Best 4 Peanut Butter Nutella Pie Cookies Recipes

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Peanut butter and Nutella, two of the world's most beloved chocolatey, nutty spreads, come together in this delightful recipe for peanut butter Nutella pie cookies. These delectable treats are sure to be a hit with peanut butter and chocolate lovers alike. With just a few simple ingredients and a little bit of time, you can have a batch of these luscious cookies ready to enjoy.

Let's cook with our recipes!

PEANUT BUTTER PIE COOKIES



Peanut Butter Pie Cookies image

I love the combination of chocolate and peanut butter, but my favorite-peanut butter pie-is tough to eat on the go. I dreamed up these cookies to get my favorite flavor combo in a bite-size package. They can be made ahead and taken to any holiday gathering. -Ashley Moyna, Elkader, Iowa

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 2 dozen.

Number Of Ingredients 15

3 ounces cream cheese, softened
1/4 cup confectioners' sugar
2 tablespoons creamy peanut butter
1 large egg yolk
1/2 teaspoon vanilla extract
COOKIES:
1/2 cup butter, softened
1/2 cup packed brown sugar
1 large egg white
15 Oreo cookies, finely crushed (about 1-1/2 cups)
1 cup all-purpose flour
1-1/2 teaspoons baking powder
TOPPING:
1/3 cup semisweet chocolate chips, melted
Confectioners' sugar, optional

Steps:

  • Preheat oven to 350°. For filling, in a small bowl, beat the first five ingredients until smooth; set aside., For cookies, in a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg white. In another bowl, mix crushed cookies, flour and baking powder; gradually beat into creamed mixture., Shape rounded tablespoons of dough into 1-1/2-in. balls; place 2-in. apart on ungreased baking sheets. Flatten slightly to 1/2-in. thickness. Press a deep indentation in center of each with your thumb. Fill each with 1 rounded teaspoon filling., Bake 10-12 minutes or until filling is almost set. Cool on pan 5 minutes. Remove to wire racks to cool completely., Drizzle generously with melted chocolate. If desired, sprinkle with confectioners' sugar. Refrigerate leftovers.

Nutrition Facts :

PEANUT BUTTER NUTELLA® PIE COOKIES



Peanut Butter Nutella® Pie Cookies image

No flour, no refined sugar, protein-packed cookies!

Provided by ckkott

Categories     Cookies

Time 50m

Yield 48

Number Of Ingredients 9

8 ounces reduced-fat cream cheese, softened
½ cup peanut butter
½ cup chocolate-hazelnut spread (such as Nutella®)
¼ cup agave syrup
¼ cup honey
1 egg
1 teaspoon vanilla extract
½ teaspoon baking soda
¼ teaspoon sea salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Beat cream cheese, peanut butter, chocolate-hazelnut spread, agave syrup, honey, egg, vanilla extract, baking soda, and sea salt together in a bowl until dough is combined. Drop dough by the tablespoonful onto prepared baking sheet.
  • Bake in the preheated oven until set, about 12 minutes. Cool on baking sheet for 3 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 52.2 calories, Carbohydrate 5.2 g, Cholesterol 6.5 mg, Fat 3 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 0.9 g, Sodium 52.7 mg, Sugar 4.4 g

PEANUT BUTTER NUTELLA SANDWICH COOKIES



Peanut Butter Nutella Sandwich Cookies image

Make and share this Peanut Butter Nutella Sandwich Cookies recipe from Food.com.

Provided by Joanne117

Categories     Dessert

Time 1h45m

Yield 5 dozen cookies, 18 serving(s)

Number Of Ingredients 11

1 cup unsalted butter, room temperature
1 cup creamy peanut butter
1 cup granulated sugar
1 cup light brown sugar, packed
2 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
20 ounces nutella
1 cup semi-sweet chocolate chips
1 teaspoon shortening

Steps:

  • In large bowl, cream butter, peanut butter and sugars. Beat in eggs one at a time, beating well after each addition. Combine the flour, soda and salt; gradually add to creamed mixture. Chill 15 minutes.
  • Preheat oven to 350 degrees. Using a pastry bag fitted with a large star tube, pipe star shaped cookies onto sheet of aluminum foil cut to fit cookie sheets; placing cookies approximately 1 ½ï¿½ apart. Bake 6 to 8 minutes, cookies should just be set and should not brown.
  • When done, slide foil off cookie sheet and leave cookies on foil until cooled. When cool, spread bottom of cookie with approximately 1 teaspoon of nutella and top with a cookie that is close in size to the bottom cookie. Place cookies on a rack. Meanwhile, place chocolate and shortening in a freezer bag. Place in hot water in the top of a double boiler, leaving the top of the plastic bag open. When chocolate has melted, holding the top of the plastic bag, gently squeeze, so check that all chips have melted and to ensure the shortening is mixed inches Cut a tiny hole in one corner of the plastic bag. Place cookies close together on the cookie racks. Squeeze plastic bag gently and make a back and forth motion, creating thin chocolate drizzles on all cookies. Let cookies stand a few hours, until chocolate sets. Store in an airtight container, up to one week. Makes approximately 5 dozen cookies.
  • *Melted chocolate chips could also be used to fill cookies, just melt two cups of chocolate chips with one teaspoon of shortening and fill each cookie with approximately one teaspoon.

NUTELLA® PEANUT BUTTER PRETZEL COOKIES



Nutella® Peanut Butter Pretzel Cookies image

This is an easy base recipe. Feel free to mix up the flavors! Leave out the peanut butter for any allergies. Instead of Nutella® and pretzels, try white chocolate chips and macadamia nuts.

Provided by Meg S

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 35m

Yield 26

Number Of Ingredients 12

2 cups all-purpose flour
2 tablespoons all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup brown sugar
½ cup unsalted butter, melted and cooled slightly
1 egg
1 egg yolk
2 tablespoons natural peanut butter (such as Natural Jif®)
2 teaspoons vanilla extract
53 pretzel sticks, crushed
3 tablespoons chocolate-hazelnut spread (such as Nutella®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix 2 cups and 2 tablespoons flour, baking soda, and salt together in a bowl.
  • Beat brown sugar and butter together in a separate bowl until smooth and creamy; add egg, egg yolk, peanut butter, and vanilla extract and beat until smooth. Slowly pour flour mixture into sugar mixture and stir just until dough is combined; fold in pretzels and chocolate-hazelnut spread.
  • Drop dough onto a baking sheet using 2 spoons.
  • Bake in the preheated oven for 8 minutes; rotate baking sheet and continue baking until cookies are fully cooked and still soft in the middle, about 7 minutes more. Cool cookies on baking sheet for about 3 minutes before transferring to a wire rack.

Nutrition Facts : Calories 239.3 calories, Carbohydrate 41.8 g, Cholesterol 24.4 mg, Fat 6.2 g, Fiber 1.3 g, Protein 4.6 g, SaturatedFat 2.8 g, Sodium 604.2 mg, Sugar 9.4 g

Tips:

  • For the best results, use high-quality peanut butter and Nutella.
  • If you don't have a food processor, you can mash the bananas with a fork.
  • Be sure to chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
  • Don't overbake the cookies. They should be slightly soft in the center.
  • Let the cookies cool completely before serving. This will allow the flavors to meld together.

Conclusion:

Peanut butter Nutella pie cookies are a delicious and easy-to-make treat that is perfect for any occasion. With a few simple ingredients, you can create these cookies that are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these cookies a try! You won't be disappointed.

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