Rich peanut butter cookie dough, melty chocolate chips, and a soft Nutella center make these cookies extra indulgent. Chilling the dough before baking helps the cookies hold their shape and keeps the Nutella tucked inside.
Why I Love This Recipe
This is a peanut butter cookie on steroids - just wow! It combines peanut butter with milk chocolate chips with a nutella filled center that goes beyond any peanut butter cookie you've ever tasted.
Recipe Details
Prep Time: 25 minutes or less (not including chill time)
Bake Time: 15-18 minutes
Total Time: 40-43minutes
Yield: 8-10 cookies
Skill Level: Easy
Ingredients
- 1 stick butter, softened
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1 tablespoon vanilla
- 2/3 cup peanut butter
- 1 1/2 cups flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Chocolate chips, to taste
- Nutella, for filling (about 1 TBSP each)
Instructions
- Before starting the recipe, scoop or drop by a tablespoon Nutella into balls about 1 1/2 inches in diameter and place on a foil lined tray that can be placed in the freezer. Let freeze for at least 2-3 hours.
- When ready to start recipe, let butter soften and come to room temperature.
- In a mixing bowl, cream together the butter, brown sugar, and white sugar until well combined.
- Add the egg, vanilla, and peanut butter. Mix until smooth and creamy.
- In a separate bowl, whisk together the flour, kosher salt, baking powder, and baking soda.
- Add the dry ingredients to the peanut butter mixture and mix until a soft cookie dough forms.
- Stir in the chocolate chips.
- Scoop the dough and form into flattened round balls. Place a spoonful of Nutella in the center of each one.
- Add a small flattened piece of cookie dough on top of the Nutella and gently seal the edges so the Nutella is enclosed.
- Place the filled cookies on a parchment-lined baking sheet and chill in the refrigerator or freezer for a 2-3 hours.
- When ready to bake preheat oven to 350°F.
- Bake for about 15 minutes, or until the cookies are lightly golden around the edges.
Let the cookies cool on the baking sheet for a few minutes before moving them to a cooling rack.
BEVERLY'S NOTE:
You can use a small ice cream scooper for the Nutella balls or a tablespoon, doesn't really matter. I use an aluminum foil baking pan with a lid to pop in the freezer.
