These Nutella Stuffed Reese’s Cookies are big bakery style chocolate chip and peanut butter chip cookies with a Nutella and peanut butter center, Reese’s Peanut Butter Cups pressed into the top and a chocolate drizzle over everything. The center goes into the dough frozen solid, so nothing leaks out in the oven and you get a proper Nutella and peanut butter middle when you break one open.

Overhead view of Nutella stuffed Reese's cookies with chocolate drizzle and peanut butter cup pieces on top by Tessie's Table.

When I was a kid, Nutella and peanut butter were treats, not everyday things. Once a week after swimming lessons on a Thursday evening, I was allowed a Nutella sandwich, and I still don’t know if it was the swimming or the Nutella, but it was the best-tasting sandwich I ever had. These cookies remind me of those days. If you like a big stuffed cookie, my Biscoff Stuffed White Chocolate Cookies are made the same way with cookie butter in the middle, and my Snickers Cookies get a Nutella drizzle too. There is also a Halloween monster version further down with candy eyes and sprinkles, no extra baking needed.

Why You’ll Love These Nutella Stuffed Reese’s Cookies

The frozen center means no leaks: The Nutella and peanut butter are frozen solid in a sphere tray before they go anywhere near the dough. That is why the middle stays in the middle instead of running out the sides in the oven.
Two fillings in one bite: A layer of Nutella and a layer of creamy peanut butter in every cookie. You do not have to pick a side.
Reese’s on top where you can see them: The peanut butter cup pieces get pressed into the cookies the moment they come out of the oven, so they melt just enough to stick and you can see exactly what you are getting.
A Halloween version with no extra baking: The same cookies become monster cookies with two candy eyes and a shake of sprinkles on the chocolate drizzle. One batch of dough covers a bake sale and a class party. Check out my Easy Halloween Treats post for more fun ideas.

Close up of Nutella stuffed Reese's cookies with chocolate drizzle and peanut butter cup pieces on parchment by Tessie's Table.

The Best Nutella Stuffed Reese’s Cookies for Halloween, Bake Sales, and Cookie Boxes

These cookies are big, heavy, and stuffed, and one is plenty. Sixteen cookies covers a bake sale table or a class party with a couple left over for the house, and the Halloween version below takes five extra minutes.

They also hold their own in a cookie box. My Brown Butter Chocolate Chip Cookies and Double Chocolate Chunk Cookies are the two I put beside them, so you have a plain one, a chocolate one and a stuffed one. If you want more chocolate and peanut butter on the same table, my Peanut Butter Brownies are the easy add.

Ingredients Needed for Nutella Stuffed Reese’s Cookies

Nutella: Half a cup, spooned straight from the jar into the sphere tray. It is the bottom layer of every frozen center.
Creamy peanut butter: Half a cup of Skippy or Jif, spooned over the Nutella in each cavity. Creamy is what I use because it freezes into a clean layer.
Butter: One cup, softened. It needs to be soft enough to beat with the sugars, not melted.
Brown sugar and granulated sugar: More brown than white, which is what a big bakery style cookie needs. Both go in with the butter at the start.
Eggs: Two large, added after the butter and sugars are creamy.
Vanilla extract: A full tablespoon. This is a lot of cookie, so it needs a proper amount.
All-purpose flour: Just under three cups. Mix it in only until the dough forms and stop.
Baking soda and salt: A teaspoon of each. Do not skip the salt, it is doing a lot of work against the Nutella and the Reese’s.
Cornstarch: One tablespoon in with the flour. It is the usual trick for keeping a thick cookie soft in the middle.
Semi-sweet chocolate chips: Three-quarters of a cup, folded in at the end.
Peanut butter chips: Three-quarters of a cup, folded in with the chocolate chips so every bite has both.
Reese’s Peanut Butter Cups: Sixteen standard size cups, each cut or broken into quarters. Four pieces go on top of every cookie straight out of the oven.
Chocolate chips for the drizzle: Half a cup, melted in the microwave once the cookies are cool. Any kind works here, semi-sweet or milk.

Supplies Needed for Nutella Stuffed Reese’s Cookies

Silicone sphere tray: This is how the Nutella and peanut butter centers get frozen into neat solid balls that wrap easily. You need 16 cavities.
Mixing bowls: One large bowl for the dough is all it takes.
Baking sheets: Two, lined with parchment paper. These cookies spread, so give them 2 inches of space.

