Nutella Stuffed Cookies
Nutella Stuffed Cookies definitely bring ordinary chocolate chip cookies into the next level. These soft-baked cookies are baked with brown butter and stuffed with molten Nutella center. The result is super chewy, chocolaty, buttery chocolate chip cookies with an elevated chocolate experience. They are more of special treat to indulge once a while than just a good chocolate chip cookies.
These Nutella Stuffed Cookies recipe is probably the best I have made so far. Using brown butter in the cookie dough really makes the difference. Have your ever browned butter? Brown butter is literally just melted butter that is cooked longer until it is brown in color. It adds a nice sweet and savory caramel aroma and taste. The cookies are also loaded with chocolate chunks inside and out with every bite.
Do not forget to check out the super jumbo version similar like these Nutella Stuffed Cookies from my previous Nutella Stuffed Chocolate Chip Skillet Cookies.recipe.
How to Make Nutella Stuffed Cookies
Making Nutella Stuffed Cookies does sound a little bit complicated, but it is actually quite simple. I will walk you through all of the steps in detail below.
1. Brown the butter
Brown butter is just cooking the butter a little past the melting point until it browns which results in a change of flavor, aroma, and color. At that point, the water will slowly evaporate leaving the butterfat and milk protein to continue cooking and browning. You will notice some brown specs at the bottom of your pan as the protein cooks. Be sure to keep your eye on it while cooking, because it is pretty easy to go from browned to burnt.
Firstly, heat the butter on a skillet over medium heat. The bottom of the pan you use should be lightly colored so you can actually see the butter browning. Once the butter has melted fully into a liquid, it will start popping and crackling. That is the water cooking out of the butter. After the water cooks, the butter will foam up a bit, then subside. The milk solids in the butter will begin to brown and caramelize. This means that little brown bits will start to appear on the bottom of the pan.
Use a heat-proof spatula to stir the browning milk solids off the bottom of the pan so they brown evenly. You will notice the changing aromas as the butter continues to brown. Keep stirring until you reach the desired degree of darkness. This is probably the trickiest part of this process is knowing when to pull your pan from the heat. The darker it is, the flavor is richer. Once the butter is brown and golden (not black), immediately remove the pan from the heat, and pour butter into separate bowl. Do not leave it in the pan or the residual heat will continue cooking further perhaps into burnt butter.
The brown bits add lots of flavor to brown butter. You can strain out or just leave the brown flecks in the butter. If your butter is one the dark brown side or slightly burned, you should strain the sediment because it might be too bitter-tasting to leave in.
2. Freeze Nutella
How do you get the Nutella inside the cookies without making a mess? The method is actually pretty simple. I just spoon out roughly 2 teaspoons of Nutella, and shape it as round as possible with 2 small spoons. Then, put Nutella on a baking tray that has been lined with parchment paper or silicone mat and pop it in the freezer for around 30 minutes or so. Meanwhile, you can get started making the cookie dough. By the time your are done making the cookie dough, the Nutella will be firm and easy to pick up. When you are ready to assemble your Nutella Stuffed Cookies, simply wrap the cookie dough around your Nutella balls.
3. Make the cookie dough
After the brown butter has cooled down, we can start making the cookie dough. Beat together the butter and sugar until light fluffy. Then, beat in the eggs and vanilla until smooth. With a spatula, fold the dry ingredients until just well combined. Stir in the finely chopped chocolate chunks until well combined.
4. Stuff the Nutella
To stuff the cookies dough, I scoop about 2 tablespoons of cookie dough with an ice cream scoop. Press the dough flat and put the frozen piece of Nutella ball in the center. Press the edges together to fully seal the Nutella inside. If the Nutella begins to soften as you are working, just put the baking tray back to the freezer to harden before you continue. Do not press the dough flat because they will spread a lot during the baking.
Bake the cookies for 12-15 minutes until the the edges are just starting to brown. At the end of the baking time, these Nutella Stuffed Cookies might look a little doughy when you remove them from the oven. They will set up as they sit on the baking pan for a few minutes. Remove from the oven and cool for 5 minutes on the baking pan before moving the cookies to a wire rack to finish cooling completely.
The best time to eat these cookies is shortly after they have been baked. They need to be warm so that you can get the molten experience when you bite into these goodness. If you need to keep some for latter, you can warm them up in the microwave and they will be just like when they are fresh from the oven.
Nutella Stuffed Cookies
Nutella Stuffed Cookies are the ultimate chewy, chocolaty, and buttery soft-baked cookies with soft and gooey Nutella stuffed inside.
- 350 gr Nutella
- 1 cup unsalted butter (225 gr)
- 1/2 cup light brown sugar (100 gr)
- 3/4 cup granulated sugar (150 gr)
- 2 eggs
- 1 tsp vanilla extract
- 2 3/4 cups all purpose flour (330 gr)
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 150 gr bitter sweet chocolate finely chopped
Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns for about 5–8 minutes. After it has browned, turn off the heat and remove the butter into separate bowl. Let it cool completely before using.
Line a baking pan with a parchment paper or silicone mat. Spoon about 2 teaspoons of Nutella dollops. Make the Nutella as round as possible using 2 small spoons and drop them onto the prepared pan. Freeze while you are preparing the cookie dough.
Preheat oven to 375 F / 190°C. Line two large baking pans with parchment paper or silicone baking mats.
In a large bowl, combine together all purpose flour, cornstarch, baking soda, baking powder, and salt. Set aside.
In a separate large bowl, whisk together cooled brown butter, brown sugar, and granulated sugar until well combine. Whisk in eggs and vanilla extract until well combined.
Add dry ingredients to wet ingredients and mix until well incorporated with a spatula. Then, fold in two-thirds of the chocolate chunks into the dough.
Remove the Nutella from the freezer. Scoop 2 tablespoons of dough, flatten, and put a Nutella ball on the middle. Gather the edges of the dough to cover the Nutella. Make sure the Nutella is fully covered to prevent leaking. Drop the dough onto the prepared baking pans and sprinkle the top with the remaining chocolate chunks.
Bake for 12-13 minutes, or until the edges are nicely browned. Cool for 5 minutes on the pan before removing to wire racks to cool completely.
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