Enjoy the best flavor combination in a new way with these Peanut butter Nutella sandwich cookies! Dollops of gooey Nutella are sandwiched between soft and chewy peanut butter cookies dipped in chocolate and peanuts for the perfect sweet and salty bite!
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Why you will love these Peanut butter Nutella Sandwich cookies
If you’ve never tried Peanut butter and Nutella together then I urge you to try these cookies. These Peanut butter Nutella sandwich cookies have two soft and chewy peanut butter cookies sandwiched with a gooey Nutella filling and if thats not enough they are dunked in dark chocolate and coated with chopped peanuts to create the perfect sweet and salty bite.
The combination of chewy peanut butter cookies and rich Nutella is absolute cookie perfection. This easy recipe whips up in just one bowl and will become your new go-to cookie.
For more cookie recipes try my brown butter chocolate chunk cookies , Nutella stuffed peanut butter 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 however you can use crunchy peanut butter as well. I don’t recommend natural peanut butter. The texture will not be the same.
- Eggs- I like to use room temperature large eggs.
- 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.
- Peanuts- I like to use chopped roasted unsalted peanuts.
Step By Step Instructions
Here is how to make and bake these Peanut butter Nutella sandwich cookies. You can use a stand mixer or a hand held electric mixer.Pre-heat the oven to 175C (350 F) and line two large baking trays with parchment paper.
Step 1: 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 ,baking powder and salt.
Step 2: Beat the butters and sugars. Beat the butter, peanut butter and both sugars for 2-3 minutes in a large bowl until it gets light and pale in color.
Step 3: Beat in the egg and vanilla. Add the eggs and vanilla extract and beat until well combined.
Step 4:Stir in the dry ingredients.To the wet ingredients stir in the flour mixture and stir until just combined.
Step 5: Scoop the cookie dough.Using a large cookie scoop, scoop out dough and shape them into balls then place on baking sheets spacing them 2-inches apart. Create a criss-cross pattern using a fork thats been dipped in flour.
Step 6: Bake the Cookies. Arrange the cookie dough balls evenly amongst the prepared baking trays and bake for 9-10 mins until golden.
Step 7:Cool the cookies. Let the cookies cool on the pan for about 5 mins. Remove from pan and cool completely on wire racks.
Step 8:Sandwich the cookies. Using a pastry bag fitted with a plain tip pipe the Nutella in a thin and even layer on half of the cookies and top with the other half.
Step 9:Dip the cookies in chocolate. Dunk half of each cookie sandwich into the melted chocolate and place on a tray lined with parchment paper. While the chocolate is still wet, sprinkle on the chopped peanuts.
Tips & Tricks
- Do-not underbake these cookies otherwise they will be too soft to sandwich
- Use room temperature Nutella that would allow you to sandwich them easily.
- Cool cookies completely before filling so the Nutella doesn’t melt out.
- Pipe Nutella filling through a bag for even filling or simply spoon into the center.
- Make sure to refrigerate the cookies for 15-20 mins once dipped in chocolate. This will allow the Nutella and chocolate to set.
FAQ’s
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.
Yes! You can turn these mini sandwich cookies.Simply use a small cookie scoop or tablespoon to make small dough balls.For smaller cookies reduce the baking time to 6-7 mins.
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.
Definitely! Chopped nuts, such as roasted peanuts or hazelnuts, can add a delightful crunch to the cookie dough.
Storage and Freezing
Store these Peanut butter Nutella Sandwich cookies in an airtight container up to a week at room temperature.
Freezing
For these cookies, I do not recommend freezing them once sandwiched since the Nutella would get too hard once frozen.
Freeze the un-sandwiched peanut butter cookies in the freezer and thaw at room temperature for 2 hours or in the refrigerator overnight.Once thawed fill them with Nutella and enjoy!
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 !
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
RECIPE 📖
Peanut Butter Nutella Sandwich Cookies
Ingredients
- ½ cup unsalted butter softened
- ¾ cup creamy peanut butter
- ½ cup light brown sugar
- ½ + ⅓ cup white granulated sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cup all-purpose flour
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup Nutella
- ½ cup melted chocolate
- ¼ cup chopped toasted peanuts
Instructions
- Preheat oven to 350F/180F. Line two baking sheets with silicone baking liners or parchment paper.
- In a medium mixing bowl whisk together flour, baking soda, baking powder and salt. Set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar, and brown sugar until combined.
- Mix in peanut butter then blend in egg and vanilla. With mixer set on low speed slowly add in flour mixture and mix just until combined.
- Scoop dough out and shape into balls then place on baking sheets spacing them 2-inches apart. Using a fork create a criss-cross pattern on top of the cookies.
- Bake cookies 9-10 minutes until light golden.
- Let cool on baking sheet 5 minutes then transfer to a wire rack to cool completely.
- Pipe the Nutella in a thin and even layer on half of the cookies and top with the other half.
- Dunk half of each cookie into the chocolate and place on a tray lined with parchment paper. While the chocolate is still wet, sprinkle on the chopped peanuts.
- Place the cookies back in the refrigerator for about 15 minutes to allow the chocolate to set. Then enjoy!
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