Gluten-Free Nutella Stuffed Peanut Butter Cookies

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These gluten-free nutella stuffed peanut butter cookies combine two of the best ingredients in baking: hazelnut spread and peanut butter. Soft, gooey, and perfectly decadent, these cookies will satisfy any sweet tooth.
A pile of gluten-free Nutella stuffed peanut butter cookies with the top cookie split in half and stacked atop one another to show the gooey Nutella filling.
A pile of gluten-free Nutella stuffed peanut butter cookies with the top cookie split in half and stacked atop one another to show the gooey Nutella filling.

Why this recipe works

These gluten-free nutella stuffed peanut butter cookies combine two of the best ingredients in baking: hazelnut spread and peanut butter. But the sweetness doesn’t stop there.

These nutella stuffed cookies also have chocolate-y chunks sprinkled throughout the dough, making every bite a delight. Soft, gooey, and perfectly decadent, these nutella peanut butter cookies are sure to satisfy any sweet tooth.

Ingredients

Ingredients for making gluten-free nutella stuffed peanut butter cookies.

Ingredient Notes

  • Xanthan gum – I tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour which already contains xanthan gum. If you use another gluten-free blend that does not contain xanthan gum, you will need to add it to this recipe. See the recipe for the proper amount.
  • Peanut butter – Creamy peanut butter will give you the best results in this recipe. I would not recommend using a natural peanut butter that is oily and thin as the texture of the cookies will be off.
  • Unsalted butter – This recipe used room temperature unsalted butter. If you only have salted butter on hand, feel free to use it, just be sure to use less salt in the dough. Also, using the butter at room temperature is important to obtain the right texture and size of the cookie. If you use cold butter, your dough likely won’t spread much at all.

Step-by-Step instructions

  1. Line a small baking sheet or plate with parchment paper or wax paper. Dollop or pipe the nutella into small ½ inch circles until you have 12 discs total, and then place in the freezer for at least an hour. 
  2. Preheat the oven to 350F, and line two baking sheets with parchment paper or silicone baking mats and then set them aside. In a medium-sized mixing bowl, combine the gluten-free flour blend, xanthan gum (if using), baking powder, and baking soda. Whisk until combined and then set aside.
  3. In a large mixing bowl, add the softened butter, peanut butter, brown sugar, and light sugar. 
  4. Cream the butter and sugar mixture with an electric mixer for 2-3 minutes, until light and fluffy, scraping down the sides of the bowl with a spatula as needed.
Steps 1-4 for making gluten-free nutella stuffed peanut butter cookies.
  1. Add the vanilla extract, egg, and salt to the butter and sugar mixture, and mix until smooth using the electric mixer.
  2. Add half of the flour mixture to the butter mixture and mix with the electric mixer on a lower speed until just combined. 
  3. Repeat with the remaining flour, stirring until no more streaks of flour remain. Be sure to use a spatula to scrape the sides and bottom of the bowl to ensure all ingredients are incorporated evenly.
  4. Stir in the chocolate chunks using a spatula or spoon until combined and evenly distributed. 
Steps 5-8 for making gluten-free nutella stuffed peanut butter cookies.
  1. Using a 2-3 tablespoon cookie dough scoop, fill the scoop halfway full with cookie dough. Then, press a frozen nutella chunk into the cookie dough until it is submerged. Fill the scoop the remaining way with cookie dough so that the nutella is completely covered. 
  2. Place dough on the prepared baking sheet, and repeat with remaining cookie dough and nutella. 
  3. Bake at 350F for 10-12 minutes until the edges are just set. Be sure not to overcook as these cookies taste best when soft and gooey.
  4. Remove from the oven and immediately sprinkle with flaky sea salt, and let cool before serving.
Steps 9-12 for making gluten-free nutella stuffed peanut butter cookies.

Expert Tips

  • It is very important to freeze the nutella discs, otherwise it will be really hard to cover with the cookie dough and may just ooze out of your cookies. The goal is to keep the nutella completely inside the cookie dough so it stays in the center while baking.
  • I like to bake by weight for best results. If you have a food scale, I highly recommend weighing your ingredients when baking. Ingredient weights in grams are included in the recipe card below.

Recipe FAQs

My nutella hardened after my peanut butter nutella cookies cooled. Is this normal?

Yes, this is totally normal! The nutella stuffing will be ooey gooey for a couple hours after baking, but it will harden slightly as time goes on. If you want that gooey center, just pop your cookie in the microwave for a 5-10 seconds before eating.

How long will these nutella stuffed cookies last?

These cookies will last for 3-4 days when stored in an airtight container. See the question and answer below for freezing instructions.

Can I freeze the peanut butter and nutella cookie dough to bake later?

Yes, this dough can easily be frozen if you want to bake off a few cookies at a time. Assemble the cookie dough balls with the nutella inside, then place the dough balls on a baking sheet and freeze for an hour. Once frozen, transfer the dough balls to a freezer-safe bag or container and keep frozen until ready to bake (for up to 3 months). These nutella filled cookies can be baked straight from the freezer, but may take an extra minute or so to bake than the fresh version. As explained in the recipe, just bake until the edges are set and be sure not to overbake. 

