These soft Peanut Butter Nutella cookies are sandwiched together with a layer of Nutella, sea salt and crushed Peanut Brittle, creating a cookie that's both soft and crunchy, sweet and salty, and packed with the flavor of peanut butter and chocolate.
Peanut Butter Cookies are my youngest daughter's favorite thing in the whole world.
She is positively obsessed with them. Honestly, I should take a video of her eating peanut butter cookies. She takes a bite, does a funny little dance, and exclaims something like, "These are SO good!" at the top of her lungs. Which might lead you to believe that she's 4. Nope. She's nearly 16.
But, I can't say that I blame her for loving peanut butter cookies.
They really are delightful. I like them to be soft, almost underdone, so that each bite practically melts on your tongue. But, my favorite way to eat peanut butter cookies, as I've recently discovered, is with Nutella, a pinch of sea salt, and sprinkle of crushed peanut brittle. Be still my beating heart.
Notes About this Peanut Butter Nutella Cookie Recipe: These cookies are made by sandwiching two peanut butter Nutella cookies together with a layer of Nutella, a pinch of sea salt and a sprinkle of crushed peanut brittle. If you're not a fan of the whole salted chocolate thing, just leave the sea salt out.
The peanut brittle adds a nice crunch that contrasts nicely with the soft cookies and the creamy Nutella. Homemade Peanut Brittle is simple and easy to make, but store bought will work perfectly well, of course. And, if you'd rather, a sprinkle of chopped roasted peanuts are also delicious instead of the peanut brittle.
For all you chocolate peanut butter lovers, if you like this recipe, you might also be interested in...
- Peanut Butter Cheesecake with Chocolate Peanut Butter Crunch Topping
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Oatmeal Peanut Butter Chocolate Scones
- Healthy Chocolate Peanut Butter Bars
FOR THE COOKIES:
- 3 cups all-purpose flour
- ¼ cup + 1 tablespoon whole wheat flour
- 1 tablespoon cornstarch
- 1 teaspoon salt
- ¾ teaspoon baking soda
- 1 ½ cups dark brown sugar
- ¾ cup granulated sugar
- 18 tablespoon butter, at room temperature
- 4 ½ tablespoon peanut oil, or corn oil
- 3 large eggs
- 4 teaspoon pure vanilla extract
- 1 ¾ cups creamy peanut butter
- ¾ cup Nutella
FOR THE FILLING:
- 1 cup Nutella
- Sea salt
- 1 cup crushed peanut brittle](add [peanut brittle to a ziplock bag, seal and pound with a rolling pin until the candy is crushed.)
- Add both flours, cornstarch, salt, and baking soda to a medium size bowl and stir to combine.
- In the bowl of an electric mixer fitted with the paddle attachment, beat both sugars with the butter and peanut or corn oil until light and fluffy, about 3 minutes. Add the eggs and vanilla, and beat until well combined, about 2 more minutes. Beat in the peanut butter at low speed and then stir in the dry ingredients just until combined.
- Dot the surface of the cookie dough with spoonfuls of Nutella and use a knife to swirl the Nutella into the peanut butter cookie dough. Don't blend the Nutella completely into the dough - leave plenty of swirls. Cover the dough with plastic wrap and refrigerate for 1 hour, or up to 1 day.
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Remove the dough from the refrigerator and shape into balls about the size of ping-pong balls. Place the balls of dough on the prepared cookie sheet, leaving at least 2 inches in-between each cookie. Use a fork to flatten the cookies slightly and create a criss-cross pattern by pressing the fork into each cookie horizontally, then vertically.
- Bake in the center of the oven for 10-12 minutes, until set, but still slightly doughy looking in the very center. Remove cookies to a wire rack to cool completely before assembling.
TO ASSEMBLE THE COOKIES:
- Spread a think layer of Nutella on the bottoms of half the cookies. Sprinkle Nutella with a pinch of sea salt and a sprinkle of crushed peanut brittle. Add another cookie on top to form a sandwich.
- Cookies will keep for up to a week at room temperature in a covered container.
© Of Batter and Dough. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Of Batter and Dough.