Nutella-Peanut Butter Pillows (revisited)

November 11, 2010

Since this is peanut butter lover's month, I wanted to take things full circle by returning to an old favourite. When I first started blogging, well over a year ago, this was one of my first recipes. It was also a crash course lesson in the complex world of food photography. I thought that it would only be appropriate to use this as a way to break in my pseudo-new camera. Even though it's another point and shoot, it has a lot more gizmo's than the Canon A430 had. As someone who normally detests reading instructions manuals, unless I wanted to go through 500 batteries, I had no choice but to do a lot of reading about this camera. Many thanks to Marisa, of The Creative Pot, for sending me the downloadable directions.

Just as the title indicates, these are peanut butter cookies stuffed with a mixture of Nutella and yes, even more peanut butter. The dynamic duo is then rolled through a sweet and salty bath of ground peanuts, cinnamon, and sugar. It's difficult to explain how delicious the results are. But if you love peanut butter, Nutella or, like 98% of the population, both, I can't think of a better way to combine the 2 evils. They're soft-centered, crisp-edged, salty sweet, cookie-shaped happy pills. You get to play with cookie dough and roll it around, twice per cookie. Throw away the stress balls and whip up a batch of these instead.

Please click here (at your own risk), if you would like to see the original post and it's frightening photography. Not that I've reached David Lebovitz status, or even come close, but it's always amazing to see how far things have come. I have wanted to redo this recipe for so long, simply because those first photos don't serve any justice to the cookies. And I would hate for anyone to miss out on something so scrumptious just because the photos look like they were taken by my cat (had he thrown back a few whiskey shots).

Nutella Peanut Butter Pillows Print

Cookie Ingredients
1 cup of all-purpose flour
1/3 cup of cake flour (or use 1/3 cup of cocoa powder for an extra chocolate kick...thanks to one of my fabulous readers for noticing the tell-tale cookie colour)
1/2 tsp. of baking Soda
1 tsp. of sea salt (I like mine salty, you may reduce this to 1/2 teaspoon.)
1/2 cup ( 1 stick ) butter. At room temp.
1/2 cup of granulated sugar
1/2 cup of packed light brown sugar
1 egg
1 tsp. almond extract
1/2 cup of smooth peanut butter

Nutella Filling Ingredients
1/4 cup of smooth peanut butter
1/4 cup of Nutella
1/4 tsp. of sea salt
1 Tbsp. of cocoa powder
3 Tbsp. of granulated sugar
3 Tbsp. of confectioners sugar

Topping/Rolling Ingredients
1/4 cup of finely ground, roasted peanuts ( run through the food processor )
1/4 cup of granulated sugar
1/2 tsp. of ground cinnamon
1/2 tsp. of sea salt

In a small bowl, Sift the flours and baking soda together. Whisk in the sea salt and set aside.

In a large bowl, Cream the butter. Add the sugars and beat at medium speed for about 2-3 minutes. Add the egg and beat until well combined. Scrape down the sides of the bowl and beat in the almond extract and *peanut butter.* Add the flour mixture a little bit at a time. Be careful not to over mix. Stop beating when all the flour streaks are gone. Cover and refrigerate for an hour while you make the filling and topping.
* If you lightly grease and flour the measuring cup it will be much easier to remove the peanut butter. *

To make the Nutella filling, Combine all the ingredients and mix well. You should be able to easily roll the filling into ball forms. If it is too sticky add more confectioners sugar. Set aside until ready to use.

To make the topping, Simply mix all the ingredients into a shallow bowl and set aside.

Preheat the oven to 375F. Line cookie sheets with parchment paper.
Measure out about 2 level tablespoons of the chilled cookie dough. Roll into a ball and flatten out onto the parchment paper. Roll some of the Nutella dough into a smaller ball and place on top of the cookie dough, Press in slightly. Gently fold the cookie dough over the Nutella so it is completely covered. Carefully roll into a ball and roll the ball into the topping so it has a nice coating. Place ball back onto the parchment paper and lightly press down with the bottom of a glass.

Place cookies about 2 inches apart. Bake for 8-10 minutes or until the edges are a light gold.

Makes about 20-28 cookies. *You can adjust the size of your cookies and use as little or as much filling as you want. Just be sure to adjust the baking time accordingly.*


  1. I just found your blog the other night and I love it.


  2. I am drooling, rarely do this when I blog, lol. I am allergic to peanuts, just recently. Maybe my immune system doesn't want anymore, because I ate so many all my life. I am thinking perhaps a mocha cookie with the Nutella...Oh, You have a Chocolate Espresso Cookie, maybe I will try those! These look heavenly; I know my family would love them~ Thank you, I might just make them for the holidays~

  3. New fun, once you get use to it! Great pic, by the way!

  4. Hi, Ellen!
    You could use the same Nutella filling (minus the peanut butter) and combine it with the espresso mini bites. Just increase the amount of Nutella by about 1/8 cup.

