Peanut Butter Sandwich Cookies With Nutella Marshmallow Cream
There’s something undeniably comforting about the combination of peanut butter and chocolate. When those flavors come together in the form of cookies, it’s nothing short of magical. Today, I’m excited to share a delightful recipe for Peanut Butter Sandwich Cookies With Nutella Marshmallow Cream. These cookies are soft, chewy, and filled with a luscious cream that balances the nutty richness of peanut butter with the sweet decadence of Nutella and marshmallow. Perfect for sharing (or not!), they will quickly become a favorite in your baking repertoire.
Why I Love This Recipe
I love this recipe because it embodies the perfect balance between sweet and savory. The buttery, peanutty cookies are not overly sweet, allowing the Nutella marshmallow cream filling to shine through. They’re perfect for any occasion, whether it’s a cozy night in, a picnic, or a bake sale. Plus, who can resist the nostalgic appeal of a sandwich cookie? They bring back fond memories of childhood treats, but with a deliciously grown-up twist!
Ingredient List
- 1 cup unsalted butter, room temperature
- 1 cup brown sugar
- 1 cup white granulated sugar
- 1 cup creamy peanut butter
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Filling:
- 1/2 cup cream cheese
- 1/2 cup marshmallow cream
- 1/2 cup Nutella
Kitchen Gear Checklist
- Mixing bowls – for combining ingredients.
- Electric mixer – for creaming butter and sugars.
- Baking sheets – to hold the cookies while they bake.
- Parchment paper – to prevent sticking and make cleanup easier.
- Cookie scoop – for uniform cookie sizes.
- Cooling rack – to let cookies cool properly.
Peanut Butter Sandwich Cookies With Nutella Marshmallow Cream Made Stepwise
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This ensures that your cookies will bake evenly.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, use an electric mixer to cream together 1 cup of unsalted butter, 1 cup of brown sugar, and 1 cup of white granulated sugar until the mixture is light and fluffy.
Step 3: Add Peanut Butter and Eggs
To the creamed mixture, add 1 cup of creamy peanut butter and mix until smooth. Then, add 2 large eggs and 1 teaspoon of pure vanilla extract. Beat until fully incorporated.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together 2 1/2 cups of all-purpose flour, 1 1/2 teaspoons of baking soda, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.
Step 5: Mix Dry Ingredients into Wet Ingredients
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tougher cookies.
Step 6: Scoop and Bake
Using a cookie scoop, drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Step 7: Cool the Cookies
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely.
Step 8: Make the Filling
While the cookies cool, prepare the filling. In a mixing bowl, beat together 1/2 cup of cream cheese, 1/2 cup of marshmallow cream, and 1/2 cup of Nutella until smooth and creamy.
Step 9: Assemble the Sandwiches
Once the cookies are completely cool, spread a generous layer of the Nutella marshmallow cream filling on the flat side of one cookie and top it with another cookie, flat side down. Press gently to adhere.
If You’re Out Of…
- Unsalted butter – You can use salted butter, but reduce the added salt in the recipe.
- Cream cheese – Greek yogurt or mascarpone cheese can be a good substitute.
- Nutella – Try using any chocolate hazelnut spread available to you.
- Marshmallow cream – You can make your own by whipping up marshmallows and a bit of corn syrup.
Chef’s Rationale
These Peanut Butter Sandwich Cookies With Nutella Marshmallow Cream are a delightful twist on traditional peanut butter cookies. The combination of textures and flavors—soft, chewy cookies filled with creamy, sweet filling—makes them irresistible. The recipe also allows for substitutions to cater to dietary preferences or ingredient availability, ensuring that anyone can enjoy these treats!
Best Ways to Store
To keep your cookies fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them for longer, consider refrigerating them, which will prolong their freshness for up to a week. For longer-term storage, you can freeze the assembled sandwiches for up to a month. Just make sure to separate layers with parchment paper to prevent sticking!
Quick Questions
Can I make these cookies gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend, ensuring that the blend contains xanthan gum for proper texture.
How can I make these cookies more chocolatey?
Add chocolate chips to the cookie dough for an extra chocolatey kick, or drizzle melted chocolate on top of the assembled cookies.
What’s the best way to soften butter quickly?
If you forget to take your butter out ahead of time, cut it into small cubes and let it sit at room temperature for about 15-20 minutes. Alternatively, you can microwave it for about 10 seconds, but be careful not to melt it!
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter will add a delightful texture to your cookies and can enhance the flavor profile even more.
Final Bite
These Peanut Butter Sandwich Cookies With Nutella Marshmallow Cream are not just cookies; they are an experience. With each bite, you’ll enjoy the perfect blend of flavors and textures that will transport you back to carefree childhood moments. Whether you’re indulging on your own or sharing with friends and family, these cookies are bound to impress. So, roll up your sleeves, gather your ingredients, and let the baking magic begin! You won’t regret it.
Peanut Butter Sandwich Cookies With Nutella Marshmallow Cream
Ingredients
Equipment
Method
- Step 1: Preheat Your Oven - Start by preheating your oven to 350°F (175°C). This ensures that your cookies will bake evenly.
- Step 2: Cream the Butter and Sugars - In a large mixing bowl, use an electric mixer to cream together 1 cup of unsalted butter, 1 cup of brown sugar, and 1 cup of white granulated sugar until the mixture is light and fluffy.
- Step 3: Add Peanut Butter and Eggs - To the creamed mixture, add 1 cup of creamy peanut butter and mix until smooth. Then, add 2 large eggs and 1 teaspoon of pure vanilla extract. Beat until fully incorporated.
- Step 4: Combine Dry Ingredients - In a separate bowl, whisk together 2 1/2 cups of all-purpose flour, 1 1/2 teaspoons of baking soda, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.
- Step 5: Mix Dry Ingredients into Wet Ingredients - Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tougher cookies.
- Step 6: Scoop and Bake - Using a cookie scoop, drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Step 7: Cool the Cookies - Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely.
- Step 8: Make the Filling - While the cookies cool, prepare the filling. In a mixing bowl, beat together 1/2 cup of cream cheese, 1/2 cup of marshmallow cream, and 1/2 cup of Nutella until smooth and creamy.
- Step 9: Assemble the Sandwiches - Once the cookies are completely cool, spread a generous layer of the Nutella marshmallow cream filling on the flat side of one cookie and top it with another cookie, flat side down. Press gently to adhere.
Notes
- To keep your cookies fresh, store them in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate them for up to a week.
- You can freeze the assembled sandwiches for up to a month, separating layers with parchment paper.
