Gluten-Free Nutella-Stuffed Chocolate Chip Cookies

Your new favorite treat: Gluten-Free Nutella-Stuffed Chocolate Chip Cookies. These chewy, brown-butter cookies filled with Nutella are a show-stopping dessert.

I love a classic chocolate chip cookie, but I also adore a cookie that feels a little indulgent. These gluten-free brown-butter chocolate chip cookies are that special version: nutty, chewy, and each one hiding a gooey Nutella center.

This recipe combines three great things:

• Brown butter for depth and caramelized flavor
• Nutella-stuffed centers for a hazelnut-chocolate surprise
• Chocolate chips for classic cookie appeal

The cookies are chewy and rich thanks to a few simple techniques—most importantly, browning the butter—and they start from straightforward pantry ingredients. Below you’ll find what to expect and step-by-step instructions to make these gluten-free Nutella-stuffed chocolate chip cookies at home.

Start with Simple Ingredients

• Nutella. Smooth, chocolate-hazelnut spread that becomes a decadent pocket inside the cookie.
• Butter. Brown the butter to develop a toasty, caramel-like flavor that pairs beautifully with Nutella.
• Brown sugar & sugar. A combination keeps cookies chewy inside and slightly crisp at the edge.
• Eggs + an extra egg yolk. The extra yolk improves texture and keeps the cookies moist.
• Vanilla. Enhances the butter, chocolate, and hazelnut notes.
• Gluten-free measure-for-measure flour & cornstarch. Use a reliable measure-for-measure blend for easy, dependable results; a touch of cornstarch helps the cookies stay tender.
• Baking powder & baking soda. For proper rise and texture.
• Salt. Balances and brightens the flavors.
• Chocolate chips. Semi-sweet or dark chocolate work best; milk chocolate will make the cookies sweeter.

Psst—how to make brown butter

Quickly: melt butter in a light pan over medium heat and whisk as it foams. Watch closely; once the milk solids turn golden and smell nutty, remove it from the heat and let it cool slightly before using in the dough. Browning butter adds a complex, toasty note that pairs beautifully with hazelnut and chocolate.

How to Make Nutella-Stuffed Chocolate Chip Cookies — Step by Step

The full recipe with ingredient amounts and a printable recipe card appears in the recipe section below.

Chill the Nutella first

1. Scoop Nutella into small balls (about 1/2 tablespoon each) onto a parchment-lined sheet and chill.
2. Refrigerate for at least 3 hours or freeze for at least 30 minutes so the Nutella firms up and is easier to stuff into dough.

Mix the cookie dough

1. Brown & cool the butter. Brown the butter in a light pan, then remove from heat and let it cool a few minutes so it’s not hot when added to the sugars.
2. Combine butter & sugars. Mix the cooled browned butter with brown sugar and granulated sugar until it resembles wet sand.
3. Add eggs one at a time. Add the eggs and the extra yolk, mixing thoroughly after each addition.
4. Add vanilla. Stir in vanilla.
5. Mix in dry ingredients. Add the gluten-free flour blend, cornstarch, baking soda, baking powder, and salt. Stir briefly, then fold in chocolate chips until just combined.
6. Scoop & chill the dough. Scoop dough with a large cookie scoop (about 3 tablespoons), place the dough balls in an airtight container, and chill for a minimum of 2 hours or up to 1 day.

Stuff and bake

7. Preheat & prepare pans. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
8. Fill the cookies. Split each chilled dough ball into two pieces. Flatten the bottom piece, place a chilled Nutella ball in the center, then cover with the other piece and seal gently to form a smooth ball.
9. Bake & cool. Place six stuffed cookies per sheet and bake 8–10 minutes, until edges are golden and centers look slightly underbaked. Let cookies rest on the baking sheet for 2 minutes, then transfer to a cooling rack to finish cooling.