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nutella stuffed inside of cookie
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5 from 2 votes

Nutella Stuffed Cookies

If you love Nutella, you'll love these Nutella stuffed cookies! They are made with browned butter, so they have a nutty, toffee-like aroma. They are so soft, tender, and perfectly sweet! This recipe makes 14 large cookies.
Prep Time40 minutes
Cook Time12 minutes
Chilling45 minutes
Total Time1 hour 37 minutes
Course: Cookies
Cuisine: American
Servings: 14 large cookies
Calories: 460kcal
Author: Tania

Equipment

Ingredients

  • 1 cup Nutella
  • 1 cup unsalted butter cut into pieces
  • 2 ½ cups all-purpose flour spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 teaspoons vanilla extract
  • 2 large eggs at room temperature
  • 4 ounces dark chocolate bar, finely chopped

Instructions

  • Freeze the Nutella: Drop 2-teaspoon dollops of Nutella onto a sheet pan lined with parchment paper. Place in the freezer until fully frozen while you prepare the cookies. Tip: Drop a few extra dollops of Nutella just in case.
  • Make the browned butter: In a stainless steel or light-colored skillet, melt the butter over medium heat, stirring constantly. The butter will start to form bubbles and pop. Keep stirring constantly until golden brown specks will form at the bottom - this indicated it's ready. It will smell nutty, almost toffee-like. Transfer to a large bowl and let cool completely for 30 minutes before moving on to the next step.Tip: A stainless steel or light-colored pan allows you to see clearly when the brown specks form.
  • Dry Ingredients: In a medium bowl, whisk flour, baking soda, and salt. Set aside.
  • Wet ingredients: To the cooled browned butter, mix in both sugars and vanilla extract. Then, whisk in eggs, one at a time, until fully combined.
  • Gradually add dry ingredients to wet ingredients, and mix until no pockets of flour remain. Do not overmix. Gently fold in the finely chopped dark chocolate into the batter using a rubber spatula.
  • Cover dough with plastic wrap (the plastic wrap should be touching the dough). Chill in the refrigerator for 45 minutes. This will allow the dough to not be so sticky and be manageable.
  • When ready to bake, preheat oven to 375 degrees F. Line a large sheet pan with parchment paper.
  • Once the dough has chilled, assemble the cookies: For each cookie, scoop about 3 tablespoons of cookie dough (I used a large 3-tablespoon cookie scoop, see note below*) and stick a frozen nutella dollop in the middle by pressing it in with your thumbs. Cover the nutella with cookie dough, forming a ball. Make sure there is no nutella sticking out so that it doesn't melt out.
  • Arrange them on a large sheet pan lined with parchment paper, about 3 inches apart. Bake at 375 degrees F for 11-13 minutes or until the edges start to turn golden brown. Note: You may need to bake in batches - refrigerate the cookie dough balls until you’re ready to bake the next batch.
  • Let cool in the pan for about 5 minutes, then transfer to a wire rack to let them cool a bit more. Enjoy!

Notes

*I'd recommend making large cookies - they are easier to assemble. To make large cookies, use a large 3 tablespoon-sized cookie scoop; the Nutella dollops should be 2 teaspoons each. To make medium cookies (makes about 20 cookies), use a medium 1 ½ tablespoon- sized cookie scoop; the Nutella dollops should be 1 teaspoon each and enough to fill about 20 cookies.
  • Browned butter adds a nutty, toffee-like aroma to these cookies. Browned butter is ready when you see golden brown specks at the bottom of the pan. Be sure to always stir constantly to prevent constantly.
  • Use a stainless steel or light-colored ceramic pan to brown the butter. This will allow you to see clearly when the golden brown specks start to form.
  • Nutella: Make sure it's fully frozen before using. Otherwise, it will make a mess.
  • Make ahead: You can refrigerate the assembled cookie balls (through step 8) and bake the next day. Bake as directed.
  • Freezing: You can freeze the assembled cookie balls for up to 3 months. Bake for an additional 1-2 minutes until the edges start to turn golden brown. No need to thaw beforehand.
  • Storage: Store baked cookies in an airtight container for up to 1 week.
  • After the cookies cool down completely, the Nutella won't be as melty in the center. You can pop them in the microwave oven for a few seconds to make them melty again.
Substitutions:
  • Instead of dark chocolate, use your favorite baking chocolate baking bar.
  • Nutella: Use any brand of hazelnut chocolate spread.
Recommended equipment: Pan, mixing bowls, whisk, rubber spatula, large sheet pan, parchment paper.
Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition

Serving: 1large cookie | Calories: 460kcal | Carbohydrates: 57g | Protein: 5g | Fat: 24g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 187mg | Potassium: 203mg | Fiber: 3g | Sugar: 36g | Vitamin A: 443IU | Calcium: 53mg | Iron: 3mg