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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


  • 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


  • 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.


  • 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.


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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