Nutella Stuffed Caramel Chocolate Chip Cookies

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One irresistible cookie combination that you need to try. These brown butter, homemade chocolate chip cookies have gooey caramel puddles and are stuffed with Nutella.

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Another cookie combination that’s been on my “to bake” list for a loooong time! Two of my favorite things — gooey caramel and delicious Nutella — together in one cookie. This combination is as dreamy as it sounds. And, you can’t forget that flaky sea salt on top because it ties everything together. Just a little sprinkle goes a long way.

If you know me, then you already know that these cookies have a brown butter base. They’re soft and chewy with perfectly crisp edges. The brown butter, caramel pieces, and Nutella add so much flavor. It’s a little sweet, a little salty, and of course, each cookie has just the right amount of chocolate.

I’ll walk you through this super easy recipe and give you a few tips so you get the perfect cookies every single time. Let’s get into it!

Read on for the full recipe for these delicious Nutella Stuffed Caramel Chocolate Chip Cookies.

Other cookie recipes you may like:

• Brownie Batter Stuffed Chocolate Chip Cookies
• Chocolate Dipped Peanut Butter Stuffed Oreo Cookies
• Gooey Caramel Oreo Chocolate Chip Cookies
• Oreo Cookie Butter Lava Cookies
• Chocolate Dipped Cheesecake Stuffed Chocolate Chip Cookies

Ingredients you’ll need:

• Unsalted butter
• All-purpose flour
• Baking soda
• Salt
• Cornstarch
• Brown sugar
• Granulated sugar
• Vanilla extract
• Eggs
• Mini chocolate chips
• Semisweet chocolate chips
• Werther’s Soft Caramels
• Flaky sea salt

Kitchen tools you’ll need (linking my favorites below!)

• Mixing bowls
• Measuring cups
• Spatula
• Whisk
• Baking sheet
• Parchment paper
• Cookie turner
• Cooling rack

How to make these unreal Nutella Stuffed Caramel Chocolate Chip Cookies

Scoop 12 dollops of Nutella, each ½ tbsp. Place them on a plate or baking sheet lined with wax paper. Set in the freezer for 30 minutes to 1 hour.

Brown 1 cup of unsalted butter. Set aside to cool for 10 minutes.

While the butter is cooling, combine 2¼ cups flour, 1½ tsp baking soda, 1 tsp salt, and 1 tsp cornstarch in a bowl and whisk together. Set aside.

In a large bowl, whisk together 1½ cups brown sugar, ¼ cup granulated sugar, and brown butter until it is smooth and combined.

Add 2 tsp vanilla extract and 2 eggs. Whisk until the mixture is smooth and lighter/paler in color.

Fold in the dry ingredients with a rubber spatula. Then, fold in ½ cup mini semisweet chocolate chips and ½ cup semisweet chocolate chips.

Chill the dough in the refrigerator for 25 minutes. Preheat the oven to 350 degrees Fahrenheit.

Scoop 12 equally-sized dough balls. Flatten each dough ball with the palm of your hand. Place a dollop of Nutella in the center and wrap the cookie dough around so that it’s fully covered.

Unwrap the caramels, cut them into 4 pieces, and roll each into a ball. Place 3 to 4 caramel pieces into the tops of the cookie dough balls. Avoid placing the caramel pieces towards the bottom of the dough ball as they could burn, stick to the pan, etc. Then roll each cookie dough ball in extra mini chocolate chips.

Set the cookie dough balls on a baking sheet lined with parchment paper. Place in the oven and bake for 10 to 11 minutes or until the edges are golden and the tops of the cookies still look slightly wet.

As soon as they come out of the oven, shape the cookies, if needed. Top with extra mini chocolate chips and flaky sea salt.

Let the cookies rest for about 5-10 minutes before transferring to a wire rack to finish cooling. Once on the wire rack, let the cookies cool and set for an additional 15-20 minutes.

Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

FAQs

Do I have to chill the dough?

Since we’re using melted brown butter, I highly recommend chilling the dough. By doing so, it helps ensure that the cookies bake up nice and tall. Otherwise, the dough will spread in the oven, resulting in flat cookies. Chilling the dough also helps further develop and enhance all of those delicious flavors, creating an unreal flavor profile.

Can I freeze these cookies?

Yep! Store the baked cookies in the freezer in a freezer-safe storage bag or container for up to 3 months. When you’re ready to eat the cookies, set them out on the counter for about 20-30 minutes so that they soften and come to room temperature prior to consuming. You can also heat them up in the microwave for about 15-20 seconds.

Can I make this dough in advance?

Yes! If you choose to make this dough in advance, I highly recommend scooping and stuffing your cookies with Nutella before placing them in the refrigerator, but do not top them with the caramel pieces. If you don’t stuff them before chilling (for longer than the suggested 25 minutes), the dough may not be elastic enough to flatten and wrap around the dollop of Nutella. Store the scooped and stuffed cookie dough balls in the refrigerator for up to 3 days. Once you’re ready to bake, take your cookie dough balls out about 30 minutes prior. Let them soften a little bit and then add the caramel pieces and extra chocolate chips.

How to store

Store the cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months. If freezing, set the cookies out in advance (about 30 minutes) and let them soften and come to room temperature before eating.

These dreamy, unreal cookies are such a fun twist on a classic caramel chocolate chip cookie. They’re full of flavor and absolutely heavenly. Without a doubt, a cookie recipe that you need to add to your baking list ASAP.

If you try this recipe, share and tag me on socials using @itsbrunchoklock or #itsbrunchoklock.