• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Dessert
    • Charcuterie and Boards
    • Appetizers and Sides
    • Snacks
    • Breakfast
    • Holiday Recipes
  • My Story
The Epicurean Mouse
menu icon
go to homepage
  • Recipes
  • Subscribe
  • About
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • About
    • Contact Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Dessert

    Peanut Butter Nutella Cookies

    January 25, 2023 by Kristen Espino Leave a Comment

    76 shares
    Jump to Recipe Print Recipe

    These peanut butter Nutella cookies are soft and chewy with swirls of chocolate hazelnut spread. Studded with mini chocolate chips and dollops of melted Nutella on top, these cookies are irresistible.

    Peanut Butter Nutella cookies with chocolate chips.

    These peanut butter Nutella cookies are a game changer! They have all the ingredients we love in a traditional peanut butter cookie, but with the addition of chocolate chips and swirls of delicious Nutella spread in each bite.

    They are so addicting, yet incredibly easy to make. Most of the ingredients you will have inside your kitchen pantry!

    If you're looking for more delicious peanut butter treats, try my Rich and Fudgy Peanut Butter Cup Brownies and Peanut Butter Acai Bowl.

    Jump to:
    • Why You Will Love This Recipe
    • Ingredient Notes
    • Step By Step Instructions
    • Expert Baking Tips
    • FAQ
    • Storing and Freezing
    • 📖 Recipe

    Why You Will Love This Recipe

    • Thick and chewy cookies- These peanut butter cookies have crisp golden edges with soft, chewy centers.
    • Double the Nutella- These aren't your average peanut butter cookies. In each bite, you get swirls of chocolate hazelnut spread and melted Nutella on top which makes them extra gooey.
    • Perfect flavor combination- These cookies have a traditional peanut butter base with just the right amount of Nutella to give you the best of both worlds.
    • Simple to make- These elevated cookies may look complex but are so simple to make.
    Stacked peanut butter Nutella cookies with melted Nutella on top.

    Ingredient Notes

    • Butter- I use unsalted butter and pull it from the fridge 2 hours before mixing. This will ensure the butter is softened and whips up easily.
    • Sugars- I use both white granulated sugar and brown sugar.
    • Eggs- I use large eggs and pull them 2 hours before mixing to bring them to room temperature.
    • Peanut butter- I recommend using good ol' creamy peanut butter. I have not tested these cookies with natural peanut butter or crunchy peanut butter.
    • Nutella- I use the Nutella brand, but any chocolate hazelnut spread will work. I swirl some into the cookie dough, as well as on top once the cookies are baked.
    • Chocolate chips- I use semi-sweet mini chocolate chips in this recipe.

    Step By Step Instructions

    STEP 1: Mix dry ingredients together. In a bowl, sift together flour, salt, baking powder, and baking soda.

    STEP 2: Cream butter with sugars. Beat together butter, sugar, and brown sugar on high speed for 2 minutes.

    Butter, sugar, and brown sugar.
    Creamed butter, sugar, brown sugar, eggs, peanut butter and vanilla.

    STEP 3: Add wet ingredients. Next, add peanut butter. Mix until combined, followed by eggs and vanilla extract. Then, mix for an additional 2 minutes until creamy.

    STEP 4: Add in the dry ingredients. Add in the sifted dry ingredients and mix just until combined. After you have combined the flour mixture, make sure to scrape down the sides of the bowl.

    Cookie dough with mini chocolate chips.
    Cookie dough with spooned Nutella on top.

    Next, add mini chocolate chips. Use a rubber spatula to fold them in.

    STEP 5: Add Nutella. Using a small spoon, add drops of Nutella on top of mixed cookie dough. Then, use a sharp edged knife and swirl the Nutella into the cookie dough. Do not over mix.

    Cover with plastic and refrigerate for 2 hours.

    STEP 6: Bake cookies. Scoop the cookie dough using a medium size ice cream scoop. Place each cookie onto a parchment lined sheet pan. Line 6 cookies per sheet and bake for 13-15 minutes.

    Peanut butter cookie dough with swirled Nutella.
    Scooped cookie dough.

    STEP 7: Top with Nutella. Once the cookies have finished baking, remove them from the oven. Then, immediately top each cookie with small dollops of Nutella and extra mini chocolate chips.

    Let the cookies cool completely before handling.

    Expert Baking Tips

    Make sure to pull your chilled ingredients 2 hours before mixing. Having room temperature ingredients helps the dough come together and cream beautifully.

    When swirling in Nutella, make sure to use a sharp edge knife to get nice streaks throughout the dough. Do not over mix. You do not want to completely mix the Nutella into the dough.

    This dough needs to chill for a minimum of 2 hours. I usually chill my cookie dough overnight. This allows the fats to solidify and remain solid during baking, which prevents them from spreading.

    Bake your cookies on top of parchment paper or a Silpat for easy release.

    Baked peanut butter Nutella cookies with dollops of melted Nutella on top.

    FAQ

    Can I make the dough ahead of time?

    Yes, you can! You can make this dough several hours or days ahead before baking. When ready to bake, just scoop onto your baking sheet.

    Can I use natural peanut butter in this recipe?