IngIngredients needed for Nutella Stuffed Reese's Cookies By Tessie's Table

How to Make Nutella Stuffed Reese’s Cookies

**For more detailed instructions, please refer to the printable recipe card below.**

Spoon about 1½ teaspoons of Nutella into 16 cavities of a silicone sphere tray, top each one with the same amount of peanut butter, and freeze the tray flat for at least 2 hours until the centers are solid.
Beat the softened butter with both sugars until light and creamy, then mix in the eggs and vanilla.
Add the flour, baking soda, salt and cornstarch and mix just until a dough forms, then fold in the chocolate chips and peanut butter chips.
Divide the dough into 16 equal portions, about 3 ounces each.

Three step collage showing Nutella and peanut butter spooned into a silicone sphere tray, egg and vanilla added to creamed butter and sugar, and chocolate chips and peanut butter chips on top of cookie dough for Nutella stuffed Reese's cookies by Tessie's Table.

Flatten a portion of dough in your palm, set a frozen Nutella and peanut butter center in the middle, wrap the dough all the way around it and pinch the seams closed. Repeat with the rest.
Chill the stuffed dough balls for 30 minutes, then bake at 350°F on parchment lined sheets, 2 inches apart, for 12 to 14 minutes until the edges are golden.
Press four Reese’s pieces into the top of each cookie the moment they come out, leave them on the sheet for 5 minutes, then move them to a wire rack to cool completely.
Melt the chocolate chips in the microwave in 30 second bursts, stirring between each, and drizzle over the cooled cookies.

Three step collage showing a frozen Nutella and peanut butter center wrapped in cookie dough, stuffed dough balls on a parchment lined baking sheet, and baked Nutella stuffed Reese's cookies with chocolate drizzle by Tessie's Table.

Variations

Double Nutella center: Skip the peanut butter layer and fill each cavity with a full tablespoon of Nutella instead. Same freezing time, same wrap.
Cookie butter center: Swap the Nutella for Biscoff spread and keep the peanut butter layer. If you want the full cookie butter version, my Biscoff Stuffed White Chocolate Cookies are already written out for you.
Milk chocolate chips: Use milk chocolate chips instead of semi-sweet in the dough for a sweeter cookie that leans closer to the Reese’s on top.
Mini Reese’s on top: Press whole miniature cups into the top instead of quartered standard cups. You get the same peanut butter cup hit with less chopping.
Flaky salt finish: A pinch of flaky sea salt over the chocolate drizzle while it is still wet. Small change, and it stops a very sweet cookie from being too much.

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Serving Suggestions

With a cold glass of milk: This is a huge, sweet cookie and a big glass of milk is a classic pairing. Coffee for the adults: try my Tres Leches Iced Latte!
In a Holiday cookie box with two plainer cookies: Pair them with my Brown Butter Chocolate Chip Cookies and Double Chocolate Chunk Cookies so the stuffed one is the showpiece and not competing with another filled cookie.
Bagged for a bake sale: One cookie per clear bag with a twist tie. They are big enough that one is a full serving, so price them that way.
On a peanut butter dessert table: Put them beside my Peanut Butter Pie and Peanut Butter Brownies and you have a whole table for the peanut butter people.

Nutella stuffed Reese's cookies with chocolate drizzle beside a glass of milk and bowls of chocolate chips and peanut butter chips by Tessie's Table. — Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Nutella Stuffed Reese’s Cookies?
Once the drizzle has set, keep them in an airtight container at room temperature for up to 3 days. Lay a sheet of parchment between the layers so the drizzle and the Reese’s on top do not stick to the cookie above.
Can I make Nutella Stuffed Reese’s Cookies ahead of time?
Yes, in two ways. The frozen centers can be made days ahead and left in the freezer in the tray. You can also stuff the dough balls, cover them and keep them in the fridge overnight, then bake straight from the fridge the next day.
Can I freeze Nutella Stuffed Reese’s Cookies?
Freeze the stuffed, unbaked dough balls on a tray until solid, then move them to a freezer bag for up to 2 months. Bake them from frozen and add a couple of minutes to the bake time, then press the Reese’s on and drizzle as normal. Baked cookies freeze too, but the drizzle can mark in the bag, so freeze them before the drizzle goes on if you can.

