Nutella Stuffed Peanut Butter Cookies

These Nutella stuffed peanut butter cookies are a dream ! Large and chewy peanut butter cookies stuffed with gooey Nutella and studded with dark chocolate chunks.

Why you will love these Nutella stuffed peanut butter cookies

Say hello to the most decadent stuffed cookies ever – peanut butter cookies filled to the brim with rich Nutella!

These cookies take beloved peanut butter cookies up a notch by stuffing them with everyone’s favorite chocolate-hazelnut spread, Nutella.

Every bite delivers soft, chewy peanut butter cookie surrounding a melted Nutella center. The combo of chocolate and peanut butter is sheer perfection. Making them is easy too – just roll peanut butter dough around balls of Nutella.

One bite of these will make your eyes roll back in cookie bliss!

For more cookie recipes try my brown butter chocolate chunk cookies , Peanut butter nutella sandwich cookies or pumpkin oatmeal chocolate chip cookies

Ingredient Notes

• Unsalted butter- Make sure to use room temperature butter.You can substitute with salted butter in case unsalted butter is not available
• Brown sugar- I used light brown sugar but you can use dark brown sugar as well.
• Peanut butter- I like to use creamy peanut butter for baking. I don’t recommend natural peanut butter. The texture will not be the same.
• Eggs- I like to use room temperature large eggs
• Dark chocolate chunks- I prefer using chopped dark chocolate for this recipe as they create those melty pools of chocolate but you can also use chocolate chunks or semi sweet chocolate chips.
• Nutella- Substitute any hazelnut chocolate spread in place of Nutella
• Salt- Don’t skimp on the salt as that really helps in bringing out peanut butter flavor.

Step by Step instructions for Nutella stuffed peanut butter cookies

Here is how to make and bake these Nutella stuffed peanut butter cookies. You can use a stand mixer or a hand held electric mixer. Pre-heat the oven to 175C (350 F). Line two large baking trays with parchment paper.

Step 1 : Make the Nutella Centers: Line a plate with baking paper and dollop 18 heaping teaspoons of Nutella onto the plate. Pop it in the freezer for at least 30 mins.

Step 2: Mix the dry ingredients together. In a medium sized bowl add the all purpose flour making sure there are no lumps. Next, add in the baking soda and salt.

Step 3: Beat the butter and sugars. Beat these on high speed for 2 minutes in a large bowl using a hand mixer or the bowl of your stand mixer. Beat until the batter becomes fluffy and light in color

Step 4: Beat in the eggs and vanilla. Add the eggs one at a time beating well with each addition and then beat in the vanilla extract.

Step 5:Stir in the dry ingredients.To the egg/sugar batter stir in the flour mixture and chocolate chunks until just combined. Make sure not to over mix otherwise the cookies would come out tough.

Step 6: Scoop the cookie dough.Using a large cookie scoop, roll out as many cookie balls out of the dough as possible. Flatten each dough ball very thinly into the palm of your hand. Place the frozen Nutella in the middle and fold dough around it. Gently roll the cookie dough into a ball 

Step 7: Bake the Cookies. Arrange the cookie dough balls evenly amongst baking trays and bake for 11-13 mins until light golden.

Let the cookies cool on the pan for about 5 mins. Remove from pan and cool completely on wire racks. Enjoy!

EXPERT BAKING TIPS

• Freeze the Nutella:Make sure to freeze the Nutella centers well.Doing this would allow you to stuff them easily into the cookie dough.
• How to prevent cookies from spreading too much:If the dough feels too soft place it the fridge for 30 mins before baking to prevent it from spreading too much.
• Even Cookie Sizes: Use a cookie scoop to ensure uniform sizes of dough balls, creating evenly stuffed cookies.
• Seal the Edges: Pinch the edges of two dough rounds together firmly to seal the Nutella filling securely.

FAQ’s for Nutella Stuffed Peanut butter cookies

Can I use natural peanut butter?

I wouldn’t recommend baking with natural peanut butters as they often separate where the oil floats to the top of the jar. Nut butters like this are difficult to bake cookies with because they can cause cookies to spread too thin.

Can I make these into smaller cookies.

I wouldn’t recommend baking these into smaller cookies as it would be difficult to stuff them with Nutella centers.

My cookies didn’t spread, why?

This has to do with the flour. The flour needs to be spooned and leveled. If you scoop using the measuring cup directly into the flour, it will be compacted. Compacted flour means no spread with your cookies.

How much Nutella do I put in each cookie?

I use approximately 1 teaspoon of Nutella per cookie. The amount can be adjusted based on personal preference.

Is it better to use chunky or creamy peanut butter?

For the best dough texture, creamy peanut butter works best. But chunky will still make great cookies too.

How do I keep the Nutella from leaking during baking?

Refrigerate stuffed dough briefly before baking to help Nutella set. Bake at a slightly lower temp to prevent oozing.

STORING AND FREEZING

Store these Nutella stuffed peanut butter cookies in an airtight container up to a week at room temperature.

FREEZING

Freeze the baked cookies in an airtight container up to 30 days. Thaw for 1 hour or heat in the microwave.

Wrap the raw cookie dough balls in plastic wrap and store in an airtight container. Freeze up to 30 days.

The frozen cookie dough balls can be baked straight from the freezer. Just add an extra few minutes of bake time.

More cookie recipes to try!

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Recipe📖

Nutella Stuffed Peanut Butter Chocolate Chunk Cookies

Thick and chewy peanut butter cookies stuffed with Nutella.They’re super soft and tender on the inside with a lightly crisp and chewy outside.

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Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American, baking

Servings 18 cookies

Equipment

• Electric Mixer

Cook ModePrevent your screen from going dark

Ingredients

  

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• ½ cup unsalted butter
• ½ cup peanut butter
• cup light brown sugar
• ½ cup granulated white sugar
• 1 tsp vanilla extract
• 2 large eggs at room temperature
• 2 ¼ cups flour
• 1 tsp baking powder
• ¾ tsp baking soda
• ½ tsp salt
• 1 ½ cups semi-sweet chocolate chunks
• ½ cup Nutella

Instructions

 

• Line a plate with baking paper and dollop 18 heaping teaspoons of Nutella onto the plate. Pop it in the freezer for at least 30 mins.
• Pre-heat the oven to 175C (350 F). Line two large baking trays with parchment paper.
• In a bowl whisk together flour, baking soda, baking powder and salt.
• In a bowl of your stand mixer or using a hand mixer, beat both butters and sugars until pale for 2-3 mins. Add the eggs one at a time beating well with each addition. Beat in the vanilla extract.
• To the butter mixture stir in the flour mixture and chocolate chunks until just combined.
• Using a large cookie scoop, roll out as many cookie balls out of the dough as possible. Flatten each dough ball very thinly into the palm of your hand. Place the frozen Nutella in the middle and fold dough around it; gently roll into a ball
• Arrange the cookie dough balls evenly amongst baking trays and bake for 11-13 mins until golden.
• Let the cookies cool on the pan for about 5 mins. Remove from pan and cool completely on wire racks. Enjoy!

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