There have been some Nutella stuffed brown butter cookies floating around the Internet this past month or so that are, well, incredible.
I should know. I've made three batches in the last few weeks. They're just plain delicious. But, you know, all of that rolling the dough, smooshing it flat, stuffing it with Nutella, and rolling it back up... oh, sorry. I just fell asleep from boredom. Nobody wants cookie time to be coma inducing. I mean, baking should be fun!
So, I decided to make these a little easier on all of us and just turn them into a cookie bar. That's sort of what I love most about bar desserts. They're so easy, you guys!
I used my own recipe for the cookie dough base (though truth be told, I'm sure it came from the back of a bag sometime long ago) and filled it with an entire 13 ounce container of Nutella.
Yep. That was the sound of angels singing that you just heard. 13 ounces of Nutella will do that.
- 1 cup butter
- 1/2 cup granulated sugar
- 3/4 cup dark brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 13 ounces nutella
Preheat oven to 350∞F.
In a small saucepan over medium heat, melt the butter, whisking constantly. Bring the butter to a simmer and continue whisking until the butter goes from yellow to golden brown and smells a little nutty. Pour the browned butter into the bowl of a stand mixer fitted with the paddle attachment and let cool for five minutes.
Add the granulated and brown sugar to the browned butter and mix on low until well combined. Add the eggs, one at a time, mixing until combined. Stir in the vanilla.
In a small bowl, combine the flour, baking soda, and salt. Gradually add the dry ingredients, mixing on low, until completely combined.
Line a 9x13 baking dish with parchment paper or spray with non-stick cooking spray.
Spread half of the dough into the prepared pan.
In a small sauce pan, heat the Nutella over low heat until it's a consistency that is easy to spread. Spread the Nutella over the cookie dough.
Use your hands to flatten pieces of the dough (it will be somewhat sticky, but very easy to work with) and place over the top of the Nutella. It's okay if there are gaps in the top layer, but do try to cover it as best you can.
Bake for 30 minutes or until the dough is golden brown and cooked through.
Cool completely before cutting and serving.