Nutella Stuffed Brown Butter Cookies
20 Mar 2025
These Nutella Stuffed Brown Butter Cookies are thick, chewy, and full of rich, caramelized brown butter flavor. They’re filled with melty chocolate layers, stuffed with a gooey Nutella center, and finished with extra chocolate chunks on top. We hope you have as much fun making them as we do!
Ingredients
- 1 jar Nutella (12 oz is fine)
- 170 g (1½ sticks / ¾ cup) unsalted butter (will reduce to 145 g after browning)
- 150 g (¾ cup) light brown sugar
- 50 g (¼ cup) granulated sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 15 ml (1 Tbsp) milk, room temperature (plus more as needed)
- 8 g (2 tsp) vanilla extract
- 270 g (2¼ cups) all-purpose flour
- 6 g (2 tsp) cornstarch
- 5 g (¾ tsp) baking soda
- 1 tsp salt
- 85 g (3 oz / about ⅔ cup) dark chocolate bar, chopped
- 90 g (½ cup) semisweet chocolate chips
- 29 g (1 oz / about ¼ cup) dark chocolate bar, chopped
- 45 g (¼ cup) semisweet chocolate chips
Cookies
Topping (optional)
Instructions
Brown Butter
Melt the butter in a saucepan over medium heat, stirring occasionally. Cook until it foams, turns golden brown, and smells nutty (about 6-9 minutes). Brown milk solids will form at the bottom of the pan.
- Immediately pour the browned butter, including the brown solids, into a heat-proof measuring glass. You should have about 140-150 g (around the ⅔ line). If too much liquid evaporated, add 1-4 teaspoons of water until you reach the correct amount.
- Let the butter cool to room temperature (80-100°F) before using, about 30-45 minutes on the counter or 15-25 minutes in the fridge.
Cookie Dough
Line a baking sheet with circle templates parchment paper. Pipe or scoop 14 Nutella dollops (2 tsp each) onto it and freeze for 30-60 minutes until firm.
- In a large bowl, mix the cooled brown butter, brown sugar, and granulated sugar until fully combined, about 30-60 seconds. Use a hand mixer, stand mixer, or whisk.
- Add the egg, egg yolk, and vanilla extract, beating until smooth, about 30 seconds.
- In a separate bowl, sift and whisk together the flour, cornstarch, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients in two parts until just combined.
- Fold in the chopped chocolate and chocolate chips.
- Using a 3-Tbsp cookie scoop (about 65-67 g), portion the dough into balls.
- Remove ⅔ of the dough from each ball, flatten into a disk, and press a frozen Nutella dollop into the center. Flatten the remaining ⅓ of the dough into a disk, press over the Nutella, and seal the edges. Refreeze Nutella for 10-15 minutes as needed. (*see notes)
- Place stuffed dough balls on a parchment-lined baking sheet, cover, and refrigerate for at least 3-4 hours or overnight.
Cookie Bake
Preheat the oven to 375°F and place rack in the middle. Line 2-3 baking sheets with parchment paper.
- Place six chilled dough balls 2 inches apart on each baking sheet.
Bake for 7-9 minutes, until the centers rise and the edges are lightly golden.
- Cool on the baking sheet for 5 minutes, optionally topping with more chocolate, then transfer to a wire rack to cool completely.
- Serve at room temperature.
Did you make this? We’d love to hear how it turned out! Leave a review
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Serving: Makes 12-14 standard cookies (65-67 g each) with a 3-Tbsp scoop. Can adjust to 18-20 cookies (43-45 g each) with a 2-Tbsp scoop, or 9-10 extra-large cookies (87-89 g each) using a 4-Tbsp scoop.
- Nutella Filling: Use 1-tsp dollops for small cookies, and 1-Tbsp dollops Nutella for extra-large cookies. For consistent sizing, use a piping template under the parchment as a guide. Download our 4-Tbsp cookie template, 3-Tbsp cookie template, or 2-Tbsp cookie template and pipe or scoop within the dotted circle. Then, gently spread the Nutella with a spoon or knife until it reaches the solid circle, keeping some height on each dollop to ensure a thick, gooey center.
- Baking time: Adjust baking time to 6-8 minutes for small (2-Tbsp) cookies, 8-10 minutes for extra-large (4-Tbsp) cookies.
- Brown Butter: Browning butter evaporates liquid, so always measure the final amount and add water if needed.
- Mixer: A stand mixer with a paddle attachment can be used, just mix on medium-low for the wet ingredients and low when adding the dry.
- Chocolate: Dark chocolate bar (72% cacao) is recommended to balance the Nutella's sweetness, but you can sub with semisweet or milk chocolate.
- Dough: If too firm or dry, add milk 1 Tbsp at a time. If too soft, add flour 1 Tbsp at a time.
- *Assembly Line: Nutella softens quickly. Before removing from the freezer, flatten the ⅔ portion of each dough ball into disks and set aside the ⅓ portion. Then, quickly add Nutella to each disk before sealing with the remaining dough.
- Chilling:spreading. Chilling the dough is key to keeping cookies thick and preventing spreading.
- Make-Ahead: Make-Ahead: Refrigerate raw dough for up to 4 days. Freeze stuffed raw dough balls in a ziplock bag for up to 3 months.
- Doneness: Be careful not to over-bake or the texture can end up dry and crumbly. If in doubt, it’s better that they’re underbaked for a chewy texture. If you have hot spots in your oven, rotate the pan halfway through baking.
Happy baking! ❤️
Emma & Eric
@birchberryco Nutella stuffed brown butter cookies 🍪🤍🌸🍫 Sounds of Baking | Part 2 🎧 Full recipe is on our website, Birchberryco.com. Our first product is launching in the U.S. in 2025! Sign up for our email list to get updates and be the first in line! #nutella #nutellacookies #chocolatechipcookies #baking #brownbutter #cookies #dessert #bakingrecipe #bakingtherapy #baketok #bakingtiktok #aesthetic #asmr ♬ Sixty Second Commercial 1 by Michael Reynolds - malcolm