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.
Reasons you'll ♡ these Nutella peanut butter sandwich cookies
- the cookies are perfectly chewy
- the salty/sweet combo is divine
- they are great to make with kids
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.
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!
Tips for perfectly chewy peanut butter sandwich 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!
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Salted Nutella and Peanut Butter Sandwich Cookies
Ingredients
Cookies
- 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 teaspoon vanilla
- 1 ½ cups all purpose flour {188g; or fluffed, spooned and leveled}
- 1 teaspoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- granulated sugar {for rolling}
- coarse sea salt {for sprinkling}
Assembly
- 1 cup Nutella
Instructions
Cookies
- 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.
- In a separate small bowl, combine flour, cornstarch, baking powder and baking soda. Mix into wet ingredients.
- Scrape down from sides of bowl, cover with plastic wrap, and refrigerate for at least 2 hours.
- Pre-heat oven to 375 F. Line cookie sheets with silicone baking mats or parchment paper.
- 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.
- 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.
Assembly
- Spread 2 or so tsp of Nutella on the bottom of one cookie. Top with another cookie. Smoosh. Eat.
Tips:
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.
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
- Recipe adapted from Better Homes & Gardens