    Thanks for visiting. :)

  5. Your cookies look mouth-watering. And I'm not even a PB fan! Congratulations on the new camera -- I can't imagine your food looking even better!

  6. the cookies look delicious! love the flavours! nutella makes everything better

  7. Oh my goodness. I bet these taste heavenly!

  8. these sound delicious, glad you posted them again!

  9. So glad your new camera has arrived and it certainly looks up to the task! These look heavenly, and anything with Nutella has got to be delicious. I've just realized that I've never actually baked anything with it, as I go on a toast binge whenever it's in the house.

  10. I didn't know it is peanut butter lovers month?! I think peanuts are the best nut! Even though, they are technically a pea. Oh well, they are still the best nut;-)
    And these are beautiful as always, Valerie, and they sound really good. I would love one right now...

  11. Yumm Val. This looks awesome!! Btw, did you get a new camera?

  12. Hi, Avanika
    It's a new "used" camera. I'm still learning how to use it, but for a point and shoot, it's not bad! :-)

  13. Valerie, these cookies do look AMAZING. I took a look at your older post and I actually didn't think your photos were bad at all! That should be Reason #14 that you should cook on a Bering Sea crab boat: You have high standards. :) Hopefully they will see that as a good thing. Any new leads on getting this job? I tried to do some research for you a few weeks ago but all I could find on their website was jobs page that mentions that you should try to get a job at a fish processor in Alaska. Doesn't sound too exciting, but it might be a good start, no?

  14. Hi, Ms. Meanie (it's good to see you again.)
    Thank you so much for looking around! That's so sweet.:) I've actually already applied to some canneries and fish processing plants, unfortunately there has been no response yet. But that doesn't mean I'm giving up! I still have a few tricks up my bakers mitt. :~)
    I hope things are going well for you, and you're adjusting to the move.
    Maybe I'll take your suggestion for reason #14. :D

  15. Thanks so much for this recipe. Can't wait to make these.

  16. These sound fabulously decadent - peanut butter and Nutella - mmmmmm. Just saw buckeyes on Smitten Kitchen - another fab peanut butter and chocolate treat.

  17. You seem to be on a roll with peanut butter lately and that's just fine for me. My dilemma is which to try first these or the moon pies.

  18. Those look awesome. Love Nutella. I will totally be trying those.

  19. holy moly. those look too good to be true. i'll have to test them out.

  20. OK! I know you posted this almost a year ago, but I was searching for the perfect peanut butter chocolate surprise for my DH's birthday and these looked irresistible.

    I made them last night - and they were.

    Hubby's comments included "this is the upper echelon of cookie..." "these are AMAZING..." and "I'm having a fourth."

    Make them. You will NOT regret it.

  21. Printing..:)
    You have everything right..the photos..the light.. and your camera.
    Honestly it all fits so beautifully.Such bright light..May I ask what you use for lighting..
    It's been so dark here the last few days~

  22. Hi Monique,
    I tried to answer you in another post, but I know how hard it can be to keep up with responses. :)

    Because my camera is a basic point and shoot, I can only take pictures in natural light (I can't take a decent evening photo to save my life).

    To compensate for the lack of light during the winter, I use 2 large, white pieces of cardboard to bounce off light coming through a window. A good trick that I've learned is that cloudy days can yield the best photos! If the sun is too harsh, just tape a thin piece of fabric on the window to diffuse the light.

    Hope this helps! :)

  23. It is hard to remember where you asked the question:) You are kind to persist..I have 2 white cardboards..I must be placing them made me smile.
    I know you have a point and shoot and you are a shining example that it is the photographer:)
    Your camera takes perfect photos..and in your company's just a perfect match.
    It's funny but I see great things in your blog future..
    The writing.. you..the photos..
    Un coup de coeur.
    Thank you ..Have a great day.

  24. Thank you Monique...I'm so flattered (and so is my camera)! :)

    I usually place the white cardboard facing the window, and have the food placed so that it's catching the light reflected from the cardboard. Sometimes direct light is too harsh. The other piece of cardboard is placed at a 90 degree angle with the as to create a semi-enclosed light box.

    Other than that, I just click away and hope that at least two will turn out well. :D

  25. Isn't it a lovely passe-temps?
    I enjoy all this.
    It's a treat.
    Thanks again!
    I look forward to all your new posts.

  26. I've just made them.... slightly different as I think my conversion from US to UK measurements was a bit off - the filling is much drier than yours - but still unbelievably delicious. And fattening. Oh well, you only live once! ;)

  27. @Mic, My filling was a bit dry too. I think it's the Nutella that keeps these cookies "chewy."

    And yes, they are wonderfully fattening! :D Thanks for stopping by.

  28. Hello, I've made these a couple of times, once with dulce de leche filling. They were just about perfect - chewy and crumbly. People still drop not very subtle hints for me to make them again. Thanks!

    (I've blogged about the dulce de leche version. But I am just starting to get to know my point and shoot,so the photos have room for improvement)


Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie


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