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Brown butter, Nutella, and sea salt together? Oh my!! These Hazelnut Sea Salt Brown Butter Cookies are pure cookie bliss. Soft and buttery with a toasted nutty depth from the brown butter, they’re finished with ribbons of warm Nutella and a touch of flaky sea salt for balance. Every bite is rich, melty, and a little sweet with just the right hint of salt on top of the cookies.

More Nutella Recipes? You’ll love these Ultimate Nutella Brownies, Nutella Brownie Bites, Nutella Cream Pie, and Ultimate Banana Cake with Nutella Frosting. Go Nutella!

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Why You’ll Love These Nutella Sea Salt Brown Butter Cookies

The brown butter gives a toasted, nutty base flavor that pairs perfectly with chocolate-hazelnut spread, making the cookies irresistibly delicious.
Soft, thick centers with crisp, buttery edges for the best texture combo.
A drizzle of warm Nutella and a sprinkle of sea salt make them taste bakery-level good with zero effort.
This brown butter cookie recipe is simple, reliable, and always crowd-approved.
They’re ideal for holiday trays, cookie exchanges, or just satisfying your sweet-salty cravings.

Ingredients You Need for Hazelnut Sea Salt Brown Butter Cookies

Hazelnut Sea Salt Brown Butter Cookies Using Nutella

1 cup unsalted butter, to brown
3/4 cup brown sugar
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract or vanilla bean paste
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Nutella, for drizzling
Sea salt, for sprinkling

Instructions for Making Hazelnut Sea Salt Brown Butter Cookies

How to Make the Brown Butter

Place butter in a heavy-bottomed saucepan over medium heat.
Swirl often and stir with a whisk until the butter foams, turns golden, and smells nutty. This takes about 3–5 minutes.
When brown bits form at the bottom, remove from heat immediately to avoid burning.
Pour into a bowl to cool slightly before using in your cookie dough.

Make the Cookie Dough

Line baking sheets with parchment paper and set aside.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate bowl, mix browned butter, brown sugar, and granulated sugar until smooth. Add eggs and vanilla, then beat until combined.
Gradually add the dry mixture to the wet ingredients until a thick dough forms. If you love Hazelnut Sea Salt Brown Butter Cookies, you’ll love the aroma while mixing.
Use a large cookie scoop (about 1/4 cup) to shape dough balls and place them on a prepared baking sheet.
Chill for 30 minutes so the cookies stay thick while baking.
Preheat oven to 350°F. Bake 6 cookies per tray for 12–14 minutes, until edges are set but centers look soft.
Let cookies rest 5 minutes on the sheet before moving to a wire rack to cool.

Make the Nutella Drizzle

Once cookies are cool, microwave Nutella for 15–20 seconds until smooth and slightly warm.
Pour into a small piping or zip-top bag, snip the corner, and drizzle across cookies. These Hazelnut Sea Salt Brown Butter Cookies are elevated by the Nutella drizzle.
Top each with a pinch of sea salt for the ultimate hazelnut-chocolate contrast.

How to Store Hazelnut Sea Salt Brown Butter Cookies

Keep cookies in an airtight container at room temperature for up to 4 days.
To freeze, layer cookies with parchment paper and store up to 2 months.
If you’ve added Nutella drizzle, let it set completely before stacking or freezing.

More Variations

Nutella Swirl Cookies: Add 2–3 tablespoons of Nutella directly into the dough for a marbled look.
Hazelnut Crunch: Fold in ½ cup chopped roasted crunchy hazelnuts for extra texture.
Chocolate Dip: Dip half of each cookie into melted chocolate and sprinkle with flaky sea salt.
Chocolate Chip: Add 1 cup of chocolate chips to make a delicious chocolate chip cookie recipe.

FAQs for Hazelnut Sea Salt Brown Butter Cookies

Can I skip browning the butter?

You can, but you’ll lose that deep nutty flavor that makes this brown butter cookie recipe stand out.

Do I have to chill the dough?

Yes. Chilling helps keep the cookies thick and chewy with perfect edges.

What kind of salt works best?

Use flaky sea salt or Maldon for the best texture and finish (it really makes the flavor pop).

Can I make these Hazelnut Sea Salt Brown Butter Cookies ahead?

Yes! You can refrigerate the dough up to 48 hours before baking or freeze baked cookies for later.

Wrap Up

These hazelnut sea salt brown butter cookies using Nutella are the definition of rich, simple indulgence. Every bite has that warm brown butter flavor, smooth chocolate-hazelnut drizzle, and just enough salt to balance it all out. They’re easy to bake, even easier to eat, and belong in your brown butter cookie recipe rotation for everyday and the holiday season.

Follow along on Pinterest, Instagram, and Facebook for more Nutella recipes, brown butter desserts, and everyday baking inspiration.

More Brown Butter Desserts & Recipes

Hazelnut Sea Salt Brown Butter Cookies using Nutella

Kim Lange

These Hazelnut Sea Salt Brown Butter Cookies are soft, buttery, and rich with layers of toasted brown butter, Nutella drizzle, and a sprinkle of flaky sea salt. Every bite has a balance of sweet and salty that makes them irresistible. This simple brown butter cookie recipe is perfect for Nutella fans and easy enough for any baking day.

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Prep Time 25

Cook Time 14

Chill Time 30

Total Time 1 9

Course Dessert

Cuisine American

Servings cookies

Calories 181 kcal

Ingredients

Brown Butter Cookie Dough

1 cup unsalted butter to brown
¾ cup brown sugar
¾ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract or vanilla bean paste
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt

Topping

Nutella for drizzling
Flaky sea salt for sprinkling

Instructions

Make the Brown Butter

Add butter to a saucepan over medium heat.
Swirl and stir frequently until the butter foams, turns golden, and smells nutty (about 3–5 minutes).
Remove from heat and pour into a bowl to cool slightly before using.

Make the Cookie Dough

Line baking sheets with parchment paper.
In a small bowl, whisk flour, baking powder, baking soda, and salt.
In a separate bowl, beat the browned butter, brown sugar, and granulated sugar until smooth.
Add eggs and vanilla extract. Mix until well combined.
Gradually add dry ingredients and stir until a thick dough forms.
Scoop dough using a large cookie scoop (¼ cup size) and roll into balls.
Chill for 30 minutes to help cookies bake thick and chewy.

Bake the Cookies

Preheat oven to 350°F (175°C).
Arrange 6 cookies per tray and bake for 12–14 minutes, until edges are set and centers are slightly soft.
Let cookies rest on the baking sheet for 5 minutes before moving to a wire rack.

Add the Nutella Drizzle

Microwave Nutella for 15–20 seconds until smooth.
Transfer to a piping or zip-top bag and drizzle over cooled cookies.
Sprinkle lightly with flaky sea salt and let set before serving.

Notes

Always chill the dough for at least 30 minutes so the cookies keep their shape.
For extra texture, fold in chopped hazelnuts before baking.
Use high-quality sea salt like Maldon or fleur de sel for a better finish.
Let the brown butter cool for about 10 minutes before mixing it into the sugars.

Nutrition

Calories: 181kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 37mgSodium: 98mgPotassium: 47mgFiber: 0.4gSugar: 13gVitamin A: 258IUCalcium: 20mgIron: 1mg

Keyword brown butter, cookies, hazelnut, Nutella

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