Nutella-Stuffed Peanut Butter Cookies
These cookies are incredibly soft and light to the touch, bursting with peanut butter flavor. The Nutella in the middle takes them to a whole new level. Yields about 15 cookies
Servings Prep Time
15 15minutes
Cook Time
18minutes
Servings Prep Time
15 15minutes
Cook Time
18minutes
Ingredients
Instructions
  1. In the bowl of a stand mixer, cream together butter, cream cheese, peanut butter, and sugars on a high speed until light, smooth, and fluffy.
  2. Add egg and vanilla, mixing to combine between each addition.
  3. In a separate bowl, whisk together the flour, salt, baking soda, cinnamon, and powdered peanut butter.
  4. Add your dry ingredients to the mixing bowl half at a time. Mix until there’s just a dusting of flour left.
  5. Fold in your peanut butter chips and milk chocolate chips. Chill the dough for at least 30 minutes.
  6. Preheat the oven to 325°F and line a baking sheet with parchment paper. Using a large ice cream scoop, scoop the cookie dough. Then, using a butter knife, create a pocket in the center of the dough. You’ll end up pushing some of it over the edges of the ice cream scoop. Make sure not to scrape the bottom of the scoop–you want the dough to cover the Nutella!
  7. Place one 1/2 Tbsp of Nutella into the pocket you’ve just created and fold the dough over it until it’s completely covered. You may need to add a small piece to make sure no Nutella is spilling out. My cookies usually come over the top of my ice cream scoop once they’re filled!
  8. Place cookie onto the baking sheet and repeat the process. Sprinkle with a bit of sea salt and bake 18-20 minutes.
  9. Remove the cookies from the oven. Carefully and immediately transfer them to a cool baking sheet.
Recipe Notes

I like to chill my scooped cookies in the freezer for about 5 minutes before baking to help them keep from spreading too fast, especially with such a soft dough.

 

I honestly can’t tell you how long these will keep as they don’t last more than a day or two in my house!

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