Peanut Butter Nutella Blossom Cookies

These chewy, not-too-sweet, peanut butter cookies filled with Nutella are a fun upgrade to the classic peanut butter blossoms you know and love! The perfect treat to whip up last minute as they come together in no time, and you likely already have all the ingredients in your pantry!

Hi there! Welcome to the new home of my recipes here on the internet- a major upgrade from my scribbles on scrap paper stained with various baking ingredients. To kick off the site, I thought I'd post these super easy, scrumptious peanut butter Nutella blossom cookies. You won't be able to get enough of these bite-sized cookies. I tested a few variations to get the flavors and textures just right. Usually I give away my trial bakes to my friends and neighbors, but my husband and I kept these all to ourselves (and they didn't last long...)!

Whether you're brand new to baking or a seasoned home baking pro, my goal is to provide you with all the help you may need to make delicious bakes to share with your family and friends. Give these a try and please leave a comment if you have any questions!

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• Ingredients
• Step by step
• How to store
• Weight vs. volume measurements
• Recipe
• About Kaylee Hagen

Ingredients

These cookies are made with simple ingredients you probably already have at home.

• Nutella - A small jar of this will do. We are using it in place of the classic chocolate kisses.
• Unsalted Butter - I prefer to bake with unsalted butter to control the amount of salt in my recipes. Feel free to use salted butter if that's all you have, but make sure to reduce the amount of extra salt you add later on in the recipe. Make sure your butter is softened to room temperature (Tip: your butter is soft enough if your finger can leave an indent in it when lightly pressed).
• Smooth Peanut Butter - Any brand of smooth, salted peanut butter works best.
• Granulated Sugar
• Egg - Just one large egg. Straight from the fridge is fine!
• Vanilla Extract
• Milk - If you don't have any whole milk on hand, a milk substitute will work just fine. This is just to add a little moisture to the dough.
• All Purpose Flour
• Baking Soda
• Salt - In this recipe (and most of my recipes) I use Diamond Crystal Kosher Salt. Normal table salt is MUCH saltier salt, so please adjust the salt in the recipe if that is all you have.

Step by step

Prepare the nutella kisses

Preheat your oven to 350°F. Cover a quarter sheet pan in parchment paper and add a medium sized round piping tip to a small piping bag. (Note: If you don't have any piping bags or tips, cut the corner off of a plastic ziplock bag. Your kisses will look more like blobs, but it will still work!) Add the Nutella into the piping bag. Using a flat edge, push the Nutella towards the tip and twist the top to secure the bag. Pipe about 35 penny-sized kisses onto the parchment paper (you may have some leftovers later) and place the sheet pan in the freezer while you continue to your next step.

Make the dough

In the bowl of a stand mixer fitted with either a paddle or whisk attachment (a hand mixer works too!) cream the softened butter, peanut butter, and sugar for 1 minute on medium high speed. Add the egg, vanilla, and milk and mix to combine. In a separate bowl, mix together the flour, baking soda, and salt. This is important so that the leavening and salt are evenly distributed throughout the dough. Slowly add the dry ingredient mixture into the wet ingredients and mix until just combined.

Form the cookies

Using a small cookie scoop or a spoon, form the dough into small balls about 1.5 inches in diameter. Drop each dough ball into a small bowl with some extra granulated sugar and roll it around until it has a thin coating of sugar. Place them 2 inches apart on a lined cookie sheet. You may have to do a couple sheets (bake them in separate batches for best baking results) as this will yield about 28 cookies.

Bake

Bake the cookies for 4 minutes at 350°F and then remove them from the oven. Quickly add a frozen Nutella kiss to the center of each cookie, pressing each down until the cookies become flatter. Return the peanut butter Nutella cookies to the oven to bake for 2 more minutes. Allow them to cool for a few minutes and then transfer the cookies to a cooling rack to finish cooling.

How to store

These cookies are best stored in an airtight container in the fridge for up to a week. They also freeze great! You can freeze them in a freezer bag for up to 8 weeks.

Weight vs. volume measurements

You will find that the majority of the ingredients in my recipes will be measured by weight (usually grams) instead of volume (cups, etc.). This is to ensure the best results each time you bake. Depending on how ingredients are packed and leveled into a cup measurement, the actual amount of the ingredient can drastically differ. Baking is a science and depends on precise measurements to get consistent results. You can find a kitchen scale for cheap at most grocery stores or online. I love the Escali brand!

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