There’s a certain magic that happens when you bring together two of the world’s most beloved spreads: peanut butter and Nutella. Individually, they’re great; but together? A dream team. Today we’re making Nutella stuffed peanut butter cookies – NYC style.
NYC BAKERY-STYLE COOKIES ARE KNOWN FOR THEIR SIZE AND TEXTURE.
They’re big, thick, and chewy with a slightly crispy edge. In this recipe, we’re using walnuts to add a crunch and a nutty depth to balance the sweetness of the Nutella.
The trick here is to freeze dollops of Nutella before baking.
This helps the Nutella maintain its distinct gooeyness in the center of the cookies, preventing it from spreading too much and ensuring that perfect bite every time. It’s a simple yet effective technique for that classic bakery feel right at home!
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Nutella Stuffed Peanut Butter Cookies
- Total Time: 1 hour 22 minutes
- Yield: 10 1x
Description
Combine two of the world’s favourite spreads, these treats deliver a burst of peanut butter and Nutella in every bite. Remember, serving them warm with milk or coffee!
Ingredients
Units
Scale
- 1 cup Nutella
- 1 3/4 cup walnuts lightly toasted
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar packed
- 1/2 cup white sugar
- 3/4 cup natural peanut butter
- 1 tbsp vanilla extract
- 1 tsp salt table
- 2 tsp baking powder
- 1 tsp baking soda
- pinch nutmeg
- 2 large eggs cold
- 2 1/4 cup all purpose flour
Instructions
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Preheat oven to 350°F (180°C), middle rack. Line half-sheet pan with parchment.
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Prepare your Nutella filling first by lining a baking sheet or plate with wax paper and dropping Nutella by 2 teaspoon-sized dollops onto the sheet. Place in freezer to harden.
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Toast walnuts in a pan over low heat until aromatic. Chop into small pieces. Set aside to cool.
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In a stand mixer with paddle attachment, mix butter, both sugars and peanut butter until smooth.
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Add vanilla extract, salt, baking powder, baking soda, and nutmeg. Beat on medium till fluffy (~8 minutes), scraping occasionally.
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Add eggs one by one in a running mixer.
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On low speed, add flour and toasted walnuts.
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Divide into 10 equal portions (~135g), shape into balls and flatten into a disc.
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Place a frozen Nutella dollop in the middle of the cookie dough disc and fold the edges up to cover the Nutella entirely.
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Place 4 dough portions on pan, spaced apart. Optionally, sprinkle with salt.
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Bake for ~22 minutes. Cool on baking sheet before serving.
- Prep Time: 1 hour
- Cook Time: 22 minutes
- Category: Cookies
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