Brown Butter Nutella Filled Cookies

This is decadence in its purest form. Picture a chocolate chip cookie so gooey with each bite, hiding a molten pocket of Nutella that spills out the moment you break through. But the real secret? Brown butter. It transforms this cookie from great to unforgettable by incorporating a toasty, caramelized richness. If you have been craving something truly indulgent, this Brown Butter Nutella-Stuffed Cookie recipe is going to hit the spot.

Why You Will Love This Brown Butter Nutella Filled Cookies Recipe

• Molten Nutella center: Every cookie hides a frozen Nutella core that turns gooey once baked
• Deep brown butter flavor: Browning the butter adds a rich, nutty caramel-like taste t
• Texture: Crisp edges, soft chewy centers, and a molten middle all in one cookie.
• Chocolate in every bite: Between the chocolate chips and Nutella filling, there is chocolate in each bite.

Ingredients

• 1/2 cup unsalted butter
  • Brown it, and it gives off a nutty aroma and a more complex flavor
• 1/3 cup brown sugar
  • Adds moisture and chewiness
• 2 tbsp white sugar
  • Adds sweetness and gives the cookies the crispy edges
• 1 egg, room temperature
  • Binds everything together
• 1 tsp vanilla extract
  • Adds warmth to the flavor
• 1 1/4 cups all-purpose flour
  • The base of the cookies
• 1/2 tsp baking soda
  • Helps the cookies rise and spread
• 1/2 tsp salt
  • Helps balance the sweetness
• 1/2 cup chocolate chips
  • Adds extra chocolate in each bite
• Nutella (1 tbsp per cookie)
  • The filling of the cookies
• Flaky salt
  • Enhances the sweetness

Click on the images for the direct link to the ingredients/tools I used:

Instructions

Line a tray with parchment paper. Scoop 1 tbsp portions of Nutella onto the tray and freeze until solid, about 30 minutes.

To a saucepan, add the butter. Cook over medium heat until the butter foams and turns golden brown with brown specks. Transfer to a bowl and let cool to room temperature. This takes around 5 minutes. Watch carefully because the butter will burn easily.

In a bowl, whisk together the browned butter, brown sugar, and white sugar until smooth and glossy.

Add the egg and vanilla extract. Whisk until fully incorporated.

In a separate bowl, whisk together the flour, baking soda, and salt.

Fold the dry ingredients into the wet ingredients until just combined.

Fold in the chocolate chips.

Preheat the oven to 350°F.

Scoop the dough into equal portions. Flatten each piece of dough, place a frozen Nutella scoop in the center, then seal and roll back into a ball.

Place the cookie dough balls onto a parchment-lined baking tray.

Bake for 10–14 minutes, depending on the size of the cookies.

Sprinkle with flaky salt while warm and let cool slightly before serving.

Brown Butter Nutella Filled Cookies Tips

When making the brown butter, constantly stir so it does not burn.

The cookies are ready when the edges are set, and the center of the cookie looks underdone.

Ingredient Substitutions

Nutella –> Cookie Butter

Storage Tips

Store in an airtight container at room temperature for up to 4 days or in the fridge for up to 1 week.
Unbaked cookies: You can also roll each dough ball, place it on a parchment-lined tray, and freeze until solid. Then transfer to a freezer bag and bake straight from frozen, adding an extra 2–3 minutes to the bake time.

If you enjoyed this Nutella-filled cookie recipe, you might also like my small-batch brown butter chocolate chip cookie recipe.

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