Easy Nutella Stuffed Peanut Butter Cookies

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(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! 

If you’re a fan of stuffed cookies, you’ll love my amazing Rolo cookies too!

Are Nutella stuffed peanut butter cookies easy to make?

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.

Nutella stuffed peanut butter cookie recipe tips

These helpful tips are here to help you get it right first time. If you’re new to baking or lack experience, you might like to read through baking for beginners too.

• Make sure you take the butter and egg out the fridge to come to room temperature. Ingredients work much better together when all at the same temperature.
• Check you’ve completely covered the Nutella in dough to stop any potential leaking.
• Remember to put the Nutella back in the freezer between batches to keep it frozen solid.
• Don’t freeze these and bake from frozen. They only work because the Nutella is frozen and the dough is not.
• When making the crisscross fork pattern on top – be gentle. You don’t want to expose that Nutella!

Other recipes you might like…

Got the flavour? Need more? Check out these other popular cookie recipes to tantalise your taste buds…

• Nutella lava cookies
• Chewy chocolate chip cookies

Nutella Stuffed Peanut Butter Cookies – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Please note the time required for advanced preparation before making these cookies.

Here is what you will need to make approx 20 – 25 cookies.

Ingredients

• 250g (3/4 Cup + 1 tbsp) Nutella
• 220g (1 + 3/4 Cups) Plain Flour
• 1 tsp Bicarbonate of Soda
• 1/4 tsp Baking Powder
• 1/4 tsp Salt
• 180g (3/4 Cup) Unsalted Butter, Room Temp*
• 100g (1/2 Cup) Golden Caster Sugar
• 90g (1/3 Cup + 1 tbsp) Soft Light Brown Sugar
• 190g (3/4 Cup) Smooth Peanut Butter
• 1 Large Egg, Beaten/Room Temp
• 1/2 tsp Vanilla Extract

*Forgot to take yours out the fridge? Learn how to soften butter quickly.

Essential equipment

• Small Baking Tray
• Electric Stand Mixer or Electric Hand Whisk & Large Bowl
• Large Baking Tray

Advance Preparation

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.)

Instructions

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) and 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.

Assembly and baking instructions

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!

Have you made this recipe?

I LOVE it when you share what you’ve made! You can get in touch by leaving a comment below, tagging me on social media or sending me an email at emma@kitchenmason.com. I don’t mind how, I just love hearing from you!

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Nutella Stuffed Peanut Butter Cookies - Printable Recipe

Yield: 20

Freezing Time: 1 hour

Prep Time: 25 minutes

Cook Time: 12 minutes

Total Time: 1 hour 37 minutes

Take your peanut butter cookies to the next level by filling them with Nutella! Easier to make that you might think, these babies are guaranteed to impress!

Print

Ingredients

• 250g (3/4 Cup + 1 tbsp) Nutella
• 220g (1 + 3/4 Cups) Plain Flour
• 1 tsp Bicarbonate of Soda
• 1/4 tsp Baking Powder
• 1/4 tsp Salt
• 180g (3/4 Cup) Unsalted Butter, Room Temp
• 100g (1/2 Cup) Golden Caster Sugar
• 90g (1/3 Cup + 1 tbsp) Soft Light Brown Sugar
• 190g (3/4 Cup) Smooth Peanut Butter
• 1 Large Egg, Beaten/Room Temp
• 1/2 tsp Vanilla Extract

Essential Equipment

• Small Baking Tray
• Electric Stand Mixer or Electric Hand Whisk & Large Bowl
• Large Baking Tray

Instructions

1. ADVANCE PREP: Line a baking tray with baking paper and spoon heaped 1 tsp sized blobs of Nutella onto it. Freeze for 1 hour minimum until frozen solid.
2. Preheat oven to 180°C/Fan 170°C and line a large baking tray with baking paper/baking mat.
3. Sift flour, bicarbonate of soda, baking powder and salt in a bowl. Set aside.
4. Cream butter, caster sugar and brown sugar together in a stand mixer or large bowl with an electric hand whisk until fluffy.
5. Add the peanut butter and mix until smooth.
6. Add the egg and vanilla - mix again until smooth.
7. Add the flour in thirds and fold until a dough forms and you can't see white flour anymore.
8. Take 2 tbsp of dough and flatten in your palm. Place a frozen Nutella ball in the middle and wrap the dough around it. Make sure there aren't any holes.
9. Repeat until you fill a baking tray but leave room between for spreading. Place remaining Nutella balls back into the freezer.
10. Flatten cookies slightly and gently put a crisscross pattern on top using a fork. Bake for 12 mins until golden.
11. Allow to harden on the tray for a few minutes then transfer to a wire rack to cool completely.
12. Repeat steps 8 - 11 until all the dough/Nutella is used up.
13. Store in an airtight container at room temperature and consume within 3 - 4 days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no extra cost to you.

• 
  KitchenCraft Large Non-Stick Baking Tray 39 x 27 cm
• 
  Nutella Ferrero Hazelnut Chocolate Spread, 750g

Nutrition Information:

Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 206Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 29mgSodium: 88mgCarbohydrates: 21gFiber: 1gSugar: 16gProtein: 3g

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.

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