Nutella Stuffed Peanut Butter Cookies – Double the Fun!
Peanut Butter and Nutella in one cookie? Yes, please! These Nutella Stuffed Peanut Butter Cookies are the best of both worlds!! It’s impossible not to love them!
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Alright. I know I’ve told you about my love for peanut butter in the past. My mother gives Claire from the TV show Lost a run for her money! (and she’s passed that love along to me too!)
But I don’t think I’ve touched on the deliciousness of Nutella. OBVIOUSLY I love it. I mean, I have taste buds… That’s basically the only qualification to love Nutella – to be able to taste it.
I’m pretty sure I was hooked after one spoonful. So when I discovered that you could make cookies that have BOTH peanut butter and Nutella in them? Well I just had to make them!
Behold! The best ingredients in this recipe! I was tempted to not make these cookies, and instead take a spoon to both jars…but I knew if I did that I’d do a disservice to the world by not sharing the ooey-gooey-goodness that is this recipe!
I recently purchased some chalkboard labels, and I put them on a few mason jars to label my go-to cookie ingredients. I love these stickers because they’re washable, and if you make a mistake writing them (my spelling game isn’t always on point…) you can just wipe off the mistake and start fresh!
Plus, the labels look SO cute on these jars. No more getting brown sugar all over my fingers (I swear, I’m a professional at that) – hooray!
Let’s make some Nutella Stuffed Peanut Butter Cookies
So first thing’s first, grab your cookie ingredients! You’ll need peanut butter and nutella, of course. But you’ll also want to grab some all purpose flour, baking powder and soda, butter, sugar,(both white and brown), salt and vanilla.
And when you combine all those together, what do you get? These beauties!
Making the stuffed cookies
Start by lining a small dish with wax paper and put 24 teaspoon sized dollops of Nutella on the paper. Put the dish in the freezer for about an hour (until it gets solid).
HELPFUL TIP: if you put your nutella in a sandwich bag and cut the end off you can squeeeeeze out the nutella easily instead of fighting with a teaspoon – I definitely learned this from experience.
Combine the flour, salt, baking soda and baking powder in one bowl and brown sugar, granulated white sugar and butter in a separate bowl.
(This is where having the butter at room temperature comes in handy). Add in the peanut butter and vanilla and – mix it up. Slowly add the dry ingredients and once again – mix it up.
Make 24 balls and divide each of these balls into two even pieces. Each cookie will require two even pieces of this dough, and one (frozen) Nutella nugget.
Put a Nutella nugget between two pieces of dough. Form the cookie dough around each Nutella nugget so you don’t see any Nutella. Do this until you have enclosed all 24 frozen Nutella nuggets.
Bake, cool and enjoy!
These cookies are SO delicious! Having the Nutella nuggets frozen allows them to be gooey in the center of the cookies, and not mix in with the peanut butter dough. I could eat all of 24 of these in one sitting…they are just that good!
The dough is so peanut butter-y and slightly crumbly, but still chewy. The Nutella filling is the perfect consistency. These are great for fulfilling your sweet and salty craving for the day! And if you’re doing Weight Watchers these little beauties are only 5 points plus values (I couldn’t believe that’s all!).
Go ahead and make them for yourself! I promise you won’t regret it!
Pin these Nutella stuffed peanut butter cookies for later.
Would you like a reminder of these stuffed cookies? Just pin this image to one of your cooking boards on Pinterest.
Yield: 24 cookies
Nutella Stuffed Peanut Butter Cookies
What is not to love about a peanut butter cookie stuffed with nutella? These cookies are fun to make and super, super tasty!
Prep Time1 hour20 minutes
Cook Time10 minutes
Total Time1 hour30 minutes
1/2 cup Nutella
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 sticks unsalted butter (room temperature)
1/2 cup granulated white sugar
1/2 cup packed light brown sugar
3/4 cup creamy peanut butter
1 large egg
1/2 teaspoon vanilla extract
Line a small dish (it has to fit in your freezer) with wax paper. Put 24 teaspoon sized dollops of Nutella on the paper. Put the dish in the freezer for about an hour (until solid). HELPFUL TIP: if you put your nutella in a sandwich bag and cut the end off you can squeeeeeze out the nutella easily instead of fighting with a teaspoon - I definitely learned this from experience.
Preheat your oven to 350 degrees.
Combine the flour, salt, baking soda and baking powder in a bowl.
In a different bowl mix the brown sugar, granulated white sugar and butter (this is where having the butter at room temperature comes in handy). Add in the peanut butter - mix it up. Add in the vanilla extract and the egg - mix it up. Slowly add the flour/salt/baking soda/baking powder mixture - mix it up.
Make 24 balls (about the size of two tablespoons) out of the mixture. Divide each of these balls into two even pieces. Each cookie will require two even pieces of this dough, and one (frozen) Nutella nugget.
Put a Nutella nugget between two of the even pieces of dough. Form the cookie dough around each Nutella nugget so you don't see any Nutella. Do this until you have 24 enclosed Nutella cookies.
Place on a wax paper lined cookie sheet and bake for 10-12 minutes (until slightly golden).
Let them cool slightly and then transfer to a wire rack to cool completely.
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.
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