I'm pretty sure Nutella is one of my top ten favorite things ever. If you've never had it, drop what you're doing and go buy a jar right now. It's a sweet, creamy chocolate hazelnut spread that is so good. It's perfect to slap on pancakes, add to brownies, eat by the spoonful, or in this case, put in cookies! So I thought... chocolate and peanut butter are amazing together in cookies, so why not use Nutella?!
Ingredients for nutella-stuffed peanut butter sandwich cookies
Who is ready to get baking?! No fancy or crazy ingredients are needed to whip up a batch of these amazing sandwich cookies. Here's what you'll need:
• All-purpose flour
• Baking powder
• Brown sugar + granulated sugar
• Unsalted butter
• Peanut butter
These peanut butter cookies are the perfect texture for a sandwich cookie. They're slightly crisp on the outside, but still chewy and soft in the middle.
Do these cookies require any chill time?
Nope! This cookie dough does not need any time to chill. They can be baked immediately after the dough is made!
Tips for making nutella-stuffed peanut butter sandwich cookies
Use a small cookie scoop. I tested this recipe a handful of times, using different oven temperatures and cookie scoop sizes, and what I found was that using a small cookie scoop with an oven preheated to 350°F yields the perfect cookie. It's not too big, not too small
Use water when you're pressing your cookie dough balls. To get those traditional crisscross marks on your peanut butter cookies, just press a fork down on the tops of cookie dough balls before baking. But does your fork ever stick to the dough? To keep your fork from getting stuck, all you have to do is dip your fork into a small glass of water after every few cookies. Shake off the excess water, and continue. No more sticking!
Allow cookies to cool completely before filling them. If you fill the cookies before they're totally cool, it can cause the nutella to warm up and melt/ooze out of the two sandwiched cookies. It will still be delicious, but it will be very messy.