Peanut Butter Nutella Stuffed Cookies with Crisscross Pattern
These irresistible cookies combine the classic appeal of peanut butter cookies with a surprise Nutella center that melts beautifully when baked. The traditional crisscross fork pattern on top hints at the peanut butter flavor, while the hidden chocolate-hazelnut filling creates a delightful contrast in both taste and texture. Perfect for special occasions, bake sales, or when you want to impress cookie lovers with something beyond the ordinary. The technique of freezing the Nutella centers beforehand ensures they hold their shape during baking, creating distinct pockets of creamy chocolate goodness in every bite.
Ingredients
- 12 tablespoons Nutellasugar-free chocolate hazelnut spread1:1sugar-freeadds tree_nuts
reduces sugar content significantly
Full guide → - ½ cup unsalted butter, softened
- ¾ cup creamy peanut butter
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar, plus more for rolling
- 1 teaspoon vanilla extract
- 1 large egg
- 1 tablespoon milk
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¾ cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
use 1:1 baking blend for best results
Instructions
- 1
Line a plate or small cookie sheet with wax or parchment paper and scoop half-tablespoon sized balls of Nutella onto it, then freeze while preparing cookie dough
- 2
Preheat oven to 350°F and line two cookie sheets with silicone baking mats or parchment paper
- 3
Mix butter and peanut butter in a large bowl with hand mixer until smooth, then add both sugars and cream until fluffy
- 4
Add vanilla, egg, milk, baking soda and salt and mix until smooth
- 5
Add flour and mix just until cookie dough forms
- 6
Place additional granulated sugar in a small bowl for rolling
- 7
Scoop 2-tablespoon sized cookie dough balls, flatten each ball and place one frozen Nutella ball in center
- 8
Fold dough around Nutella and roll to seal, then roll cookies in sugar and place 2 inches apart on prepared sheets
- 9
Use a fork to press cookies and create crisscross pattern
- 10
Bake for 10-12 minutes until cookies just lose their glossy sheen and bottoms are lightly golden
- 11
Cool on cookie sheets before removing and baking additional cookies
Tips
Freeze Nutella balls completely before wrapping in dough to prevent them from melting and leaking during assembly
Don't overbake - cookies should still look slightly underdone when you remove them as they'll continue cooking on the hot pan
Make sure to seal the dough completely around the Nutella center to prevent chocolate from oozing out during baking
Good to Know
Store in airtight container for up to 3 days at room temperature or freeze for up to 1 month
Nutella centers can be frozen up to 1 week ahead. Cookie dough can be assembled and refrigerated up to 2 days before baking
Serve at room temperature or slightly warm for best texture and flavor contrast
Common Mistakes
Don't skip freezing Nutella centers or they'll melt and leak during baking
Avoid overbaking or cookies will become hard instead of chewy
Ensure dough is completely sealed around Nutella to prevent chocolate from oozing out
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
use 1:1 baking blend for best results
General Alternatives
reduces sugar content significantly
Full guide →FAQ
Can I use crunchy peanut butter instead of creamy?
Yes, crunchy peanut butter works but will add texture and may make sealing around the Nutella centers slightly more challenging.
What if I don't have time to freeze the Nutella?
The Nutella may leak out during baking. Try chilling the shaped cookies for 30 minutes before baking as an alternative.
How long do these cookies stay fresh?
Store in an airtight container for up to 3 days at room temperature, or freeze for up to 1 month for longer storage.