Imagine warm cookies filled with gooey Nutella and chocolate chips—doesn't that sound like a heavenly treat? These stuffed peanut butter Nutella cookies with chocolate chips will fill your home with sweetness and bring smiles to everyone around the table, just like Alex's first soccer win.
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Why you'll love this recipe
- Easy to make: Simple steps that only seem complicated.
- Quick prep and bake: Only half an hour from mixing to munching.
- Rich flavor: The combo of peanut butter and Nutella is irresistible.
- Chewy texture: Perfectly gooey center that melts in your mouth.
- Fun for family: A great project to do with kids or catch up with friends.
Ingredients
- ½ cup unsalted butter
- 8 tablespoons Nutella (frozen)
- ¼ cup peanut butter
- ¼ cup white granulated sugar
- ¾ cup light brown sugar
- 2 cold eggs
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon cornstarch
- ½ teaspoon ground cinnamon
- Pinch ground nutmeg
- 1 teaspoon kosher salt
- 1 ½ cups Reese's pieces
- 2 cups semisweet chocolate chips
Step-by-step instructions
Prepare Nutella filling
- Use a lined plate to scoop and freeze Nutella for 20-30 minutes. This keeps the filling solid while baking.
Mix the dough
- Combine butter, peanut butter, sugars in a stand mixer; whip until fluffy for 3-4 minutes.
- Add eggs individually; thoroughly blend.
- Mix in flour, baking agents, spices, and salt gently to retain dough softness.
- Incorporate Reese's pieces and chocolate chips.
Shape and bake
- Form dough into 8 balls; chill for 30 minutes.
- Preheat oven to 400℉.
- Indent each ball, place Nutella inside, and cover with dough.
- Bake for 11-13 minutes until edges are golden.
Recipe tips & variations
- Keep Nutella solid: Freeze longer if needed; leakage is avoidable.
- Mix-in alternatives: Substitute Reese’s with extra chips or nuts for different textures.
- Size flexibility: Make smaller cookies for easier handling and sharing—just adjust baking time.
Storage & reheating
- Keep fresh in an airtight container for up to a week; refrigerate for longer life.
- Reheat at low oven temp to restore gooey interiors without burning.
- Flavor deepens with time; cookies can also be frozen and revived in a warm oven.
FAQs
How do I keep the Nutella filling from melting or leaking out during baking?
Use the freezer to firm up Nutella before placing it into dough, guaranteeing it stays put during baking.
Can I make smaller versions of these stuffed peanut butter Nutella cookies?
Absolutely! Just create smaller dough balls and adjust baking time by a few minutes less.
What’s the best way to store and reheat these cookies to keep them soft and gooey?
Store in an airtight container and reheat gently in the oven, which helps retain that gooey center.
Can I substitute Reese’s Pieces with another mix-in like peanut butter or chocolate chips?
Most definitely! Feel free to customize with your favorite add-ins for extra texture.
Recipes you may like
- Gluten-Free Lemon Crinkle Cookies
- Sausage Breakfast Egg Cups
- Salisbury Steak with Rich Mushroom Gravy
Whether you’re baking for an event or just satisfying your sweet tooth, these cookies are an easy, delicious option. Happy baking!
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Stuffed Peanut Butter Nutella Cookies with Chocolate Chips
- Total Time: 30 minutes
- Yield: 8 cookies 1x
Description
Delicious stuffed peanut butter Nutella cookies filled with chocolate chips that are easy to make and perfect for sharing.
Ingredients
Scale
- ½ cup unsalted butter
- 8 tablespoons Nutella (frozen)
- ¼ cup peanut butter
- ¼ cup white granulated sugar
- ¾ cup light brown sugar
- 2 cold eggs
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon cornstarch
- ½ teaspoon ground cinnamon
- Pinch ground nutmeg
- 1 teaspoon kosher salt
- 1 ½ cups Reese's pieces
- 2 cups semisweet chocolate chips
Instructions
- Use a lined plate to scoop and freeze Nutella for 20-30 minutes. This keeps the filling solid while baking.
- Combine butter, peanut butter, sugars in a stand mixer; whip until fluffy for 3-4 minutes.
- Add eggs individually; thoroughly blend.
- Mix in flour, baking agents, spices, and salt gently to retain dough softness.
- Incorporate Reese's pieces and chocolate chips.
- Form dough into 8 balls; chill for 30 minutes.
- Preheat oven to 400℉.
- Indent each ball, place Nutella inside, and cover with dough.
- Bake for 11-13 minutes until edges are golden.
Notes
- Keep Nutella solid: Freeze longer if needed; leakage is avoidable.
- Mix-in alternatives: Substitute Reese’s with extra chips or nuts for different textures.
- Size flexibility: Make smaller cookies for easier handling and sharing—just adjust baking time.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
