If you love Nutella as much as I do, these Nutella Stuffed Brown Butter Cookies have your name written all over them.
Similar to my Dubai Chocolate Chip Cookies, the cookie dough is made with browned butter and plenty of brown sugar, for perfectly flavorful, thick, chewy cookies.
You will see that this recipe needs to be chilled for at least 24 hours before baking – and I know that is annoying, but I promise, it’s totally worth the wait for the flavor and texture benefits!
Freezing balls of Nutella also makes these cookies a breeze to shape, but I’ve added a note at the bottom of the recipe if you want to skip this part.
Add these Nutella Cookies to your Christmas cookie boxes or Christmas party tables with my Snickerdoodle Cookies and Ginger Molasses Cookies to please every palate!
Why Aren’t There Cup Measurements for Every Ingredient?
My top tip for making cookies: Weigh your ingredients. I don’t include cup measurements for the flour here for a few reasons. Firstly, using a digital kitchen scale is the #1 way to improve your baking forever. Using cups can accidentally compact way too much flour into the cups, adding more flour to the recipe than it should have – which impacts flavor, spread, chewiness, and more.
I also tinkered with the flour measurements so much that the measurements would be something like “1 cup + 2 tablespoons + 1 teaspoon” or something insanely annoying.
Finally, a scale means fewer dishes since you can just leave scoops that live inside your containers, so no need to wash a bunch of cups on top of the bowls, whisk, spatula, etc. Win-win!
Do I Have to Use Bread Flour?
You can use more all-purpose flour instead of the bread flour (so 330 grams total), but your cookies won’t be as delightfully chewy and or as thick.
Do I Have to Use Real Nutella?
Nope! Because it’s just a filling and not part of the dough recipe itself, feel free to use any store-brand chocolate hazelnut spread, or organic versions you prefer. In fact, you could also use peanut butter, almond butter, or any other spread you like – let me know in the comments below if you do!
The Eggs
We’re using two large eggs plus an extra yolk. Don’t skip the extra yolk! It adds richness and chewiness.
A large egg in the US is about 55-65 grams in shell. Bring the eggs to room temperature before mixing into your dough, but separate the extra yolk from the white straight from the fridge (it’s much easier to do when cold as it’s less fragile).
More Cookies You’ll Adore:
- Thick Chocolate Chip Cookies – Levain copycat recipe!
- Fudgy Double Chocolate Chip Cookies – the cookies for chocoholics like me
- Kentucky Derby Cookies – made with plenty of bourbon!
- Brown Butter Toffee Chocolate Chip Cookies
- Traditional Shortbread
Nutella Stuffed Cookies
Ingredients
- 200 grams Nutella
- 226 grams (2 sticks) unsalted butter
- 100 grams (½ cup) granulated sugar
- 200 grams (1 cup) light brown sugar
- 2 large eggs + 1 egg yolk, separated when cold then brought to room temperature
- 2 teaspoons vanilla extract
- 150 grams all-purpose flour
- 180 grams bread flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Place parchment paper on a rimmed baking sheet and spoon the Nutella into 18 1-Tablespoon-sized balls. Place in the freezer for 30 minutes, or until solid*.
- Cube butter and place in a medium stainless steel saucepan. Over a medium heat, melt the butter, and allow it to brown. This will take approximately 5-8 minutes. Stir occasionally. The butter will foam and become a bit hard to see the bottom – that's okay. Keep an eye on it until the butter is golden brown.
- Remove from heat and transfer to a large heatproof mixing bowl. Be sure to scrape out all those little brown bits at the bottom of the pan for maximum flavor!
- Add the granulated sugar and dark brown sugar to the browned butter. Whisk to combine well and set aside to cool to about room temperature. You can place it in the fridge to speed this up.
- Once the butter mixture has cooled, add the eggs, egg yolk, and vanilla extract. Whisk to combine.
- Add the all-purpose flour, bread flour, baking soda, baking powder, and salt to the bowl. Using a rubber spatula, mix until just combined, being sure to scrape down the sides and bottom of the bowl so everything is incorporated. Do not overmix.
- Cover the bowl with plastic wrap and place in the fridge for about 15 minutes, or until the dough is slightly firmed yet still pliable. (I find cleaning up and doing the dishes is the perfect amount of time for this.)
- Use a large 3-Tablespoon cookie scoop to portion the cookie dough into 18 balls.
- Flatten each dough ball out with your fingers, to about 3" in diameter. Place a frozen ball of Nutella inside each cookie dough disc. Gently wrap the edges of the dough around the Nutella, then smooth into a ball using your palms.
- Place the prepared cookie dough balls on a large rimmed baking tray. Wrap the tray well in plastic wrap. (Alternatively, place in one layer inside an airtight container.) Store in the fridge and allow to chill for at least 24 hours, or up to four days.
- When it’s time to bake, preheat oven to 350°F (175°C). Place dough balls on light-colored aluminum baking sheets lined with parchment paper, spacing at least 3 inches apart to allow for spreading.
- Bake on the middle rack, one tray at a time, for 11-13 minutes, or until the edges are lightly golden brown and the middles still look just slightly damp. Allow to cool completely on the baking sheets.
- Once completely cooled, drizzle with melted chocolate, if desired – or serve plain.
- Cooled cookies keep well stored inside an airtight container at room temperature for about 4 days.
