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Gluten-Free Nutella Stuffed Chocolate Chip Cookies

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Gluten-Free Nutella-Stuffed Chocolate Chip Cookies – Chewy gluten-free brown butter chocolate chip cookies stuffed with Nutella make for one show-stopping dessert!

Pulling apart a gluten-free Nutella chocolate chip cookie, revealing the gooey nutella center

I love a good classic cookie recipe, but I *also* really love a cookie that’s a little bit extra.

That’s definitely the case with these gluten-free brown butter nutella stuffed chocolate chip cookies. Yes, you read that right!

  • Brown Butter
  • Nutella Stuffed
  • Chocolate Chip Cookies

And wowowow are they amazing. This gluten-free chocolate chip cookie recipe is chewy & full of flavor thanks to a few flavor tricks (like browning the butter), and each gluten-free brown butter chocolate chip cookie is filled with a Nutella surprise inside! They’re unbelievable and 100% worth the extra effort when you’re in the mood or need a showstopper of a dessert.

Here’s what you need to make these gluten-free nutella-stuffed chocolate chip cookies…

Overhead view of gluten-free brown butter chocolate chip cookies stuffed with nutella

Here’s What You Need To Make Gluten-Free Nutella-Stuffed Chocolate Chip Cookies

  • Nutella. This chocolate hazelnut spread is world famous, and I am HERE for the hype! It’s smooth and almost truffle-like, which is extra amazing stuffed into a gluten-free brown butter chocolate chip cookie! We stock up with the big size (cheaper per ounce!), but 1 regular-sized jar will be plenty for this recipe.
  • Butter. We’ll brown the butter for these Nutella-stuffed chocolate chip cookies. It caramelizes the milk solids in the butter, which gives the cookies incredible, nutty, caramel-like taste that’s gorgeous with the hazelnut notes in the Nutella.
  • Brown Sugar & Sugar. A mix of sugars keeps these cookies chewy & moist on the inside and lightly crisp on the outside. My favorite!
  • Eggs + An Egg Yolk. Adding an extra egg yolk to these cookies makes a BIG difference in texture & keeps the cookies from getting dry. Learn how to separate eggs here.
  • Vanilla. Plenty of vanilla plays up the brown butter, chocolate, and Nutella flavors for me. Don’t skimp!
  • Gluten-Free Measure-For-Measure Flour & Cornstarch. Using a measure-for-measure gluten-free flour blend keeps these cookies really easy. We recommend this blend from King Arthur Flour. It’s our favorite for cookies, brownies & cakes. It’s got neutral flavor & a great texture that doesn’t feel gritty. Adding that tiny bit of cornstarch keeps the cookie light & chewy. SO NICE!
  • Baking Powder & Baking Soda. To help the cookies spread & puff just right.
  • Salt. There’s plenty of salt in this gluten-free cookie recipe, which balances the flavors beautifully.
  • Chocolate Chips. Say yes to chocolate chips! I like making ours with these semisweet chocolate chips or these dark chocolate chips, but if you’re a milk chocolate fan, feel free to use those instead. Just know your cookies will end up sweeter.
How to Make Brown Butter (Easy Step-By-Step Tutorial)

Psst! Here’s How To Make Brown Butter.

I’ve given quick directions in the recipe below, but this brown butter tutorial will walk you through the process in easy step-by-step detail (with a video to boot). If you’re nervous, the tutorial will make it feel easy for you!

How To Make Nutella-Stuffed Chocolate Chip Cookies, Step By Step:

Chill The Nutella In Advance!

  1. CHILL THE NUTELLA IN ADVANCE! Scoop Nutella into 1/2 tablespoon balls onto a baking sheet lined with parchment and refrigerate or freeze.
  2. Chill at least 3 hours in the fridge or freeze for at least 30 minutes, to allow Nutella to harden. (This will make it easier to stuff into the cookies)
  1. Brown & Cool The Butter. Melt the butter in a light-colored saucepan over medium heat, stirring with a whisk constantly until the butter begins to foam. (Watch carefully when the butter begins to foam, as it will turn golden and brown quickly.) When the butter under the foam is golden brown (like honey) and smells sweet, remove the pan from the heat and transfer to the bowl of your stand mixer or a mixing bowl to cool for a few minutes, until it’s no longer hot to the touch.
  2. Combine Brown Butter & Sugar. When the butter has cooled for a few minutes, add the sugar and brown sugar. Mix 2-3 minutes or until well combined and the mixture looks like wet sand.
  3. Add Eggs + Egg Yolk One At A Time. Add eggs + egg yolk one at a time, blending well after each addition.
  4. Mix In The Vanilla. Add the vanilla and mix to combine.
  5. Add Dry Ingredients. Add flour, cornstarch, baking soda, baking powder, and salt. Mix for a few seconds (it won’t be fully combined), then add the chocolate chips. Mix until just combined.
  6. Scoop & Chill The Dough. Use a large cookie scoop (3 Tablespoon size) to scoop cookie dough balls. Place in an airtight container, cover, and chill the cookie dough balls for at least 2 hours, up to 1 day in advance.

