One unassuming weekday morning, I logged into my regular email. Waiting in my inbox was a message from a friend containing a link with this caption: “I mean…come on!”. The link was to a post from Ambitious Kitchen, featuring a cookie recipe with a name so outrageous that I nearly fell out of my chair: Nutella-Stuffed Brown Butter and Sea Salt Chocolate Chip Cookies. Chocolate chip cookies made with brown butter, then stuffed with Nutella, then baked, then finished with a flourish of course sea salt. Oh no she didn’t! As luck would have it, I had nearly every ingredient in the recipe on hand, so there was nothing left to do but buy some chocolate chip morsels and recreate this decadent dessert. This one looked just too good not to try.
When I reached for the Nutella in my pantry, I stumbled upon a half-eaten bottle of Trader Joe’s Speculoos Cookie Butter. In case you aren’t familiar, speculoos is the traditional Belgian wafer cookie — that’s flavored with cinnamon, nutmeg and ginger — transformed into a smooth spread resembling peanut butter in color and texture. (A few years ago we shared cookie and bread recipes that featured Tamarin, which is based off this popular, sweet spread.) I smiled and knew half of these stuffed cookies were going to be filled with cookie butter for a fall-inspired twist.
Even though not much was changed from the original recipe, I was excited to post this dish on the blog mainly because of its use of brown butter. You may remember back to the Brown Butter Chronicles, where our adoration for brown butter was first expressed — if you click back you’ll also find a few more tips on cooking with brown butter. Additionally, check out our Brown Butter Pumpkin Muffin recipe from couple years ago for another wonderful brown butter treat perfect for October — it should be noted that these muffins are one of my favorite recipes in our Rolodex. Make these stuffed treasures, nonetheless. Chrystal and I guarantee you’ll have a hit resting in your hands.
- 2 1/4 cup all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon of fine salt
- 2 sticks (1 cup) unsalted butter
- 1 1/4 cup packed light brown sugar
- 1/4 cup granulated white sugar
- 1 large egg plus 1 egg yolk, slightly beaten
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon plain Greek yogurt
- 12 oz (about 2 cups) semi-sweet chocolate chip morsels
- 1 cup milk chocolate chips morsels
- 1/2 a 3.5oz dark chocolate bar, cut into 1/4″ chunks
- Nutella, chilled in refrigerator
- Speculoos Cookie Butter, chilled in refrigerator
- Coarse sea salt, for sprinkling
- In a large mixing bowl, whisk together flour, baking soda, and salt. Set aside.
- Set the butter onto a small pan over medium heat. Warm until all of the butter has melted, and it begins to crackle, pop, turn brown, and the milk solids separate and float to the bottom of the pan, approximately 5-7 minutes. Remove from heat and set aside to cool slightly.
- In a stand mixer with the paddle attachment, combine browned butter with both sugars at low-medium speed until well combined. Mix in beaten eggs, vanilla, and Greek yogurt.
- At low speed, slowly add in the flour mixture in 3 iterations until completely incorporated. Using a wooden spoon, gently stir in morsels and dark chocolate chunks. Cover with plastic wrap, making sure it touches the surface of the dough, and refrigerate for for 2 hours to overnight.
- When ready to bake cookies, preheat oven to 350 degrees. Let dough sit at room temperature for 5 minutes. Roll about an 1/8 cup of dough into a ball (about 2″ wide). Using your the palm of your hands, flatten the dough. Spoon about a teaspoon of chilled nutella or speculoos onto the center of the flatten dough. Gently fold in the sides to completely enclose the nutella or speculoos. Repeat with remaining dough.
- Place filled dough rounds onto a baking sheet with parchment paper, leaving about 2 inches of space between each cookie. With your finger tips, gently flatten the tops of each round. Bake for 9-11 minutes, or until the edges of each cookie is golden brown. (Don’t worry if the centers are a tad underdone, as they will continue to cook outside the oven.) Remove pan from oven and let rest for 2 minutes before transferring cookies to a wire rack to cool completely. Sprinkle with salt.