Filed Under: Chocolate | Cookies | Dessert

Nutella Stuffed Peanut Butter Cookies

Recipe By Tessa Arias
March 3rd, 2014
4.88 from 8 votes
4.88 from 8 votes

Nutella Stuffed Peanut Butter Cookies are the ultimate combination of two sweet spreads all in one soft, chewy, and gooey bite!

Yield: 26 cookies

Prep Time: 15 minutes

Cook: 1 hour 27 minutes

Nutella Stuffed Peanut Butter Cookies

Tessa's Recipe Rundown...

Taste: Peanut butter and Nutella are a match made in spreadable heaven.
Texture: The cookie is soft yet chewy and slightly crumbly while the Nutella filling is just pure straight up soft and gooey Nutella.
Ease: There’s a little more assembly here than your average cookie but everything is still super easy.
Appearance: They look like normal peanut butter cookies from the outside then BAM you take a bite and there’s a delightful surprise inside.
Pros: Incredible twist on peanut butter cookies.
Cons: A little more work than your average cookie.
Would I make this again? Oh yes. I’m going to need to make these again and again.

Nutella Stuffed Peanut Butter Cookies

Do you ever have that moment where all of the sudden you NEED a spoonful of peanut butter or Nutella or you just might die?? Yeah, me too. Like, on the daily. To my shock and horror when I went to the pantry for a Nutella fix the other day, I discovered we were completely out. I was also almost completely out of sugar and flour. How on earth did I let this happen? I immediately ran to the store to fix this problem ASAP. And that’s when the idea for these cookies hit me and I’m so glad they did because let me tell you, these cookies are pretty awesome. I’m pretty obsessed with them, and I think you will be too once you make them.

Just like with my Chocolate-Stuffed Red Velvet Cupcakes, the Nutella is portioned out and frozen before being stuffed into balls of the peanut butter cookie dough to make sure the Nutella filling stays ooey and gooey and doesn’t just bake into the cookie. This means the Nutella filling tastes and feels EXACTLY like Nutella out of the jar to satisfy your craving. Nutella Stuffed Peanut Butter Cookies for the win!

Nutella Stuffed Peanut Butter Cookies

4.88 from 8 votes

How to make
Nutella Stuffed Peanut Butter Cookies

Yield: 26 cookies
Prep Time: 15 minutes
Cook Time: 1 hour 27 minutes
Total Time: 1 hour 42 minutes
Nutella Stuffed Peanut Butter Cookies are the ultimate combination of two sweet spreads all in one soft, chewy, and gooey bite!


  • 1/2 cup Nutella
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 6 ounces (1 1/2 sticks) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3/4 cup creamy peanut butter
  • 1 large egg
  • 1/2 teaspoon vanilla


  1. Scoop out 26 1-teaspoon sized scoops of Nutella onto a parchment lined baking sheet. Freeze until solid, about 1 hour.
  2. Preheat the oven to 350°F. Line large baking sheets with parchment paper.
  3. In a medium bowl whisk together the flour, baking soda, baking powder, and salt.
  4. In a large bowl, use an electric mixer to beat the butter and sugars on medium-high speed until smooth, 1 to 2 minutes. Beat in the peanut butter until fully combined. Beat in the egg and then the vanilla. On low speed gradually add the flour mixture.
  5. Drop 2-tablespoon sized balls of dough onto the prepared baking sheets, spacing 2-inches apart. Using your hands, break each ball of dough into two pieces and place a teaspoon of frozen Nutella in between. Form the dough around the Nutella, making sure the edges are sealed. Using a large fork, slightly flatten the dough and make a criss cross pattern with the tines.
  6. Bake for about 12 minutes, or until slightly browned. Allow the cookies to cool on the pan slightly before transferring to a wire rack to cool completely. Serve or store in an airtight container at room temperature for up to 4 days.
Course: Dessert
Cuisine: American

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Taylor @ Food Faith Fitness — March 3, 2014 at 4:18 am

    You just rocked my monday. PB AND Nutella? I’m all over that. Is it acceptable to eat these for breakfast?
    I’m going with yes.

    • #
      Ivy Ng — April 6, 2020 at 10:38 am

      Can i use 2/3 the amount of sugar? Would it still work?

  2. #
    Alice // Hip Foodie Mom — March 3, 2014 at 5:50 am

    love nutella stuffed anything. . yummm!! great idea!

  3. #
    Jessica @ A Kitchen Addiction — March 3, 2014 at 9:31 am

    Can’t go wrong stuffing peanut butter cookies with nutella!

  4. #
    Gaby — March 3, 2014 at 11:27 am

    Oh my these cookies sound amazing!

  5. #
    Julie — March 3, 2014 at 12:47 pm

    Freezing the Nutella first = brilliant. I’m sold!

  6. #
    Kathi @ Deliciously Yum! — March 4, 2014 at 9:57 am

    I don’t think I’ve seen a more beautiful cookie in a while. These look so, so good. Food love!

  7. #
    Edward Antrobus — March 4, 2014 at 8:45 pm

    Pretty cool idea. I love stuffed desserts like that. I will admit that Nutella isn’t something I eat all that much of, but I would definitely give it a try in a cookie like that!

  8. #
    Daisy — March 5, 2014 at 1:36 pm

    Any tips at all for a family with nut allergies: Is there any way at all to substitute the nut butter with any other ingredient?

