Print

Peanut Butter Nutella Blossom Cookies

Peanut Butter Nutella Blossom Cookies lined up on a cooling rack and parchment paper. There is a bit taken out of one cookie.

5 from 1 reviews

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!

Ingredients

Scale
  • 120g Nutella
  • 4 tablespoons (1/2 stick) unsalted butter, softened
  • 100g smooth peanut butter
  • 80g granulated sugar, plus more for rolling
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 1 tablespoon whole milk 
  • 200g all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt

Instructions

  1. 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 they will still work!)
  2. Pipe Nutella kisses: Pipe about 35 penny-sized kisses onto the parchment paper and place the sheet pan in the freezer while you continue to your next step.
  3. Make the cookie dough: In the bowl of a stand mixer (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.
  4. In a separate bowl, mix the flour, baking soda, and salt. 
  5. Slowly add the dry ingredient mixture to the wet ingredients and mix until just combined.
  6. 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 of sheets (bake them in separate batches for best baking results) as this will yield about 28 cookies.
  7. Bake: Bake the cookies for 4 minutes at 350°F and then remove them from the oven.
  8. Quickly add a frozen Nutella kiss to the center of each cookie, pressing each down until the cookies become a bit flatter. Return the peanut butter Nutella cookies to the oven to bake for 2 more minutes.
  9. Allow them to cool for a few minutes and then transfer the cookies to a cooling rack to finish cooling.

Notes

  • Storing: Store in an airtight container and keep in the fridge to prevent the Nutella from melting or freeze in an airtight container for a couple of months. 
  • Salt: I use Diamond Crystal Kosher Salt in this recipe. Normal table salt is MUCH saltier salt, so please adjust the salt (1/4 teaspoon) in the recipe if that is all you have.
  • Substitutions: Feel free to use any milk, cream, or milk substitute you have on hand if you don't have whole milk. 

Nutrition

Keywords: peanut butter nutella, cookies, blossom cookies