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peanut butter Nutella cookies broken in half, with halves stacked one on top of another
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Peanut Butter Nutella Cookies

Prep Time30 minutes
Cook Time10 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Nutella Stuffed Peanut Butter Cookies, Peanut Butter Nutella Cookies
Servings: 22 cookies
Author: Fiona Dowling

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

  1. 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. 
  2. 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. 
  3. 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.
  4. 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. 

Nutrition

Calories: 190kcal | Carbohydrates: 22g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 86mg | Potassium: 93mg | Fiber: 1g | Sugar: 15g | Vitamin A: 141IU | Calcium: 23mg | Iron: 1mg