out for at least 45 minutes. This will help you get even melting.
Let the butter continue to cook giving it an occasional swirl or stir with either a wooden spoon or whisk
The butter will start sputtering and foaming up, making lots of noise, this is normal. Once the butter starts to quiet down, watch closely because it's almost done. AS SOON as your butter is quiet then it is done.
Remove it from the heat immediately and our into a heat proof container. Brown butter can burn easily so make sure to pay close attention and don't let it sit in the pan

Love brown butter?! You would love my Banana Bars with Brown Butter Frosting, Brown Butter Graham Cracker Blondie S’more and Brown Butter Toffee Chocolate Chip Cookies!

Why You'll Love This Recipe

There are a few reasons these Nutella Stuffed Chocolate Chip Cookies are SO GOOD! The first reason is the brown butter. Brown butter brings a delicious nutty flavor to the cookies. It works really well in combination with the Nutella.
The second reason is of course the Nutella. When you bite into a warm cookie, you get a warm and gooey Nutella center. Be careful not to bite into the cookies fresh out of the oven, the Nutella center may burn you. Wait about 15 minutes.
The third reason is the flaky sea salt. If you know me then you know I LOVE on top of my sweets (and everything else)!Add some flaky sea salt to the top of these Nutella Stuffed Chocolate Chip Cookies as soon as they come out of the oven for additional flavor!

top view of Nutella stuffed chocolate chip cookies

When is the best time to serve Nutella Stuffed Chocolate Chip Cookies?

For me, any cookie containing chocolate is SO GOOD right out of the oven, still warm. These Nutella Stuffed Chocolate Chip Cookies are no exception.

Eating them warm gives you that ooey gooey melty chocolate center. Just be sure to let them rest for about 15 minutes first.

They'll still be warm but this way you won't burn your mouth!

IF you're not able to eat them all while still warm don't worry. They are still delicious at room temperature.

The Nutella filling will become thick but still so tasty. You can also microwave your cookie for about 10 seconds to warm the chocolate a little if you prefer the gooey filling.

Ingredients for Nutella Stuffed Chocolate Chip Cookies

Nutella - A delicious hazelnut spread containing cocoa
Butter - I use unsalted butter for these cookies so that I can control the salt level myself
Brown Sugar - To add sweetness and make the cookies chewier
Granulated Sugar - I like to use a combo of sugars in a lot of my cookies
Eggs - There is a combination of eggs and egg yolks
Vanilla Extract - I prefer to use pure vanilla extract
All Purpose Flour - This helps the cookie structure
Corn Starch - This helps the cookies have a thicker, softer texture
Baking Powder - Always make sure your baking powder is fresh
Baking Soda - Make sure you're baking soda is fresh
Kosher Salt - I use kosher salt inside the cookie recipe to give balance and bring out all the flavors
Semi Sweet Chocolate - You can use chips or chopped chocolate. I recommend using a good quality chocolate
Flaky Sea Salt - Top your cookies with flaky sea salt when they come out of the oven. Arguably the best part of these cookies!

Equipment needed

Small Cookie Scoop - I use a small cookie scoop, about 1 oz to measure the Nutella. You can also use a tablespoon
Cookie Sheet - I use a quarter sheet tray to freeze the Nutella and a half sheet tray to chill the cookies
Large Mixing Bowl - You can use a large bowl with an electric mixer or you can use the bowl of a stand mixer fitted with the paddle attachment
Electric Hand Mixer - Use an electric hand mixer or a stand mixer
Large Cookie Scoop - I use a 3 oz cookie scoop to scoop the dough

Nutella stuffed chocolate chip cookies broken in half with gooey Nutella coming out

Tips for Nutella Stuffed Chocolate Chip Cookies

Do not skip the freezing or chilling steps of this recipe. They make handling and quality so much better. Chilling your cookie dough helps prevent flat cookies
BE SURE to seal the cookies completely after adding Nutella. Otherwise the Nutella will melt out while baking
If you're having trouble sealing the cookies all the way then pop them back in the fridge for about 15 minutes and try again. The dough and Nutella are easier to work with when chilled
Make a batch of cookies ahead of time and freeze the dough! You can make and stuff these cookies then freeze them for use at a later date. Just pull them out of the freezer, allow them to sit on baking pan for about 20 minutes then bake as directed
Use a light colored pan when making the brown butter so you can see how dark it's getting
If you don't have a 3 oz scoop then just weigh out 3 oz balls using a kitchen scale
Check the notes section on the recipe card or the section above for directions on how to brown butter
Only bake 6 cookies at a time on each half sheet tray. Make sure they're spaced out properly to prevent them baking into each other
DO NOT bite into the cookie right out of the oven. You will burn your mouth with molten Nutella. Wait about 15 minutes

Storing Nutella Stuffed Chocolate Chip Cookies

There are a couple different ways you can store your leftover Nutella Stuffed Chocolate Chip Cookies. Use either an airtight container or a Ziploc bag.

