Oh. My. God. I’m currently writing to you while eating one of these cookies. They are truly wonderful. Is there really any better combo out there than nutella and peanut butter? If you can think of one, leave me a comment below because I’m all ears right now.
My favourite part about these cookies is that they are so easy to make and MESS FREE. Instead of getting all messy with trying to get that nutella in the middle of these cookies, you simply freeze the nutella an hour before in ball sized servings. You then form the cookie around them and the nutella melts evenly, right smack in the middle. Ta daaaaa.
As for the cookie itself—a soft, peanutbuttery godess with just the perfect amount of chocolate oozing out the center.
I wish I could take credit for these fabulous cookies —but the lovely Tessa over at Handle the Heat is the source of this cookie recipe. I copied her exact recipe step by step and the results were something I was so happy with that I wanted to share with all of you.
Nutella Stuffed Peanut Butter Cookies (about 20 cookies)
Recipe from Handle the Heat
1/2 cup Nutella
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon fine salt
6 ounces (1 1/2 sticks) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
3/4 cup creamy peanut butter
1 large egg
1/2 teaspoon vanilla
Scoop out 26 1-teaspoon sized scoops of Nutella onto a parchment lined baking sheet. Freeze until solid, about 1 hour.
Preheat the oven to 350°F. Line large baking sheets with parchment paper.
In a medium bowl whisk together the flour, baking soda, baking powder, and salt.
In a large bowl, use an electric mixer to beat the butter and sugars on medium-high speed until smooth, 1 to 2 minutes. Beat in the peanut butter until fully combined. Beat in the egg and then the vanilla. On low speed gradually add the flour mixture.
Drop 2-tablespoon sized balls of dough onto the prepared baking sheets, spacing 2-inches apart. Using your hands, break each ball of dough into two pieces and place a teaspoon of frozen Nutella in between. Form the dough around the Nutella, making sure the edges are sealed. Using a large fork, slightly flatten the dough and make a criss cross pattern with the tines.
Bake for about 12 minutes, or until slightly browned. Allow the cookies to cool on the pan slightly before transferring to a wire rack to cool completely. Serve or store in an airtight container at room temperature for up to 4 days.
I hope you’ll love these as much as I did.