Nutella Stuffed S’mores Cookies

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Next-level s’mores cookies that are perfectly soft & chewy, full of s’mores toppings, and stuffed with Nutella. It’s one dreamy cookie combination.

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The weather is finally getting warmer, the days are getting longer, and it’s got me craving allllll of the s’mores treats. I’ve wanted to make a stuffed s’mores cookie for a while now, but I wasn’t exactly sure how I wanted to execute this recipe concept. Should it be a Nutella-based cookie dough that’s stuffed with a s’more or a s’mores based cookie dough that’s stuffed with Nutella? Ultimately, I decided that having a delicious, melty Nutella center would be the perfect match for a s’mores cookie. And, I was not wrong.

The cookie dough is made with brown butter, giving it a delicious, nutty flavor. The dough is then packed with chocolate chips, mini marshmallows, and Teddy Grahams. Before baking, each cookie dough ball is stuffed with a dollop of Nutella. These cookies bake up perfectly with some height. Break (or bite) into the cookie while it’s warm and you’ll get a taste of melty Nutella with every bite.

I’m a big fan of finding simple ways to elevate classic recipes — and that’s exactly what this recipe accomplishes! Everyone loves a good s’mores cookie, but stuff it with some Nutella and its an instant game changer.

Read on for the full recipe for these must-bake Nutella Stuffed S’mores Cookies.

This recipe just hits the spot. That gooey Nutella filling pairs so perfectly with the melty chocolate chips, toasted marshmallows, and cute lil Teddy Grahams. I know, I’ve been cranking out a lot of s’mores recipes recently and it’s partly because I just love baking with Teddy Grahams! They make every dessert instantly 10x cuter and more visually appealing.

For this recipe, I opted to brown the butter because I knew it would go so well with the Nutella and take all of the flavors to the next level. If you’ve never browned butter before, don’t worry — I got you! I promise, it’s super easy to do!

Use a light-colored, medium size saucepan to brown your butter so that you can easily see the butter change in color and prevent it from burning. Place the saucepan or pot on the stove over medium heat. Unwrap the butter and place it in the pot/pan and let it melt completely. Be sure to stir occasionally to make sure that nothing sticks or burns. Once the butter has melted completely, stop stirring for about 15 to 20 seconds. The butter will start to bubble and make popping noises. Begin stirring again and at this point, do not stop stirring. The butter will continue to bubble and get foamy on top. You will notice that the butter will start to change in color from yellow to a golden, amber color. You will also see golden flecks at the bottom of the pot/pan — these are toasted milk solids and are what give the brown butter its delicious, nutty flavor. Once the butter is mostly amber/golden in color and you see a lot of golden flecks at the bottom of the pan, remove the butter from the heat. Transfer the brown butter to a heat-safe, glass bowl or measuring cup and let it cool for 10 minutes before combining it with the sugars. And, that’s it — you’ve successfully browned butter!

I’m so happy with how these Nutella Stuffed S’mores Cookies turned out. They are truly the perfect s’mores cookies with a dreamy, gooey Nutella center so that you get a taste of chocolate/hazelnut goodness with every bite. I just know its going to be your new favorite cookie! I included some additional Tips for Success and FAQs below, so make sure to scroll down and read through those. If you still have questions, feel free to send me a DM on Instagram and I’ll try to answer them and help walk you through the recipe.

Other s’mores recipes you may like:

• Brown Butter S’mores Banana Bread Cookies
• S’mores Brookies
• Brown Butter S’mores Cookie Skillet
• Caramel S’mores Brownies
• Small Batch M&M S’mores Cookies

Ingredients you’ll need:

• Unsalted butter
• Brown sugar
• Granulated sugar
• Vanilla extract
• Eggs
• All-purpose flour
• Baking soda
• Salt
• Cornstarch
• Semisweet chocolate chips
• Mini chocolate chips
• Mini marshmallows
• Teddy Grahams or Graham Crackers
• Flaky sea salt

Kitchen tools you’ll need:

• Medium-size sauce pan or pot
• Mixing bowls
• Dry ingredient measuring cups
• Spatula
• Whisk
• Cookie scoop
• Baking sheet
• Parchment paper
• Cookie turner
• Cooling rack

How to make these next-level Nutella Stuffed S’mores Cookies

Scoop out 12 dollops of Nutella – each dollop should be ½ tbsp to ¾ tbsp. Place on a baking sheet or plate lined with wax paper and place in the freezer.

