(This post has been updated from the original June 2015 version to provide a better experience for you)
Want to knock it out the park with the best peanut butter cookies EVER? Fill them with Nutella!! I know – you just need these beautiful, drool inducing cookies in your life, like NOW right? Don’t worry, I’ll help you make them! Believe it or not, they’re actually nowhere near as complicated to make as you might think. In fact, they’re really easy to make and taste absolutely amazing! Rather an even more chocolatey treat? There’s a Nutella stuffed chocolate cookies version too… You’re welcome!
Traditional peanut butter cookies are very easy to make yes. And when you fill them with Nutella? They’re still easy to make! The only advance prep is freezing blobs of Nutella, which really isn’t difficult. After that? The dough is made in one bowl and all you have to do is wrap the frozen Nutella in peanut butter cookie dough. Also easy. Then bake! Again, pretty easy.
Got the flavour? Need more? Check out these other popular cookie recipes to tantalise your taste buds…
Here is what you will need to make approx 20 – 25 cookies.
(For a printer friendly version, see the recipe card at the end of this post)
Line a baking sheet with baking paper. Then take the Nutella (250g | 3/4 Cup + 1 tbsp), spoon out 25 x 1 tsp sized blobs onto it and pop into the freezer for at least 1 hour until solid. (Overnight is fine if you want to plan ahead.)
Preheat your oven to 180°C/Fan 170°C and line a large baking tray with a silicone baking mat or baking paper.
Then sift together the flour (220g | 1 + 3/4 Cups), bicarbonate of soda (1 tsp), baking powder (1/4 tsp) & salt (1/4 tsp) into a bowl and set to one side.
Next, in a stand mixer or a large bowl with an electric hand whisk, beat together the butter (180g | 3/4 Cup), golden caster sugar (100g | 1/2 Cup) and brown sugar (90g | 1/3 Cup + 1 tbsp) until light and fluffy.
Now add in the peanut butter (190g |3/4 Cup) and beat again until it’s nice and smooth.
Time to add in the egg (1 large, beaten) and the vanilla (1/2 tsp) then give it a good mix until smooth again.
Lastly, in thirds, add in the flour mixture and beat gently until no more flour is visible.
Take the Nutella blobs out the freezer then spoon 2 tbsp of the cookie dough into the palm of your hand and flatten slightly. Place a Nutella blob in the middle and wrap the dough around it. Make sure the Nutella is completely covered to avoid any leakages. Place spaced apart on the prepared baking sheet.
Carefully press them down a little then take a fork and crisscross the prongs gently into the top to make a pattern. Repeat until the baking tray is filled (but not over crowded.) You will need to cook in batches so pop the Nutella blobs back into the freezer between each batch.
Bake in the preheated oven for 12 minutes until golden.
Finally, leave your Nutella Stuffed Peanut Butter Cookies to cool on the tray for a few minutes until firm enough to transfer to a wire rack to cool completely.
Rinse and repeat until you have used up all the dough. These will keep for 3-4 days in an airtight container at room temperature. (Not that they will last that long!)
Just look at them! Aren’t they beautiful?! As I said before, these are way easier to make than you might first expect. The dough is not as sticky as you think either, so moulding it around the frozen Nutella is really very easy and not messy at all! You absolutely have to give them I try – I promise, you won’t ever regret it!
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Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.
As featured on Julia’s Simply Southern Meal Plan Monday #174