Nutella Stuffed Cookies
Thick, chewy browned butter cookies are stuffed with gooey Nutella, for the most heavenly, decadent cookie you'll ever try. The depth of flavor from these cookies is simply unmatched!
Servings: 18 large 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.
Notes
*If you don’t have space in your freezer for a baking tray, you can skip freezing the Nutella and instead carefully spoon Nutella in the middle of each flattened-out cookie dough ball. Note this will be much messier to shape.