Brown butter, check. Sea salt, check. Chocolate Chip Cookie, check. Nutella and dulce de leche stuffed cookies, heaven. You absolutely must try these!
Brown Butter, Chocolate Chip Cookies stuffed with nutella and topped with sea salt. It was a delicious cookie, but then we made nutella and dulce de leche stuffed chocolate chip cookies and Cade was sold, actually I was too!
How to Make Nutella and Dulce De Leche Stuffed Chocolate Chip Cookies
- Make your cookie dough with browned butter. Then you pop it in the fridge for a bit and then shape the dough.
- Next, I flattened a dough into a small bowl shape, added nutella, a nice big ol’ heaping tablespoon depending on the size of your cookies.
- Then dulce de leche in the same way.
- Add another bowl shaped dough on top and pinch the edges closed. I mean, just watch these beauties get made!
- Bake and sprinkle with sea salt! I’ve changed the method so the video is using the brown butter and not thick chocolate chip cookie so you’ll see I don’t make a big bowl like the photos, but instead I have to press the dough out and use less filling.
Do you Have to Use Brown Butter?
Nope! If browning butter is intimidating or you don’t have time, that’s ok, just use the same amount of softened butter. The cookies will turn out bigger and fluffier but that’s not a bad thing. In fact it’s what we did in our new photos for the cookie that isn’t split open on the plate. Either method works.
Browning the butter gives a more rich, buttery taste that is absolutely incredible! It brings out a warmth and nuttiness that is just to die for!
How to Brown Butter
- Place the butter in your stainless steel or light pan. Try to avoid a black nonstick as it’s harder to see when the butter is brown and doesn’t brown the butter the same.
- Turn the heat onto medium. Medium heat ensures the butter cooks evenly, an important factor as we don’tn want to burn the butter.
- Begin stirring the butter as it melts. Watch for the melted butter to begin to foam and sizzle around the edges. Keep stirring.
- In about 5-8 minutes from the beginning of cooking (depending on the amount of butter you used), the butter will begin to smell buttery, nutty and look a golden brown. The foam will slightly subside and the milk solids on the bottom of the pan will toast into flecks of brown.
- Use a rubber spatula to scrape the butter into a bowl to cool down.
What Are the Brown Specks in Brown Butter?
Brown specks in brown butter are toasted milk solids. This is where you get a lot of flavor so do not get rid of them! In fact, use a spatula to scrape them into your bowl with the butter to cool.
Can you freeze Nutella and Dulce de Leche Stuffed Chocolate Chip Cookies?
These Ooey Gooey Nutella and Dulce de Leche Stuffed Chocolate Chip Cookies can be frozen before or after baking. Just scoop dough balls into a freezer bag, press out the air and freeze for up to 3 weeks.
Cooked cookies can be frozen using the same method for 1-2 weeks.
OR! I prefer to use our Food Saver which keeps them good for up to 6 months because it is a vacuum sealer! I am obsessed with ours!
His new favorite cookie and I can totally see why he likes this recipe. It’s probably the most amazing cookie ever.
Which Cookie Recipe Should I Use?
We list a cookie recipe but everyone likes different cookies. We’ve used our classic brown butter chocolate chip cookie recipe below instead of our thick cookie recipe and while a little less nutella and dulce de leche has to be added because they aren’t huge it is actually really crazy delicious and Cade’s preferred cookie base.
What is Dulce De Leche?
Dulce de Leche is a traditional Argentinian dessert made by caramelizing the sugar in milk. You can make homemade dulce de leche if you can’t find it in the Latin American section of your store.
I have no words. I mean that, it’s just incredible. Gosh, it’s good. In a pinch you could use any cookie dough you’d like.
More COOKIE RECIPES You’re Going to Love:
- Chocolate Chip Pudding Cookies
- Chocolate Reese’s Pieces Cookies
- NY Times BEST Chocolate Chip Cookie Recipe
- Chocolate Chocolate Chip Cookies
- Cinnamon Roll Cookies
- Soft Gingerbread Cookies
- Glazed Lemon Cookies
- Pumpkin Chocolate Chip Cookies
- Million Dollar Cookies
- White Chocolate Molasses Cookies
- Peanut Butter Chocolate Chip Cookies
- Lemon Drop Cookies
- Best Cut Out Sugar Cookies
- Copycat Swig Sugar Cookies
- Cowboy Cookies
- Oatmeal Raisin Chocolate Chip Cookies
- All our COOKIE RECIPES here!
Our new book is now available!
This unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories.
Million Dollar Cookies
- 1 Cup Butter Unsalted, 2 sticks
- 1/2 Cup White Sugar
- 1 Cup Light Brown Sugar
- 2 Large Eggs
- 1/2 Teaspoon Vanilla
- 2 1/3 Cups Flour
- 1 1/4 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 3/4 Cup Milk Chocolate Chips we prefer ghirardelli
- 3/4 Cup Semi Sweet Chocolate Chips
- Dulce de Leche
- Sea Salt
- In a large skillet over medium heat, add the butter and cook, stirring slowly with a whisk until golden, nutty scented and foamy, about 3-5 minutes. Set aside to cool.
- Meanwhile, mix the flour, salt and baking soda in a bowl.
- Add the sugar and brown sugar to a standing mixer and add the browned butter. Mix for 2 minutes to properly combine the sugar mixture. Add the vanilla and mix again. Finally add the egg and egg yolk and mix for a few seconds or until the egg is incorporated. Add the flour bowl contents and mix for 30-60 seconds before adding the chocolate chips.
- Place a large sheet of saran wrap on the counter and dump out the dough. Form the dough into a long log and cover tightly with saran wrap. Refrigerate the dough 30 minutes.
- Slice the dough into circles to make it easier to flatten.
- Meanwhile, heat the oven to 350 and line a few baking sheets with parchment paper or Silpat mats.
- Press a ball of the dough in the palm of your hand and place 1/2 teaspoon of nutella and 1/2 teaspoon of dulce de leche on the dough. Wrap the dough over the filling and shape into a ball. Place on baking sheets and bake for 9-10 minutes.
- Remove from the oven and immediately sprinkle with a little sea salt. Allow to cool for a minute or two before placing on a cooling rack.