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Nutella Stuffed Peanut Butter Cookies stacked

Nutella Stuffed Peanut Butter Cookies

Nutella Stuffed Peanut Butter Cookies are easy to make with a soft and chewy peanut butter dough stuffed with a surprise Nutella filling.
Course Dessert
Cuisine American
Keyword chocolate peanut butter cookies, nutella cookies, peanut butter cookie recipe
Prep Time 20 minutes
Cook Time 12 minutes
Resting Time 4 hours
Total Time 4 hours 32 minutes
Servings 15 cookies
Calories 232 kcal


  • 1/2 cup unsalted butter softened
  • 1/2 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup creamy peanut butter I used Jif
  • 1 1/2 cups all-purpose flour spoon & sweep method
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup Nutella


  1. Scoop out roughly fifteen 1/3 - 1/2 teaspoon-sized scoops of Nutella onto a parchment lined baking sheet. Place baking sheet in the freezer for about 1 hour.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, and salt together. Set aside.
  3. Using a stand mixer or hand mixer, cream the butter and sugars together on medium speed for about 5 minutes - or until creamy and smooth.
  4. Add the vanilla, then the egg and mix well until incorporated, scraping down the sides and bottom of the bowl as needed. Add the peanut butter and mix well until combined.
  5. Add the dry ingredients and mix until dough comes together and is slightly sticky and soft.
  6. Cover dough tightly and chill for at least 3 hours (and up to 2 days) in the refrigerator.
  7. Preheat oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats.

  8. Make 1 1/2 tablespoon sized balls using your hands and flatten. Add 1/3 but no more than 1/2 teaspoon of the frozen Nutella in the center, place another 1 1/2 tablespoons cookie dough ball on top, pinch sides and form a ball, sealing in the edges.
  9. Using a large fork, slightly flatten the dough and make a criss-cross pattern with the tines.
  10. Bake in preheated oven for 11 - 12 minutes, or until slightly browned.
  11. Remove from the oven and allow to cool on baking sheet for 10 minutes. Transfer to wire rack to cool completely.

Recipe Notes

Serve or store in an airtight container at room temperature for up to 4 days. You may also freeze dough wrapped tightly in plastic paper wrap for up to three months.

Nutrition Facts
Nutella Stuffed Peanut Butter Cookies
Amount Per Serving (1 cookie)
Calories 232 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g30%
Cholesterol 27mg9%
Sodium 124mg5%
Potassium 116mg3%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 14g16%
Protein 4g8%
Vitamin A 205IU4%
Calcium 25mg3%
Iron 1.1mg6%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.