Brown Butter Nutella Chocolate Chip Cookies

This recipe for brown butter nutella chocolate chip cookies was in dire need of a refresh (please peek at the date in the URL).

With the extra time I’ve had at home lately, I’ve been playing around with quite a few cookie recipes. After a few batches I finally feel like I’ve got this recipe down!

image of stack of brown butter nutella stuffed chocolate chip cookies, with the top cookie bitten into with nutella oozing out

This recipe was originally adapted from the Ambitious Kitchen! Her mouth-watering photos inspired me to make these cookies in the first place.

Her recipe makes 2 dozen cookies, and I’ve modified it to make a smaller batch of 1 dozen cookies.

I do want to note that this cookie recipe takes a bit of time to make. The cookie dough has to chill before you can fill it. It’s totally worth the time commitment, but be sure you’re mentally prepared for that as you make them.

If you look on the bright side, a little delayed gratification makes them taste even more delicious!!

The Star Ingredient: Brown Butter

From the Nutella centers to the sea salt sprinkled cookie tops, there’s a lot going on with these cookies. Despite what you might think, the real star of the show is the brown butter.

image of brown butter nutella stuffed chocolate chip cookies, with the top cookie bitten into with nutella oozing out

The extra step of browning your butter gives these cookies so much depth of flavor and really takes them to the next level.

While you can make this recipe with regular unsalted butter, I highly recommend taking the extra time to brown your butter. You won’t regret it!

If you’ve never browned butter, fear not! It’s a pretty straight forward technique, and only takes about 5 minutes.

Place your butter in a large skillet, heated over a medium heat. Use a rubber spatula to stir the butter occasionally. The butter will gradually melt and start to bubble and foam.

Be sure to scrape the bottom and sides of the pan as the butter browns. This prevents the butter solids from burning. They separate when the butter is melted, and can burn if they’re left sitting at the bottom of the pan.

image of brown butter made in a large saucepan

After about 5 minutes, the butter will turn a light brown color and start to smell toasty. Remove the pan from heat and pour the brown butter into a heat proof bowl to cool. It’s important you do this immediately, so that the butter doesn’t burn.

I like to let pop my brown butter into the fridge to speed up the cooling process. I let the butter chill for 30 minutes before using it. This helps it cool down and solidify a bit, so that it has a consistency similar to room temperature butter.

The Trick to Filling These Nutella Stuffed Chocolate Chip Cookies

If you’ve ever eaten Nutella, you know how thick and creamy it is! While its unique texture is part of what makes it so tasty, it also can make it hard to use a filling.

My favorite way around this is to make dollops of Nutella (or peanut butter if you have a tree nut allergy) on parchment paper and freeze them.

image of nutella being scooped onto a lined pan to chill before being used to fill cookies

That way you can pick up each chilled scoop of Nutella, place it in the middle of your flattened cookie dough, and easily wrap the dough around it.

The Nutella will start to soften after about 5 minutes, so you want to work quickly as you fill your cookies.

Another tip I’ve found that makes it a lot easier to hand the cookie dough and wrap it around the Nutella is to lightly moisten your hands with water. It prevents the dough from sticking to your palms, and makes it easier to shape the cookies.

Substitutions and Swaps

While I love this recipe just the way it is, I know some of you might not have all of these ingredients on hand.

Below are some swaps and modifications that can be made in this recipe.

image of ingredients laid out to make salted brown butter nutella stuffed chocolate chip cookies
  • Unsalted Butter – If you only have salted butter on hand you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this recipe calls for. You can also use vegan butter in its place.
  • Nutella – If you don’t have any on hand or you aren’t a fan of Nutella, you can also use peanut butter or any nut butter! I just recommend you use a relatively thick nut butter. If it’s too thin / oily, it will be hard to use as a filling and will cause the cookies to spread a lot more as they bake.
  • Brown Sugar – You can use light or dark brown sugar in this recipe. I prefer it with light brown sugar, but either type works. The brown sugar prevents these cookies from spreading too much and adds another layer of flavor. If you only have granulated sugar on hand, you can use it instead but the cookies will spread more as they bake.
image of brown butter and brown sugar cream together in a pink kitchenaid stand mixer
  • 1 Large Egg – This cookie recipe uses 1 large egg! You can use a flaxseed egg in its place to make eggless or vegan variations of this chocolate chip cookie recipe. If you don’t have any eggs, you also can replace it with 1/4 cup of vegetable or canola oil. This will cause the cookies to spread more, but they should still taste great.
  • Sour Cream or Greek Yogurt: This might catch you off-guard, since not many cookie recipes include sour cream or Greek yogurt! But this adds a lot to the flavor and texture of the cookies, in the same way they make cakes taste deliciously moist. You can also use full fat yogurt, or alternative yogurt (almond, soy, oat) if you’re dairy free.
  • Baking Soda: The leavening agent in these cookies is baking soda! It’s more potent than baking powder, and helps them rise up and spread just the right amount. If you only have baking powder on hand, it can be used in place of the baking soda. I recommend using 1 1/2 tsp of baking powder if you go that route.
  • All Purpose Flour – I haven’t tested this recipe out with gluten free flour, but it should work as long as you use a good blend like King Arthur’s GF flour. Just be sure to mix the dough a bit longer, to help give it structure.
  • Chocolate – This part is really up to you! I prefer these chocolate chip cookies with dark chocolate chips, but milk or semi-sweet would work great too. You can use either chocolate chips or chunks, and I suggest using whatever type is your favorite!
image of stack of brown butter nutella stuffed chocolate chip cookies, with the top cookie bitten into with nutella oozing out

