Chocolate and peanut butter is a great combination. If you think so, you’ll love this Nutella-Stuffed Peanut Butter Cookies recipe. They’re easy to make from only four ingredients.
For more sweet treats, check out all of our dessert recipes.
Peanut Butter Cookies are one of those classic cookie recipes that everyone loves. Well, everyone except me. Because honestly, I feel like they are always missing something. But, these Nutella-Stuffed Peanut Butter Cookies have that missing something — chocolate.
What’s funny is I was FaceTime-ing with my nephew right after I pulled the batch for this post out of the oven. So, I showed them to him. And his reply was, “Why didn’t you add chocolate chips?”
“Because,” I said before a dramatic pause. “There’s chocolate inside.” He gasped. And like a magician about to perform a trick, I took a sharp knife and cut into a cookie to reveal that indeed, there was chocolate in the center. The reveal was a huge hit. He was amazed.
Also, he’s five.
But still. These are amazing. And impressive. And people will want to know your secret to get the creamy Nutella inside the cookie.
One of the adults I served them too was convinced I had some magic turkey baster-like injector that shoots a Nutella blob into the center of each cookie. Nope. It’s much easier than that. No special tools necessary.
If you like peanut butter cookies, but not Nutella, try our Fluffernutter Cookies. Those are peanut butter cookies stuffed with Marshmallow Fluff.
We use the same peanut butter cookie dough in those cookies, just a different filling.
Nutella-Stuffed Peanut Butter Cookies
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Nutella-Stuffed Peanut Butter Cookies Ingredients:
- 1 cup white sugar (or 1/2 cup brown sugar and 1/2 cup white sugar)
- 1 cup creamy peanut butter
- 1 egg
- 1/4 cup Nutella spread
How To Make Nutella-Stuffed Peanut Butter Cookies:
Pre-heat the oven to 350 F.
Add the white sugar, peanut butter, and egg to a large bowl.
Mix until a dough forms. You don’t want to overmix the dough because that can add in excess air, which results in flat cookies.
Use a size 50 cookie scoop to scoop out some of the dough.
This size cookie scoop will get you two dozen cookies.
Roll the dough into a ball.
Make a small well in the center.
Add a bit of Nutella.
I didn’t measure the dollops of Nutella as I was adding them, but I would approximate that 1/4 tablespoon is a good amount. You don’t want to add too much so it causes the cookies to explode, but you want there to ne enough Nutella that you notice it. I mean, this is a Nutella stuffed cookie after all.
Fold the dough over it and roll the dough back into a ball.
You want to make sure that the Nutella doesn’t poke through the sides of the dough ball. If any does, you can add a little bit of extra dough to patch the hole.
Put the ball of cookie dough on a silicone baking mat-lined cookie sheet. Continue until you’ve finished all of the cookie dough balls.
Quick note: If you don’t have a silicone baking mat, I highly recommend you buy one. I use mine every time I make cookies or chocolate dipped treats because the cookies pop right off. It’s reusable, unlike parchment paper, which you throw away after you use it. With a silicone baking mat, you don’t have the extra cost of parchment or wax paper to line the pan.
Use a fork to gently make hashmarks in the top of the cookie. Make the marks, then rotate the fork 90 degrees and make a second set of hashmarks (perpendicular to the first).
You don’t want to push down hard enough that any of the Nutella filling squeezes out of the top or the sides.
Bake for 17 to 20 minutes until the cookies are golden brown.
Remove them from the oven and let them cool on the cookie sheet for two minutes before moving them to a wire rack to finish cooling.
Quick note: If you’re making these in batches, roll enough balls of dough for the first batch, then leave the rest of the dough in the large mixing bowl. After the first batch is moved onto the wire rack and you’re ready for the second batch, fluff the cookie dough with a spoon to add a little bit of air in, then roll them out.
Nutella-Stuffed Peanut Butter Cookies: Frequently Asked Questions
Peanut butter cookies always have hash marks on top. That’s for two reasons. The first is peanut butter dough is denser than most cookie dough and won’t bake evenly without a little help. So you add the fork marks to spread out the cookie.
The second reason is for allergies. People have come to associate peanut butter cookies with the fork marks on top. So, it’s an easy way for people with peanut allergies to avoid the cookies.
I don’t use a stand or electric mixer for this dough. A large fork works fine.
We don’t suggest using natural peanut butters. They have a different oil amount than traditional peanut butter, so your not going to get the best cookie using that.
If you wanted, you could use crunchy peanut butter. Although, of course, your cookies will come out with a different texture than if you use a smooth peanut butter.
We say Nutella because that’s the most common chocolate hazelnut spread. And, that’s what we actually use. But you could use any brand of chocolate nut spread.
Once the cookies have cooled to room temperature, store them in an airtight container. Homemade cookies will last about two weeks on the counter or up to two months in the fridge (although we always eat cookies way before then).
These are unintentionally gluten free. And you wouldn’t even know that there isn’t any all purpose flour in these. They taste just like traditional peanut butter cookies.
More Peanut Butter And Chocolate Desserts:
If you’re a peanut butter lover and you’re looking for some more recipes for your sweet tooth, try our Peanut Butter Chocolate Bark and our Peanut Butter Cup Cookies recipes.
Nutella-Stuffed Peanut Butter Cookies
Chocolate and peanut butter is a great combination. If you think so, you’ll love this Nutella-Stuffed Peanut Butter Cookies recipe. They’re easy to make from only four ingredients.
Ingredients
- 1 cup white sugar (or 1/2 cup brown sugar and 1/2 cup white sugar)
- 1 cup creamy peanut butter
- 1 egg
- 1/4 cup Nutella spread
Instructions
- Pre-heat the oven to 350 F.
- Add the white sugar, peanut butter, and egg to a large bowl.
- Mix until a dough forms.
- Use a size 50 cookie scoop to scoop out some of the dough.
- This size cookie scoop will get you two dozen cookies.
- Roll the dough into a ball.
- Make a small well in the center.
- Add a bit of Nutella.
- Fold the dough over it and roll the dough back into a ball.
- Put the ball of cookie dough on a silicone baking mat-lined cookie sheet. Continue until you’ve finished all of the cookie dough balls.
- Use a fork to gently make hashmarks in the top of the cookie. Make the marks, then rotate the fork 90 degrees and make a second set of hashmarks (perpendicular to the first).
- Bake for 17 to 20 minutes until the cookies are golden brown.
- Remove them from the oven and let them cool on the cookie sheet for two minutes before moving them to a wire rack to finish cooling.
Notes
You want to make sure that the Nutella doesn’t poke through the sides of the dough ball.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 111Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 8mgSodium 55mgCarbohydrates 12gFiber 1gSugar 10gProtein 3g
Have you made these Nutella-Stuffed Peanut Butter Cookies? Let us know how it went in the comments.