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Peanut Butter Nutella Cookies | Peanut Butter Cookies with Nutella | ofbatteranddough.com

Peanut Butter Nutella Cookies


  • Author: Rebecca Blackwell
  • Yield: 42

Description

Peanut Butter Nutella cookies are sandwiched together with a layer of Nutella 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.


Ingredients

FOR THE COOKIES:

  • 3 cups all-purpose flour
  • 1/4 cup + 1 tbsp whole wheat flour
  • 1 tbsp cornstarch
  • 1 tsp salt
  • 3/4 tsp baking soda
  • 1 1/2 cups dark brown sugar
  • 3/4 cup granulated sugar
  • 18 tbsp butter, at room temperature
  • 4 1/2 tbsp peanut oil, or corn oil
  • 3 large eggs
  • 4 tsp pure vanilla extract
  • 1 3/4 cups creamy peanut butter
  • 3/4 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.)

Instructions

  1. Add both flours, cornstarch, salt, and baking soda to a medium size bowl and stir to combine.
  2. 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.
  3. 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.
  4. 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.
  5. 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:

  1. 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.
  2. Cookies will keep for up to a week at room temperature in a covered container.

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