PEANUT BUTTER NUTELLA STUFFED COOKIES
Cookies stuffed with Nutella - what!? These flavor combos are beyond delicious.
12 cookies, 1 hour (including 30 min rest and baking)
Ingredients:
1/2 cup Nutella
1/4 cup unsalted butter, room temperature
3/4 cup crunchy natural peanut butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg + 1 egg yolk
2 tsp vanilla extract
1 and 1/4 cup tbsp flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp sea salt
The Blistered Peppers Take:
I don’t know about y’all, but in NYC when the crispy fall weather rolls in, it’s baking season at my house. And it’s my absolute favorite. Chocolate chip cookies, banana breads, pies, bars. You name it, I’m baking it. Not only for the eating, but for the smells. The smells always make my apartment feel more comforting when something’s baking in the oven. I also love baking and bringing something sweet over to friend’s houses for housewarmings, football watching, or dinner parties. Over the past few years, I’ve perfected my own cookie recipes and have been playing with making them more unique. Case in point, these Peanut Butter, Nutella Stuffed, cookies.
Many recipes call for unsalted peanut butter for peanut butter cookies, but I really don’t think that’s necessary. If you’re salt sensitive, go “no salt” peanut butter and sprinkle the end with some flaky sea salt instead. My favorite peanut butter for this recipe tends to be Skippy, Jiffs, the staples not the fancy organic more dry nut butters. The classic peanut butter options that I mentioned will give this cookie the right texture! While peanut butter cookies are one of the OG flavors of cookies, these have a nice twist on the classic. I tried different ways, using chocolate chips, creating a PB&J version, and once I determined Nutella was the way to go - I had to do some trial and error on the best way to incorporate the Nutella. This was the winner.
Nutella is a chocolate hazelnut spread. Most people love it on toasted bread, they dip fruit into it, melt it on top of pancakes, drizzle on top of regular chocolate chip cookies - but when you create and freeze these nutella discs and wrap the chilled dough around it you get such a different texture and even richer flavor. TIP: Do not forget to chill the dough. It’s a step you don’t want to miss with peanut butter cookies, because the peanut butter needs to set and cool with the dough in order to bake correctly.
Give these a try the next time you’ve got the baking bug and let me know how it went. Did you change anything up? Can’t wait to hear it. Share your pics and tag me on social. Enjoy!
Some of our other cookie faves here at Blistered Peppers:
Steps:
Transfer the nutella into a piping bag - or ziploc bag with the corner slightly cut - and pipe the nutella into small discs on a parchment lined baking sheet. Place the baking sheet in the freezer for a minimum 1 hour so the disks are the texture of chocolate chips.
Preheat the oven to 350°F and line a separate baking sheet with parchment paper. Set aside.
In a stand mixer, fit with the paddle attachment, beat the softened butter, peanut butter, white sugar and brown sugar together until light and fluffy. Add the egg, egg yolk, and vanilla extract and mix on low speed until incorporated.
In a separate bowl, sift together the flour, baking soda and powder, and salt. Add half of the dry ingredients to the wet ingredients, mix and slowly add the remaining dry ingredients until combined.
Place the cookie dough in the fridge for a minimum of 30 minutes.
Assemble the cookies: Remove the nutella from the freezer. Using a large spoon, scoop out the dough, flatten it in your hand, and add 4 nutella disks in the center of the cookie. Cover the nutella by wrapping the dough around the sides and into the center - can add more dough if needed. See video for more details.
I normally bake about 6 cookies on each sheet to ensure they don’t bake into each other.
Bake at 350°F for 10-11 minutes.
Let cool for about 5-10 minutes and enjoy warm or cool - they’ll be delightful regardless!
