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.
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.
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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.
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.
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.
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.
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.
FAQ
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.
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.
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!
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.
Other Dessert Recipes To Try
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📖 Recipe
Peanut Butter Nutella Cookies
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.
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