Tips for Making the Best Brown Butter Nutella Chocolate Chip Cookies

  • Wait to turn your oven on until your filled cookies are chilling, because the dough takes a while to make, fill, and chill!
  • Freeze your scoops of Nutella for at least 20 minutes before trying to fill your cookies. It makes them way easier to stuff inside your cookie dough.
  • Let your brown butter cool in the fridge for 30 minutes before using, to make it easier to cream with the brown sugar.
  • Cream your brown butter and butter and brown sugar together at a medium high speed for at least 2-3 minutes, until the mixture becomes lighter in color.
  • Be sure to properly measure your flour (spoon into the cup measure and then level) or use a kitchen scale to measure your dry ingredients.
  • Use a cookie scoop to make sure your cookies are uniformly sized.
  • Lightly wet your hands before flattening and filling your cookies. It prevents the dough from sticking to your hands and makes the cookie dough easier to handle.
  • Be sure to space your cookies about 2-3 inches apart before baking them! They spread a bit as they bake.
  • Press extra chunks of chocolate on top of the cookies before they’re baked. You can also garnish them with sea salt to make them look just as incredible as they taste.
image of stack of brown butter nutella stuffed chocolate chip cookies with golden brown crispy edges

Making These Cookies in Advance and Storing Them

  • In the off chance that you have any leftover cookies, they can be stored in an airtight container for up to 5 days at room temperature.
  • You can also freeze leftover cookies for up to a month. I like to thaw them in the fridge overnight. The next morning I heat them in the microwave for 15 seconds to make the centers gooey again.
  • If you make this cookie dough in advance, you can freeze stuffed cookies in an airtight container for up to a month. Let the cookies thaw in the fridge overnight, then bake as instructed.

Other Recipes You Might Like

Let Me Know What You Think!

If you try this recipe for brown butter Nutella chocolate chip cookies, please let me know what you think! Leave a rating and comment with your thoughts!!

image of brown butter Nutella chocolate chip cookies in a stack with the top cookie bitten into showing the warm, melting nutella
Yield: 12

Brown Butter Nutella Chocolate Chip Cookies

image of brown butter Nutella chocolate chip cookies in a stack with the top cookie bitten into showing the warm, melting nutella

These brown butter Nutella chocolate chip cookies have golden brown edges and chewy centers that are filled Nutella! Top them with a bit of sea salt and they're completely irresistible!!

Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 1 hour
Total Time 1 hour 25 minutes

Ingredients

Brown Butter Nutella Chocolate Chip Cookies

  • 3/4 cup Nutella (6 oz, 170 grams)
  • 1/2 cup unsalted butter (1 stick; 113 grams)
  • 3/4 cup packed light or dark brown sugar (150 grams)
  • 1 large egg, room temperature (56 grams)
  • 1/2 tsp vanilla extract (2 grams)
  • 2 tsp sour cream or plain greek yogurt (8 grams)
  • 1 1/4 cup all-purpose flour (160 grams)
  • 2/3 tsp baking soda (4 grams)
  • 1/2 tsp salt (3 grams)
  • 1 cup dark or milk chocolate chips, chopped (175 grams)
  • Coarse sea salt to garnish

