Nutella Stuffed Chocolate Chip Cookie Cake


I though I had it all figured out when I made a double-decker, salted, brown butter, chocolate chip cookie cake, but I was mislead. While that cookie cake was delicious, I found a recipe I might like even more! It turned out perfectly chewy, and golden brown. To make this cake even better, I stuffed the cookie cake with Nutella. It was a game changing decision.

Cookie Cake Dough:

  • 3/4 cup unsalted butter, softened to room temperature
  • 1 cup light brown sugar
  • 1 large egg + 1 egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 cup dark chocolate chips
  • 1 cup Nutella

Buttercream Frosting:

  • 1/2 cup butter, softened
  • 2 cups powdered sugar
  • 1/2 tsp. salt
  • 1/2 tsp. vanilla
  • 1/4 cup heavy cream
  • gel food coloring

Preheat oven to 350 F degrees. Spray a 9-inch cake pan with nonstick spray.

Begin by preparing the cookie dough. Using a hand-held mixer or stand mixer fitted with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium speed until creamy. Mix in egg, egg yolk, and vanilla on medium-high speed until combined. Use a spatula to scrape down the sides and bottom of the bowl, as needed.

In a separate bowl, combine flour, cornstarch, baking soda and salt. Slowly mix the dry ingredients into the wet ingredients, at a low speed, until combined. The cookie dough will be quite sticky. Add 1 and 1/4 cups chocolate chips, and mix briefly until the chips are evenly disbursed.

Press half of the cookie dough evenly into the prepared pan. Pour Nutella into the center of the cake, and spread over the cookie dough, leaving 1 inch of the edge of the cookie dough uncovered. Spread out the remaining cookie dough into a 9- inch circle, and place on top of the Nutella and cookie dough in the prepared pan. Gently press the edges of the cookie dough together, sealing in the Nutella. Press remaining chocolate chips onto the top of the cookie cake.

Bake for 15 minutes. Remove and cover the cake loosely with aluminum foil to avoid heavy browning around the edges. Bake for 5-10 more minutes, then remove from the oven cool on a wire rack. Once completely cooled, use a sharp knife or metal spatula to loosen the sides of the cookie cake from the pan and transfer to a serving dish.

As the cookie cake cools, prepare the frosting by beating the butter on high for two minutes using a stand mixer, until it is lighter in color. Mix in vanilla and salt. Add in the powdered sugar over two installments, alternating with splashes of cream. Once all the powdered sugar has been incorporated, mix in gel food coloring (if desired). Beat on high for two additional minutes, until the frosting is light and fluffy. Add additional cream (if too thick) or powdered sugar (if too runny) as needed to reach desired consistency.


Use a closed star tip to pipe frosting swirls around the edge of the cake, if desired.


Dark Chocolate Raspberry Cupcakes


Valentine’s day is right around the corner, and I wanted to make some festive cupcakes for my coworkers.  I ended up making dark chocolate cupcakes with a raspberry compote filling, pink vanilla buttercream, and pink and red sprinkles. I used my favorite chocolate cupcake recipe, which is inspired by one of my favorite baking blogs, the Brown Eyed Baker.

  • 4 ounces dark chocolate, finely chopped
  • 1/3 cup Dutch-processed cocoa powder
  • 3/4 cup hot water
  • 1 tsp. instant espresso powder
  • 3/4 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/3 cup vegetable oil
  • 2 eggs
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract

Raspberry Compote Filling

  • 1 bag frozen raspberries (2 cups)
  • 3/4 cup sugar
  • 2 Tbsp. cornstarch
  • 2 tsp. fresh lemon juice

Pink Vanilla Buttercream

  • 4 cups powdered sugar
  • 2 sticks of butter, room temperature (1 cup)
  • 1 tsp. vanilla extract
  • 1 tsp. salt
  • 1/4 heavy cream
  • 1 squirt of pink gel food coloring

Yield: 14 Cupcakes

Preheat oven to 350 degrees F. Line a standard-size muffin pan with liners. Place the chocolate pieces and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Refrigerate mixture for 10 minutes, until it has cooled to room temperature.

Meanwhile, whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside. Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. Add the flour mixture and whisk until smooth. Divide the batter evenly between the muffin pan cups. Place one slightly rounded teaspoon of ganache filling on top of each cupcake. Bake until the cupcakes are set and just firm to the touch, about 12-14 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, then remove the cupcakes from the pan and place on the wire rack to cool completely, about 1 hour.

While the cupcakes bake, prepare the raspberry compote. Heat a saucepan to medium heat, and cook down the raspberries, sugar, and lemon juice for about 10 minutes. Stir in the cornstarch, and cook for another 2 minutes. Remove from heat, and let cool.

Next, prepare the frosting. Beat the butter and salt on high using a hand mixer or KitchenAid, until the butter is light and fluffy. Slowly add in the powdered sugar over several installments, alternating with splashes of cream. Mix in the vanilla and salt, and mix on high until all ingredients are fully incorporated, and the frosting is light and fluffy. Add in the gel food coloring, and mix until the frosting is an even color.


Once the cupcakes are fully cooled, cut out the centers, and fill them with a rounded tablespoon of the cooled raspberry compote. Sprinkle red and pink nonpareils over the cupcakes, then frost a swirl onto the cupcakes using a open star tip, and add a heart sprinkle to the top of each cupcake.


I frosted some of the cupcakes with a heart, instead of a swirl. I also made mini and regular sized cupcakes. The mini’s bake for about 11 minutes. I really liked the way both cupcakes looked, and I think my coworkers did too 🙂

Reese’s Stuffed Brown Butter Chocolate Chip Cookies


Reese’s have always been a great candy, but they are really taken to a new level when stuffed inside a browned butter cookie. The nutty flavor of the brown butter compliments the Reese’s perfectly, and a finishing sprinkle of sea salt makes this a well-balanced, salty/sweet treat. The ingredients include:

  • 2 sticks (1 cup) unsalted butter
  • 2 1/4 cup all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon of salt
  • 1 1/4 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon plain greek yogurt
  • 1 cup milk chocolate chips
  • 1/2 cup dark chocolate chips
  • 1 bag of Mini Wrapped Reese’s
  • Coarse sea salt for sprinkling


Begin by browning the butter. Melt butter in a saucepan over medium heat, until it begins to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning, and let it cool.

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With an electric mixer, mix the butter and sugars. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the flour, baking soda, and salt,  and beat on low-speed just until combined. Gently fold in all of the chocolate chips.

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Chill your dough overnight. This allows the dough to absorb the flavor of the brown butter, and results in a chewier, thicker cookie.

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The following morning, preheat the oven to 350 degrees. Form cookie dough balls with about 1 1/2 tablespoons of cookie dough, and flatten the dough in the palm of your hand. Place one Reese’s Peanut Butter Cup in the middle, and fold the dough back around it, gently into a ball.


Place the cookie dough balls onto a greased cookie sheet about 2 inches apart, and gently flatten the dough with your hand. Bake the cookies for 9-10 minutes, until the edges just begin to brown. Let the cookies cool on a wire wrack, and sprinkle with a f158lourish of sea salt after a couple minutes. Repeat these steps with the remaining dough.