Stuff & Bake The Cookies:

  1. Preheat The Oven & Prep Your Pans. When you’re ready to bake, remove the dough from the refrigerator while the oven fully preheats to 350 degrees F. Line two baking sheets with parchment paper (so you can alternate sheets between batches.)
  2. Stuff Cookies With Nutella. To fill the cookies with Nutella, break each cookie dough ball in half (I make one half slightly larger than the other and use that for the bottom.) Flatten the dough into a circle with your fingers, then add a chilled ball of Nutella in the center. Flatten out the other half of your cookie dough ball into a disc and cover the Nutella. Use your hands to gently seal the ball and make it smooth again. (See video for a visual, if needed.) Repeat with other cookie dough balls.
  3. Bake & Cool The Cookies. Place 6 stuffed cookie dough balls onto a prepared baking sheet and bake at 350 degrees for 8-10 minutes, or until the edges are golden and the centers look just underdone. Cool on the baking sheet for 2 minutes before transferring to a cooling rack to finish cooling. Repeat process with remaining cookie dough.
Halved gluten-free Nutella stuffed chocolate chip cookies stacked on top of each other

FAQ + Tips And Tricks For The BEst Gluten-Free Nutella-Stuffed Chocolate Chip Cookies

Is Nutella Gluten-Free? According to their FAQ page, yes! “Nutella does not contain any ingredients derived from gluten-containing cereals: wheat, barley, rye, oats or triticale.”

Make Your Cookies Extra Pretty! If desired, you can add flaky sea salt and a few extra chocolate chips to the cookies right after the come out of the oven. You can also use a large round cookie cutter to gently shape the cookies into more perfect circles when they’re hot from the oven. (See this reel for a how-to!)

Can You Freeze These Cookies? You bet! Just follow the tips in our how to freeze cookies & cookie dough post.


Our Favorite
Pulling apart a gluten-free Nutella chocolate chip cookie, revealing the gooey nutella center
Gluten-free Nutella stuffed chocolate chip cookie being pulled apart to reveal the gooey nutella center

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Gluten-free Nutella stuffed chocolate chip cookie being pulled apart to reveal the gooey nutella center

Gluten-Free Nutella Stuffed Chocolate Chip Cookies


  • Author: Emily Dixon, Sweets & Thank You
  • Total Time: 3 hours 10 minutes
  • Yield: 18 Cookies 1x
  • Diet: Gluten Free

Description

Chewy gluten-free brown butter chocolate chip cookies stuffed with Nutella make for one show-stopping dessert!


Ingredients

Scale

For The Nutella Filling:

  • 3/4 cup Nutella (you may want a full cup so it’s easier to scoop)

For The Gluten-Free Brown Butter Chocolate Chip Cookies:

  • 1 cup (2 sticks, 8 oz.) butter, cut into cubes
  • 3/4 cup brown sugar (lightly packed)
  • 3/4 cup sugar
  • 2 eggs + 1 egg yolk
  • 1/2 Tablespoon vanilla extract
  • 2 1/2 cups (300g.) gluten-free measure-for-measure flour, weighed or scooped & leveled
  • 1 Tablespoon cornstarch
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 cups semi-sweet or dark chocolate chips/chopped chocolate (feel free to use either or a mix)
  • flaky salt, to finish (optional)

Instructions

Chill The Nutella In Advance:

  1. Scoop Nutella into 1/2 tablespoon balls onto a baking sheet lined with parchment and refrigerate or freeze.
  2. Chill at least 3 hours or freeze for at least 30 minutes, to allow Nutella to harden. (This will make it easier to stuff into the cookies)

Next, Make Your Cookie Dough:

  1. Brown & Cool The Butter. Melt the butter in a light-colored saucepan over medium heat, whisking constantly until the butter begins to foam. (Watch carefully when the butter begins to foam, as it will turn golden and brown quickly.) When the butter under the foam is golden (like honey) and smells sweet, remove the pan from the heat and transfer to the bowl of your stand mixer or a mixing bowl to cool for a few minutes, until it’s no longer hot to the touch.
  2. Combine Brown Butter & Sugar. When the butter has cooled for a few minutes, add the sugar and brown sugar. Mix with the paddle attachment on medium speed 2-3 minutes or until well combined and the mixture looks like wet sand.
  3. Add Eggs + Egg Yolk One At A Time. Add eggs + egg yolk one at a time, blending well after each addition.
  4. Mix In The Vanilla. Add the vanilla and mix to combine.
  5. Add Dry Ingredients. Add flour, cornstarch, baking soda, baking powder, and salt. Mix for a few seconds (it won’t be fully combined), then add the chocolate chips. Mix until just combined.
  6. Scoop & Chill The Dough. Use a large cookie scoop (3 Tablespoon size) to scoop cookie dough balls. Place in an airtight container, cover, and chill the cookie dough balls for at least 2 hours, up to 1 day in advance.

Stuff & Bake The Cookies:

  1. Preheat The Oven & Prep Your Pans. When you’re ready to bake, remove the dough from the refrigerator while the oven fully preheats to 350 degrees F. Line two baking sheets with parchment (so you can alternate sheets between batches.)
  2. Stuff Cookies With Nutella. To fill the cookies with Nutella, break each cookie dough ball in half (I make one half slightly larger than the other and use that for the bottom.) Flatten the dough into a circle with your fingers, then add a chilled ball of Nutella in the center. Flatten out the other half of your cookie dough ball into a disc and cover the Nutella. Use your hands to gently seal the ball and make it smooth again. (See video for a visual, if needed.) Repeat with other cookie dough balls.
  3. Bake & Cool The Cookies. Place 6 stuffed cookie dough balls onto a prepared baking sheet and bake at 350 degrees for 8-10 minutes, or until the edges are golden and the centers look just underdone. Cool on the baking sheet for 2 minutes before transferring to a cooling rack to finish cooling. Repeat process with remaining cookie dough.
  4. Make Them Pretty! If desired, you can add flaky sea salt and a few extra chocolate chips to the cookies right after the come out of the oven.
  • Prep Time: 30 minutes
  • Chill Time: 2 hours
  • Cook Time: 40 minutes
  • Category: Cookies
  • Method: Oven
  • Cuisine: American

Keywords: gluten-free nutella chocolate chip cookies, gluten-free nutella stuffed chocolate chip cookies, gluten-free brown butter chocolate chip cookies, gluten-free brown butter nutella stuffed chocolate chip cookies

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