Swirled Peanut Butter and Nutella Stuffed Chocolate Chip Cookies
This recipe for swirled peanut butter and Nutella stuffed chocolate chip cookies will make you look like a rock star.
It weighs on one’s soul when one has to keep something as wonderful and indulgent as these cookies from those whom they care about and whose lives might be forever changed because of them.
Um, that sentence was long and weird. Basically, I’m sorry I haven’t shared this recipe yet.
I know that I claim to love all cookies (except for raisin-filled, sorry to my dad and all my aunts who ever lived), but these, these Swirled Peanut Butter and Nutella Stuffed Chocolate Chip Cookies are winning a spot in my heart as current favorites right now.
Maybe it’s because you basically get two cookies in one.
Or because after indulging in a bite of chocolate chip cookie overload, you are hit with a decadent center of creamy peanut butter and nutella.
Or perhaps it’s due to the fact that these cookies will make you look like a complete rock star (even though they aren’t hard to make at all – see the simple step-by-step pictures below the recipe).
Either way, I love them.
Because we live a few miles outside of town and our neighbors are acres away from us, it takes effort to unload baked goods on unsuspecting folks, but knowing I was at risk to literally eat every single cookie in this batch, besides the tiny smidgeous I shared with my kids, I took one for the team and walked uphill both ways in knee deep snow drifts and -30 degree weather to get these out of my house.
And then I cried all the way home. They are that good.
A simple how-to-stuff in pictures:
One Year Ago: Cinnamon Swirl Bread
Two Years Ago: Rosemary Chicken and Wild Rice
Three Years Ago: Magical Layered Brownies
Swirled Peanut Butter and Nutella Stuffed Chocolate Chip Cookies
- 4 ¼ cups (604 g) all-purpose flour
- ¾ teaspoon salt
- 1 teaspoon baking soda
- 1 ½ cups (340 g) salted butter, melted and cooled slightly
- 2 cups (424 g) packed light brown sugar
- 1 cup (212 g) granulated sugar
- 2 large eggs
- 2 large egg yolks
- 2 teaspoons vanilla
- 3 cups (510 g) semisweet or milk chocolate chips
Peanut Butter/Nutella Swirl:
- ⅓ cup (85 g) creamy peanut butter
- ⅓ cup (85 g) Nutella
- For the cookie dough, in a medium bowl, combine the flour, salt, and baking soda. Set aside.
- Either by hand or with an electric mixer, cream the butter and sugars together until well mixed. Add the eggs, yolks, and vanilla. Mix well until the batter has lightened slightly in color, about 2 minutes. Add the dry ingredients and chocolate chips at the same time. Mix until all the dry ingredients are incorporated. Cover and chill the dough for 2-3 hours (this will make it easier to mold the dough around the peanut butter/nutella swirl and also help the cookies hold their shape).
- In a small bowl, combine the peanut butter and nutella and gently swirl a few times so that it starts to combine but you can still see ribbons of each. Cover and refrigerate while the cookie dough chills.
- After the dough has chilled, preheat the oven to 325 degrees F. Take about 1 1/2 tablespoons of dough and form into a ball and then flatten slightly. Scoop a scant teaspoon of peanut butter/nutella and dollop it in the center of the flattened cookie dough. Take another 1 1/2 tablespoons or so of dough and form a ball and then flatten to the same diameter as the bottom round. Place it on top of the peanut butter/nutella and gently press all the edges to seal well. The cookie will be round but quite thick. Don’t press to flatten.
- Repeat with the remaining dough and peanut butter/nutella swirl. Place the cookies 1-2 inches apart on silpat- or parchment-lined baking sheets; they will spread quite a bit. I put about 8 cookies on each 12X18-rimmed baking sheet. Refrigerate the filled, unbaked cookies that aren’t ready to be baked (the longer they sit at room temperature, the more they will spread in the oven).
- Bake for 14-16 minutes.
Recipe Source: from Mel’s Kitchen Cafe (cookie dough adapted from my favorite chocolate chip cookie recipe)
47 Comments on “Swirled Peanut Butter and Nutella Stuffed Chocolate Chip Cookies”
Mel! We love this cookie recipe! It is a labor of love to stuff them all so many times we drizzle some nutella on top and call it a day. BUT, today we stuffed them with peanut butter fluff from your Peanut Butter Pretzel Carmel Chocolate bars and it was so amazing! My kids told me I should have a cooking show and I told them “Mel should have one.” Thank you my best friend that I have never met in person!
I made these today, weighing all ingredients, and following all the instructions. I even chilled them for probably 4 hours. When I made them, they went super flat. Like they still taste really good, and such, but they are flat. Like I just made regular chocolate chip cookies instead of all the extra work flat. Not sure what went wrong, because I’m pretty sure our elevation is similar to yours here in Layton, UT. Oh well, they taste good, and are just extra fancy flat cookies:)
Ah, darn it, Ashlee! I’m not sure why that would have happened – except for the elevation factor. I am at about 2,500 feet elevation. What is Layton? If it is significantly higher, you might need a few more tablespoons. Frustrating to go to all that work for flat cookies. Sorry!
I was wondering what to do with Nutella. I always buy a jar and grab a spoon!
These were the hit of our super bowl party. Everyone loved them!
