Nutella is a sweet, creamy spread made from roasted hazelnuts, cocoa, skim milk, and a bit of sugar. It has the consistency of thick peanut butter and a rich chocolate-hazelnut flavor. This recipe, it creates that signature gooey, molten layer between the cookie dough.

Do these Nutella bars freeze well?

Yes, they freeze beautifully for up to 6 months. Let the bars cool completely, then slice them. Wrap each bar individually in plastic wrap, then place them in a freezer bag. Thaw at room temperature or reheat from frozen in a 300°F oven for 10-12 minutes .

Why are my bars thick and dry?

This usually happens from too much flour or overmixing. Scooping flour directly from the bag packs it in, adding up to 30% more. Always weigh your flour ( 280g ). Also, mix the dough just until the flour disappears; overworking it develops gluten, which makes the bars tough.

How many cookie bars does this recipe make?

This recipe yields 12 bars when baked in a standard 9x13-inch baking pan . For smaller, more bite-sized pieces, you can cut them into 16 squares. They are rich, so smaller portions are often perfect for a dessert platter.

Nutella Stuffed Cookie Bars: 44-Min No-Chill Easy Recipe

Description

These nutella stuffed chocolate chip cookie bars have a thick, gooey Nutella layer sandwiched between two layers of soft and chewy cookie dough. The brown butter gives them a nutty depth, and the entire dessert is ready in under 45 minutes with no dough chilling required.

Ingredients

Scale

For the cookie dough:

1 cup (227g) unsalted butter, for browning

1 1/4 cups (250g) packed brown sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

2 1/4 cups (280g) all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 cups (340g) semi-sweet chocolate chips

For the filling:

1 cup (300g) Nutella

Optional:

1/2 cup (60g) chopped hazelnuts

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F / 175°C. Line a 9×13 inch baking pan with parchment paper, leaving an overhang.

2. Brown the butter in a light-colored saucepan over medium heat until nutty and amber, about 5-7 minutes. Pour into a large bowl to cool slightly.

3. Whisk brown sugar into the warm brown butter until smooth. Beat in eggs one at a time, then stir in vanilla.

4. In a separate bowl, whisk flour, baking soda, and salt. Add to wet mixture and stir until just combined. Fold in chocolate chips and optional hazelnuts.

5. Press about two-thirds of the cookie dough evenly into the bottom of the prepared pan.

6. Dollop Nutella over the dough base, then gently spread with an offset spatula, leaving a 1/2-inch border around the edges.

7. Crumble the remaining dough over the Nutella layer, trying to cover it as much as possible.

8. Bake for 22-25 minutes, until the top is golden brown and the edges are set. The center will look slightly underdone.

9. Let cool completely in the pan before slicing into 12 bars.

Notes

Store room temperature for up to 7 days or freezer for up to 6 months. Reheat at 300°F for 10 minutes.

Don’t overmix the dough once the flour is added to keep the bars soft and chewy.

Use a good-quality Nutella for the filling; store brands can be thinner and leak during baking.

Room temperature eggs mix into the cookie dough more evenly, preventing a curdled look.

The bars are done when the edges are golden and the center springs back lightly when touched.

Prep Time: 15 min
Cook Time: 29 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 623 kcal
Sugar: 49 g
Sodium: 335 mg
Fat: 36 g
Saturated Fat: 18 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 70 g
Fiber: 3 g
Protein: 7 g
Cholesterol: 33 mg