We’ve got a twist on a classic, with these homemade Chocolate Chip Nutella Oatmeal Cookies. Homemade brown sugar cookies, made with browned butter, oatmeal, chocolate chips, and and everyone’s favorite spread, Nutella. It really makes these cookies melt in your mouth. A little sea salt on top and you’ll be biting into some of the most delicious cookies!
A little Tuesday sweet treat today! If you’ve been following for a while, like a long while, you may recall that back in the early days of HBH Nutella was a recurring ingredient that I used in many of my dessert recipes.
Honestly, it’s kind of a special ingredient. Way back when…think 19-year-old me or even younger…when I was still living with my family. Every day when Asher came home from school I’d make her a Nutella sandwich using flour tortillas. She was absolutely obsessed.
It’s special because it was kind of our thing. Now every time I see a jar of Nutella I always think of Asher.
These days I rarely use Nutella. I try to create sweets that are made more with natural sugars, like maple syrup, dates, and honey. But sometimes you just have to give in to the things you love. Or go for the things you wouldn’t normally enjoy every day!
So that’s what we’re doing today!! And trust me, these cookies are worth every sweet decadent bite!
First things first, brown the butter. Every dessert is made better with a little brown butter. I think it really highlights the hazelnut flavors and rich vanilla in the Nutella.
Brown the butter in a medium skillet. Just let the butter cook until it bubbles up and foams on top. This is when I turn the heat off and continue to allow the butter to cook in the pan.
Little brown bits will form and that’s when you know the butter is browned.
From here add the browned butter to a mixing bowl. It’s going to smell amazing with nutty notes of vanilla.
Let that cool for just a few minutes. Then in goes all the wet ingredients: brown sugar, granulated sugar, eggs, and vanilla.
Next, mix in the dry ingredients: flour, old-fashioned rolled oats, baking soda, and salt. Then fold in the chocolate chips.
All the usual oatmeal cookie ingredients.
Now comes the Nutella. Scoop the dough into pretty big dough balls, about a 1/4 cup in size. Then cut each ball in half. Flatten out the dough and add Nutella to the center. Use the other round of dough to enclose the Nutella.
Then place the cookies on a baking sheet, flatten the balls down gently, because they’ll be a little thick, and bake!
They’ll come out with melty chocolate and wonderful smells of sweet butter, sugar, and vanilla baking away. It’s pretty hard not to break into one immediately!
Looking for cookie recipes? Here are a few ideas:
Glazed Brown Sugar Maple Cookies
Pumpkin Butter Chocolate Chip Cookies
Brown Sugar Maple Ginger Cookies
Chewy Brown Sugar Maple Cookies
Lastly, if you make these Chocolate Chip Nutella Stuffed Oatmeal Cookies be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Chocolate Chip Nutella Stuffed Oatmeal Cookies
Servings: 16 cookies
Calories Per Serving: 187 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 2 sticks (1 cup) salted butter
- 2/3 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 cups old fashioned oats
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 rounded cup chocolate chips
- 1/3 cup Nutella
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- 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.2. Add the butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool 5 minutes or so.3. To the brown butter, mix in the brown sugar, granulated sugar, eggs, and vanilla, mixing until smooth. Add the flour, oats, baking soda, and salt. Gently fold in the chocolate chips.4. Roll the dough into 1/4 cup balls and place 2 inches apart on the prepared baking sheet. Cut each dough ball in half, then flatten the dough down to make room for the Nutella. Add 1 rounded teaspoon to the center of each cookie, then cover with the top cookie half, enclosing the Nutella. Gently flatten each dough ball down. Bake 8 minutes. Remove from the oven, rotate, and tap the baking sheet on the counter 1-2 times to flatten. Bake another 4-6 minutes or until the cookies are just beginning to set on the edges.5. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with sea salt, eat warm or store in an airtight container for up to 4 days.
Holy Hannah! Yum!!! I was trying to figure out how to share my pic with you. Certainly not as pretty as yours, but my kids and co workers loved! Thank you!!!!
Can I use non dairy butter instead of butter? Thank you
I haven’t tested this, but I think it should be just fine for you to do! Let me know if you give these cookies a try, I hope they are a hit! xx
These are SO good! I was a little nervous thinking I had messed up because the dough seemed a little too wet but they turned out so great! Just like in her pictures! Definitely recommend. Thank you for sharing another great recipe!
Happy Friday!! So glad to hear that you enjoyed this recipe, thanks for making it and sharing your comment! xx
I made these tonight, alongside your salsa verde chicken tortilla soup actually, and my husband absolutely loved them. I used your metric measurements (yay scale! Since measuring in metric my baking is so much more improved and you don’t have to guess how someone packed their brown sugar or not) and everything seemed to be spot on. In contrast to another of your comments I was actually worried this recipe was too wet but it baked up perfectly.
Also, I totally spaced and forgot to cream the wet ingredients before adding dry but honestly I didn’t notice a difference. The Nutella stuffing is perfect in this, and I dusted them with Maldon sea salt
Thanks for the recipe!
Happy Thursday!! So glad to hear these cookies turned out well for you even using the metric conversions! Thanks so much for trying them! xT
So tasty! Made the cookies on the larger size so I will try bite sized next time…
Fantastic!!🌻 I love to hear that this recipe turned out well for you, thanks so much for trying it out! xT
I made these tonight & they are AMAZING!! Nutella is one of my husbands favorite things & this recipe will be something he asks for over & over!! Thank you for sharing!!
Happy Friday!! ☘️🌈 So glad to hear that this recipe turned out well for you, thanks so much for trying it out! xT
Made these today. Our dough was pretty crumbly and dry. I went ahead and baked the cookies. They came out ok but on the dry side. Even the Nutella seemed dried out. Not gooey looking like the photos. I just reread the recipe to make sure I didn’t miss anything. I followed it to a T.
So sorry to hear that these were dry for you. These are definitely going to be crumbly due to the oatmeal. Were they over mixed by chance? Let me know how I can help! xx
These cookies are such a delicious twist on chocolate chip/oatmeal cookies! The Nutella adds an extra chocolate punch. One of the tastiest cookies I’ve ever made!
Happy Wednesday! I appreciate you making this recipe and sharing your comment, so glad to hear it was a winner!