Description

These Nutella Stuffed Cookies offer a decadent twist on classic chocolate chip cookies by incorporating a rich Nutella center. Browned butter adds a deep, nutty flavor, while finely chopped semisweet chocolate pieces enhance the chocolatey delight. Finished with a sprinkle of sea salt, these cookies balance sweet and savory perfectly, making them an irresistible treat for any occasion.

Ingredients

Units Scale

Nutella Filling

1 cup (280 g) Nutella

Browned Butter Cookie Dough

1 cup (226 g) unsalted butter
1 cup (200 g) brown sugar
2/3 cup (135 g) white sugar
2 eggs, room temperature preferred
1 1/2 teaspoon vanilla extract
2 3/4 cups + 2 tbsp (362 g) all-purpose flour
2 teaspoon cornstarch (cornflour in UK)
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
4 oz (113 g) semisweet chocolate bar, very finely chopped
Sea salt for sprinkling

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Instructions

Prepare Nutella Filling: Line a cookie sheet with wax paper. Drop Nutella by 2 teaspoon-sized dollops onto the sheet and place in the freezer to harden while preparing the dough.
Brown the Butter: Cut the butter into tablespoon-sized pieces and melt over medium-low heat in a medium saucepan. Increase heat slightly and swirl frequently with a wooden spoon or heatproof spatula. When bubbling subsides and a nutty aroma develops, immediately remove from heat and pour into a large heatproof bowl. Let cool for 25-30 minutes.
Preheat Oven and Prepare Baking Sheets: Preheat the oven to 375°F (190°C) and line cookie sheets with parchment paper.
Make the Cookie Dough: Stir brown sugar and white sugar into the cooled browned butter until well combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the butter mixture, stirring until fully combined. Fold in the finely chopped semisweet chocolate bar.
Chill the Dough: Refrigerate the dough for 15-20 minutes to firm up.
Form Cookies: Remove the frozen Nutella dollops and chilled dough. If Nutella becomes too soft, return it to the freezer for 5-10 minutes. Scoop about 1 ½ tablespoon of cookie dough, press a frozen Nutella dollop into the center, and completely enclose it with dough. Roll into a ball and place on a wax paper-lined sheet. Repeat for all Nutella dollops. Freeze the cookie dough balls for 15 minutes.
Bake the Cookies: Place dough balls at least 2 inches apart on parchment-lined baking sheets. Bake at 375°F (190°C) for 12-13 minutes or until edges just begin to turn golden brown.
Finish and Cool: Immediately sprinkle the warm cookies with sea salt. Allow cookies to cool completely on the baking sheet before removing, as they will be fragile until cooled.

Notes

Freezing the Nutella dollops before wrapping them in dough helps them stay intact during baking.
Watch the butter closely while browning to avoid burning; remove from heat as soon as it turns golden brown and smells nutty.
Cookies are fragile when warm; let them cool fully on the sheet to firm up.
Using room temperature eggs ensures they incorporate smoothly into the dough.
Chilling dough helps prevent spreading and maintains cookie shape.
Sea salt on top enhances the flavor by balancing sweetness.

Nutrition

Serving Size: 1 large cookie (approx. 50 g)
Calories: 280 kcal
Sugar: 18 g
Sodium: 150 mg
Fat: 15 g
Saturated Fat: 7.5 g
Unsaturated Fat: 6.5 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 45 mg