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Peanut butter sandwich cookies with nutella filling

Peanut Butter Sandwich Cookies with Nutella Filling.  Perfect recipe for the holidays -for Thanksgiving, Christmas or New Year's Eve, as well as for special occasion such as birthdays, anniversaries, and other celebrations.  
Course Dessert
Cuisine American
Keyword nutella stuffed cookies, peanut butter sandwich cookies
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 40 sandwiched cookies
Calories 122kcal


  • 1 cup creamy peanut butter , room temperature
  • 8 tablespoons unsalted butter , room temperature (let the butter from refrigerator sit on the counter for about an hour or so)
  • ½ cup granulated sugar
  • ½ cup light brown sugar , firmly packed
  • 1 large egg
  • 2 cups all-purpose flour , sifted or aerated (*see important note below!*)
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ½ cup Nutella spread


Important note about properly measuring flour using measuring cups:

  • The proper way to measure flour using measuring cups is to aerate it first. This is done either by sifting flour, or aerating it by fluffing it up and whisking it well, then spooning it into the measuring cup, then carefully removing any excess flour with a knife. If you just stick that measuring cup in the bag of flour and scoop some out, you will get a lot more flour than what the recipe calls for. Do aerate the flour, or you will end up with dry dough! :)

How to make the cookies:

  • Beat butter and peanut butter in a large bowl until well combined and fluffy. Add the sugars and beat until combined. Add egg and beat until smooth.
  • In a separate bowl, combine dry ingredients (flour, baking soda, salt).
  • Add dry ingredients from step 2 to the wet ingredients from step 1 and beat on low speed until just incorporated.
  • Divide dough into 4 parts: the dough will be crumbly. Form a rectangular shaped log out of each cookie dough part and wrap in plastic wrap. Freeze for 30 minutes until cookie dough firms up.
  • Preheat oven to 350 F. Line baking sheet with parchment paper or lightly greased aluminum foil.
  • Slice each log of cookie dough (after it’s been in the freezer for 30 minutes) into ¼ inch thick slices.
  • Carefully place sliced cookies onto the prepared baking sheet (remember the dough is very crumbly). You don’t have to space them too far apart because these cookies won’t flatten. Bake for 10 minutes until lightly puffed and just a little bit golden brown at the edges.
  • Transfer to the cooling rack and cool completely before filling.


  • Place about 1 teaspoon (or more) of Nutella spread on top of a cookie and place a second cookie on top of the Nutella filling. Press 2 cookies together. Repeat with the rest of cookies. Easy!



Calories: 122kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 55mg | Potassium: 68mg | Sugar: 7g | Vitamin A: 75IU | Calcium: 11mg | Iron: 0.6mg