Chocolate chip cookies were my favorite and until these Nutella stuffed chocolate cookies came along my life. They’re sweet, decadent, and chocolatey. This cookie recipe is guaranteed to wow a crowd. This cookie is made with browned butter (no worries I will show you how to make that, it’s very simple), gooey Nutella and the base cookie dough is similar to what I use for my chocolate chip cookie.
Rather than using chocolate chips in this recipe, I used a bar semisweet baking chocolate. The bar is chopped very finely so that it won’t overpower the chocolate flavor of the Nutella in the cookie. Plus, the cookies look very pretty as well. These cookies taste so good, that even my mom, who doesn’t eat cookie wanted to have more. It took my family just a day to gobble up a batch of these cookies, never enough.
I hope you try this recipe and enjoy the cookies.
Easy & Yummy Nutella Stuffed Cookies
Ingredients
- 1 Cup Unsalted Butter
- 1 Cup Nutella
- 1 Cup Brown Sugar light
- ⅔ Cup Granulated Sugar
- 2 Eggs room temperature
- 1 ½ Tsp Vanilla Extract
- 2 ¾ Cups + 2 Tbsp All-Purpose Flour
- 2 Tsp Cornstarch
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
- ¾ Tsp Salt
- 4 oz Semisweet Chocolate Bar very finely chopped
Instructions
- Prepare your Nutella filling first by lining a cookie sheet with wax paper and dropping Nutella by 2 teaspoon-sized dollops onto cookie sheet. Place in freezer to harden while you prepare your cookie dough.
- To Brown the Butter: Cut your butter into Tablespoon-sized pieces and place in a medium-sized saucepan. Melt over medium-low heat.
- Once butter has melted, increase heat to just above medium heat.
- Stir and scrape the sides of the pan frequently with a wooden spoon or heatproof spatula – the butter will bubble and pop. Once the bubbling/popping slows, the butter will begin to turn brown.
- Watch the butter very carefully at this point, and once it begins to brown and you smell the nutty aroma of browned butter, remove from heat quickly and pour into a large, heatproof bowl.
- Allow butter to cool for 25-30 minutes before proceeding with the recipe.
- Preheat oven to 375°F and line cookie sheets with parchment paper. Set aside.
- For the Cookie Dough: Add sugars into cooled browned butter, stir well or mix with hand mixer.
- Stir in eggs, one at a time, mixing well after each addition.
- Add vanilla extract and stir.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.
- Gradually add flour mixture to butter mixture, mixing until ingredients are completely combined.
- Add your finely chopped chocolate and mix well.
- Chill dough in refrigerator for 15-20 minutes.
- Remove frozen Nutella from freezer and cookie dough from refrigerator (Note: if at any point the Nutella becomes too sticky and hard to work with, return to freezer for at least 5-10 minutes).
- Scoop dough by heaping 1 1/2 Tbsp-sized spoonful and press frozen Nutella dollop into the center. Form around Nutella until it is completely concealed (add more dough as needed). Roll into an even ball and place on a wax-paper lined sheet. Repeat until all Nutella dollops are concealed in cookie dough, and freeze cookie dough balls for 15 minutes.
- Place cookie dough at least 2 inches apart on parchment paper-lined sheet, and bake for 15 minutes, or until edges are just beginning to turn golden brown.
- Allow cookies to cool completely on cookie sheet before removing (they’ll be quite fragile when warm but will become sturdier as they cool).
- Enjoy warm cookie with cold milk.
