Salted Nutella Nutter Butter Cookies

Salted Nutella Nutter Butter cookies get a thick peanut butter-Nutella filling and a light sprinkle of sea salt for a rich, irresistible salty-sweet combo!
Course Dessert
Cuisine American
Servings 24 cookies


  • 3 sticks (12 oz.) unsalted butter, room temp
  • 3 cups old-fashioned oats
  • 1 tsp vanilla extract
  • 2 1/4 cup flour
  • 2 tsp baking soda
  • ½ tsp salt
  • ¾ cup sugar
  • ¾ cup brown sugar
  • 1 cup creamy peanut butter
  • 2 tbsp maple syrup
  • Fleur de sel salt or *flaked sea salt


  • 6 tbsp unsalted butter
  • 1 tsp salt
  • ¼ cup powdered sugar
  • ½ cup peanut butter
  • 3/4 cup nutella


  1. Preheat oven to 350 degrees.
  2. Melt 1 stick (4 oz) of butter in a large saucepan. Add oats and vanilla extract to pan. Cook for 10 minutes, stirring often to avoid burning. Chill oats in the fridge until room temp.
  3. In a large bowl mix together flour, salt and baking soda. Set aside.
  4. In an electric mixer cream the remaining 2 sticks of butter (8 oz.) on low until smooth. Add in sugars and mix on medium speed until light and fluffy. Scrape down sides of bowl.
  5. Add in peanut butter and maple syrup. Mix until combined. On low speed, mix in oats, then flour mixture, just until ingredients are incorporated. Do not over mix.
  6. Scoop out dough into little balls. I like to use either a small ice cream scooper or a digital scale to weigh the dough (yes, I get strangely meticulous). Otherwise you can simply eye each dough ball. Place dough balls on a baking sheet and slightly flatten ball with the bottom of a flat surface (a measuring cup works well). Using the prongs of a fork, make a crisscross pattern. If edges of dough split, gently push back together to maintain a somewhat round shape (doesn’t have to be perfect).
  7. Bake cookie for 12-14 minutes, until just slightly golden. Rotate halfway through baking. Cool cookies completely before adding the filling.

To make the filling:

  1. In an electric mixer, cream the butter and salt until soft. Add the powdered sugar, nutella and peanut butter. Mix until smooth. Sandwich roughly 2 teaspoons filling between two cookies. Repeat until all filling is gone.