These peanut butter Nutella cookies are easy to make chewy cookies that combine peanut butter and Nutella into one delicious cookie. The peanut butter and Nutella is swirled into the batter with melty dollops on top.
The cookies are swirled with peanut butter and Nutella and after baked, topped with more melty peanut butter and Nutella pools. There's no mixer needed. These cookies are a must bake!
I love the chocolate peanut butter combination, so I just had to make these cookies. They are gooey, delicious, and a must bake for your weekend!
For more peanut butter recipes, try White Chocolate Reese’s Pieces Peanut Butter Cookies, Chocolate Peanut Butter Stuffed Cookie Bars, and 5 Ingredient Peanut Butter Chocolate Cookies.
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Why this recipe works
Easy to bake - These cookies require no mixer and simple pantry ingredients!
Peanut butter & Nutella - The most delicious combination.
Soft and chewy - These cookies are super soft and stay soft for days. They are thick and have a chewy center.
Peanut butter cookies - The peanut butter flavour is strong in this recipe!
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
- Butter- I always use unsalted while baking. Take this out 2 hours before baking.
- Brown sugar- I used dark brown sugar. Light works as well.
- Peanut butter- Use creamy peanut butter for this recipe. I don't recommend crunchy peanut butter or natural peanut butter and can't guarantee good results if you use either.
- Eggs - Take these out 2 hours before baking.
- Mini chocolate chips - Mini chocolate chips are optional. Don't use if you don't want to much chocolate in your cookies. You can use semisweet chocolate chips too, but the mini works best. Don't use milk chocolate chips.
- Nutella - You will use a ½ cup for the dough, and another 1/4 cup on top of the cookies.
Step by step instructions
Here is how to make and bake these Nutella peanut butter cookies. You will need one tray lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard ice cream scoop.
Step 1: Mix the butter and sugar. In a large bowl, mix the butter and sugar until light in colour and combined.
Step 2: Add in the wet ingredients. Whisk in egg, vanilla, and peanut butter.
Step 3: Add in the dry ingredients. Fold in the flour, baking soda, and salt. The dough will be really soft. Then add in the mini chocolate chips.
Step 4: Swirl in the peanut butter and Nutella. Use a spoon to drop the Nutella and peanut butter on top of the cookie dough. Then use a knife to swirl it in. Make sure you get all the way to the bottom of the bowl.
Step 5: Chill the dough. The dough needs to be chilled for 2 hours. While it is chilling, use a ½ teaspoon to make drops of Nutella and peanut butter on parchment paper. Place in freezer.
Step 6: Bake cookies. Scoop the cookie dough using a large cookie scoop. Bake 6 cookies at a time on prepared cookie sheets for 13-15 minutes.
Step 7: Top the cookies. As soon as the cookies are out of the oven, top with the frozen dollops of peanut butter and Nutella. It will begin to melt into the cookies. Allow to set.
Expert baking tips
Here are a few baking tips from my kitchen to yours
- When swirling in the peanut butter and Nutella, make sure you get all the way to the bottom of the bowl.
- Use creamy peanut butter.
- You can use the whole drops or you can cut each drop in half.
- The dough is extremely soft, so chilling the cookie dough for 2 hours is mandatory.
- Baking on parchment paper prevents spread. It makes a huge difference in comparison to silicone baking mats.
FAQ
Can I use crunchy or natural peanut butter?
No. Creamy has to be used.
My cookies didn't spread, why?
This is probably because of the flour. The flour needs to be spooned and levelled off in the measuring cup. The best way to accurately measure flour is with a gram scale.
Do I have to do the dollops on top?
No! I just like the look and melt of them.
My cookies spread way to much, why?
This is probably because the cookie dough wasn't chilled for long enough. This part takes time, but it's worth the wait! The cookie dough balls need to be cold when going into the oven.
Storing & Freezing
Freeze the baked cookies in an airtight container for up to 30 days. Thaw on the counter for an hour before eating, or heat it up in the microwave.
If you don't want to bake the cookies right away, place the raw cookie dough balls in an airtight container for up to 21 days. When ready to bake, remove from the freezer one hour before baking.
Check out these recipes
- Easy Carrot Muffins
- Strawberry Rhubarb Breakfast Cake
- Brown Butter Toffee Chocolate Chip Cookie Cups
- Easy Olive Oil Banana Bread
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Peanut Butter Nutella Cookies
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter room temperature
- 1/2 cup brown sugar
- 1 tbsp vanilla
- 1 egg room temperature
- 3/4 cups creamy peanut butter divided
- 1/3 cup mini chocolate chips
- 3/4 cups Nutella divided
Instructions
- In a large bowl, cream the butter and brown sugar until lightened in colour.1/2 cup butter, 1/2 cup brown sugar
- Add in 1/2 cup of peanut butter, vanilla, and eggs. Mix until creamy.1 tbsp vanilla, 3/4 cups creamy peanut butter, 1 egg
- Add in the flour, salt, and baking soda and mix in until just combined. Fold in the chocolate chips. The cookie dough will be super soft.1 1/4 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp salt, 1/3 cup mini chocolate chips
- Place 1/2 cup of Nutella and 1/4 cup of peanut butter into the dough and swirl it in using a butterknife. You can add in less if you'd like.
- Place the cookie dough into the fridge to chill for a minimum of 2 hours.
- Line a cookie sheet with parchment paper. While the dough is chilling, scoop 1/2 tsp drops of Nutella and peanut butter on the cookie sheet. (about 1/4 cup each). Do at least 18 drops. Place in the freezer.
- Preheat oven to 350°F. Line two cookie sheets with parchment paper. Use a large cookie scoop and scoop 9 cookies total. Bake 6 cookie dough balls per cookie sheet. Bake 1 sheet at a time.
- Bake for 13-15 minutes. The inside will look extremely soft, while the outside has a slight golden edge.
- Keep the cookies on the warm cookie tray.
- When the cookies are warm, top the cookies with the frozen drops of Nutella and peanut butter. It will melt as the cookie cools. Cool completely on the cooling rack.
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