NUTELLA STUFFED PEANUT BUTTER COOKIES
If you love peanut butter cookies and can’t resist Nutella, this recipe is about to become your new favorite. These Nutella-stuffed peanut butter cookies are soft on the outside, rich and nutty inside, and surprise you with a warm, gooey chocolate-hazelnut center in every bite.
This recipe is a twist of my classic old-fashioned peanut butter cookie recipe with a fun and delicious flare. Your taste buds are going to explode with every bite of peanut butter-y goodness! They’re easy enough for a weekday bake but impressive enough for parties, bake sales, or holiday cookie trays.
The secret? Freezing small scoops of Nutella before baking. This simple step keeps the filling perfectly contained while the cookies bake up thick and tender. So, what are you waiting for? Grab your ingredients, get your mixer ready and get to work! Your tummy will sure thank you!
here’s what you’ll need:
Grab these basic ingredients to bring this delicious recipe to life.
All of the ingredients may be in your cabinet, or they can be found in your local grocery store.
- Unsalted Butter – I always recommended using unsalted butter when baking because it is easier to control the overall flavor of the recipe. However, if you don’t have unsalted on hand, DO NOT WORRY – Salted butter will also do the trick!
- Creamy Peanut Butter
- Nutella – This will add a delicious and nutty filling.
- Brown Sugar – Brown sugar helps to sweeten this mixture.
- Large Egg – You’ll need two large eggs for this recipe to help bind all of the ingredients together.
- Vanilla Extract – I am a sucker for Mexican Vanilla (my favorite is linked here) but any vanilla will do the trick and give the perfect sweetness to this recipe.
- All-purpose Flour (or a gluten-free blend, if desired)
- Baking Soda – This acts as an active ingredient to help the cookies rise.
- Salt – Salt because we all love a little salt and it perfects the balance of flavors.
HOW TO MAKE THIS RECIPE:
The full recipe is below. However, lets walk through the steps to ensure that you get the perfect outcome every single time.
- We will start by preparing our kitchen. Which will include, setting the oven to 350°F. And lightly coat a cookie sheet with cooking spray or line with parchment paper
- Next, freeze the Nutella. To do this, we will line a plate with parchment paper and drop Nutella by teaspoonfuls onto it. Freeze for 20–30 minutes, or until firm. This makes stuffing the cookies much easier and prevents leaks.
- Lightly coat a cookie sheet with cooking spray or line with parchment paper.
- While the Nutella is freezing, mix flour, baking soda, and salt in a small bowl; set aside.
- In a standard mixer, combine butter, peanut butter and brown sugar, blend on low until smooth.
- Slowly add in the egg and vanilla, beat until smooth.
- Slowly add the flour mixture to the mixer and combine on low, until combined.
- Cover dough and refrigerate for 20, this will allow the flavors to mend and makes the dough easier to work with.
- Scoop about 2 tablespoons of dough and flatten it slightly in your palm. Place a frozen Nutella dollop in the center, then gently wrap the dough around it, sealing completely.
- Roll into a smooth ball and roll in sugar.
- Place cookies 2–3 inches apart on the prepared baking sheet. If you like the classic peanut butter cookie look, lightly press the tops with a fork.
- Bake at 350 degrees for 10 minutes.
- Remove from oven and let stand for 10 minutes before transferring to wire rack to cool completely.
- Serve & Enjoy!
Why you’ll love these cookies:
- Soft and chewy texture with lightly crisp edges
- Gooey Nutella center that stays molten after baking
- No fancy equipment—just bowls, a spoon, and a baking sheet
- Perfect for sharing, gifting, or freezing for later
Nutella Stuffed Peanut Butter Cookies
Soft, chewy peanut butter cookies with a rich, gooey Nutella center—these Nutella-stuffed treats are easy to make and impossible to resist.
Ingredients
- 1/2 Cup Nutella
- 1/2 Cup Unsalted Butter softened
- 1 Cup Creamy Peanut Butter
- 1 ⅓ Cups Light Brown Sugar
- 1 Large Egg
- ¾ Tsp Vanilla
- ⅔ Cup All-purpose flour
- 1 tsp Baking Soda
- 1 pinch Salt
Instructions
- Freeze the Nutella – Line a plate with parchment paper and drop Nutella by teaspoonfuls onto it. Freeze for 20–30 minutes, or until firm. This makes stuffing the cookies much easier and prevents leaks.
- Preheat oven to 350 F.
- Lightly coat a cookie sheet with cooking spray or line with parchment paper
- Mix flour, baking soda, and salt in a small bowl; set aside.
- In a standard mixer, combine butter, peanut butter and brown sugar, blend on low until smooth.
- Slowly add in the egg and vanilla, beat until smooth.
- Slowly add the flour mixture to the mixer and combine on low, until combined.
- Cover dough and refrigerate for 20, this will allow the flavors to mend and makes the dough easier to work with.
- Scoop about 2 tablespoons of dough and flatten it slightly in your palm. Place a frozen Nutella dollop in the center, then gently wrap the dough around it, sealing completely.
- Roll into a smooth ball and roll in sugar.
- Place cookies 2–3 inches apart on the prepared baking sheet. If you like the classic peanut butter cookie look, lightly press the tops with a fork.
- Bake at 350 degrees for 10 minutes.
- Remove from oven and let stand for 10 minutes before transferring to wire rack to cool completely.
- Serve & Enjoy!
Tips for Perfect Results
- Under bake slightly for the best gooey center.
- If the dough becomes sticky, chill it for 10 minutes before shaping.
- Add a pinch of flaky sea salt on top before baking for extra flavor contrast.
- For thicker cookies, chill the assembled dough balls for 10 minutes before baking.
READY TO GIVE IT A TRY?
The full recipe is below. Please leave me a comment and review below, if you give it a try! HAPPY BAKING!