Nutella Stuffed Peanut Butter Cookies

This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.

A quick and easy soft peanut butter cookie stuffed with Nutella. Peanut butter cookies are a classic childhood treat. But these are even better when I hide Nutella in the center. If you can’t decide…peanut butter or Nutella. Then make these! Decision made.

a stack of peanut butter nutella stuffed cookies


 

Ok, so one of the toughest problems with being a blogger is writing about a batch of warm peanut butter cookies stuffed with Nutella when you made them weeks ago and there isn’t one in sight.  Instead you are being a good girl and eating your healthy oatmeal and berries. Oatmeal vs. Cookies. No contest there. Man I want a cookie.

I have a thing for peanut butter cookies I can’t help it. Maybe a classic peanut butter blossoms for Christmas. Or maybe a peanut butter cookie with Reese’s pieces. I love them all.

This peanut butter cookie combined two of my favorite combinations. Move over jelly, peanut butter replaced with a hotter younger tastier version. Please tell me you aren’t one of those people out there that is still saying “Oh Nutella? I still haven’t had it.” I have to admit actually my sister introduced me to Nutella when I was in college. Thanks sis, for those few extra pounds in 2002. Just kidding, love you.

Ok so let’s talk cookies. Here’s what I love about these cookies, the peanut butter cookies are a cinch to make. They are super soft (my secret for that later…) And hello stuffed with Nutella!! I know I had you at Nutella stuffed. 

A Few Recipe Tips:

  • Be sure to measure your flour correctly. Over-measuring your flour is going to result in a dry, crumbly cookie. Read my full post on how to measure your flour correctly here.
  • Use room temperature butter. By softening your butter properly (and here are 3 ways you can do that in a hurry!) will allow the sugar to punch tiny holes into the butter incorporating air into the dough. Cold butter wonโ€™t allow this to happen. So room temperature, unsalted, and youโ€™re good to go.
  • Donโ€™t forget to take those eggs out early too. You also need a room temperature egg as well. Remember you want your ingredients all playing along well together. So a cold egg and room temperature butter just donโ€™t play nice on the playground together. Youโ€™ll end  up with butter that starts to seize up in your bowl. My trick? Put your eggs in a bowl of warm water for 5 to 10 minutes and youโ€™re good to go.
  • Flatten those cookies a bit. These cookies wonโ€™t spread much, so you want to help them out a bit and flatten them a bit. I prefer the fork criss cross method, but even a quick flatten with the palm of your hand will do the trick. Have you read my post on why your cookies spread too much? Check it out here!

How to make these Nutella stuffed peanut butter cookies

  1. Fill a ziploc bag or piping bag with Nutella, snip a corner off and then squeeze out Nutella about a teaspoon of Nutella on a parchment lined cookie sheet. (I use a half cookie sheet so it fits in my freezer). Freeze for about 30 minutes until solid.
  2. Preheat oven to 375F degrees. Line a cookie sheet with parchment paper.
  3. In a large bowl, cream together the sugars and butter until light and fluffy about 2-3 minutes. Add in the egg to the butter mixture and stir to combine. Mix in peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda and flour until well combined.
  4. Roll dough into 1 inch balls and place your thumb in the center of each to create an indent. Place one Nutella “kiss” into the center. Cover up with more cookie dough. And then roll in sugar. Place on baking sheet and flatten with fork.
  5. Bake for 10-12 minutes. Cool on a wire rack.

Step 1: Making the Nutella centers

And if a giant peanut butter cookie wasn’t enough, I went ahead and stuffed the whole thing with Nutella.

Here’s how you get a perfect Nutella center for these cookies…first pipe out cute little dollops of Nutella. Seriously impress people and make your own Nutella.  I simply used a Ziploc bag and snipped a corner off and then squeezed out Nutella kisses. Just be sure to be doing this on parchment paper. It will make for an easy transfer from plate to cookie when they are ready.

Go ahead and pop those in the freezer for 15- 30 minutes. This will ensure that the Nutella doesn’t make a run for it and seep out of your cookie when they are baking.

dollops of nutella piped onto a cookie sheet

Step 2: Making the peanut butter dough

This cookie uses my soft peanut butter cookie recipe to start. It’s an easy peanut butter dough, made in one bowl, that starts with creaming your butter and sugars together until light and fluffy – about 3 minutes.

butter and sugars in bowl for peanut butter cookies

And then add in the room temperature egg, vanilla, and peanut butter.

peanut butter cookie dough in bowl

Once that is combined, you can add in the dry ingredients – flour, baking soda, and salt

peanut butter cookie dough

Step 3: Shaping the Nutella stuffed peanut butter cookies

Once the dough is made it’s time to shape these cookies! It’s pretty simple. You want to scoop using a 1-inch cookie scoop, and then with your thumb press down in the center. Add one of the “Nutella kisses” into the center. 

