Nutella Stuffed Peanut Butter Cookies

Nutella Stuffed Peanut Butter Cookies are the ultimate combination of two sweet spreads all in one soft, chewy, and gooey bite!
Nutella Stuffed Peanut Butter Cookies

Do you ever have that moment where all of the sudden you NEED a spoonful of peanut butter or Nutella or you just might die?? Yeah, me too. Like, on the daily. To my shock and horror when I went to the pantry for a Nutella fix the other day, I discovered we were completely out. I was also almost completely out of sugar and flour. How on earth did I let this happen? I immediately ran to the store to fix this problem ASAP. And that’s when the idea for these cookies hit me and I’m so glad they did because let me tell you, these cookies are pretty awesome. I’m pretty obsessed with them, and I think you will be too once you make them.

Just like with my Chocolate-Stuffed Red Velvet Cupcakes, the Nutella is portioned out and frozen before being stuffed into balls of the peanut butter cookie dough to make sure the Nutella filling stays ooey and gooey and doesn’t just bake into the cookie. This means the Nutella filling tastes and feels EXACTLY like Nutella out of the jar to satisfy your craving.

Nutella Stuffed Peanut Butter CookiesRecipe Rundown
Taste: Peanut butter and Nutella are a match made in spreadable heaven.
Texture: The cookie is soft yet chewy and slightly crumbly while the Nutella filling is just pure straight up soft and gooey Nutella.
Ease: There’s a little more assembly here than your average cookie but everything is still super easy.
Appearance: They look like normal peanut butter cookies from the outside then BAM you take a bite and there’s a delightful surprise inside.
Pros: Incredible twist on peanut butter cookies.
Cons: A little more work than your average cookie.
Would I make this again? Oh yes. I’m going to need to make these again and again.

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Nutella Stuffed Peanut Butter Cookies

Yield: about 26 cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 1 hour 27 minutes

Ingredients:

1/2 cup Nutella
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon fine salt
6 ounces (1 1/2 sticks) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
3/4 cup creamy peanut butter
1 large egg
1/2 teaspoon vanilla

Directions:

Scoop out 26 1-teaspoon sized scoops of Nutella onto a parchment lined baking sheet. Freeze until solid, about 1 hour.

Preheat the oven to 350°F. Line large baking sheets with parchment paper.

In a medium bowl whisk together the flour, baking soda, baking powder, and salt.

In a large bowl, use an electric mixer to beat the butter and sugars on medium-high speed until smooth, 1 to 2 minutes. Beat in the peanut butter until fully combined. Beat in the egg and then the vanilla. On low speed gradually add the flour mixture.

Drop 2-tablespoon sized balls of dough onto the prepared baking sheets, spacing 2-inches apart. Using your hands, break each ball of dough into two pieces and place a teaspoon of frozen Nutella in between. Form the dough around the Nutella, making sure the edges are sealed. Using a large fork, slightly flatten the dough and make a criss cross pattern with the tines.

Bake for about 12 minutes, or until slightly browned. Allow the cookies to cool on the pan slightly before transferring to a wire rack to cool completely. Serve or store in an airtight container at room temperature for up to 4 days.

Recipe by Tessa of Handle the Heat

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15 Responses to “Nutella Stuffed Peanut Butter Cookies”

  1. #
    1
    Taylor @ Food Faith Fitness — March 3, 2014 at 4:18 am

    You just rocked my monday. PB AND Nutella? I’m all over that. Is it acceptable to eat these for breakfast?
    I’m going with yes.
    Pinned!

  2. #
    2
    Alice // Hip Foodie Mom — March 3, 2014 at 5:50 am

    love nutella stuffed anything. . yummm!! great idea!

  3. #
    3
    Jessica @ A Kitchen Addiction — March 3, 2014 at 9:31 am

    Can’t go wrong stuffing peanut butter cookies with nutella!

  4. #
    4
    Gaby — March 3, 2014 at 11:27 am

    Oh my these cookies sound amazing!

  5. #
    5
    Julie — March 3, 2014 at 12:47 pm

    Freezing the Nutella first = brilliant. I’m sold!

  6. #
    6
    Kathi @ Deliciously Yum! — March 4, 2014 at 9:57 am

    I don’t think I’ve seen a more beautiful cookie in a while. These look so, so good. Food love!

  7. #
    7
    Edward Antrobus — March 4, 2014 at 8:45 pm

    Pretty cool idea. I love stuffed desserts like that. I will admit that Nutella isn’t something I eat all that much of, but I would definitely give it a try in a cookie like that!

  8. #
    8
    Daisy — March 5, 2014 at 1:36 pm

    Any tips at all for a family with nut allergies: Is there any way at all to substitute the nut butter with any other ingredient?

  9. #
    9
    Mrs. Khan — March 18, 2014 at 12:59 pm

    Made these with crunchy almond butter (my son is allergic to peanuts) they are beyond yummy!! I did have to add an extra egg since the almond butter made the cookie dough crumbly. Thank you for sharing the recipe!

    • Tessa replied: — March 23rd, 2014 @ 9:10 am

      Great to hear! Thanks for sharing, I’m sure it’ll be useful to others.

  10. #
    10
    christopher — May 23, 2014 at 1:42 pm

    i like cookies.

  11. #
    11
    Daisy — June 21, 2014 at 5:46 am

    All purpose flour- do I use plain or self raising?

    • Tessa replied: — June 23rd, 2014 @ 8:15 pm

      Plain!

  12. #
    12
    Fran Lucari — June 26, 2014 at 2:04 pm

    I am just wondering if you can freeze these cookies after they are made. Has anyone tried it and does it affect the consistency of the cookie

    • Tessa replied: — June 26th, 2014 @ 2:20 pm

      I haven’t tried freezing this particular recipe but I freeze baked cookies all the time. Just reheat at 350°F for about 5 minutes.

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