Tessa’s Recipe 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.This post may contain affiliate links. Read our disclosure policy.
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 Cookies for the win!
Nutella Stuffed Peanut Butter Cookies
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
Instructions
- 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.
I made these and they came out looking perfect but the peanut butter cookie part is a little dry. I know I usually make peanut butter cookies with shortening not butter, could that be the difference? They were cooked to light brown on bottom. The nutella is perfect. What did I do wrong? Or what can I do to make the cookie less dry? Thank you!!!
Hi Lisa! The peanut butter cookie part of this recipe does need to be fairly sturdy, to hold in the Nutella as the cookies bake; but they shouldn’t be super dry. How do you measure your flour? We recommend using a digital scale to guarantee precision, as extra flour can cause cookies to be dry and crumbly. Also, what brand of peanut butter did you use? Peanut butter made without palm oil (“natural” peanut butter) tends to result in baked goods that are dry and crumbly. I hope this helps, and please let me know if I can help troubleshoot further!
– Kiersten – Handle the Heat
Are you able to put the grams on this recipe like they are on the other recipes?
Hi Rachel! We are slowly making our way through the older recipes on our site and updating as we’re able to, with new photos, recipe tips, and metric measurements. Keep an eye on our socials as we’ll be sure to post once we’ve republished this one! In the meantime, feel free to experiment with stuffing our Classic Peanut Butter Cookie recipe here with Nutella! Happy baking 🙂
Can I eliminate the peanut butter from this recipe?
I haven’t tested that! Let me know how it turns out.
This was delicious and perfect. We will hang on to this recipe too make again and again.
Amazing
sooo good!
Can you make this using the regular salted butter?
These are my speciality nowadays. When there is an important occasion, these are my favorites that I make.
Would suggest dividing the Nutella balls into a few small batches in the freezer, and only taking out about a third at a time. They thaw so quickly that by the time you get halfway through forming the cookies, you’re pulling melted blobs off the parchment paper!
My kids will definitely love this recipe,especially the use of chocolate in the cookies.
Delicious but extremely messy
Can these be made with a natural peanut butter?