Peanut Butter Sandwich Cookies With Nutella Marshmallow Cream
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A phenomenally delicious chewy peanut butter sandwich cookies recipe featuring a Nutella marshmallow cream cheese filling. That’s heaven right there!
Oh yes I did! And I’m sorry. Really very, very sorry. Because in creating and sharing these Daring Gourmet originals I will have turned every one of you into addicts. But at least you will have lost your self-control over something oh so worth it! I enjoy peanut butter and jelly sandwiches like most most people. But I particularly enjoyed peanut butter Nutella sandwiches, especially when both are spread on thickly.
So it occurred to me, why not revitalize those same old peanut butter sandwich cookies with peanut butter filling that you find everywhere? But it had to be something more than simply spreading the cookie halves with Nutella, or mixing them with powdered sugar and butter. No, it had to be special. It deserved something better. One of my ultimate weaknesses: Cream cheese frosting. What could be better than Nutella cream cheese frosting? And better yet, how about Nutella cream cheese marshmallow frosting? Eureka!!
And don’t forget to check out this sandwich cookie’s twin sister, my Peanut Butter and Jelly Sandwich Cookies!
Peanut Butter Sandwich Cookies Recipe
Note: I made half the quantity for these pictures, so don’t get thrown off when you only see one stick of butter and one egg, etc. Refer to the recipe for actual quantities.
Combine the butter, white and brown sugars in a mixing bowl.
Mix them with a beater on high speed until pale in color and fluffy in texture. This step is crucial, do not skip it. Beating the butter and sugar to the right consistency will help ensure a well-risen and tender finished cookie.
Add the peanut butter and beat until combined.
Add the eggs and vanilla extract and beat until smooth.
In a separate bowl, sift the flour, baking soda and baking powder.
Using a rubber spatula, gently fold the flour mixture into the peanut butter mixture. Stir just until combined.
The dough will be fairly stiff.
Roll the dough into 1-inch balls and place on a non-stick cookie sheet, spacing them about 2 inches apart.
Using a fork, press gently down to create a criss-cross pattern in each dough ball.
Preheat the oven to 350 F and bake for 8-9 minutes. Let the cookies cool on the cookie sheet for 4 minutes before transferring them to a wire rack to cool completely.
To make the filling, combine the Nutella, marshmallow cream, and cream cheese in a mixing bowl and beat until combined. If it’s too runny let it chill in the fridge for a while.
Spread some filling on the bottom of half of the cookies and place another cookie on top to form a sandwich.
Enjoy!
For more yummy cookie recipes be sure to try my:
- White Chocolate Cherry Macadamia Nut Cookies
- White Chocolate Cranberry Pistachio Cookies
- Coconut Sunflower Seed Cookies
- Mexican Turtle Cookies
- Whole Grain Molasses Cookies
- Hazelnut Shortbread Cookies
- Coconut Butterscotch Cookies
- Kourabiedes (Greek Almond Cookies)
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Healthy Peanut Butter Cookies
- Peanut Butter and Jelly Sandwich Cookies
- Chocolate Marshmallow Mint Sandwich Cookies
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Peanut Butter Sandwich Cookies with Nutella Marshmallow Cream
Ingredients
- 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
Instructions
- Preheat the oven to 350 F.Place the butter and sugars in a large bowl and beat for several minutes until fluffy and pale in color. Add the peanut butter and beat for a few more seconds until combined. Add the eggs and vanilla and beat another few seconds until combined.In a separate bowl, sift the flour, baking soda, baking powder and salt. Add the flour mixture to the wet mixture and, using a rubber spatula, gently fold to combine. Be careful not to over-stir.Form the dough into 1-inch balls and place them on a non-stick cookie sheet, pressing a grid pattern into them with a fork. Bake for 8-9 minutes.Let the cookies cool on the cookie sheet for 3 minutes before transferring to a wire rack to cool completely.
- For the filling: Place the cream cheese, marshmallow cream and Nutella in a bowl and beat until combined.Using a butter knife, spread the filling on the bottom side of one cookie and place another cookie on top.Makes about 32 sandwich cookies.
Nutrition
Originally published on The Daring Gourmet February 2, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Hi, I live in a country where I can’t find marshmallow cream, is it possible to switch this ingredient or to just not add it?
Hi Jo, you can also make your own marshmallow cream substitute quite easily. Just look up online “how to make marshmallow cream” and you’ll find several versions.
Can you freeze these?
The cookies for sure, I haven’t tried freezing them with the filling so I’m unsure about the texture once they thaw.
Made these tonight for a church pot luck tomorrow. My husband asked me if we were taking them all to church.I had to assure him I wasn’t! He loves them!
Haha, that’s great! So happy to hear they’re a hit, Jayne, and I really appreciate that feedback – enjoy the church potluck tomorrow!
Made them.. Yummy. I did run out of filling b4 all cookies were filled. I’d double the filling part to make enough and b/c I don’t like having 1/2 jar marshmellow creme left. They were a hit with my family.
Fabulous! I’m so glad they were a hit and thank you for your feedback!
Wow! This looks amazing, I need to try this ASAP!
Thank you, Hussein! They are excellent. The other version (strawberry marshmallow cream cheese filling) is fantastic, too, and I’m honestly not sure which one I prefer. And that’s okay because it just gives me an excuse to make both :)
I would like to make these for a camping trip, but do they need to be refrigerated since there is cream cheese I’m the filling? Thanks!
Ooooo, I made these yesterday and they turned out great! I never would have thought to make a sandwich cookie out of peanut butter cookies…and then to make such a delicious combination filling – oh my. Thank you!
Awesome! I’m glad you liked them. Yes, the filling combination…this was conjured up in a moment of weakness when I was craving several of my favorite things and decided to roll them all into one gloriously delicious cookie :) Thanks for giving them a try, Susan, and for your feedback!
These peanut butter cookies look so yummy! Thanks for the recipe.
You are so welcome! Thanks for the compliment and for stopping by. Happy baking!
They look amazing! I’m going to make them today! I prefer a chewy cookie, would you say these are so? If not, is there a way to alter the recipe to be?
Thanks for the compliment, Marie. Yes, they are very soft and chewy – the perfect pairing for that luscious, gooey filling! Hope you enjoy them!
They look so cut and delicious!
Thank you! A little too delicious, unfortunately…I ate far too many and am having to do double time on the treadmill now!
That filling looks fantastic! YUM
Thanks, Amanda! Definitely an example of where my wildest fantasies took over and I combined three of my addictions into one luscious filling.
Oh my gawsh, these look incredible.
Thanks, Aimee – they are scandalously delicious!
Just checked out your blog. Oh my. Will definitely return and hang out for a while!
Oh they look so nice and yummy!
Thank you, they are very yummy indeed. But I must warn you, they are dangerous! One bite and you won’t be able to stop eating! (This is speaking from personal experience ;)