In spite of the ridiculously long name of this recipe, these peanutella stuffed brown butter and sea salt chocolate chip cookies won’t last as long in your house as it takes for you to say the recipe’s name. They are insane.
I know this recipe has been exploding around the blogs in the past few weeks but I decided to change things up a little and nix the Nutella from the original recipe. Kyle’s tree nut allergy doesn’t allow Nutella in our house so I stuffed these cookies with my homemade peanutella. It’s a chocolate peanut butter spread that has the consistency of Nutella and is a fantastic way around the tree nut allergy issue so many families deal with (provided there aren’t peanut allergies happening too). Seriously, can you ever go wrong with bumping up almost any chocolate recipe with some peanut butter?
So yeah…you’ll freeze the peanutella in teaspoon-size dollops then wrap brown butter chocolate chip cookie dough around the frozen dollops. After you bake them up, you’ll sprinkle some sea salt over the tops of the cookies. The salt “garnish” helps to balance all the sweet in the cookie and without a doubt, boosts these cookies from great to spectacular. We’re expecting a ton of snow here in New England this weekend (have you heard? /sarcasm) so these cookies are happening again imminently but it’s possible that they may overtake the spot of our very favorite cookie and will show up more frequently here in the future.
To get this out of the way now: yes, you can use Nutella in place of the peanutella I [strongly] suggest you use here. I sprinkled the cookies with extra coarse sea salt - I felt that it made a bigger impact that supported the intent of using sea salt to begin with. If you only have coarse or regular sea salt, use either of those instead. I wanted a "punch" of salt with these otherwise super sweet cookies, but I used coarse sea salt in the cookie dough, not extra coarse.
- 1/2 cup peanutella (chocolate peanut butter spread)
- 1 cup (16 tbsp) unsalted butter
- 2 1/4 cups all-purpose flour
- 1 1/4 tsp baking soda
- 1/2 tsp coarse sea salt, plus extra for sprinkling
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1 tbsp vanilla extract
- 1 tbsp greek yogurt or sour cream
- 1 1/2 cups semisweet chocolate chips
- Freeze teaspoon-size dollops of the peanutella on a parchment-lined baking sheet for 1 to 2 hours. I keep mine peanutella in the fridge so it was cold to start with and only really needed an hour to firm up.
- Meanwhile, place the butter in a medium to large skillet over medium heat. Allow the butter to melt completely and continue to cook, whisking frequently, until the butter foams, bubbles slightly, and begins to brown. Continue whisking and swirling the butter in the pan until the butter is evenly browned, being careful not to burn. Remove from the heat, transfer the butter to a heatproof bowl and set it aside to cool.
- Line baking sheets with parchment paper. Whisk the flour, baking soda and coarse sea salt together in a medium bowl; set aside. In the bowl of stand mixer fitted with the paddle attachment, mix the sugars and the brown butter together on medium speed until well-combined - it should be fairly smooth. Beat in the egg and egg yolk, scraping down the bowl as needed. Add the vanilla and greek yogurt/sour cream and mix until combined. Carefully add in the dry ingredients and mix on low speed until just incorporated. Mix in the chocolate chips. Chill the dough in the bowl briefly, about 30 minutes.
- Preheat the oven to 350° F towards the end of the chill period. Use a medium dough scoop (about 2 tablespoons) to scoop out portions of cookie dough onto the baking sheets. Working with a dozen pieces of dough at a time, press an indentation into the center of the dough balls with your thumb to create a bowl shape. Drop a dollop of the frozen peanutella into each of the indentations and pinch together the edges of the cookie dough over the top to completely seal it in the center, leaving a little bit of irregularity in the top of the dough as you place them back on the baking sheet. Keep the rest of the peanutella frozen while you seal up these cookies.
- Space the dough balls 2-3 inches apart on the baking sheets - I baked 8 per sheet. Bake each sheet of cookies until they are golden brown and just set, rotating the pans halfway through, about 14 minutes total. When the cookies are finished baking, sprinkle lightly with additional sea salt. Let sit a few minutes, then transfer to a wire rack to cool.