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Nutella stuffed Reese's cookie broken open to show the Nutella and peanut butter center with Reese's cups behind it by Tessie's Table.

Tips & Tricks

Freeze the centers until they are rock solid: Two hours is the minimum. A center that is only firm on the outside will squash when you wrap it and leak when you bake it. Overnight is even easier.
Take one center out at a time: Leave the tray in the freezer and pull a single center out as you need it. Sixteen of them sitting on the counter will soften before you get to the last few.
Weigh the dough: Three ounces or 85 grams per cookie. A kitchen scale gets you sixteen cookies the same size that bake in the same time, and enough dough on each one to cover the center properly.
Pinch the seams properly: Any gap in the dough is where the filling will find its way out. Pinch the seams closed, then roll the ball gently between your palms to smooth it over.
Have the Reese’s cut before the cookies go in: The pieces need to go on the second the tray comes out, while the tops are hot enough to melt them a little. Cut all sixteen cups while the dough balls are chilling.

Nutella Stuffed Reese’s Monster Cookies for Halloween

Making these for Halloween? Turn them into monster cookies. Same dough, same frozen center, same Reese’s on top. The only difference is what goes onto the chocolate drizzle while it is still wet, and it takes about five minutes for the whole batch. My kids do the eyes.

Stack of Halloween monster Nutella stuffed Reese's cookies with candy eyes, chocolate drizzle and orange, purple and green sprinkles by Tessie's Table.

Drizzle first: Let the cookies cool completely, then drizzle the melted chocolate over the tops exactly as in the main recipe. Work on a few cookies at a time so the chocolate is still wet when the eyes go on.
Add the eyes: Press two candy eyes onto the wet drizzle on each cookie. Set them close together and slightly off center so every cookie has its own face.
Add the sprinkles: Scatter Halloween sprinkles over the drizzle straight after the eyes, while it is still wet. Orange, purple, green and black is the mix I use.
Let the drizzle set: Leave them on the rack until the chocolate is firm before you stack or bag them, so the eyes and sprinkles stay put.

More Cookie Ideas

Looking for more meal inspiration?

If dinners are the thing getting in the way of baking, my Monthly Meal Plans lay out a full month of easy dinners you can shop for in one go.

Halloween monster Nutella stuffed Reese's cookie broken in half with candy eyes, sprinkles and melted chocolate with Reese's cups beside it by Tessie's Table.

Nutella Stuffed Reese’s Cookies FAQ

Why did the Nutella leak out of my stuffed cookies?
Almost always because the center was not frozen solid, or there was a gap in the dough. Nutella and peanut butter go soft fast once they are out of the freezer, and soft filling pushes through the seams as the cookie spreads. Freeze the centers for a full 2 hours, take them out one at a time, and pinch the dough closed all the way round before it goes onto the tray.
Can I skip freezing the centers?
No. The frozen center is the whole recipe. Room temperature Nutella and peanut butter cannot be wrapped in dough without smearing everywhere, and they run out in the oven. The 2 hours in the freezer is hands off, so put the tray in first and make the dough while you wait.
Do I need a silicone sphere tray?
It is what I use, because the centers come out as neat solid balls that wrap cleanly and pop out of the tray in one go. If you do not have one, spoon the Nutella and peanut butter into 16 small mounds on a parchment lined plate and freeze those instead. They will be flatter and a bit more awkward to wrap, but the same rule applies: solid all the way through before they go in the dough.
Can I use crunchy peanut butter?
I make these with creamy Skippy or Jif, but crunchy should freeze and wrap the same way; I just have not tested it.
Can I make these smaller?
The recipe is written for 3 ounce cookies, and that amount of dough is what it takes to wrap a center this size with no thin spots. If you go smaller, you also need smaller centers, which means less filling in each cavity and a shorter bake. It can be done, but sixteen big ones is how I make them.
What chocolate should I use for the drizzle?
Whatever chocolate chips you have. Semi-sweet, milk or dark all melt the same way in 30 second bursts in the microwave. Stir between each burst and stop as soon as it is smooth, because chips scorch fast if you push them past that.
Are these the same as monster cookies?
No. The classic monster cookie is an oatmeal peanut butter cookie with M&Ms in it. These get called monster cookies at Halloween because of the candy eyes on top, and the recipe underneath is a stuffed chocolate chip and peanut butter chip cookie.