Instructions

    1. Begin by browning the butter. Melt 1/2 cup (1 stick) of unsalted butter in a saucepan over medium heat, until it begins to foam. Make sure you stir and scrape the sides and bottom of the pan frequently during this process with a rubber spatula (you don't want the butter solids to burn at the bottom of the pan).
    2. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to stir and remove from heat as soon as the butter is visibly brown and gives off a nutty aroma. Immediately transfer the butter to a separate heat-proof bowl and cool in the fridge for 30 minutes.
    3. While the brown butter cools, prepare the nutella centers for these cookies! Line a cookie sheet with parchment paper, and use two spoons to create 12 equal sized scoops of nutella using about 1 Tbsp of Nutella per scoop. Place this pan in the freezer to allow them to firm up.
    4. With a hand or stand mixer, cream together the cooled brown butter and brown sugar for 2-3 minutes, until the mixture lightens in color. Use a rubber spatula to scrape the sides and bottom of the bowl as needed.
    5. Mix in the egg, vanilla extract, and sour cream or greek yogurt on a medium high speed until the mixture is smooth.
    6. Add in the all-purpose flour, baking soda and salt. Mix on low-speed just until combined, you do not want to overmix your dough! Gently fold in the chopped chocolate chips.
    7. The dough should be a bit sticky at this point. Chill the cookie dough for 30-60 minutes, until it's thicker and easier to handle. This also helps the dough to absorb the flavor of the brown butter, and prevents the cookies from overspreading while they bake.
    8. About 20 minutes before your cookies are done chilling, preheat the oven to 350 degrees F.
    9. Use a cookie scoop to make 12 equal sized cookie dough balls.
    10. Remove the chilled scoops of Nutella from the freezer.
    11. Flatten each ball of cookie dough in the palm of your hand, and place a frozen scoop of Nutella in the center. Fold the dough around the Nutella and shape into a hockey puck, being sure the Nutella is fully covered. Set aside and repeat with the remaining cookie dough.
    12. Line two baking sheets with parchment paper, aluminum foil, or a silicone baking mat.
    13. Place the cookie dough balls 2-3 inches apart on the prepared cookie sheets. Top with a few extra bits of chocolate if desired.
    14. Bake the cookies for 9-10 minutes, until the edges just begin to brown. Rotate the pans halfway through to help the cookies bake evenly.
    15. Remove them from the oven and garnish with sea salt while they're still hot.
    16. Let the cookies cool on the pan for 15 minutes, then move to a wire rack to finish cooling. Enjoy with a glass of cold milk!

Notes

Making These Cookies in Advance and Storing Them:

  • In the off chance that you have any leftover cookies, they can be stored in an airtight container for up to 5 days at room temperature.
  • You can also freeze leftover cookies for up to a month. I like to thaw them in the fridge overnight, then heat them in the microwave for 15 seconds to make the centers gooey again.
  • If you make the cookie dough in advance, you can freeze stuffed cookies in an airtight container for up to a month. Let the cookies thaw in the fridge overnight, then bake as instructed.

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 341Total Fat 17gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 4gCholesterol 40mgSodium 249mgCarbohydrates 43gFiber 2gSugar 30gProtein 5g

20 thoughts on “Brown Butter Nutella Chocolate Chip Cookies

    1. Sadly no! I actually make an edible cookie dough for that! And it’s funny that you ask, because I’m just about to post a cookie dough topped cake recipe 🙂 stay tuned!

    1. Hi Latonya! Most cup measuring sets come with a 1/3 tsp measurer! Or you can use a 1 tsp measure and fill it about 2/3 full. Hope that helps, happy baking!

  1. I’m so excited to try this recipe today! I might use some espresso chocolate chips in half my dough to experiment. Thanks for giving us another great cookie recipe to bake!

  2. Hi! I was curious, can I replace the sour cream or yogurt with something else? I can’t wait to try these!

    1. Hi Elizabeth,

      If you don’t want to use either of those or don’t have them on hand, you can just omit that ingredient from the recipe. They do enhance the texture and flavor of the cookies but they will still taste great without it. Hope that helps, happy baking!

  3. Hi! I really want to make these but I don’t have sour cream or yogurt can I replace it with anything else?

    1. Hi Jasmine,

      Sadly I’m not sure! I usually rely on an old cookie scoop to make sure my cookies are uniform in size, and I’m not sure what size it is :/

  4. I just tried this recipe today and all I have to say is WOW!! Super easy to make. I used a mix dark and milk chocolate chips and they turned out delicious. Thanks for this great recipe.

  5. I made the cookies and Im very pleased with how they turned out. They are perfect balance of chewy and crunchy, sweet and salty. Thank you so much! I dont think Ill ever have to buy them anymore cause your recipe is amazing. It was so easy to follow and all the ingredients are easy to get. Again thanks a lot for providing this to people!! <3

  6. Hello,

    Very nice recipe and beautiful presentation ?. You have mentioned that it is a batch of a dozen. Can you tell how much grams does 1 cookie weigh because I don’t have a cookie scoop.

  7. Hello,

    Very nice recipe and beautiful presentation ?. You have mentioned that it is a batch of a dozen. Can you tell how much grams does 1 cookie weigh because I don’t have a cookie scoop.

Let me know what you think!