Nutella-Stuffed Peanut Butter Sandwich Cookies

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

• Salt

• Brown sugar + granulated sugar

• Unsalted butter

• Peanut butter

• Egg

• Vanilla

• Nutella


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.

Nutella-Stuffed Peanut Butter Sandwich Cookies

Recipe by Chrissy

Servings

20-22

sandwiches

Prep time

50

minutes

Baking time

11

minutes

Total time

1

hour 

1

minute

Ingredients

• 1 ½ cup all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon salt

• ¾ cup packed brown sugar

• ½ cup granulated sugar

• 10 tablespoons unsalted butter, softened

• 1 cup creamy peanut butter (I use Jif)

• 1 egg

• ½ teaspoon vanilla extract

• 1- 13oz jar of Nutella

Directions

• Preheat oven to 350°F. Line a baking sheet with parchment paper or a baking mat. Set aside.
• Cream together the butter, peanut butter, brown sugar, and granulated sugar until fluffy; about 2 minutes. Scrape down the bowl, then add in the egg and vanilla extract.
• Add in the flour, baking soda, and salt. Mix together until everything is combined.
• Using a small cookie scoop, scoop out the dough and place them about 2-3 inches apart. I usually fit roughly 8-10 per baking sheet.
• Using a fork, press down on each the cookie dough balls, creating a crisscross type design on the tops. Dip the fork in water after every couple of cookies to help prevent it from sticking.
• Bake cookies for 11-12 minutes. They will still be a little soft, but will firm up as they cool. Allow to rest on the baking sheet for 4-5 minutes, then transfer to a cooling rack. Allow the cookies to cool completely.
• Once cooled, spread or squeeze about a tablespoon or so of Nutella on the flat side of one cookie, then sandwich it together with another. Repeat for all of the cookies.
• Store cookies in an airtight container on the counter for 4 days, or in the fridge for about a week.