Actually, I was thinking of decreasing the amount of sugar so that I could increase the amount of nutella/peanut butter because it’s basically the reason why I’m making these I don’t want to settle for less lol.
I am planning to make these next week for an event in college, but the amount of sugar freaked me out. Do they not turn too sweet especially that they have nutella in the middle? How is the sweetness?
Wafa – I don’t think these are overly sweet, but you can definitely experiment with decreasing the sugar. Good luck!
These turned out perfect, though I could only use Nutella to stuff them as my sons school is a peanut free zone. Thanks for another great cookie recipe!
I was salivating just at the title so I had to try the recipe out. I am delighted to say they are- as my kids would say “ri-donck-culous”… I made the last batch with marshmallow fluff instead of the peanut butter/Nutella deliciousness and I almost passed out in a sugar coma. The best recipe ever!
These are amazing, my husband doesn’t have a sweet tooth like myself but even he cannot resist these!
I made these yesterday and I am not sure what I did wrong. They spread out flat on the pan and were a complete mess. The cookies tasted good but I wish I knew what went wrong.
Hi Jessica – sorry these didn’t work out for you! Did you weigh the dry ingredients or measure with cup measures? It’s possible your cookie dough may have needed more flour or more chilling.
My mom and I made these together yesterday, and they turned out fantastic! But I blame you 100% for my breakfast choice this morning of 3 of these bad boys instead of something a little more nutritious 😉
These would have a spot in my heart too! Wow. (And ditto on the raisin filled…um, nothanks.)
I made this today, and as my dough turned out a little crumbly and I had a screaming baby, I decided to make them as cookie bars, and they turned out really well. I pressed close to half the dough into the bottom of a 9×13 dish, spread the nutella&pb over it, and then sprinkled most of the remaining dough on top.
I was thinking these might be faster to make in bar form. I’m glad you tried it.
I might try it too.
My husband will love these!
For some odd reason my kids do not really like Nutella. I have a small container full of it that I was not sure what to do with. However, my kids love chocolate chip cookies and peanut butter so this is a perfect recipe that I can use that Nutella with and I know my kids will love it (it will be a perfect way to start using it up). Thank you for this recipe, can’t wait to try it!
I always freeze the cookie dough that I make ….would this filling freeze well? They look delish!
Ellen – I haven’t tried freezing these but I’m guessing they would fare just fine.
That would seriously hit the spot right now! And I would eat half a dozen hot out of the oven. In the past when I made cookies, I used to have to give away half the batch to keep from eating them all, but now that you taught me to freeze them I indulge less and always have cookies on hand when the craving hits! (Don’t worry, I still give away one plate to be nice 😉
Groan! I may have to abandon my diet……
Going to surprise my husband with these:)
These look extremely good! As an aside, is there a way to search your site by ingredients? Like say, if I just want to know what recipes on your site call for butternut squash or something, but butternut squash doesn’t happen to be in the name of the recipe.
Melinda – Other than using the search box at the top of the website, I don’t have another way to search by ingredient. Sorry!
Yes! I just bought another enormous tub of Nutella and currently have 3 tubs of different types of peanut butter, time to crack them open I think. It’s recipes like these that make me so incredibly happy I don’t have a nut allergy.
Mel, this post makes me even more upset that you no longer live next door! I loved it when you were trying to get something like this out of your house. Miss you guys every day!!
You had me at peanut butter and nutella. These sound so good!
Oh, these sound so awesome!
ohh yes these are my kinda cookie!!!
Yay! I have Nutella just waiting in my fridge to be used in these cookies! Thanks for a way to use it up! They look phenomenal!!
These may have to make an appearance this weekend. If I can wait that long!
These look sooooo good! Nutella is my weakness!
Peanut butter and nutella swirl! I love indulgences.
PS don’t like peanut butter, I know, I’m a foreigner, what can I say and not that fond of chocolate chips either. Love oatmeal raisin cookies though!
So now you’re expecting me to buy Nutella as well, I am struggling with almond butter as it is, can OD on them both quite easily, lol! They look delicious though……
I have a solution to the uphill both ways, minus 30, blah blah….. we’ll all send our addresses, you can package them up and drive into town and post them….. see, simple, grin!
This recipe will be my Sunday afternoon treat! I try to watch my calories throughout the week, then I allow mysel a yummy treat on Sunday. Yesterday I made your strawberry lime cream cake. So good!
You’re KILLING me!!!! (In the best way possible!)
I have been impatiently waiting for this recipe ever since you wrote on facebook about it! They look SO good . . . can’t wait to try them!
These are everything and more I want in a cookie!!! They are definitely being put into my cookie rotation!!!!
Mel, how do you stay so fit when cooking and baking all of this wonderful food?!?
Oh it could not look better inside.
Mel, you are so special! You are extremely generous to us . . .you just keep giving, giving, giving. Love raisins, dislike chocolate chips but have made a million cookies since I am the only alien in the family. I am off to work with the gift of laughter within my heart as I remember your above words. Another recipe to impress my family . . . .
These need to be in my life yesterday!! That Nutella in the middle — OMG.
Those cookies look tasty! And congrats to the winner. How lucky! 🙂
Congrats to Amy for winning the awesome give away! These cookies are seriously drool worthy this morning! Oh, and I don’t like cookies with raisins either, Mel!
These look so good!!!