Nutella-Stuffed Banana Bread Chocolate Chip Cookies (with Brown Butter)
These Nutella-Stuffed Banana Bread Chocolate Chip Cookies (with Brown Butter) are soft and gooey in the center with perfectly golden, crisp, crinkly edges. Each cookie is stuffed with melty Nutella and studded with chocolate chips, while ripe banana pairs beautifully with the nutty, toasted flavor of brown butter. Best served warm with flaky sea salt and a cold glass of milk.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Salted Butter: Browned to add rich, nutty flavor and create crisp, golden cookie edges.
All-Purpose Flour: Provides structure while keeping the cookies soft and tender.
Baking Soda: Helps the cookies spread and develop lightly crisp edges.
Salt: Enhances the sweetness and deepens the chocolate and brown butter flavors.
Cinnamon: Adds warm spice that complements the banana bread flavor.
Light Brown Sugar: Brings caramel notes and moisture for soft, chewy centers.
Granulated Sugar: Balances sweetness and helps create crinkly, golden edges.
Egg: Binds the dough and adds richness for tender cookies.
Ripe Banana: Adds natural sweetness and moisture for classic banana bread flavor.
Vanilla Bean Paste or Extract: Enhances the warm, bakery-style flavor of the cookies.
Chocolate Chips or Chopped Chocolate: Creates melty pockets of chocolate throughout each cookie.
Nutella (Chocolate Hazelnut Spread): Forms the gooey, rich center for stuffed banana bread cookies.
Flaky Sea Salt: Sprinkled on top to balance sweetness and elevate the chocolate flavor.
Why You’ll Love Nutella-Stuffed Banana Bread Chocolate Chip Cookies (with Brown Butter):
Gooey Nutella Center: Each cookie is stuffed with melty Nutella for a rich, chocolate-hazelnut surprise.
Brown Butter Banana Bread Flavor: Ripe banana and nutty brown butter create that cozy banana bread taste with extra depth.
Crisp Crinkly Edges: Perfectly golden, crinkly edges give the best texture contrast.
Soft And Gooey Middle: Tender centers stay soft and gooey for that bakery-style bite.
Studded With Chocolate Chips: Melty chocolate chips add pockets of chocolate in every bite.
Sweet And Salty Finish: A sprinkle of flaky sea salt balances the sweetness and enhances the chocolate.
Perfect Warm With Milk: These cookies are unbeatable served warm with a cold glass of milk.
Tips for Making Nutella-Stuffed Banana Bread Chocolate Chip Cookies (with Brown Butter):
Freeze The Nutella First: Freezing the Nutella makes it much easier to stuff and helps keep the centers gooey instead of leaking.
Brown The Butter Slowly: Stir continuously and watch closely so the milk solids brown without burning for the best nutty flavor.
Cool The Brown Butter Slightly: Let the butter cool before adding sugars to prevent excess spreading and greasy cookies.
Whisk Sugars Thoroughly: Properly whisking the sugars into the brown butter helps create crinkly edges and a glossy cookie surface.
Use Ripe Mashed Banana: Ripe banana adds natural sweetness and moisture for soft, banana bread–style cookies.
Fold Gently: Mix just until combined to avoid overworking the dough and making the cookies tough.
Fully Enclose The Nutella: Make sure the Nutella is completely sealed inside the dough to prevent leaks during baking.
Chill The Dough Balls: Chilling helps control spread and creates thicker cookies with gooey centers.
Don’t Overbake: Pull the cookies when the centers look slightly underbaked for soft, gooey middles.
Shape While Hot: Use a round cutter right after baking to get perfectly round, bakery-style cookies.
Add Extra Chocolate On Top: Pressing chocolate chips into the tops while warm adds melty pools of chocolate.
Finish With Flaky Sea Salt: A sprinkle of flaky sea salt enhances the chocolate and Nutella flavors.
How to Store Nutella-Stuffed Banana Bread Chocolate Chip Cookies (with Brown Butter):
Room Temperature: Store baked cookies in an airtight container at room temperature for up to 2 days.
Refrigerator: Store cookies in an airtight container in the refrigerator for up to 4 days. Reheat before serving for best texture.
Freezer (Baked Cookies): Freeze baked cookies in a freezer-safe container for up to 2 months. Thaw and warm before serving.
Freezer (Unbaked Dough Balls): Freeze stuffed cookie dough balls on a baking sheet, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 1–2 minutes to the bake time.
To Reheat: Warm cookies in the microwave for 10–15 seconds to restore gooey centers.
FAQs:
Q: Can I make the cookie dough ahead of time?
A: Yes. The assembled, stuffed cookie dough balls can be refrigerated for up to 24 hours before baking or frozen for longer storage.
Q: Why did my Nutella leak out during baking?
A: This usually happens if the Nutella isn’t fully enclosed or wasn’t frozen solid before stuffing. Make sure to seal the dough completely around the filling.
Q: Can I use frozen banana?
A: Fresh ripe banana works best. If using frozen banana, thaw and drain excess liquid before mashing to avoid overly wet dough.
Q: How do I get perfectly round cookies?
A: Use a round cookie cutter or bowl to gently swirl the cookies into shape right after they come out of the oven.
Q: Can I skip chilling the dough?
A: Chilling is recommended to control spreading and achieve thicker cookies with gooey centers.
Q: Can I substitute the Nutella?
A: Yes. You can use any chocolate hazelnut spread or thick chocolate spread, but texture and flavor may vary.
Q: How do I keep the cookies soft?
A: Store cookies in an airtight container and avoid overbaking to keep the centers soft and gooey.
Love these? Check out my other cookie recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these nutella-stuffed banana bread chocolate chip cookies (with brown butter). Happy baking!
