This post may contain affiliate links. Read disclosure policy
These Nutella Stuffed Cookies are made with our extra peanut butter-y peanut butter cookie dough for the ultimate chocolate PB treat! Soft, chewy, and loaded with warm Nutella!
Would you like to save this?
We'll email this recipe to you, so you can come back to it later!
Some ingredients can make just about anything taste better. Bacon, for example, is well known for improving pretty much everything.
And that’s kind of how we feel about Nutella too! It’s rich, creamy, chocolatey, and it can be added to all kinds of baked goods (like cookies!) to take them to the next level.
You may remember our Crumbl copycat Peanut Butter Stuffed Cookies. I loaded so much peanut butter into that cookie dough that it should be illegal. They bake up so soft and chewy and absolutely bursting with PB goodness.
One day we swapped out the peanut butter for jelly to make our Peanut Butter and Jelly Cookies. And now here we are stuffing that same dough with Nutella!
You might also want to check out our Nutella filled sugar cookies. They’re also pretty amazing!
♥ What We Love About This Recipe:
- Maximum Peanut Butter: We tested this peanut butter cookie dough so many times, adding just a bit more peanut butter each time until it was as loaded with PB as we could possibly get it. This yields a super soft and chewy cookie that doesn’t skimp on flavor.
- Texture: Soft peanut butter cookie dough with crispy edges and a gooey, melty chocolate hazelnut filling makes for an excellent combination of textures.
- Bakery Style: These bake up thick, chewy, and giant – just like the cookies from a certain popular bakery.
Ingredient Notes:
Dry Ingredients – You’ll need some standard cookie dough ingredients including granulated sugar, brown sugar, all-purpose flour, baking powder, salt, and baking soda.
Peanut Butter – We use a standard creamy peanut butter, like Jif or Skippy. I wouldn’t recommend a natural peanut butter as they tend to separate a bit.
Wet Ingredients – You will also need room temperature butter and vanilla extract.
Nutella – It’s everyone’s favorite chocolate hazelnut spread! We love it with just about anything, but Nutella stuffed cookies is the ultimate way to enjoy it!
See the recipe card for full information on ingredients and quantities.
My Favorite Vanilla!
A good quality vanilla really does make a difference and this is my favorite brand.
How to Make Nutella Stuffed Cookies:
Prepare the dough by mixing together the dry ingredients and wet ingredients. Cover and chill in the fridge for an hour.
Scoop balls of dough onto a parchment lined baking sheet. Flatten into a patty and pace a teaspoon of Nutella in the center. Fold up the edges to seal and roll into a ball.
Roll the dough balls into granulated sugar to coat. Arrange them on the baking sheet and bake for 13 minutes or until lightly browned around the edges.
Let the peanut butter Nutella stuffed cookies cool for 15 minutes on the baking sheet before transferring to a wire rack to finish cooling.
Helpful TipS!
Stuffing:
Make sure to properly seal the cookies with the dough after adding the Nutella so that it doesn’t leak out when baking. A simple trick to make this easier is to freeze spoonfuls of Nutella on a wax paper lined cookie sheet.
Then you can just easily wrap the dough around the hardened Nutella and it’ll get all nice and melty when it bakes! This isn’t necessary, but can make the stuffing a bit easier if you’re worried about it
Storage & Freezing:
You can keep these peanut butter Nutella stuffed cookies stored in an airtight container at room temperature for about 5 days.
These cookies can also be frozen in a freezer safe container for up to a few months.
Make Ahead:
You can also prepare the peanut butter cookie dough ahead of time and chill it until you are ready to stuff the cookies with Nutella and bake them. The dough can be stored in the fridge for about 2 to 3 days before using, and up to a couple months in the freezer.
My Favorite Cookie Scoop!
We use cookie scoops for everything from baking cookies to scooping meatballs to easily filling muffin tins.
Recipe FAQs:
Nutella can burn easily if baked at too high of a temperature or under direct heat. If it’s stuffed into cookie dough, bread, or cake and not baked at too high of a temperature though it’ll be perfectly hot and melty and with all the same chocolate hazelnut flavor!
Yes! It is important to chill the peanut butter cookie dough in this recipe prior to stuffing with the Nutella and baking. The dough will be too soft to work with otherwise.
We haven’t tested this recipe using store bought cookin dough, but it would likely work fine. Our homemade peanut butter cookie dough really is worth the extra bit of effort though.
Nutella Stuffed Cookies
Ingredients
- 1 cup butter room temperature
- 1 1/2 cups granulated sugar divided
- 3/4 cup brown sugar
- 1 1/2 cups creamy peanut butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup Nutella
Instructions
- Add the butter, 1 cup of granulated sugar, and brown sugar to a mixing bowl and beat on medium speed until light and fluffy.
- Beat in the peanut butter, eggs, and vanilla until smooth and combined, scraping down the sides of the bowl as needed.
- Add the flour, baking powder, baking soda, and salt to the bowl and mix on low speed until the dough is fully combined.
- Cover the bowl with plastic wrap and refrigerate for 1 hour.
- After the dough has chilled, preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Use a large cookie scoop to scoop out the dough.
- Flatten the dough into a patty and place about a teaspoon of Nutella in the center of the dough. Carefully fold up the edges around the Nutella. Completely seal the Nutella in the dough. If needed, press small pieces of extra dough around any spaces where the Nutella is peeking out. Roll the dough into a ball.
- Place the remaining ½ cup of granulated sugar on a plate or in a shallow bowl and roll each cookie through the sugar to coat.
- Arrange cookies on the prepared baking sheet 1-2 inches apart.
- Bake for 13 minutes or lightly browned around the edges.
- Let cool for 15 minutes on the baking sheet before transferring to a wire rack to finish cooling.
Diane says
A great, easy cookie recipe.