Peanut Butter Nutella Cookie Cups

Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso solemnly declare Saturday, February 5th “World Nutella Day 2011″ – a day to celebrate, to get creative with, and most importantly, to EAT Nutella.

The Peanut Butter and Jelly Cookie Cups I posted earlier in the week were good, really good! But these Peanut Butter and Nutella Cookie Cups are even better. When eating a Peanut Butter and Jelly Cookie Cup you’ll say mmmmmm, but when you eat a Peanut Butter and Nutella Cookie Cup you’ll say, oh my!

I used our favorite peanut butter cookie recipe, which is a little more fudgy than the PB&J Cookie Cups recipe because it’s made with butter and has twice as much peanut butter. I roll it in turbinado sugar so there is a little bit of crunch on the outside, which is a wonderful contrast to the fudgy cookie and smooth creamy Nutella middle. Oh My!

Peanut Butter Nutella Cookie Cups

Peanut Butter Nutella Cookie Cups

Ingredients

  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup firmly packed light brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup chunky peanut butter
  • Turbinado sugar (sugar in the raw), optional
  • 1/2 cup Nutella
  • Chopped peanuts, optional

Directions

  1. Preheat oven to 350 degrees. In a small bowl, sift together the dry ingredients and set aside. Cream the butter and sugar in the bowl of an electric mixer using the paddle attachment. Add the egg and vanilla and beat until combined. Add the peanut butter and continue beating on low speed. Add the sifted dry ingredients and beat until just blended.
  2. Form dough into 1 1/2 inch balls. Roll balls in turbinado sugar. Place each ball in a cup of a greased mini muffin tin. Bake 10 to 12 minutes until edges are browned and crackled, the centers will not be completely set. Remove the cookies from the oven and using the end of a thick-handled wooden spoon make a small, deep well in the center of each cookie and fill with Nutella. Sprinkle chopped peanuts on top of Nutella. Transfer cookies to a rack to cool completely.
  3. Tip: Don't worry about smoothing the Nutella at first. After you've put Nutella in each cookie go back and spread it. It will have melted a bit and be much easier to spread.
http://www.barbarabakes.com/2011/02/peanut-butter-nutella-cookie-cups/

More great recipes perfect for World Nutella Day:

Chewy Nutella & Oatmeal Bar Recipe for World Nutella Day Cookin’ Canuck
Nutella Cream Pie Lauren’s Latest

Chocolate Nutella Cookies Two Peas and Their Pod
Pumpkin Nutella Swirl Bread Barbara Bakes
Orange Nutella Pinwheel Cookie Barbara Bakes
Banana Nutella Bread Barbara Bakes




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Comments

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  1. Lise says

    OMG! We have made these cookies 6 times and they are a favorite with our family and friends. This is the first time I have ever bought Nutella, (just for these cookies) and now we are on our third jar! Caution: highly additive cookies!

  2. Donna says

    Amazing. Something about baking them in the miniature muffin tins. Oh, and the Nutella filling. And the PB. Thanks for posting and for beautiful pics!

  3. says

    Thanks so much for visiting again Barbara!

    You’ve honestly inspired me to make all sorts of cookies and put Nutella in them.
    Actually for the brownie recipe I was originally going to make a Raspberry Icing for the filling, but it didn’t work at all so I went back to good ol’ Nutella – they were delicious!

  4. Kelsey says

    These look delicious! Though I have to ask, have you ever had European Nutella? It’s much better than the US stuff. I’ve only just come to realize that since my stay in Europe. I’ve heard you can find it in the states, you just have to look for the glass jar at specialty stores. If you love Nutella, you’ll love the European stuff even more!

    • says

      I first fell in love with Nutella in Australia and when I came home I thought the Nutella here was a bit different. Still delicious, but not quite as rich maybe. So fun that you confirmed my suspicion.

  5. Kat says

    This was a great recipe! They came out with a crisp outside and a warm nutella inside. It was to die for! Thanks for the recipe!

  6. says

    Hi Barbara,
    Just want to let you know that I made these and linked back to you from my blog. They are absolutely amazing, and a new go to cookie for me and the husband. I love anything Nutella (and I see you have more recipes, *swoon*).

    *Erin

  7. says

    I was looking to bake something under the guise of a blog-giveaway, and after a quick Google search the winner chose these delicious cookies. We’re all big fans of peanut butter blossoms, but these cookies definitely take it to a whole new level! Thanks for sharing this awesome recipe – it is my new go-to for sure!
    I’ve linked back to you as well (even though I’m not a baking blog), because the world needs to know :)
    http://happygoleah.blogspot.com/2011/03/miss-march.html

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