On medium heat, brown 1 cup unsalted butter. Remove the butter from heat when the top is foamy and the butter is amber/golden brown in color. Set aside to cool for 10 minutes.

While the butter is cooling, combine 2½ cups all-purpose flour, 1½ tsp baking soda, 1 tsp salt, and 1 tsp cornstarch in a bowl and whisk together. Set aside.

In a large bowl, add 1½ cups brown sugar, ¼ cup granulated sugar, and the brown butter. Whisk together 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 the dry ingredients in with a rubber spatula. Then, add ½ cup semisweet chocolate chips, ½ cup mini chocolate chips, ½ cup mini marshmallows, and ½ cup Teddy Grahams.

Chill the dough in the refrigerator for 30-45 minutes. Preheat the oven to 350 degrees Fahrenheit.

Scoop out 12 equally sized dough balls. Flatten each dough ball with the palm of your hand, place a frozen dollop of Nutella in the middle, and then wrap the cookie dough around the Nutella until it’s fully covered. Place the cookie dough balls on a baking sheet lined with parchment paper. Optional: add extra toppings to the top of each cookie dough ball before baking.

Place in the oven and bake for 11-14 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 with a spoon, bowl, or circular cookie cutter. Top with extra chocolate chips and flaky sea salt.

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

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

Tips for success

Measure your dry ingredients correctly! Use the spoon and level method to measure out your flour. You should never scoop up the flour directly with the measuring cup as the flour will be compacted and you’ll end up with too much. Instead, take a spoon and fluff up the flour to remove any clumps. Then, take the spoon and spoon the flour directly into the measuring cup. Take a flat top tool and level off the top to remove any excess. Also, please make sure you are using dry ingredient measuring cups to measure out your dry ingredients like sugar, flour, etc.

Let the butter cool! Do not combine the brown butter with the sugars immediately after browning the butter. Let the brown butter cool for at least 10 minutes. If the butter is too hot, it will impact the texture and height of your cookies.

Use the baking time listed as a guide, not a set rule. Oven temperatures can vary — while these cookies may take 11 minutes to bake for me, they may take 13 minutes for you. The baking time listed is simply a guide. Instead, you should always go by how your cookies look to determine if they’re done baking. If the edges are set and lightly golden and the tops of the cookies are a little wet (I would say, they should look about 85-90% done), the cookies are done baking and should be removed from the oven. If you want your cookies to have the perfect soft & chewy texture, it is extremely important that you do not overbake them. If you remove the cookies from the oven when the tops of the cookies are fully set and golden brown, they’re overbaked and the texture will be a bit dry and crumbly.

FAQs

Can I make this cookie dough in advance?

Absolutely! This cookie dough can be made and stored in the refrigerator for up to 3 days. If you are making the cookie dough in advance, chill the dough for 30 minutes and then scoop and stuff your cookie dough balls before you store them in the fridge. If you choose to scoop and stuff the cookie dough balls later, you will need to let the cookie dough sit out for at least 30 minutes to 1 hour so that it’s soft enough to scoop and then flatten so you can stuff it with the Nutella.

Do I have to chill the cookie dough?

Yes! Since the recipe calls for melted brown butter, it is important to chill the dough to prevent excess spreading while baking. We especially do not want these cookies to spread too much while baking since they’re being stuffed with Nutella as well.

Can I make these cookies smaller or larger?

For sure! Just be sure to adjust the size of the Nutella dollop to accommodate the increase/decrease in cookie size. Additionally, adjust your bake time by 1 to 2 minutes based on the size. If you’re making the cookies smaller, reduce the bake time. If you’re making larger cookies, increase the bake time.

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, store the cookies in a freezer-safe container or bag. Set the cookies out for about 20 to 30 minutes and let them soften and come to room temperature before consuming. Or, heat them up in the microwave for 15 to 20 seconds.

Can you believe how good these are?! S’mores cookies are too good on their own, but pair them with Nutella and they are truly unreal! The best part: these cookies are SO easy to make! Try this recipe out and let me know what you think!

If you try this recipe, share and tag me on socials using @itsbrunchoklock or #itsbrunchoklock. Or, leave a review below — these reviews help me out so much!!