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    Home » Recipes » Desserts

    Nutella Stuffed Chocolate Chip Cookies

    Published: Apr 25, 2022 · Modified: Feb 19, 2024 by Krista Stechman · This post may contain affiliate links · 2 Comments

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    Nutella stuffed chocolate chip cookies
    Nutella stuffed chocolate chip cookies
    Nutella stuffed cookies

    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!

    brown butter

    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.

    the gooey inside of the cookie

    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!
    ingredients for Nutella stuffed chocolate chip 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
    baked cookies on a lined pan

    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!

    Nutella stuffed chocolate chip cookies

    More cookie recipes you may like

    • Hot Chocolate Cookies
    • Brown Butter Toffee Chocolate Chip Cookies
    • Soft Molasses Cookies
    • Lemon Ricotta Cookies Recipe
    • Chocolate Peanut Butter Cookies

    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.

    melted butter in a sauce pot


    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.

    brown butter

    Preparing the cookies

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

    dry ingredients mixed together

    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.

    all wet ingredients mixed together

    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.

    frozen Nutella inside the cookie indent

    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!

    baked cookies on a lined pan

    Please leave a rating and/or review!

    If you make this Nutella Stuffed Chocolate Chip Cookie recipe I would love for you to leave a star rating and/or review at the bottom of this blog post!

    Please tag me in any Instagram photos if you make this recipe. I love seeing you enjoy my recipes in your own home!

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    Nutella Chocolate Chip Cookies topped with flaky sea salt.
    Nutella Stuffed Chocolate Chip Cookie topped with flaky sea salt.

    Nutella Stuffed Chocolate Chip Cookies

    Krista Stechman
    Brown butter chocolate chip cookies stuffed with warm gooey Nutella topped with flaky sea salt
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 12 minutes mins
    Chilling time 45 minutes mins
    Total Time 1 hour hr 27 minutes mins
    Course dessert
    Cuisine american
    Servings 15 people
    Calories 386 kcal

    Equipment

    • 1 large mixing bowl
    • 1 medium mixing bowl
    • 1 electric hand mixer or a stand mixer fitted with paddle attachment
    • 1 small cookie scoop or a tablespoon
    • 1 3 oz cookie scoop or a scale to weigh the dough
    • 2 sheet trays

    Ingredients
      

    Filling

    • 15 oz Nutella scooped and frozen

    Dry Ingredients

    • 2¼ cups all purpose flour
    • 1 tbsp cornstarch
    • 1 teaspoon baking powder
    • 1 tsp baking soda
    • 1 tsp kosher salt

    Wet Ingredients

    • 1 cup butter browned
    • 1½ cups brown sugar
    • ½ cup granulated sugar
    • 2 eggs
    • 1 egg yolk
    • 1 tablespoon vanilla extract

    Mix-ins

    • 4 oz semi sweet chocolate chips or chopped chocolate

    Toppings

    • ½ tsp flaky sea salt

    Instructions
     

    Freezing the Nutella

    • Scoop 15 - 1 oz scoops of Nutella onto a parchment lined sheet tray then freeze for 1 hour

    Mixing the Dry Ingredients

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

    Mixing the Wet Ingredients

    • Brown your butter by melting it in a pan and stirring occasionally until a medium amber color is reached. Remove from the heat immediately and pour into a heat proof bowl being sure to include all the brown specks off the bottom. Let the brown butter cool at room temp for 20 mintues
    • Using a large bowl and hand mixer or the bowl of a stand mixer fitted with the paddle attachment, mix the brown butter and both sugars for 30 seconds until well combined
    • Mix in the eggs and egg yolk, one at a time, scraping down the sides of the bowl between each addition
    • Mix in the vanilla
    • Stir in the dry ingredients until almost fully combined. Do not over mix
    • Fold in the chocolate chips
    • Scoop the dough into 3 oz balls and place on a parchment lined sheet tray. chill for 15 minutes

    Stuffing the Cookies

    • Press both thumbs into the bottom of the cookie ball, making a large indent. Place one scoop of frozen Nutella in the indent and form the cookie dough back around into a circle. Make sure the cookie is fully sealed so the Nutella doesn't melt out during baking
    • Repeat this step until all cookies are filled
    • Refrigerate the stuffed cookies for 30 minutes

    Baking the Cookies

    • Preheat the oven to 350°F and place cookies 3-4 inches apart on a parchment lined sheet tray
    • Bake for 12-14 minutes. Remove cookies from oven and sprinkle with flaky sea salt
    • Allow cookies to rest for 2 minutes before transferring them to a cooling rack
    • Eat the cookies warm (after cooling for 15 minutes) for an ooey gooey center or let cool to room temp

    Notes

    How to brown 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
     
    • 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
    • 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

    Nutrition

    Calories: 386kcalCarbohydrates: 66gProtein: 4gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 2mgSodium: 370mgPotassium: 229mgFiber: 3gSugar: 47gVitamin A: 31IUCalcium: 91mgIron: 3mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Caleb

      April 25, 2022 at 7:12 am

      5 stars
      Amazing! Couldn’t stop eating them!

      Reply
      • admin

        April 25, 2022 at 8:40 am

        Thank you!! So glad you liked them!

        Reply
    5 from 2 votes (1 rating without comment)

    Leave a star rating and review, ask a question or share a helpful tip! Cancel reply

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    Welcome to In Krista's Kitchen where you'll find delicious dinners and desserts with restaurant flavor that you can make in the comfort of your home. You can find dinners, desserts, sides, brunch recipes and breakfast recipes for any occasion. I'm here to help you create meals and desserts packed with flavor! These recipes range from easy to slightly more experienced home cooks. I'll give tips and tricks and am always available through email to answer any cooking questions you have!

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