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Disclaimer number 2, these Peanut Butter and Nutella Cookies are seriously addictive. That perfect balance of sweet, salty, crunchy, chewy and pure deliciousness. The cookies themselves are mega easy to make. These get baked, filled with Nutella and dipped in chocolate. The result: a dream.
When making these, I recommend letting the cookie dough chill for at least 30 minutes, but it can go overnight or until you’re ready to bake. You could omit this step, but the texture isn’t quite as good. Additionally, any peanut butter will work but the cheap/sugary stuff is best! Natural tends to ooze oil so the cookies spread and leak. A 50/50 split works well. Likewise, you can decide whether to do smooth, crunchy or a mixture of both!
When it comes to the filling/dipping, make sure the cookies have cooled entirely or you may find everything melts and falls apart! Use the fridge to speed up the cooling/chilling process.
I bake these Peanut Butter and Nutella Cookies on classic sheet pans (like these) and always opt for silicone baking mats (these are the ones I use) as they’re better for the planet! For more cookie recipes, check out these Milk Chocolate and Walnut NYC Style Cookies or these Chocolate Brownie Cookies. For more baking inspiration, head on over to my Instagram.
Peanut Butter and Nutella Cookies
Ingredients
- 110 g Unsalted Butter
- 85 g Light Brown Sugar
- 85 g Granulated Sugar
- 1 Medium Egg
- 220 g Peanut Butter See notes (I do 50/50 crunchy and smooth)
- 1 tsp Vanilla Extract
- 155 g Plain Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 5 tsp Nutella
- 200 g Milk Chocolate
- Mixed Nuts To Decorate
Instructions
- In a large bowl, or the bowl of a stand mixer, combine the butter and both sugars on a medium/high speed for about 3 minutes. Add in the egg, peanut butter and vanilla and combine again.
- Add in the flour, baking powder and baking soda. Mix until all combined to a thick cookie dough. Chill in the fridge for 30 mins (or leave overnight).
- Preheat the oven to 200C/180C Fan/Gas 6. Line 3 large baking trays.
- Scoop the chilled cookie dough into balls (about 1/2 tbsp each) and place on the baking trays (1.5 inches apart, they spread a little). You should have approx 20 balls. Press down with a fork to form the classic criss-cross pattern.
- Bake for 10-12 minutes, until golden and crisp at the edges. Let the cookies cool on a wire rack.
- Once cool, add 1 tsp Nutella to half of the cookies on the flat side. Sandwich together with a similar cookie.
- Melt the milk chocolate in the microwave in 20 second intervals until fully melted. Dunk half the sandwich cookies into the chocolate before placing onto a wire rack. Optional: sprinkle over the mixed chopped nuts. Let set/place in the fridge to set before eating!