You can store them on the counter for up to 5 days or in the fridge for up to 7 days. I would suggest letting them come to room temp before eating if you've stored them in the fridge.

Can I freeze the cookies?

If you have leftover cookies after baking them then yes, you can freeze them. I would suggest double bagging them in a Ziploc bag with as little air in the bag as possible then putting the bags inside an airtight container.

You can freeze them for up to 2 months. Let the cookies sit out to come to room temp before eating them. You can also microwave them once they've come to room temp for about 10 seconds to warm the chocolate.

You can also freeze the cookie dough balls using the same method for up to 2 months. I often make extra and keep a cookie dough freezer stash. That includes the dough for Cinnamon Toast Crunch Cookies too!

That way when a cookie craving hits you can bake just one or as many as you'd like!

How to make Nutella Stuffed Chocolate Chip Cookies

Prepping the Nutella

First you'll want to prep your Nutella so it's ready to be stuffed inside the cookies. Line a baking sheet with parchment paper.

I use a quarter sheet tray but use anything that will fit in your freezer. Scoop 1 oz portions of Nutella onto the sheet tray.

I use a 1 oz cookie scoop to do this but you can use a tablespoon as well. Freeze the Nutella for 1 hour.

Nutella scooped onto a tray to be frozen

Brown your butter

Melt the butter in a medium sized sauce pot over medium-low heat. Make sure to use butter that is room temp or been sitting out for at least 45 minutes. This will help you get even melting.

Let the butter continue to cook giving it an occasional swirl or stir with either a wooden spoon or whisk.

The butter will start sputtering and foaming up, making lots of noise, this is normal. Once the butter starts to quiet down, watch closely because it's almost done. AS SOON as your butter is quiet then it is done.

Remove it from the heat immediately and our into a heat proof container. Brown butter can burn easily so make sure to pay close attention and don't let it sit in the pan.

Set the brown butter aside to cool for 20 minutes.

Preparing the cookies

Whisk the dry ingredients together in a medium bowl then set aside.

Using a large bowl and an electric hand mixer or the bowl of a stand mixer fitted with the paddle attachment, mix the brown butter and both sugars together for 30 seconds.

brown butter and both sugars mixed together

Add the eggs and egg yolk, one at a time, mixing well and scraping down the sides between each addition.

Add the vanilla and mix just until combined. Mix the dry ingredients into the wet, just until almost fully combined. Fold in the chocolate chips.

chocolate chips being folded into cookie dough

Scoop 3 oz balls of cookie dough and place them on a parchment lined sheet tray. Chill the cookie dough for 15 minutes.

chocolate chip cookies scooped onto a pan for chilling

Stuffing the cookies

Press a large indent in the bottom of the cookie dough ball with your thumbs.

a large indent in the bottom of the chocolate chip cookie

Put one of the frozen scoops of Nutella in the indent then fold the dough around to seal.

Make sure the dough is closed all around the cookie and completely sealed. Form the cookie back into a ball or as close as you can get.

cookie dough sealed around the frozen Nutella

If you're having trouble sealing the cookie dough then put the dough back in the fridge. You can also put the Nutella back in the freezer at any point if it starts to get soft.

Repeat this step with all the cookies then place them back in the fridge to chill for 30 minutes.

Baking the cookies

Preheat the oven to 350°F. Place the cookies on a parchment lined sheet tray about 3 - 4 inches apart.

I fit 6 on a half sheet tray. Bake for 12-14 minutes. Remove from the oven and sprinkle with flaky sea salt.

Let the Nutella Stuffed Chocolate Chip Cookies rest for 1-2 minutes then transfer cookies to a wire rack to cool slightly.

Enjoy the cookies warm or at room temp!

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