Salted Nutella and Peanut Butter Sandwich Cookies

These salty/sweet nutella peanut butter sandwich cookies are the absolute best flavor combination you will find!

Technology and I, we are not very good friends right now.  Last night I had this entire post written & edited.  The recipe written up.  The photos all posted.  All I had to do was press ‘publish’

Then poof!  It disappeared.  I thought I had a back-up.  I did not.  Technology fail.  Ugh.

It’s incidents like this that remind me to get out that old external hard drive and back up my computer!  I always assume my trusty old MacBook Pro is invincible, but it really is not.

So.  I have learned my lesson.  You actually cannot hit ‘save draft’ enough times.

Salted Nutella and Peanut Butter Sandwich Cookies

You know what makes learning hard lessons like this {on a Monday, no less!} a little easier to stomach?  Peanut butter.  Nutella.  Sea salt.  These cookies.

Confession…I am a total peanut butter addict.  I love it on my toast…or on a spoon…but best of all in cookie form.

Looking at my recipe index, you wouldn’t have a clue of my peanut butter love…there isn’t a single peanut butter recipe.  Well.  Clearly, this situation  needed to be remedied.

Salted Nutella and Peanut Butter Sandwich Cookies

Salted Nutella and Peanut Butter Sandwich Cookies

For these nutella peanut butter sandwich cookies, I started out with the Better Homes and Gardens classic peanut butter cookie recipe, but for me, they were far too crispy and thin.  So I increased the flour and added some cornstarch to up the chewy factor and reduce the spreading.  I sprinkled the tops with coarse sea salt.

The resulting cookie retains the awesome peanut buttery flavor of the BHG cookie, but is a touch more chewy.  And perfect for Nutella smooshing!

These peanut butter sandwich cookies are so yummy, they {almost} make me forget about my technology mishap.  This is heaven in a cookie: gooey, chocolatey, hazelnutty Nutella, squished between two layers of sweet and salty {and chewy} peanut butter cookies.

And.  When you get a big old grain of sea salt, wow.  It is like peanut butter and Nutella X 1000!

Salted Nutella and Peanut Butter Sandwich Cookies

Salted Nutella and Peanut Butter Sandwich Cookies

Some Notes for Perfect {Chewy} Peanut Butter Cookies:

  • Don’t exceed 1 tbsp-sized balls
  • Chill your dough for at least 2 hours
  • Remove from the oven when *bottoms* are golden brown, not sides {when the sides were brown for me, the cookies were too crispy}.  They will look puffy and under-baked but they firm up while cooling on the cookie sheet.

More cookies for us!

5.0 from 1 reviews
Salted Nutella and Peanut Butter Sandwich Cookies
Prep time
Cook time
Total time
Gooey chocolatey Nutella is sandwiched between salty & sweet chewy peanut butter cookies.
Serves: 16
  • ½ cup butter {113g; unsalted; at room temperature}
  • ½ cup peanut butter {at room temperature, or 20 seconds in the microwave}
  • ½ cup granulated sugar {100g}
  • ½ cup packed brown sugar {110g}
  • 1 egg
  • ½ tsp vanilla
  • 1½ cups all purpose flour {188g; or fluffed, spooned and leveled}
  • 1 tsp cornstarch
  • ½ tsp baking powder
  • ½ tsp baking soda
  • granulated sugar {for rolling}
  • coarse sea salt {for sprinkling}
  • 1 cup Nutella
  1. In a large bowl, beat butter and peanut butter until well combined. Add sugar and beat until light and fluffy. Mix in egg and vanilla.
  2. In a separate small bowl, combine flour, cornstarch, baking powder and baking soda. Mix into wet ingredients.
  3. Scrape down from sides of bowl, cover with plastic wrap, and refrigerate for at least 2 hours.
  4. Pre-heat oven to 375 F. Line cookie sheets with silicone baking mats or parchment paper.
  5. Roll dough into 1 tbsp sized balls, roll in the granulated sugar to coat. Place on baking mat and press down slightly with a fork. Sprinkle with sea salt.
  6. Bake for 7-9 minutes until bottoms are golden brown. Cookies will look under-baked when removed from the oven but will set up on baking sheet. Cool for 5 minutes, transfer to a wire rack to cool completely.
  1. Spread 2 or so tsp of Nutella on the bottom of one cookie. Top with another cookie. Smoosh. Eat.
I tested this recipe with both creamy and crunchy Kraft peanut butter; both worked.
Chilling is an essential step for this recipe to reduce spreading.
Cookies will look under-baked but will set up on the cookie sheet while cooling.
Assemble cookie sandwiches just prior to eating.

Recipe adapted from Better Homes & Gardens

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