How to Make Easy Nutella Stuffed Peanut Butter Cookies

I know what you’re thinking. These incredibly beautiful, drool inducing Nutella Stuffed Peanut Butter Cookies are exactly what you need in your life right now. Don’t worry, I got your back! They’re nowhere near as complicated to make as you might think. In fact, they’re actually really easy to make and they taste amazing! So what are you waiting for?

Nutella Stuffed Peanut Butter Cookies in a stack

Nutella Stuffed Peanut Butter Cookies Recipe

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

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

 

Advance Prep

Line a baking sheet with baking paper. Then take the Nutella, spoon out 25 x 1 tsp sized blobs onto it and pop into the freezer for at least an hour until solid. (Overnight is fine if you want to plan ahead.)

Nutella Stuffed Peanut Butter Cookies: nutella blobs on a baking tray

Preheat your oven to 180°C/Fan 170°C & line a large baking tray with a silicone baking mat or baking paper.

Then sift together the flour, bicarbonate of soda, baking powder & salt and set to one side.

Next, in a stand mixer or a large bowl with an electric hand whisk, beat together the butter & sugars until light and fluffy.

Nutella Stuffed Peanut Butter Cookies: cookie dough mixture in a stand mixer

Add in the peanut butter and beat again until nice & smooth.

Nutella Stuffed Peanut Butter Cookies: cookie dough mixture in a stand mixer

Add in the egg and the vanilla and mix until smooth again.

Nutella Stuffed Peanut Butter Cookies: cookie dough mixture in a stand mixer

In thirds, add in the flour mixture and beat until no more flour is visible.

Nutella Stuffed Peanut Butter Cookies: cookie dough mixture in a stand mixer

Assembly

Then take the Nutella out the freezer. Spoon out 2 tbsp of the cookie dough and flatten slightly in your palm. 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.

Press them down a little then take a fork and criss cross 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 in-between each batch.

Nutella Stuffed Peanut Butter Cookies: Nutella blobs and peanut butter cookie dough balls on baking trays

Bake in the preheated oven for 12 minutes, turning half way to ensure an even bake.

Baked Nutella Stuffed Peanut Butter Cookies on a baking tray

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!)

Nutella Stuffed Peanut Butter Cookies in a stack

Just look at them! Aren’t they beautiful?! As I said before, they are way easier to make than first expected. The dough is not as sticky as you think either, so moulding it around the frozen Nutella is actually really easy and not very messy at all! They got mine and the Mr’s whole hearted approval, so I will definitely be making these again!

I hope you enjoyed the post my lovelies, until next time!

Miss KitchenMason

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Nutella Stuffed Peanut Butter Cookies in a stack

Nutella Stuffed Peanut Butter Cookies in a stack

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8 thoughts on “How to Make Easy Nutella Stuffed Peanut Butter Cookies”

  1. Sue says:

    Look yumm……printer friendly version please
    MT

    1. Miss KitchenMason says:

      Hi Sue! Thank you for your kind comment. I’ll be working on updating this post next week so it will definitely have a printer friendly version very soon 🙂 Emma x

  2. When I saw these on Foodgawker, I told myself that I WOULD make these. I think I’ll devour the whole tray, though…. 😉 Thanks for sharing this wonderful recipe!

    1. Miss KitchenMason says:

      Hahaha! I regularly find myself eating most of what I bake, you’re certainly not alone!

  3. CakeSpy says:

    I want to go all vampire on these cookies and suuuuccck their blooooood (I mean filling). And then eat the cookie. YES!

    1. Miss KitchenMason says:

      Hahaha! Excellent!

  4. I saw these on foodgawker and had to pop over.. these cookies look AMAZING. Please give me one to devour now!

    1. Miss KitchenMason says:

      Hahaha aww fantastic! Thank you so much 🙂

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