Description
These gooey, golden cookies are the ultimate treat—soft and chewy peanut butter cookies stuffed with creamy Nutella and topped with a rich swirl of hazelnut chocolate spread. Baked to perfection in just 20 minutes, they’re a sweet match made in dessert heaven.
Ingredients
Units
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup Nutella (chilled slightly for stuffing)
- Extra Nutella for topping
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Add in the egg and vanilla extract, beating until fully combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
- Scoop a tablespoon of dough and flatten it in your palm. Add about 1 tsp of chilled Nutella to the center, then cover with another small piece of dough. Seal the edges and roll gently into a ball.
- Place cookies on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- While still warm, top each cookie with a dollop of Nutella and allow to cool slightly before serving.
Notes
- Chill Nutella slightly for easier handling during stuffing.
- Do not overbake for soft and chewy centers.
- Use a small cookie scoop for uniform sizing.
- Cookies can be stored in an airtight container for up to 4 days.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 215 kcal
- Sugar: 16 g
- Sodium: 95 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
