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Peanut Butter Nutella Cookies

Peanut Butter Nutella Cookies are thick, chewy, soft peanut butter cookies stuffed with gooey, decadent Nutella. This quick and easy recipe doesn’t even need a mixer, so it’s perfect for the holidays!

Prep Time
25 mins
Cook Time
25 mins
Total Time
39 mins
Servings: 21 cookies
Course: Dessert
Cuisine: American

Ingredients

  • 1 stick (113 grams) unsalted butter
  • 1 cup (270 grams) creamy natural peanut butter*, very well stirred
  • 1 cup (200 grams) packed light brown sugar
  • 3/4 cup (150 grams) granulated sugar
  • 2 1/2 cups (318 grams) bleached all-purpose flour**
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 2 large eggs, at room temperature
  • 1 tablespoon milk, any kind
  • 1 teaspoon vanilla extract
  • ¾ cup (222 grams) Nutella

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F. Line large rimmed baking sheets with parchment paper.
  2. In a microwave-safe bowl, microwave butter in 20-second bursts until melted. Add the peanut butter and stir until well combined. Add in the sugars and whisk together. Set aside to cool until just warm.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  4. To the cooled butter mixture, add the eggs, milk, and vanilla and whisk very well until thoroughly combined. Add the flour mixture and stir with a sturdy spatula until combined.
  5. Using a large spring-loaded cookie scoop, form the dough into 3-tablespoon rounds. Roll between your palms to smooth. Using your thumb, create a well in the center. Add 1 generously heaping teaspoon of Nutella and only slightly seal it with dough. Keep a generous amount of Nutella visible. This process is a bit messy, but have fun with it! Place on baking sheet with the visible Nutella facing up. Repeat with remaining dough balls, spacing about 3 inches apart.
  6. Bake for about 14 minutes, or until lightly brown at the edges.
  7. Let cookies cool for 5 minutes on the baking sheet before removing them to a cooling rack to cool completely.
  8. Store cookies in an airtight container for up to two days. The longer they sit, the softer they’ll become.

Notes

  • *I recommend using natural peanut butter, such as Kirkland Organic, that’s been very well stirred as it will yield a much bolder peanut butter flavor; however, conventional peanut butter (Skippy and Jif) work well too.
  • **It’s important to use bleached all-purpose flour in this recipe, and measure your flour correctly. I used Gold Medal Bleached. Unbleached flour, especially with a high protein content like King Arthur flour, will cause the dough to be drier and more crumbly. If that’s all you have, reduce the amount of flour by 1-2 tablespoons.