Peanut Butter Nutella Cookies
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These peanut butter Nutella cookies feature soft and chewy peanut butter cookie dough with a dollop of Nutella in the middle. The combination of salty-sweet peanut butter and creamy Nutella makes these cookies impossible to resist.
Peanut butter and chocolate are a classic flavor combo – but have you tried peanut butter and Nutella? These peanut butter Nutella cookies bring the flavors of your two favorite spreads together to make one irresistible cookie. The recipe starts with soft, chewy peanut butter cookie dough that’s made with very little effort. Then the cookie dough is wrapped around a dollop of Nutella.
The oozing Nutella in the middle makes these cookies perfectly decadent, and the creaminess of the chocolate hazelnut flavor pairs perfectly with the salty-sweet peanut butter.
Peanut Butter Nutella Cookies – Recipe Run Down
This recipe is very simple – but stuffing the cookie dough balls does take a little effort.
You’ll start by dolloping spoonfuls of Nutella onto a lined cookie sheet or plate. Each dollop should be about 1 1/2 – 2 teaspoons in size. You can also add Nutella to a piping bag and pipe dollops of Nutella. Then pop the spoonfulls in the freezer. Freezing the Nutella is absolutely mandatory – otherwise it’s very difficult to form the stuffed cookie dough balls.
Then you’ll get to work on the peanut butter cookie dough. You’ll beat together the butter, peanut butter, brown sugar and granulated sugar until creamed (you should no longer see lumps of sugar or butter), then mix in the egg and vanilla extract. Lasty – you’ll mix in the dry ingredients – flour, baking soda and salt. The dough will be a little bit sticky, but it shouldn’t leave globs attached to your fingers if you squeeze it in your hands. If yours does, mix in 1-2 more tablespoons of flour.
Then it’s time to stuff/assemble your Nutella-stuffed cookie balls. Keep the Nutella dollops in the freezer as you go so that they stay firm. You’ll first scoop out about 1 to 1 1/2 tablespoons of peanut butter cookie dough. Flatten the dough ball slightly and place a dollop of frozen Nutella in the middle. Then you’ll scoop out all a little extra dough (maybe 2 teaspoons or so) and pinch the excess dough around the dollop of frozen Nutella. You want a little of the Nutella peaking out.
It’s important to wrap the Nutella in cookie dough (as opposed to simply leaving the Nutella dollop just sitting in the middle) because encasing the Nutella in dough ensures that it doesn’t melt out of the cookie as it bakes.
When they’re done baking the tops should look just set. I recommend cooling the cookies on the cookie sheet for at least 15 minutes. If you try to move the cookies while they’re hot, you run the risk of the cookies breaking.
Soft and chewy with the perfect combo of salty-sweet peanut butter and creamy chocolate hazelnut spread – these peanut butter Nutella cookies are truly addictive. There’s nothing more delicious than biting into a perfect peanut butter cookie and getting a dollop of oozing Nutella.
More stuffed cookies to love:
- Nutella Stuffed Chocolate Chip Cookies
- Caramel Stuffed Chocolate Cookies
- Cheesecake Red Velvet Cookies
Peanut Butter Nutella Cookies
Equipment
- Cookie Sheets
Ingredients
- 2/3 cup Nutella (about 200 grams)
- 1/2 cup unsalted butter (112 grams), softened but not starting to melt
- 1/2 cup smooth peanut butter (125 grams)
- 3/4 cup brown sugar (158 grams), I used light, dark will work too
- 1/4 cup granulated sugar (50 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/3 cup flour (167 grams)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Line a cookie sheet (or plate) with baking paper. Drop small dollops of Nutella – about 1 1/2 teaspoons each – onto the lined cookie sheet. Place in the freezer as you make the dough.
- Preheat the oven to 350F (180C). Line cookie sheets with parchment paper or silicone baking mats.
- In a large bowl, beat together the butter, brown sugar, granulated sugar and peanut butter until smooth (you will still see sugar granules, but there shouldn't be lumps of sugar or butter).
- Mix the egg and vanilla extract into the butter mixture.
- Add in the flour, baking soda and salt. Start with the mixer on a low speed and gradually mix together until incorporated. You should no longer see lumps or streaks of dry ingredients. Turn off the mixer and gently squeeze the dough between your fingers. If it leaves globs of dough attached to your fingers, mix in 1-2 more tablespoons of dough.
- Scoop out about 1 to 1 1/2 tablespoons of dough (I use a cookie scoop for this). Flatten slightly and place on the lined cookie sheet. Take one frozen Nutella dollop out of the freezer and place in the middle of the dough. Pinch the sides of the dough around the dollop of Nutella. As needed, scoop out another 1-2 teaspoons of dough to wrap around the Nutella dollop to ensure that the Nutella dollop is fully enclosed in cookie dough with just the top peaking out. Repeat the process with the rest of the dough. Keep the Nutella dollops in the freezer, removing 1 at a time so that they stay frozen for when you assemble the cookie dough balls. Place cookie dough balls about 2 inches apart on the lined cookie sheets.
- Bake the cookie sheets one at a time in the middle of the preheated oven. They'll bake for about 9-12 minutes, or until the tops look set.
- Cool on the cookie sheets for at least 15 minutes before transferring to a wire rack to continue cooling.
Notes
- Nutella: I recommend using commercially prepared chocolate hazelnut spread, as opposed to homemade. Homemade versions can separate and add too much oil to the cookies.
- Peanut Butter: I recommend smooth peanut butter and using any variety where the oil doesn’t sit on the top. If using natural be sure to stir the peanut butter very very well before measuring.
- Storage: Store in an airtight container at room temperature for up to 5 days. Make sure cookies are fully cooled before placing in an airtight container.
- Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 22 uniform cookies and all the Nutella is used. You may not need all of the Nutella.
