Chocolate Filled Cookies

These soft and chewy brown butter chocolate chip cookies are stuffed with Nutella! Think of your favorite chocolate chip cookie but now picture a chocolate filled cookie – best of both worlds! These simple cookies don’t need a mixer and take 20 minutes to prepare.

Chocolate chip cookies have to be one of my all time favorite desserts to bake, like these chocolate chip sugar cookies or these chocolate chip butterscotch cookies. They’re easy to make and I love that you can freeze a batch to bake later. Make a batch of these brown butter chocolate filled cookies to keep in the freezer, I always love sprinkling some sea salt on my cookies when they’re fresh out of the oven!

Jump to:

• Tell me about this recipe!
• Ingredients Needed
• How to make this recipe
• Recipe Tips:
• Frequently Asked Questions
• Try these cookie recipes next!
• Recipe

Tell me about this recipe!

• They’re made with brown butter, giving you a delicious nutty and toasted taste. Brown butter is so simple to make but it makes a huge difference to the flavor.
• The cookie dough balls are stuffed with Nutella, though you could use any chocolate spread that you like.
• You don’t need a mixer to make these chocolate filled cookies.
• You can easily freeze the cookie dough and bake later.

Ingredients Needed

The printable recipe card with the full list of ingredients and instructions can be found at the bottom of this post.

• Cornstarch: adding cornstarch, or corn flour if you’re in the UK, will give you a super soft cookie. You can leave it out if you don’t have it on hand but I think it makes the texture of the cookie tender.
• Butter: I used European style butter which makes the cookies extra creamy and rich due to the higher butterfat content.
• Salt: these cookies have kosher salt in them. If you have regular table salt then you’ll need to halve the amount of salt called for in the recipe.
• Nutella: this delicious chocolate hazelnut spread is what fills these cookies! You can use any chocolate spread though.

How to make this recipe

Step 1: Start off by scooping out teaspoons of Nutella on to parchment paper and freezing for at least half an hour. This is going to make it easier to stuff the cookie dough.

Step 2: Brown your butter. Place your butter into a small saucepan and set over medium-low heat until the butter melts. Once the butter has melted, increase the heat to medium and stir with a spatula. The butter should start to foam and sputter a bit, then eventually the milk solids will turn a light brown. Once the solids turn brown and it smells toasted and nutty, take it off the heat. Pour into a bowl and let it cool.

Step 3: Whisk together your flour, cornstarch, baking powder and baking soda. Set aside.

Step 4: Once your butter has cooled down, add your light brown sugar, sugar and salt and whisk until smooth.

Step 5: Add your egg and egg yolk and whisk again until completely smooth.

Step 6: Fold in your dry ingredients, making sure it gets completely incorporated. Fold in your chocolate chips, but keep about a quarter of a cup of chips to the side. You’ll add these to the top of the cookie right when they come out of the oven! Let the dough chill in the fridge for 15-20 minutes.

Step 7: Preheat your oven to 350 degrees and then line a baking sheet with parchment paper. Take your cookie dough out of the fridge and remove the Nutella from the freezer. Scoop out 2 tablespoons of the cookie dough and use your palm or fingers to flatten it. Place a Nutella ball in the middle, then use your fingers to mould the dough over the Nutella. Place the dough between your palms and roll in a circular motion to make the cookie dough perfectly round. Repeat with the rest of the cookie dough. If the Nutella gets sticky you can place it back in the freezer briefly.

Step 8: Bake the cookies 6 at a time on the middle shelf of the oven. Bake for 10-12 minutes, then sprinkle with sea salt and the remaining chocolate chips. The cookies that are waiting to be baked should be kept in the freezer.

Recipe Tips:

• I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
• I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients before you start baking.
• Make sure your butter is fully browned before taking it off the heat. Make sure the milk solids have turned a light brown and it smells nutty and toasted.
• Press extra chocolate chips and sea salt on top of the cookies as soon as they come out of the oven, this will give you bakery style cookies!

Frequently Asked Questions

Try these cookie recipes next!

Have you made this recipe? Make sure to tag me on Instagram @alpineella and leave a review below if you have! If you want more baking ideas, you can follow me on Pinterest.

Recipe