Nutella Stuffed Brown Butter & Sea Salt Cookies

Nutella Stuffed Brown Butter & Sea Salt Cookies

This soft Nutella stuffed cookie is founded on a dough with browned butter making it have a warm, cozy taste with small pieces of chocolate filled through out. With extra Nutella drizzled on top and sea salt as a perfect compliment, it’s your next show stopper cookie! 

Why these stuffed cookies are the best

Brown butter: If you’ve never made brown butter before, this is the perfect first recipe to try it out with. Brown butter is just that…browning butter. You heat up butter over stove top until it gets a delicious nutty smell with brown flecks in it. The longer you let it cook, the “nuttier” it will taste, so I try to let it get to a nice amber color with flecks, but not overly cooked where it’ll taste burnt. If for some reason you’ve accidentally overcooked it, you can use as strainer to catch some of the brown flecks to prevent the butter from tasting burnt. 

Gooey center: Because these are baked at a slightly higher temperature for only about 10-12 minutes, it keeps the insides soft and the Nutella gooey. After they’ve been fully cooled, the insides won’t be quite melty, but will still be soft, as will the rest of the cookie. To get back to gooey status, pop in the microwave for about 10 seconds, and it’ll be like it came right out of the oven! 

Perfect chocolate ratio: I prefer using mini chocolate chips or chopped chocolate. I didn’t want a chocolate chip cookie with Nutella thrown inside as an after thought – I wanted the highlight to be the Nutella, with small complimentary chocolate pieces evenly spread through out without them being overpowering. 

How to make stuffed cookies

1. Make the dough using the ingredients above.

2. Form dough into balls with a standard 2 tbsp cookie scoop, then press down to make disks. 

3. Put about a tsp dollop of Nutella onto half of the dough disks.

4. Using the remaining disks, gently place them on top of the Nutella disk. 

5. Pinch the sides and gently form back into a large round cookie ball, with a flat top to promote an even spread (instead of domed). 

6. Bake at 375 for about 10-12 minutes. Drizzle baked cookies with melted Nutella and top with sea salt.

Cookie Tips

HOW TO MAKE AHEAD: These are very easy to prepare ahead of time. The dough (separate or filled) will stay fresh in the fridge for up to one week, or in the freezer for up to 6 months. When it’s time to bake, if you’ve frozen the dough, I prefer to let it defrost a bit in the fridge overnight, but you can also just let it rest on the countertop for a few hours. If you’ve stored it in the fridge, you can bake them straight from the fridge, but they do have a tendency to stay a bit puffier (which maybe you prefer, and that’s fine too!), otherwise you can let them sit on the countertop for 15-30 minutes while your oven preheats. 

HOW TO STORE: You can store these long term unbaked as mentioned above, and you can also store them baked. I prefer storing them unbaked because it’s always so much fresher coming out of the oven, but you can definitely freeze the baked cookie! You can freeze it with the Nutella drizzle, but I also prefer to do this fresh so it doesn’t get smeared and make the cookie look messy after living in a ziplock bag for a month. These cookies will stay fresh wrapped at room temperature for a few days. 

OPTIONAL CHILL: You do not HAVE to chill these cookies. Simply based on science, chilled cookies are always winners. Giving the ingredients more time to sit and develop definitely have an impact on the flavor and texture of every cookie. But you do not have to. I haven’t chilled them and they’ve been great. If your butter was too warm, or after forming them into balls your dough feels too sticky and soft, I DO recommend chilling them in the fridge for just about 15-30 minutes to prevent them from over spreading. 

Nutella Stuffed Brown Butter & Sea Salt Cookies

Lori Vaughn
This soft nutella stuffed cookie is founded on a dough with browned butter making it have a warm, toasty taste and pieces of chocolate chips filled through out. With extra nutella drizzled on top and sea salt to compliment all the sweetness below, it's your next show stopper cookie!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 15 cookies

Ingredients
  

  • 1 cup unsalted butter
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 2 3/4 cups flour, spooned and leveled
  • 1 TB cornstarch
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp sea salt
  • 1 cup mini chocolate chips or chocolate chopped into small pieces
  • About 1 cup nutella, or hazelenut spread of choice plus about 1/2 cup more to drizzle on top
  • sea salt flakes to top

Instructions
 

  • Preheat oven to 375°F. Prepare a cookie sheet lined with parchment paper.
  • Start by browning the butter. Place the butter in a sauce pan over medium heat and let it cook until butter is fragrant and you start to see brown specks forming in the butter that is turning into a deep golden color. Remove from heat and let it begin to cool. To speed up cooling, place in the refrigerator.
  • When the butter is no longer hot, mix together the butter and sugars together with a stand or hand mixer. Add eggs and vanilla and briefly mix again.
  • Add the dry ingredients and gently mix until just combined. The dough will be slightly sticky but if it feels very sticky still, you can add 1-3 tbsp more flour. Then gently pulse in the chocolate chips (or chocolate pieces).
  • Using a large spoon or standard 2 tbsp cookie scoop, scoop balls of dough. Gently flatten out the balls of dough to get thick disks (see picture above). Place dollops of Nutella (about 1-2 tsp) on HALF of the disks. Taking the other half of the flattened dough, cover the dollop and seal the ends tight so the nutella doesn't come out while baking. Help shape it back into ball shape and gently press it down just a tad once you put it on the cookie sheet. Continue to do that for the remaining dough.
  • Chill the dough if needed or desired. (If your dough feels very soft because the butter or your kitchen is too warm, I recommend chilling in the fridge for about 15-30 minutes).
  • Bake for about 10-12 minutes, until tops look mostly set and baked, and bottoms are beginning to look lightly golden brown. Let it rest on the pan for about 5-10 minutes then transfer to a cooling rack. They will continue to set and cook while on the warm pan.
  • Time to drizzle Nutella on tip! Melt about 1/2 cup of Nutella. Place the Nutella in a Ziplock bag (or piping bag) and snip off a tiny corner of the bag. Drizzle Nutella over the tops of the cookies. Then sprinkle sea salt flakes on top.
    This step is of course optional, but I love the extra touch of flavor and presentation it gives!
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