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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!

Course Dessert
Cuisine American
Prep Time: 15 minutes
Cook Time: 1 hour 27 minutes
Total Time: 1 hour 42 minutes
Yields: 26 cookies
Recipe by Tessa Arias

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

  1. Scoop out 26 1-teaspoon sized scoops of Nutella onto a parchment lined baking sheet. Freeze until solid, about 1 hour.
  2. Preheat the oven to 350°F. Line large baking sheets with parchment paper.
  3. In a medium bowl whisk together the flour, baking soda, baking powder, and salt.
  4. 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.
  5. 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.
  6. 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.