    I do not recommend using natural peanut butter. Natural peanut butter typically does not have any added sugar and can sometimes separate. I suggest using Skippy or JIF peanut butter for this recipe.

    Can I skip using Nutella?

    Yes, if you are looking for a more traditional peanut butter cookie, feel free to omit the Nutella. It's just as good without it!

    Peanut butter cookies with mini chocolate chips and swirled Nutella.

    Storing and Freezing

    Store these peanut butter Nutella cookies inside an airtight container or Ziplock bag. They will stay fresh for 5 days at room temperature.

    Freezing

    Freeze baked cookies inside an airtight container or Ziplock freezer bag for up to 30 days. Let thaw at room temperature for 1 hour.

    Scoop cookie dough onto a parchment lined baking sheet and freeze dough for 30 days. Make sure to double wrap with plastic wrap to keep the cookies fresh and avoid freezer burn.

    The frozen cookies can be baked directly from the freezer. Just add a couple minutes to the baking time.

    Peanut butter cookies, mini chocolate chips, melted Nutella.

    Other Dessert Recipes To Try

    • Lemon Bars with Graham Cracker Crust
    • Loaded M&M Rice Krispie Treats
    • Creamy Honey Cheesecake
    • Peach Cobbler Egg Rolls

    If you decide to try this recipe, please make sure to leave a STAR RATING on the recipe card and leave a comment below. I hope you enjoy this recipe!

    Let's stay connected on social media. Tag me on Instagram @theepicureanmouse. Make sure to follow me on Pinterest for more delicious family recipes.

    📖 Recipe

    Peanut Butter Nutella Cookies

    Kristen-The Epicurean Mouse
    These peanut butter Nutella cookies are soft and chewy with swirls of chocolate hazelnut spread. Studded with mini chocolate chips and dollops of melted Nutella on top, these cookies are irresistible. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 13 minutes mins
    Total Time 28 minutes mins
    Course Dessert, Snack
    Cuisine American
    Servings 20 cookies
    Calories 410 kcal

    Ingredients
      

    • 1 cup Butter unsalted, softened
    • 7 oz White granulated sugar
    • 8 oz Brown sugar dark or light
    • 2 Eggs large, room temperature
    • 1 teaspoon Vanilla extract
    • 11 oz Peanut butter smooth
    • 12 oz All purpose flour
    • 1 teaspoon Baking powder
    • ½ tablespoon Baking soda
    • 1 teaspoon Salt
    • ½ cup Nutella swirled into the batter, plus extra for topping cookies
    • 1 cup Mini chocolate chips plus more for sprinkling on top

    Instructions
     

    • In a bowl, sift together flour, salt, baking powder, and baking soda.
    • Using a stand mixer or hand held mixer, beat together butter, sugar, and brown sugar on high speed for 2 minutes. 
    • Next, add peanut butter. Mix until combined, followed by eggs and vanilla extract. Then, mix for an additional 2 minutes until creamy.
    • Add in the sifted dry ingredients and mix just until combined. After you have combined the flour mixture, make sure to scrape down the sides of the bowl. 
    • Next, add mini chocolate chips. Use a rubber spatula to fold them in.
    • Using a small spoon, add drops of Nutella on top of mixed cookie dough. Then, use a sharp edged knife and swirl the Nutella into the cookie dough. Do not over mix. Cover with plastic and refrigerate for 2 hours. 
    • Scoop the cookie dough using a medium size ice cream scoop. Place each cookie onto a parchment lined sheet pan. Line 6 cookies per sheet and bake for 13-15 minutes. 
    • Once the cookies have finished baking, remove them from the oven. Then, immediately top each cookie with small dollops of Nutella and extra mini chocolate chips. 
      Let the cookies cool completely before handling. 

    Nutrition

    Calories: 410kcalCarbohydrates: 48gProtein: 7gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 42mgSodium: 379mgPotassium: 161mgFiber: 2gSugar: 32gVitamin A: 328IUVitamin C: 0.1mgCalcium: 55mgIron: 2mg
    Keyword peanut butter cookies, swirled nutella, melted, chewy, chocolate chips, easy, outrageous
    Tried this recipe?Let us know how it was!

    More Dessert

    • Strawberry Rolls
    • Mini Blueberry Cheesecake
    • Churro Chips with Fruit Salsa
    • Chocolate Fudge Cupcakes

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi New Friends!

    Hi I'm Kristen!

    The creator, recipe developer and food photographer for The Epicurean Mouse. Here you will find delicious seasonal meals, desserts and everything in between to share with your family and friends.

    More about me →

    Trending Recipes

    • Custard French Toast
    • Smoked Macaroni and Cheese
    • Birria Tacos with Consommé
    • Spicy Salmon Sushi Bake

    BRAND NEW RECIPES

    • Deconstructed Lasagna (Lazy Lasagna)
    • Miso Butter Salmon
    • Strawberry Burrata Bruschetta
    • Iced Strawberry Matcha Latte

    Footer

    Copyright © 2023 THE EPICUREAN MOUSE ON THE FOODIE PRO THEME

    Do not sell my personal information

    • Facebook
    • Pinterest