These peanut butter Nutella cookies combine soft, chewy peanut butter cookie dough with a creamy dollop of Nutella in the center. The salty-sweet peanut butter and chocolate-hazelnut spread make these cookies impossible to resist.
Peanut butter and chocolate are a classic duo—pairing peanut butter with Nutella elevates that combination. These cookies start with an easy, soft, chewy peanut butter dough. Small frozen dollops of Nutella are wrapped in each dough portion so every bite reveals a creamy, oozing center. The contrast of the salty peanut butter and the smooth chocolate-hazelnut spread creates a perfectly balanced, decadent cookie.
Peanut Butter Nutella Cookies – Recipe Run Down
The recipe is straightforward, though assembling the Nutella-stuffed dough balls takes a bit of care. Start by portioning Nutella into dollops about 1 1/2–2 teaspoons each on a parchment-lined sheet or plate. Freeze the dollops until firm—this step is essential so they stay intact while you enclose them in dough.
For the dough, beat together softened butter, creamy peanut butter, brown sugar and granulated sugar until smooth. Add the egg and vanilla, then mix in the dry ingredients: flour, baking soda and salt. The dough should be slightly sticky but not cling to your hands; if it does, add 1–2 tablespoons more flour.
To assemble, scoop about 1 to 1 1/2 tablespoons of dough, flatten it slightly, and set a frozen Nutella dollop in the center. Pinch extra dough around the Nutella so it’s mostly enclosed with just a little Nutella peeking out. Keep the remaining Nutella dollops frozen and remove them one at a time as you assemble the cookies. Place the cookie dough balls about 2 inches apart on lined baking sheets.
Encasing the Nutella in dough prevents it from melting away during baking. Bake the cookies one sheet at a time in a preheated 350°F (180°C) oven for about 9–12 minutes, or until the tops look set. Let the cookies cool on the baking sheet for at least 15 minutes before transferring them to a wire rack—moving them while hot can cause them to break.
Soft and chewy, these cookies strike the ideal balance of salty peanut butter and creamy chocolate-hazelnut. Bite into one and you’ll get a perfect peanut butter cookie with a melty Nutella center—truly addictive.
More stuffed cookie ideas:
- Nutella Stuffed Chocolate Chip Cookies
- Caramel Stuffed Chocolate Cookies
- Cheesecake Red Velvet Cookies
Peanut Butter Nutella Cookies
Equipment
- Cookie Sheets
Ingredients
- 2/3 cup Nutella (about 200 grams)
- 1/2 cup unsalted butter (112 grams), softened but not melting
- 1/2 cup smooth peanut butter (125 grams)
- 3/4 cup brown sugar (158 grams)
- 1/4 cup granulated sugar (50 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/3 cup flour (167 grams)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Line a cookie sheet or plate with parchment paper. Drop small dollops of Nutella—about 1 1/2 teaspoons each—onto the lined surface and freeze while you prepare the dough.
- Preheat the oven to 350°F (180°C). Line cookie sheets with parchment paper or silicone mats.
- In a large bowl, beat together the butter, brown sugar, granulated sugar and peanut butter until smooth.
- Mix in the egg and vanilla extract.
- Add the flour, baking soda and salt. Mix on low until incorporated. If the dough sticks to your fingers when squeezed, add 1–2 tablespoons more flour.
- Scoop about 1 to 1 1/2 tablespoons of dough, flatten slightly, and place a frozen Nutella dollop in the center. Pinch and add a little extra dough if needed so the Nutella is enclosed with just the top peeking out. Repeat and space cookies about 2 inches apart.
- Bake one sheet at a time in the middle of the oven for 9–12 minutes, or until the tops look set.
- Cool on the baking sheet at least 15 minutes before transferring to a wire rack to finish cooling.
Notes
- Nutella: Use commercially prepared chocolate-hazelnut spread; homemade spreads can separate and make cookies oily.
- Peanut Butter: Smooth peanut butter works best. If using natural peanut butter, stir well before measuring to incorporate any oil.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Nutrition: Nutrition facts are estimates per cookie, assuming 22 uniform cookies and full use of the Nutella portion.
Nutrition
Carbohydrates: 22 g,
Protein: 3 g,
Fat: 10 g,
Sugar: 15 g