Nutella Stuffed Peanut Butter Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 14-16
  • 100g (or ⅓ cup) Nutella
  • 85g (or ⅓ cup + 2 teaspoons) unsalted butter, softened at room temperature
  • 50g (or ¼ cup) granulated sugar
  • 55g (or ¼ cup, packed) light brown sugar
  • 100g (or ¼ cup + 2 tablespoons) peanut butter
  • ½ large egg
  • ¼ teaspoon vanilla extract
  • 110g (or ¾ cup + 2 tablespoons) all-purpose flour
  • ½ teaspoon baking soda
  • ⅛ teaspoon baking powder
  • ⅛ teaspoon table salt
  1. Line a small cookie sheet with baking parchment. Drop fourteen rounded teaspoonfuls of Nutella (I eyeballed this) onto the parchment and place in the freezer for one hour, or until the Nutella is firm.You may have some leftover Nutella.
  2. In a medium-sized bowl, mix the butter with the sugars until creamed, about 2 minutes. Add the peanut butter and mix until smooth. Add the egg and vanilla and mix briefly until incorporated.
  3. In a small bowl, stir together the flour, baking soda, baking powder and salt. Add the dry ingredients to the wet ingredients and stir with a wooden spoon until incorporated.
  4. Take the Nutella out of the freezer and shape the cookies by enveloping each Nutella ball in two teaspoonfuls of cookie dough. Place the cookie dough balls on an unlined cookie sheet and place the sheet in the fridge for twenty minutes.
  5. In the meantime, preheat the oven to 175°C/350°F (standard oven setting).
  6. Bake the cookies for 10 minutes, then press each cookie down with a fork to create a criss-cross pattern. Bake for another 2 minutes. Remove from the oven and allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack.
  7. Serve warm!
To allow the butter to come to room temperature, take it out of the fridge 30 minutes before you want to start making the dough.
Recipe by The Tough Cookie at