    • #
      MauiCookieMonstah:) — October 23, 2019 at 7:27 am

      Hi sorry for a such late response but just really wanted to share especially for those w/food allergies. When we made our batch of cookies we didn’t have any almonds at the time when we were making them. So instead our wonderful and creative baker (Who also showed me this awesome recipe) decided to put a half & half mixture of Raw Brown Sugar and Redmond’s “Real Salt” (Ancient Fine Sea Salt) a unrefined mineral salt and mixed the two together an sprinkled it on before putting in the oven. All I can say is it came out amazing! I actually liked it better than the almonds to be honest. The sweet and salty taste was the perfect substitute. Hope you enjoy!
      ~Aloha~ JoeMaui(cookie connoisseur:)

    • #
      Jim Deighan — April 18, 2020 at 9:15 pm

      get your family actually tested, pay the money for a real test with real chemists and machines.

  9. #
    Mrs. Khan — March 18, 2014 at 12:59 pm

    Made these with crunchy almond butter (my son is allergic to peanuts) they are beyond yummy!! I did have to add an extra egg since the almond butter made the cookie dough crumbly. Thank you for sharing the recipe!

    • #
      Tessa — March 23, 2014 at 9:10 am

      Great to hear! Thanks for sharing, I’m sure it’ll be useful to others.

  10. #
    christopher — May 23, 2014 at 1:42 pm

    i like cookies.

  11. #
    Daisy — June 21, 2014 at 5:46 am

    All purpose flour- do I use plain or self raising?

    • #
      Tessa — June 23, 2014 at 8:15 pm


  12. #
    Fran Lucari — June 26, 2014 at 2:04 pm

    I am just wondering if you can freeze these cookies after they are made. Has anyone tried it and does it affect the consistency of the cookie

    • #
      Tessa — June 26, 2014 at 2:20 pm

      I haven’t tried freezing this particular recipe but I freeze baked cookies all the time. Just reheat at 350°F for about 5 minutes.

  13. #
    Piper Raven — September 7, 2014 at 9:03 pm

    I made these earlier today. They are down right delicious. I snapped a pic of them & sent it via text message to my son as bait for a much needed visit. He’s coming tomorrow. The power of lovin’ from the oven! Thanks for the recipe/post.

    • #
      Tessa — September 7, 2014 at 9:54 pm

      Haha! Love it!!

  14. #
    Linda @ 2CookinMamas — December 23, 2014 at 6:30 pm

    I have had Nutella on my brain for Christmas baking since October. I made Nutella Palmiers and Nutella Banana Bread, now I see your recipe and want to make those too. Your recipes always look delicious so I know I will be trying this one in the near future.

  15. #
    Samantha Winfrey — December 29, 2014 at 3:54 pm

    Can I opt out on the Nutella and still use this recipe?

  16. #
    Jade — January 26, 2015 at 5:14 am

    Is it possible to get these measurements in grams etc? I don’t know how to measure in cups! They look amazing!

  17. #
    Annie — February 7, 2015 at 9:23 pm

    If I accidently bought salted butter, can I just used that and add less salt? Would that work?

  18. #
    plasterers bristol — March 19, 2015 at 9:39 am

    Wow now these look good, thanks for sharing.


  19. #
    Nisjet — March 29, 2015 at 1:40 pm

    I love this recipe, and to be frank it looks just deliciousssssss 😀

    well done!

  20. #
    Ophelia — July 25, 2015 at 4:30 pm

    Can you form the dough and Nutella balls ahead of time and freeze for later use?

    • #
      Tessa — July 26, 2015 at 5:03 pm

      Yep! Bring to room temperature before baking.

  21. #
    Chelsea — January 8, 2016 at 5:18 pm

    I’ve made this cookies before and they’re awesome! I want to make them again but I was wondering if I could freeze them for up to a week?

  22. #
    Lindsay — February 6, 2016 at 5:03 pm

    Made these today. There amazing! Thank you for another amazing recipe!

    • #
      Tessa — February 6, 2016 at 8:11 pm

      So happy to hear that!

  23. #
    CL — February 29, 2016 at 3:42 pm

    loving the recipe! It is amazing! Thanks so much for sharing! I just want to ask if it is alright if I add more peanut butter so the peanut butter taste will be stronger?

    • #
      Tessa — March 1, 2016 at 3:12 pm

      The taste will be stronger, but they may not spread as much. Let me know if you give it a try!

  24. #
    Haley — January 8, 2017 at 4:52 pm

    This was my first time doing a stuffed cookie recipe and it was easier than I anticipated. The cookies turned out beautiful and taste incredible. Thanks for posting!

  25. #
    Cristina — April 20, 2018 at 9:05 am

    Can these be made with a natural peanut butter?

  26. #
    j — May 9, 2018 at 3:57 pm

    Delicious but extremely messy

  27. #
    dannie — June 18, 2018 at 11:09 pm

    My kids will definitely love this recipe,especially the use of chocolate in the cookies.

  28. #
    Melanie — August 3, 2018 at 7:08 pm

    Would suggest dividing the Nutella balls into a few small batches in the freezer, and only taking out about a third at a time. They thaw so quickly that by the time you get halfway through forming the cookies, you’re pulling melted blobs off the parchment paper!

  29. #
    Cindy — September 13, 2018 at 8:14 am

    These are my speciality nowadays. When there is an important occasion, these are my favorites that I make.

  30. #
    Zeb — February 16, 2019 at 5:49 pm

    Can you make this using the regular salted butter?

  31. #
    Nina — August 18, 2019 at 6:53 pm

    sooo good!

  32. #
    Orla — November 1, 2019 at 6:35 am


  33. #
    Lyndsy Tippetts — May 13, 2020 at 6:08 am

    This was delicious and perfect. We will hang on to this recipe too make again and again.

  34. #
    Sneha Chitale — January 17, 2021 at 9:44 am

    Can I eliminate the peanut butter from this recipe?

    • #
      Handle the Heat — January 18, 2021 at 9:43 am

      I haven’t tested that! Let me know how it turns out.

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