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Nutella stuffed Reese's cookie with chocolate drizzle leaning against a glass of milk with a spoon of Nutella in front by Tessie's Table.

Nutella Stuffed Reese’s Cookies

Bakery-sized chocolate and peanut butter chip cookies filled with frozen Nutella and peanut butter centers and topped with Reese’s Peanut Butter Cups.

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Prep Time 30

Cook Time 15

Freeze/Chill Time 2 30

Total Time 3 15

Course Dessert

Cuisine American

Servings

Calories 541 kcal

Equipment

Ingredients

Nutella and Peanut Butter Filling

½ cup Nutella
½ cup creamy peanut butter such as Skippy or Jif

Cookies

1 cup butter softened
1¼ cups brown sugar
¾ cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cornstarch
¾ cup semi-sweet chocolate chips
¾ cup peanut butter chips

Reese's Topping

32 Reese's Peanut Butter Cups (miniature cups cut in half)

Chocolate Drizzle

½ cup chocolate chips, any kind

Instructions

Divide the Nutella evenly between 16 cavities of a silicone sphere tray, using about 1½ teaspoons in each cavity.
Divide the creamy peanut butter evenly between the cavities, spooning about 1½ teaspoons directly over each Nutella layer.
Place the tray flat in the freezer for at least 2 hours, until the centers are completely solid.
Beat the softened butter, brown sugar, and granulated sugar together until light and creamy.
Add the eggs and vanilla extract and mix until combined.
Add the flour, baking soda, salt, and cornstarch. Mix just until a cookie dough forms.
Fold in the semi-sweet chocolate chips and peanut butter chips.
Divide the room-temperature dough into 16 equal portions, approximately 3 ounces or 85 grams each.
Flatten one portion of dough in your palm. Remove one frozen Nutella and peanut butter center from the silicone tray and place it in the middle of the dough.
Wrap the dough completely around the frozen center and pinch the seams tightly closed. Repeat with the remaining dough and frozen centers.
Place the stuffed dough balls on a tray and refrigerate for 30 minutes.
Preheat the oven to 350°F and line the baking sheets with parchment paper.
Arrange the chilled cookies on the prepared baking sheets, leaving at least 2 inches between them.
Bake for 12 to 14 minutes, until the edges are golden.
As soon as the cookies come out of the oven, press four Reese’s Peanut Butter Cup pieces firmly into the top of each cookie.
Let the cookies cool on the baking sheets for 5 minutes so the Reese’s pieces melt slightly and stick to the tops.
Transfer the cookies to a wire rack and let them cool completely.
Melt the chocolate chips in the microwave in 30 second intervals, stirring between each, until smooth. Drizzle over the cooled cookies and let the chocolate set.
**** For a Halloween version see notes below*****

Notes

NOTES :
Nutella Stuffed Reese’s Monster Cookies for Halloween

Drizzle first: Let the cookies cool completely, then drizzle the melted chocolate over the tops exactly as in the main recipe. Work on a few cookies at a time so the chocolate is still wet when the eyes go on.
Add the eyes: Press two candy eyes onto the wet drizzle on each cookie. Set them close together and slightly off center so every cookie has its own face.
Add the sprinkles: Scatter Halloween sprinkles over the drizzle straight after the eyes, while it is still wet. Orange, purple, green and black is the mix I use.
Let the drizzle set: Leave them on the rack until the chocolate is firm before you stack or bag them, so the eyes and sprinkles stay put.

Nutrition

Calories: 541kcalCarbohydrates: 67gProtein: 7gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 52mgSodium: 407mgPotassium: 254mgFiber: 3gSugar: 45gVitamin A: 397IUVitamin C: 0.04mgCalcium: 59mgIron: 2mg

Keyword bakery style stuffed cookies, Holiday Cookies, nutella stuffed cookies, nutella stuffed reese’s cookies, peanut butter nutella cookies, reese’s cookies

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