Stuffed Peanut Butter Nutella Cookies with Chocolate Chips
These gooey peanut butter Nutella cookies have a peanut butter cookie dough, Nutella filling, plus Reese's pieces and chocolate chips!
Servings: 8 cookies
Calories: 933kcal
Equipment
- Stand Mixer
- 2 Baking Sheets
- Kitchen Scale
- Measuring Spoons
- Small Cookie Scoop
Ingredients
- ½ cup unsalted butter cold and cut into cubes
- 8 tablespoons Nutella
- ¼ cup peanut butter
- ¼ cup white granulated sugar
- ¾ cup light brown sugar
- 2 eggs cold
- 2 ¼ cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon cornstarch
- ½ teaspoon ground cinnamon
- pinch ground nutmeg
- 1 teaspoons kosher salt
- 1 ½ cups Reese's pieces
- 2 cups semisweet chocolate chips
Instructions
- Line a plate or small baking sheet with parchment paper. Scoop out the 8 tablespoons of Nutella and place on the parchment paper. Place in the freezer until firm, usually 20-30 minutes.8 tablespoons Nutella
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the cold cubed butter with the peanut butter, white sugar and light brown sugar. Beat until light and fluffy, about 3-4 minutes.½ cup unsalted butter, ¼ cup peanut butter, ¼ cup white granulated sugar, ¾ cup light brown sugar
- Add the eggs one at a time, making sure to beat well after each addition. I like to use a rubber spatula to scrape the sides and bottom of the bowl so everything is evenly mixed.2 eggs
- Add the flour, baking soda, baking powder, cornstarch, salt, cinnamon and nutmeg. Beat on low speed until just combined, you don't want to overmix the cookie dough.2 ¼ cups all purpose flour, 1 teaspoon baking soda, 2 teaspoons baking powder, 1 teaspoon cornstarch, ½ teaspoon ground cinnamon, pinch ground nutmeg, 1 teaspoons kosher salt
- Stir in the Reese's pieces and semisweet chocolate chips.1 ½ cups Reese's pieces, 2 cups semisweet chocolate chips
- Use your hands to divide the dough into 8 large cookie dough balls. Please note, these are very big cookies! Place on the prepared baking sheet and chill for 30 minutes. Note that teh cookie dough is quite sticky at this point.
- Preheat your oven to 400℉/205℃ and line another baking sheet with parchment paper. Set aside.
- Use your thumbs to create a well in the middle of each cookie dough ball. Take the Nutella out of the freezer, and place one Nutella ball into each well. Use your hands to cover the Nutella ball with cookie dough. This is a sticky dough!
- Bake the cookies one sheet at a time for 11-13 minutes. The outside will be light golden brown and set. Let the cookies sit for at least 15 minutes before enjoying, they need time to set inside as they are very gooey and soft! When one sheet is baking, keep the other unbaked cookie dough balls in the fridge.
Notes
My recipes have been developed and tested in metric grams and cups. I highly recommend using a weighing scale and measuring out your ingredients the metric way. Just click on ‘Metric’ above the ingredients.
Butter: I use European style butter in my recipes. This will make your finished bake much creamier and richer.
Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note I'm using Diamond Crystal Kosher Salt, Morton Salt is a different type of kosher salt and far too salty for this recipe.
Chocolate Chips: You need 2 cups of chocolate chips to help keep the cookie dough together. Feel free to use whatever mix of chocolate chips you like!
Reeses Pieces: you can swap out the Reese's pieces for peanut butter chips if you want.
Small Batch: cut the recipe in half to make 4 large cookies.
Storage: keep the baked cookies in an airtight container for up to 5 days at room temperature.
Nutrition
Calories: 933kcal | Carbohydrates: 112g | Protein: 15g | Fat: 49g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 672mg | Potassium: 587mg | Fiber: 7g | Sugar: 73g | Vitamin A: 437IU | Vitamin C: 0.01mg | Calcium: 168mg | Iron: 6mg
