Nutella Stuffed Peanut Butter Cookies

I think you should all be aware that today is World Nutella Day.

I never buy Nutella. It’s expensive, is bad for us, and tastes amazing. That is a sure-fire recipe for gaining a kazillion pounds while losing all of our money. But c’mon, it’s World Nutella Day!!!

So last night on my way home from work I stopped by the store and picked up some Nutella.

I was finally going to make the cookies.

These cookies have been calling my name for months.

There are many recipes for them out there on the internet, under several variations of the same name. My main inspiration came from this blog. This blog also has a very similar recipe.

The recipe looks intimidating, but it was actually a very easy cookie recipe. And since the dough has to chill for an hour, there was more than enough time to mix together the filling. I also made the topping easier than those recipes, because I didn’t feel like chopping up peanuts, so I just left that out.

There’s only one thing that I might change when I do this again (and I *will* do this again). The original recipe calls for the filling to have equal parts peanut butter and nutella. I think I’d cut way back on the PB or maybe cut it out completely. I want the filling to have more Nutella flavor!

Since I changed the recipe just a tiny bit, I’ll repost it here.

Nutella Stuffed Peanut Butter Cookies

Cookie Ingredients:
1 1/3 cup flour (I used unbleached white whole wheat to make this a health food)
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup ( 1 stick ) room temperature butter
1/2 cup of granulated sugar
1/2 cup of packed light brown sugar
1 egg
1 tsp. vanilla extract
1/2 cup of smooth peanut butter

Nutella Filling Ingredients:
1/4 cup of smooth peanut butter
1/4 cup of Nutella
scant 1/2 tsp. of salt
1 Tbsp. of cocoa powder
3 Tbsp. of granulated sugar
3 Tbsp. of confectioners sugar

Rolling Ingredients:
1/4 cup of granulated sugar
1/2 tsp. of ground cinnamon
1/2 tsp. salt

In a small bowl whisk flour, baking soda, and salt together.

In a large bowl cream the butter, then add the sugars and beat at medium speed for 2-3 minutes. Add the egg and beat. Add the vanilla and peanut butter. Make sure the scrape the sides of the bowl to get everything mixed in really well.

Add the flour mixture slowly. You don’t want to over mix this, so stop beating as soon as the flour is incorporated. Scrape down the sides again to get any flour that the mixer missed.

Cover and refrigerate the dough for about an hour.

In the meantime you can make your filling and rolling mix.

For the filling, combine all of the ingredients and mix. It should be thick enough to roll into a ball. You can add more powdered sugar if you need to. Super easy!

For the rolling mix, combine all of the ingredients in a small bowl and mix! Easy peasy!

Preheat the oven to 375F. Line cookie sheets with parchment paper or silpat.

To make the cookies you scoop out about 2 tablespoons of the cookie dough, roll into a ball, then flatten into a disc.

Then roll a smaller ball of the Nutella. Nothing seems to address how much, but I’m guessing about a teaspoon? You basically want as much Nutella as the cookie will hold. Place that nutella ball in the middle of the cookie dough disc.

Then fold the cookie dough around the Nutella, shaping it back into a ball (so you’ll have a ball of cookie dough with a ball of nutella in the middle).

Roll the dough through the rolling mixture, then place on the cookie sheet. Press down with the bottom of a glass until it is cookie shaped.

Bake for 8-10 minutes- edges should be light gold. They’ll still look a little underdone in the middle, but that’s a good thing.

Note that these cookies spread out and became much bigger than I had anticipated- so make sure you leave a couple inches between each cookie.

These are SO good.


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