Nutella Stuffed Chocolate Chip Cookies {with Browned Butter, Vanilla Beans & Sea Salt}

Published November 3, 2012. Updated August 21, 2019

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Chocolate Chip Cookies Stuffed with Nutella – say what?! You get a chewy browned butter cookie studded with lots of chocolate chips, and they’re stuffed with rich Nutella and finished with sea salt!

I’m telling you, they are one of the best cookies you’ll ever eat! I’m unequivocally in love with these purely divine cookies.

Have you ever seen a cookie loaded with so much goodness? Browned butter, two kinds of chocolate chips, Nutella, vanilla beans and sea salt! You could even add in some finely chopped, toasted hazelnuts for one more upgrade and an added crunch.

This cookie = love. You don’t know food love until you’ve tried it =). I want to hoard them all away for myself. I know the prep work is a bit more work and definitely a longer wait than your average chocolate chip cookie but it is so worth it.

Warning! Don’t eat the cookie dough…but it is the BEST cookie dough in the world. Between the browned butter and use of only brown sugar it has such a caramel-like flavor to it.

With that said I’ll explain how to make it safely edible. Simply omit and replace the eggs with 3 Tbsp cream or half and half, and if you want some Nutella in there simply swirl in a few tbsp and finish it with coarse sea salt (obviously you wont be able to make cookies out of it this way though, but you’ll have a giant bowl of cookie dough to enjoy).

This recipe reminds me of this print I want to buy, it says “Keep Calm and Eat Cookies.” Definitely a great life moto =). Enjoy!

{Then wrap and bake}

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

Nutella Stuffed Chocolate Chip Cookies {with Browned Butter, Vanilla Beans & Sea Salt}

Chewy browned butter cookie studded with lots of chocolate chips, and they're stuffed with rich Nutella and finished with sea salt
Servings: 30
Prep30 minutes
Cook20 minutes
Ready in: 50 minutes



  • Brown butter in a medium saucepan (for a step by step guide of browning butter, see the directions of this recipe here). Pour browned butter, using a rubber spatula to scrape out any excess, into the bowl of an electric stand mixer and allow to cool until lukewarm, about 20 - 30 minutes.
  • In a mixing bowl, whisk together flour, baking soda and 1/4 tsp kosher salt, set aside. Add light-brown sugar to cooled butter in stand mixer fit with paddle attachment. With mixer set on medium-low speed, blend mixture together until well combine, about 1 minute. Add in vanilla bean seeds, and vanilla then add in eggs one at a time and mix until well combine after each addition. 
  • Set mixer on low speed and slowly add in dry ingredients and mix just until combine. Mix in chocolate chips (if you want some chocolate chips showing through as those pictured, I like to set some of the chocolate chips aside then I gently press about 5 of them into the top of each cookie dough ball after shaping). Transfer dough to an airtight container and chill in refrigerator about 1 1/2 hours.
  • Preheat oven to 350 degrees. Remove dough from refrigerator and scoop dough out about 2 1/2 Tbsp at a time and shape into balls, then align them on a large sheet of parchment or wax paper. 
  • Evenly flatten dough balls until you have about a 3 1/4-inch circle, then place 1 tsp chilled Nutella in the center on top of each. Carefully fold dough up and around Nutella, covering it entirely (if you find it beginning to seep through in some areas, I just added a chocolate chip to that spot to act as a plug). 
  • Transfer to a Silpat lined cookie sheet (you can fit 8 cookies per sheet) and bake in preheated oven 10 - 12 minutes until golden brown. Remove from oven and immediately sprinkle cookies with coarse sea salt (you can also sprinkle them with sea salt before baking as the salt sticks better that way, I actually did a tiny before and after). Allow to cool several minutes on cookie sheet before transferring to a wire rack to cool. Store in an airtight container.
  • Recipe Source: adapted slightly from Ambitious Kitchen


*For cheap vanilla beans, this is where I purchase mine for .50 cents a piece. Best deal I've found yet.


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  • Vanessa

    Hi Jaclyn! Thank you very much for sharing all of your wonderful recipes! I followed this recipe exactly and made sure to refrigerate the dough for several hours before baking. I also put them in the freezer for a few minutes after making them into mounds but I still had cookies that were rippled and flat on the outside and slightly thicker in the middle. Do you have any tips on how to make the cookies look as thick and doughy like yours and not runny? Thank you for any advice you might have.

    • Jaclyn

      Jaclyn Bell

      I would recommend scooping and leveling the flour when measuring then if you already did that it just sounds like you may need to add a little more flour next time. I hope that helps!

    • Jaclyn

      Jaclyn Bell

      I’m so glad you liked them Sarah! Thanks for leaving a comment!

  • elizabeth

    I only have about 3/4 cup light brown sugar and the rest is dark brown sugar. Would it be ok to use part light and part dark?

  • Tiffany

    Just made these cookies for a cookie exchange my friends and I do for the holidays and they look dee-lish! Only thing was that the sea salt didn’t stick very well for me before baking or after…was thinking that next time I might roll the cookies in the sea salt…what are your thoughts on this? Would that make them too salty? Thanks for the awesome recipe!

    • Jaclyn

      Jaclyn Bell

      I maybe wouldn’t roll but instead press the salt granules into the dough before baking, because like you say rolling in salt would be too much. Or you could put that pinch onto a clean countertop then press each ball into the pinch on the counter top if that makes since (instead of rolling in a whole bowl of it). Hope that helps!

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  • ruchika vyas

    Hi Jaclyn! I swear by this recipe its the best Nutella stuffed cookie out there! I just wanted check what could I use to substitute eggs in this recipe? Also would the substitute change the taste in any way?In India during certain religious festivals, people don’t eat eggs or meat. And with festival season being right around the corner I have friends and family begging me to make an eggless version of these!

    • Jaclyn

      Jaclyn Bell

      Hi Ruchika! I’m so glad you liked this recipe! I haven’t made an eggless version so I can’t guarantee great results but I’ve heard that you can replace 1 egg with 1/4 cup tofu or 1 Tbsp ground flaxseed blended with 2 – 3 Tbsp water. I’ve also heard some people say they use mashed banana or water in place of the egg. I hope that helps!

  • Jessie

    I made a batch of these for some co-workers that love Nutella two weeks ago. Even though I have never personally been a fan of chocolate hazelnut spread from any brand, I thought that it was delicious in these cookies. My co-workers absolutely loved the cookies and are still bothering me two weeks after making them to bring in another batch.

    • Jaclyn

      Jaclyn Bell

      That’s awesome Jessie :), I’m so glad they were enjoyed! Thanks for your comment!

  • Fifin

    Hi, is there a reason why you omit the yogurt compare from the Ambitious Kitchen? What does yogurt do to the cookies?

    • Jaclyn

      Jaclyn Bell

      I suppose she added it for moisture which is why I decided to just leave in the egg yolk instead and the egg yolk adds emulsifiers and helps the structure of the cookie. I’m sure the yogurt would also be a great option though. I LOVE these cookies!