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.
Equipment
- Electric Mixer
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup peanut butter
- cup light brown sugar
- 1/2 cup granulated white sugar
- 1 tsp vanilla extract
- 2 large eggs at room temperature
- 2 1/4 cups flour
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups semi-sweet chocolate chunks
- 1/2 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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