Stuffed Peanut Butter Nutella Cookies with Chocolate Chips

I think we all know how much I LOVE stuffed cookies. After making my cookie butter stuffed cookies, pistachio chocolate chip cookies, and chocolate filled cookies, I knew I wanted to make a peanut butter version! And these aren't your regular chocolate chip cookies, I can tell you that.

These peanut butter Nutella cookies take the same tried and trusted base recipe, but the cookie dough is swirled with peanut butter. Each raw cookie dough ball is then stuffed with Nutella before being baked. I've loaded up these cookies with both chocolate chips and Reese's pieces to get more of a peanut butter kick!

If you want even more Nutella or peanut butter recipes, try my Nutella filled cake, brownies with peanut butter cups, peanut butter snickerdoodles, Nutella filled cupcakes, or no bake peanut butter fudge.

Grab your ingredients

• Flour: I've only tested this recipe with all-purpose flour. The flour is going to give structure to these cookies.
• Nutella: the star of the show - it wouldn't be a peanut butter Nutella cookie without Nutella! I have tested these cookies with Nutella and other brands of chocolate hazelnut spread, so feel free to use either. I did notice that the store brand version was meltier once the cookies were baked, while Nutella was firmer. The Nutella is going to be scooped out and frozen before being stuffed into cookie dough balls.
• Leaveners: you need both baking soda and baking powder. These are going to help the cookies rise and spread in the oven, and they also contribute to the browning of the cookies.
• Smooth Peanut Butter: I've only tested this recipe with creamy peanut butter, not the natural type that has oil on top. Natural peanut butter might not work in this recipe because it'll change the texture of the cookie dough.
• Reese's Pieces: I wanted to add even more of a peanut butter flavor to these stuffed cookies so instead of more chocolate chips, I added Reese's pieces!
• Chocolate Chips: I'm a fan of semisweet chocolate chips, but you can also use milk chocolate chips or dark chocolate chips or even white chocolate chips. There are a LOT of chocolate chips in this recipe, but it's because these mix-ins help the cookie dough stay together.
• Cornstarch: adding a touch of cornstarch will help keep the inside of these cookies soft and gooey.
• Spices: I love adding a pinch of cinnamon and nutmeg to my cookies, but this is totally optional!
• Unsalted Butter: Now, I usually always say use room temperature butter - but not today! We want cold butter for these cookies. Why? It'll help the cookies not spread too much in the oven because we want thick cookies!

Substitutions & Additions

• Peanut Butter Chips: I originally wanted to make these cookies with chocolate and peanut butter chips, but couldn't find any! Swap out the Reese's Pieces for peanut butter chips if you like.
• Peanut Butter: you can swap out the peanut butter for an equal amount of cookie butter.

How to make this recipe

1. Step 1: Line a plate with parchment paper. Using a tablespoon or a small cookie scoop, scoop out 8 tablespoons of Nutella and place on the parchment paper. Place the dollops of Nutella in the freezer for 30 minutes, or until frozen solid.

2. Step 2: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld electric mixer, beat the cold butter with the light brown sugar, white sugar, and peanut butter. Beat until light and fluffy, about 3-4 minutes.

3. Step 3: Add the eggs to the butter mixture one at a time, stopping to scrape the bowl after each addition.

4. Step 4: Mix in the flour, nutmeg, cinnamon, salt, cornstarch, baking soda, and baking powder. Mix until the dry ingredients are just combined and there are no more streaks of flour.

5. Step 5: Stir in the chocolate chips and Reese's pieces.

6. Step 6: Use your hands to divide the dough into 8 giant cookie dough balls. This is a sticky cookie dough! Place on a parchment lined baking sheet and chill for 30 minutes.

5. Step 5: Preheat the oven to 400°Fahrenheit and line another cookie sheet with parchment paper. Take the cookie dough out, and use your thumbs to create a well in each dough ball. Take the Nutella out of the freezer and place one Nutella ball in the well. Use your hands to cover the Nutella up with the cookie dough, making sure it's completely covered.

6. Step 6: Place four cookie dough balls filled with Nutella on the two prepared baking sheets. Bake one sheet at a time in the preheated oven for 11-13 minutes. They should have browned but still look slightly underdone in the middle. While one baking sheet bakes, keep the other in the fridge. Let the baked cookies set for at least 15 minutes before eating!

Serving Suggestions

• A big glass of milk with these giant cookies is always a great idea!
• These Nutella peanut butter cookies are really big, so I like cutting them in half to eat them.
• Add a sprinkle of sea salt just after baking for a bit of a salty sweet kick.

Storage & Freezing

Keep the cookies in an airtight container at room temperature for 4-5 days.

Make these cookies next!