A couple of plates of gluten-free Nutella stuffed peanut butter cookies next to a cooling rack of more cookies.

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

A pile of gluten-free Nutella stuffed peanut butter cookies with the top cookie split in half and stacked atop one another to show the gooey Nutella filling.

Gluten-Free Nutella Stuffed Peanut Butter Cookies

These gluten-free nutella stuffed peanut butter cookies combine two of the best ingredients in baking: hazelnut spread and peanut butter. Soft, gooey, and perfectly decadent, these cookies will satisfy any sweet tooth.
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Course: Dessert
Cuisine: American
Diet: Gluten Free
Prep Time: 20 minutes
Cook Time: 12 minutes
Freeze Time: 1 hour
Total Time: 1 hour 32 minutes
Servings: 12 cookies
Calories: 371kcal
Author: Megan

Ingredients

  • 1/2 cup nutella (148g)
  • 1/2 cup unsalted butter (at room temperature)
  • 1/2 cup creamy peanut butter (at room temperature (128g))
  • 3/4 cup light brown sugar (packed (144g))
  • 1/4 cup granulated sugar (57g)
  • 2 teaspoons pure vanilla extract (11g)
  • 1 large egg (at room temperature)
  • 1/2 teaspoon salt
  • 1 1/4 cups gluten-free flour blend (175g)
  • 1/4 tsp xanthan gum (if your blend doesn’t already contain it)
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 4 ounces semi-sweet chocolate bar (finely chopped into chunks (about 3/4 cup))
  • 1 teaspoon flaky sea salt

Instructions

  • Line a small baking sheet or plate with parchment paper or wax paper. Dollop or pipe the nutella into small ½ inch circles, until you get 12 total. Place in the freezer for at least an hour.
  • Preheat the oven to 350F. Line two baking sheets with parchment paper or silicone baking mats. Set aside. In a medium mixing bowl, combine gluten-free flour blend, xanthan gum (if using), baking powder, and baking soda. Whisk to combine. Set aside.
  • In a large mixing bowl, add the softened butter, peanut butter, brown sugar and light sugar.
  • Cream with an electric mixer for 2-3 minutes, until light and fluffy, scraping down the sides of the bowl with a spatula as needed.
  • Add the vanilla extract, egg and salt. Mix until smooth.
  • Add half of the flour mixture to the butter mixture and stir until just combined.
  • Repeat with the remaining flour, stirring until no more streaks of flour remain.
  • Stir in the chocolate chunks until combined.
  • Using a 2-3 tablespoon cookie dough scoop, fill the scoop halfway full with cookie dough. Then, press a frozen nutella chunk into the cookie dough until it is submerged. Fill the scoop the remaining way with cookie dough so that the nutella is completely covered.
  • Place dough on the prepared baking sheet and repeating with remaining cookie dough and nutella.
  • Bake at 350F for 10-12 minutes, until the edges are just set.
  • Remove from the oven and immediately sprinkle with flaky sea salt. Let cool before serving.

Notes

  • For best results, bake by weight. I’ve given all of the ingredients in grams which is the most accurate way to bake.
  • I tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour which already contains xanthan gum. If you use another blend that does not contain xanthan gum, you will need to add it to this recipe.
  • Be sure not to overbake your cookies if you’re going for a chewy texture.
  • It’s important to freeze the nutella otherwise it will be really hard to cover with the cookie dough and may ooze out of your cookies. The goal is to keep the nutella completely inside the cookie dough so it stays in the center while baking.
  • Use a creamy peanut butter that doesn’t require any stirring for best results. I find that natural peanut butters that are oily and thin don’t work as well in this recipe.
  • Store these cookies in an airtight container at room temperature for 3-4 days. See below note for dough freezing details.
  • This nutella stuffed dough can easily be frozen if you only want to bake off a few cookies at a time. Assemble the cookie dough balls with the nutella inside, and then place the dough balls on a baking sheet and freeze for an hour. Once frozen, transfer the dough balls to a freezer-safe bag or container and keep frozen until ready to bake. These cookies can be baked straight from the freezer, but may take an extra minute or so to bake. Just bake until the edges are set and be sure not to overbake for soft, chewy peanut butter cookies.

Nutrition

Calories: 371kcal | Carbohydrates: 42g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 404mg | Potassium: 252mg | Fiber: 3g | Sugar: 29g | Vitamin A: 261IU | Calcium: 70mg | Iron: 2mg
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5 Comments

  1. Can I sub out for a different nut butter? If so, which one do you recommend? We typically use the mixed nut butter from Trader Joe’s at home (my daughter is allergic to peanut butter).

    1. Hi Mercedes, The Trader Joe’s mixed nut butter should work in this recipe. If you find that the dough is too sticky when you’re scooping (which it might be because natural nut butters are looser than a regular peanut butter that has additives in it) then pop it in the fridge for 30 minutes to have it firm up and easier to scoop. You may want to just refrigerate your dough balls on the baking sheet for 10 minutes so that they don’t spread too much, too. Hope this helps!

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