Peanut Butter Nutella Dream Cookies

The scent of peanut butter always takes me back to childhood. I remember sitting at the kitchen counter, watching my grandmother whip up batches of her famous peanut butter cookies. The warmth of the oven, the sweet aroma filling the air, and the anticipation of that first bite – pure bliss. These Peanut Butter Nutella Sandwich Cookies build upon that comforting foundation, adding a decadent twist with the irresistible hazelnut-chocolate spread. They’re a little sophisticated, a lot nostalgic, and guaranteed to disappear quickly.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 6-8 minutes
• Total Time: 1 hour 45 minutes (including chilling and setting)
• Yields: 5 dozen cookies
• Serves: 18
• Dietary Type: Not Gluten-Free

Ingredients

• 1 cup unsalted butter, room temperature
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 2 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 20 ounces Nutella
• 1 cup semi-sweet chocolate chips
• 1 teaspoon shortening

Equipment Needed

• Large mixing bowl
• Electric mixer
• Measuring cups and spoons
• Cookie sheets
• Aluminum foil
• Pastry bag with a large star tip (optional)
• Double boiler or heat-safe bowl and saucepan
• Freezer bag or piping bag
• Cooling rack

Instructions

1. In a large bowl, cream together the unsalted butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. This is a crucial step for achieving a tender cookie. Make sure your butter is truly at room temperature – soft enough to easily incorporate, but not melted.
2. Beat in the eggs, one at a time, making sure to beat well after each addition. This ensures that the eggs are fully incorporated into the batter and helps to create a smooth and emulsified mixture.
3. In a separate bowl, combine the flour, baking soda, and salt. Gradually add this dry ingredient mixture to the creamed mixture, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.
4. Chill the dough for at least 15 minutes. This allows the gluten to relax, which prevents the cookies from spreading too much during baking. If you have time, chilling the dough for longer (up to a few hours) will result in even better texture.
5. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line your cookie sheets with aluminum foil, cut to fit the sheets. This makes for easy removal and cleanup.
6. Using a pastry bag fitted with a large star tube, pipe star-shaped cookies onto the prepared cookie sheets, leaving approximately 1 ½ inches of space between each cookie. If you don’t have a pastry bag, you can simply use a spoon or small cookie scoop to drop rounded mounds of dough onto the sheets. Flatten them slightly with the back of a fork.
7. Bake for 6 to 8 minutes, or until the cookies are just set and very lightly golden around the edges. It’s important not to overbake these cookies; they should remain soft in the center.
8. When done, carefully slide the foil off the cookie sheet and leave the cookies on the foil until completely cooled. This prevents them from sticking to the sheet and allows them to cool evenly.
9. Once the cookies are cool, spread the bottom of one cookie with approximately 1 teaspoon of Nutella. Top with a cookie that is close in size to the bottom cookie, creating a sandwich.
10. Place the assembled cookies on a cooling rack.
11. In a double boiler (or a heat-safe bowl set over a saucepan of simmering water), combine the chocolate chips and shortening. Make sure the bottom of the bowl doesn’t touch the water.
12. Melt the chocolate, stirring occasionally, until smooth and glossy. The shortening helps to thin the chocolate, making it easier to drizzle.
13. Transfer the melted chocolate to a freezer bag or piping bag. Cut a tiny hole in one corner of the bag.
14. Squeeze the bag gently and drizzle the melted chocolate over the cookies in a back-and-forth motion, creating thin chocolate drizzles on all the cookies.
15. Let the cookies stand for a few hours, or until the chocolate is completely set.
16. Store the cookies in an airtight container at room temperature for up to one week.

Expert Tips & Tricks

• For a richer peanut butter flavor, use natural peanut butter (the kind where the oil separates). Just be sure to stir it well before using.
• If your dough is too soft to pipe easily, chill it for a longer period of time.
• To avoid burning the chocolate while melting, keep the heat on low and stir frequently.
• If you don’t have shortening, you can substitute a teaspoon of coconut oil or vegetable oil.
• For a neater chocolate drizzle, use a piping bag with a very small tip.
• To add a bit of crunch, sprinkle chopped peanuts over the chocolate drizzle before it sets.

Serving & Storage Suggestions

These Peanut Butter Nutella Sandwich Cookies are best served at room temperature, allowing the Nutella to be soft and creamy. They are perfect with a glass of cold milk, a cup of hot coffee, or even a scoop of vanilla ice cream. Store the cookies in an airtight container at room temperature for up to one week. You can also freeze them for longer storage. To freeze, wrap the cookies individually in plastic wrap and then place them in a freezer-safe bag or container. They will keep in the freezer for up to 2 months. Thaw them at room temperature before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	539.7 kcal	N/A
Calories from Fat	274 g	51%
Total Fat	30.5 g	46%
Saturated Fat	11.6 g	57%
Cholesterol	50.6 mg	16%
Sodium	293.1 mg	12%
Total Carbohydrate	61.9 g	20%
Dietary Fiber	3.5 g	13%
Sugars	46.6 g	186%
Protein	7.9 g	15%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Substitute a gluten-free flour blend for the all-purpose flour. You may need to add a binder like xanthan gum for a better texture.
• Different Nut Butter: Experiment with almond butter, cashew butter, or sunflower seed butter in place of peanut butter.
• Other Fillings: Try using other chocolate spreads, jam, or even a homemade buttercream frosting.
• Chocolate Variations: Use dark chocolate chips or white chocolate chips instead of semi-sweet chocolate chips for the drizzle.
• Festive Sprinkles: Add festive sprinkles to the melted chocolate drizzle for a fun and colorful twist.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: Yes, the dough can be made up to 2 days in advance and stored in the refrigerator. Allow the dough to soften slightly before piping or scooping.

Q: Can I freeze the baked cookies?
A: Absolutely! Baked cookies freeze well. Wrap them individually and store them in an airtight container for up to 2 months.

Q: What if I don’t have a pastry bag?
A: No problem! You can use a spoon or small cookie scoop to drop rounded mounds of dough onto the cookie sheets. Flatten them slightly with the back of a fork.

Q: My cookies spread too much while baking. What did I do wrong?
A: This is likely due to the butter being too warm or not chilling the dough long enough. Make sure your butter is at room temperature but not melted, and chill the dough for at least 15 minutes before baking.

Q: Can I use a different type of chocolate for the drizzle?
A: Yes, you can use any type of chocolate you prefer, such as dark chocolate, milk chocolate, or white chocolate. Just be sure to melt it slowly and stir it frequently to prevent burning.

Final Thoughts

These Peanut Butter Nutella Sandwich Cookies are a truly delightful treat. The combination of peanut butter, Nutella, and chocolate is simply irresistible. Don’t be afraid to experiment with variations and make them your own. Whether you’re baking for a special occasion or just craving a sweet treat, I encourage you to try this recipe. I’m confident that you’ll love the results! Share your baking adventures with me – I’d love to hear how they turn out! Perhaps pair them with a rich stout or a sweet dessert wine for an elevated experience. Happy baking!