Nutella Stuffed Peanut Butter Cookies
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • ½ C unsalted butter, melted
  • ½ C brown sugar
  • ½ C granulated sugar
  • 1 C creamy peanut butter
  • 1 large egg
  • 1 tsp vanilla extract
  • 1½ C all purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ C semi sweet chocolate chips
  • About ¾ C Nutella
  1. Whisk together flour, salt, baking soda, baking powder in a mixing bowl. Set aside.
  2. In the bowl of a stand mixer, beat together the peanut butter, egg, sugars, vanilla extract and melted butter.
  3. Add the flour mixture to the butter mixture and beat on low until combined.
  4. Mix in the chocolate chips.
  5. Place the dough in the freezer for 30 minutes.
  6. Line two baking sheets with foil or parchment paper. If using foil, lightly spray with cooking spray.
  7. Roll the dough into 1 tsp balls and then flatten. palce about ½ tsp of Nutella on the center of the flattened dough. Place another flattened piece of dough over the top of the nutella and then roll into a ball. Place the dough balls onto the baking sheets, about 2 inches apart.
  8. Bake at 350 for 12-15 minutes or until the edges are crisp and the tops begin to slightly crack. If your dough does not start to flatten after about 5 minutes of baking, gently press down a little with a wooden spoon.
  9. Allow to cool before serving.
Peanut butter cookie base adapted from Williams Sonoma Baking Book
Nutrition Information
Serving size: 2 cookies
Recipe by This Gal Cooks at