Project Description

Nutella Stuffed Peanut Butter Oatmeal Cookies by Not Your Momma's Cookie

Are you experiencing déjà vu right now?

It’s not a glitch in the Matrix…it’s because I stuffed another cookies with Nutella a couple weeks ago.

These have nothing to do with the Super Bowl, or Valentine’s Day, or any of the things that other bloggers are posting about. Sometimes, you want to make something super fancy and awesome to show your readers but you haven’t gone grocery shopping this week and the pantry is bare and then you’re inspired by your breakfast (Nutella and peanut butter toast) and make something super yummy but not fancy or on topic.

Do you guys forgive me?

Nutella Stuffed Peanut Butter Oatmeal Cookies by Not Your Momma's Cookie

These cookies are also stuffed with an apology. A yummy, hazelnutty apology.

Nutella Stuffed Oatmeal Peanut Butter Cookies

Recipe Type: Drop Cookies
Author: Jennifer
Serves: 20
Oatmeal peanut butter cookies stuffed with a creamy Nutella center.
Ingredients
  • 3/4 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, room temperature
  • 1/4 cup shortening
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2/3 cup peanut butter
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup quick cooking oats
  • 1/2 cup Nutella
Instructions
  1. Line a cookie sheet with parchment paper. Using a small cookie scoop, scoop teaspoon size balls of Nutella onto cookie sheet. Freeze for about 20 minutes.
  2. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
  3. Whisk together the flour, baking soda, and salt. Set aside.
  4. Cream together the butter, shortening, brown sugar, white sugar and peanut butter together. Add the egg and vanilla; stir until combined. Gradually add the flour mixture. Fold in the oats.
  5. Take a walnut sized ball of dough and place a frozen Nutella ball into the center. Roll the dough ball in your hands until it is smooth and no Nutella is exposed. Place on cookie sheet about 2 inches apart.
  6. Bake for 11-14 minutes, or until edges are lightly browned.