Then cover up with another ball of cookie dough. Roll the dough into a ball, and then roll in sugar before baking.

nutella placed into the center of a peanut butter cookie

What Kind Of Peanut Butter Should I Use For Peanut Butter Cookies?

I always recommend the good old peanut butter you donโ€™t have to stir. Iโ€™d steer clear from the natural peanut butter because of all the oil. I think it might make it too greasy!

Can I Make These Nutella Stuffed Peanut Butter Cookies Ahead Of Time?

Yes and you should! Making cookie dough ahead of time does magical things for it. It actually makes the dough better I think. It also helps the cookies from spreading too much

You can make the dough and scoop them then cover and refrigerate (up to 24 hours). These will also keep for 2-3 days at room temperature. I just store mine in a ziploc bag. 

Or you can freeze the dough and/or cookies. If you freeze the dough, when ready to bake just bake froze and then add a few minutes of baking time. 

stack of peanut butter nutella stuffed cookies on a cookie sheet

For More Peanut Butter Dessert Recipes Check These Out:

Try my peanut butter oatmeal cookies that are chock full of peanut butter – 3 ways! Or my no bake peanut butter cheesecake recipe with an Oreo cookie crust. That dessert will get devoured by everyone!

Ok hopefully that’s fixes our cravings..at least for a little bit.

 And don’t forget to snap a photo of these cookies if you make them and let me know by posting on instagram or twitter with the #bostongirlbakes. It makes my day to see what you’re baking!

And as always don’t forget to leave me a comment if you like this recipe. Happy baking everyone!

Nutella Stuffed Peanut Butter Cookies

A peanut butter cookie stuffed with Nutella.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 24 cookies
Calories: 189kcal

Ingredients

  • 1/4 cup (50 g) granulated sugar plus additional sugar to roll cookies in
  • 3/4 cup (160 g) packed light brown sugar
  • 8 tbsp (1 stick,, 113 g) unsalted butter softened to room temperature
  • 1 large egg room temperature
  • 1 cup (270 g) smooth peanut butter
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups (180 g) all purpose flour
  • 1/2 cup (160 g) Nutella

Instructions

  • Fill a ziploc bag or piping bag with Nutella, snip a corner off and then squeeze out Nutella about a teaspoon of Nutella on a parchment lined cookie sheet. (I use a half cookie sheet so it fits in my freezer). Freeze for about 30 minutes until solid.
  • Preheat oven to 375F degrees. Line a cookie sheet with parchment paper.
  • In a large bowl, cream together the sugars and butter until light and fluffy about 2-3 minutes. Add in the egg to the butter mixture and stir to combine. Mix in peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda and flour until well combined.
  • Roll dough into 1 inch balls and place your thumb in the center of each to create an indent. Place one Nutella “kiss” into the center. Cover up with more cookie dough. And then roll in sugar. Place on baking sheet and flatten with fork.
  • Bake for 10-12 minutes until edges are golden brown and tops are set. Cool on a wire rack.

Notes

  • Be sure to measure your flour correctly. Over-measuring your flour is going to result in a dry, crumbly cookie.ย Read my full post on how to measure your flour correctly here.
  • Use room temperature butter. By softening your butter properly (andย here are 3 ways you can do that in a hurry!) will allow the sugar to punch tiny holes into the butter incorporating air into the dough. Cold butter wonโ€™t allow this to happen. So room temperature, unsalted, and youโ€™re good to go.
  • Donโ€™t forget to take those eggs out early too. You also need a room temperature egg as well. Remember you want your ingredients all playing along well together. So a cold egg and room temperature butter just donโ€™t play nice on the playground together. Youโ€™ll endย  up with butter that starts to seize up in your bowl. My trick? Put your eggs in a bowl of warm water for 5 to 10 minutes and youโ€™re good to go.
  • Flatten those cookies a bit. These cookies wonโ€™t spread much, so you want to help them out a bit and flatten them a bit. I prefer the fork criss cross method, but even a quick flatten with the palm of your hand will do the trick. Have you read my post on why your cookies spread too much?ย Check it out here!

Nutrition

Calories: 189kcal | Carbohydrates: 22g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 170mg | Potassium: 117mg | Fiber: 1g | Sugar: 13g | Vitamin A: 130IU | Calcium: 20mg | Iron: 0.9mg
Tried this Recipe? Pin it for Later!Mention @BostonGirlBakes or tag #BostonGirlBakes!


 

4 Comments

  1. 5 stars
    I love Nutella and peanut butter together! These cookies look amazing!

  2. These look wonderful!! Excited to make them!! ๐Ÿ˜€

    1. Heather @BostonGirlBakes says:

      Let me know how you like them!

5 from 2 votes (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




More You'll Love!