Peanut Butter Nutella Sandwich Cookies
Indulge in the irresistible combination of sweet and salty with these Peanut Butter Nutella Sandwich Cookies, a treat that's as decadent as it is easy to make. Featuring soft and crumbly peanut butter cookies made from scratch, these delightful confections are gently pressed with a signature crisscross pattern before being baked to perfection. Once cooled, they're transformed into a luscious sandwich with a generous layer of creamy Nutella nestled between two cookies. Perfect for satisfying your chocolate-peanut butter cravings, these cookies come together in just 30 minutes, making them an ideal recipe for busy bakers or last-minute dessert needs. Whether you're serving them at a party or indulging in an afternoon snack, these sandwich cookies are guaranteed to wow.
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 150 grams Creamy peanut butter
- 100 grams Granulated sugar
- 110 grams Brown sugar, packed
- 1 count Large egg
- 1 teaspoon Vanilla extract
- 140 grams All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Fine sea salt
- 180 grams Nutella
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter, peanut butter, granulated sugar, and brown sugar using a handheld or stand mixer until smooth and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the bowl, mixing just until combined.
In a separate smaller bowl, whisk together the all-purpose flour, baking soda, and sea salt.
Slowly fold the dry ingredients into the wet ingredients until a cohesive dough forms. Be careful not to overmix.
Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, leaving about 2 inches of space between each ball.
Gently press each ball down with a fork in a crisscross pattern to flatten slightly.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are just set. The centers may still look slightly soft; they will firm up as they cool.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Once the cookies are completely cool, spread a generous amount of Nutella on the flat side of one cookie, then sandwich it with another cookie, flat sides facing inward. Repeat with the remaining cookies.
Serve immediately or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
4080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.5 g | 297% | |
| Saturated Fat | 123.5 g | 618% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 1965 mg | 85% | |
| Total Carbohydrate | 460.3 g | 167% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 319.3 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 451 mg | 35% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2069 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
