Peanut butter and Nutella stuffed cookies: Crisp edges and a chewy center that’s stuffed with peanut butter and Nutella make this chocolate chip cookie recipe absolutely epic. Don't forget to sprinkle extra chocolate chips, chocolate chunks, and flaky sea salt on top!
In a medium-size bowl, mix together the flour, baking soda, cornstarch, and salt.
Using an electric mixer, beat together the butter and both sugars. Mixing on low, add the vanilla, then the eggs one at a time. Once everything is incorporated, gradually fold in the flour mixture with a wooden spoon or rubber spatula. Fold in the chocolate chips and chunks.
Chill the dough for at least 2 hours.
In the meantime, portion out the Nutella and peanut butter: Cover a small cookie sheet with wax paper. Spoon about a teaspoon-sized dollop of Nutella on to the wax paper and flatten slightly into a thin disc, about the size of a quarter in diameter. Top with an equal-sized dollop of peanut butter and flatten it slightly as well. This recipe makes about 22 cookies, so you should make as many fillings. Put in the freezer for at least 15 minutes.
Once the dough is chilled, use a cookie scoop to scoop out about a tablespoon and a half of dough. Roll into a ball then flatten slightly into a disc. Place one of the frozen Nutella/peanut butter fillings in the center and cover with another equal-sized disc of cookie dough. Press the edges of the cookie together and seal. Very gently roll into a ball, making sure not to expose the filling. Repeat until all the dough is used up.
Place on a cookie sheet lined with a silicone baking sheet, leaving at least 2 inches of space between cookies, and freeze for 30 minutes. Meanwhile, preheat the oven to 375 degrees Fahrenheit.
Remove cookies from freezer (in batches if necessary) and bake for 13-15 minutes. Cookies should look under-baked in the center, but golden brown at the edges.
Immediately after removing from the oven, press a few more chocolate chips/chunks onto the top of each cookie and sprinkle with sea salt. Let cool for a couple minutes on the cookie sheet, then transfer to a wire rack to cool completely.