Brown Butter Nutella Stuffed Cookie Bars

You know that feeling when you're standing in your kitchen, craving something ultra gooey, ridiculously rich, and maybe just a little over the top? That’s where these Brown Butter Nutella Stuffed Cookie Bars come in.

Imagine your favorite chocolate chip cookie—but elevated. Like, Nutella-layer-in-the-center, brown-butter-everything elevated. They're chewy, buttery, and melty in all the right ways. Basically, this is your new go-to dessert when you want to impress literally anyone (yourself included).

Brown Butter Nutella Stuffed Cookie Bars Ingredients

• Brown Butter: Okay, if you’ve never browned butter before, welcome to the best kitchen decision of your life. Browning the butter gives these cookie bars a deep, nutty flavor that makes people go “wait… what’s in this??” in the best way possible. It’s worth the extra five minutes—I promise.
• Brown Sugar + Granulated Sugar: You’ve got to have that perfect balance. The brown sugar brings chewiness and depth (thank you, molasses), while the white sugar adds sweetness and structure. The combo is key for that perfect cookie bar texture.
• Egg + Egg Yolks: Adding a couple of extra yolks gives the dough a richer texture and even more chew. Think dense, fudgy cookie vibes—not cakey.
• Flour, Baking Soda, and Salt: No fancy stuff here. Just your pantry staples working hard behind the scenes to hold everything together and balance the sweetness.
• Chocolate Chips: We’re not holding back. A whole cup of chocolate chips ensures chocolate in every bite, even around that gooey Nutella center.
• Nutella (the star): Frozen Nutella, people. FREEZING it into a slab makes it super easy to layer and gives you that surprise center of melty hazelnut goodness once it bakes. Game changer.
• Flaky Sea Salt (optional but highly encouraged): If you’re into that sweet-salty combo (hi, yes, me too), a little sprinkle on top makes these bars sing.

How to Make These Brown Butter Nutella Stuffed Cookie Bars

Making these is pretty simple, but it feels fancy. Here’s the breakdown:

1. Freeze the Nutella – Line your 8x8 pan with parchment and spread the Nutella into a thin, even square. Pop it in the freezer until it’s solid (30–40 minutes). This is what gives you that dreamy layer in the center.

2. Brown the butter – Melt the butter in a saucepan, cook it until golden brown and smelling amazing, then let it cool for a few minutes. Don’t skip this step—it’s the secret flavor bomb.

3. Make your dough – Stir the sugars into the brown butter, then add the egg, yolks, and vanilla. Mix until smooth. Stir in the dry ingredients, fold in the chocolate chips, and try not to eat it all with a spoon.

4. Assemble – Press half the dough into your lined 8x8 pan. Place your frozen Nutella square on top, then gently press the rest of the dough over it to fully cover. It’s okay if it’s a little messy—rustic is in.

5. Bake – 350ºF for 25–30 minutes, until golden and set. The top should look crackly and perfect.

6. Cool & Slice – Let them cool in the pan for at least 30 minutes before cutting into them (I know, torture). Sprinkle with flaky salt if you’re feeling fancy.

Tips and Tricks

• Don’t skip chilling the Nutella! It might seem extra, but freezing the Nutella makes it way easier to layer without it mixing into the dough.
• Let the brown butter cool. Warm butter can scramble your eggs—let it cool for 10–15 minutes before mixing.
• Use a serrated knife to slice. For clean cuts, let the bars cool fully and use a sharp serrated knife. Wiping between cuts helps too!
• Swap the chocolate chips. Try dark chocolate, chopped chocolate chunks, or even a mix of milk and white chocolate for a fun twist.
• No Nutella? You can sub another chocolate hazelnut spread or even cookie butter for a different vibe.
• Want to double it? Bake it in a 9x13 pan and increase the baking time slightly (start checking around 30–35 minutes).

FAQS

How long do I need to chill the Nutella before baking?
About 30–40 minutes in the freezer should do it! You want it firm enough to lift out and layer over your cookie dough.

Can I freeze these cookie bars?
Absolutely! Once baked and cooled, slice them up and freeze in an airtight container for up to 2 months. You can eat them cold (don’t judge) or warm them up slightly for maximum gooey-ness.

Can I double this recipe?
Yes! Just bake it in a 9x13-inch pan and add a few extra minutes to the bake time—keep an eye on it around the 30-minute mark.

Do I have to brown the butter?
Technically no, but like... you should. It adds such an incredible flavor, and it’s not hard—just melt and stir until golden.

What kind of chocolate chips should I use?
Totally up to you! Semi-sweet is a classic, but dark chocolate, milk chocolate, or even chunks from a chopped bar all work. Mix it up if you’re feeling wild.

If you make these Brown Butter Nutella Stuffed Cookie Bars, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert Recipes page.