These peanut butter Nutella cookies are large, chewy, and packed full of sweet peanut butter and mouthwatering Nutella! The Nutella is both swirled into the dough itself and melted on top of the cookie when it is fresh out of the oven! It's a perfect combination of chocolate and peanut butter!
Best Peanut Butter Cookies With Nutella
If there are two things out there that everyone loves, it has to be peanut butter and Nutella. Now, imagine putting these two things together in an incredibly decadent cookie (spoiler alert: it's what dreams are made of).
These large, rich, and absolutely delicious cookies are going to instantly become your new favorite kind of cookie (goodbye chocolate chip cookies!) Of course, you can always add some chocolate chips to these peanut butter Nutella cookies so you can enjoy it all at once!
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🥘 Peanut Butter Nutella Cookies Ingredients
These ingredients are all common baking staples that you'll find in many cookie recipes. The mini chocolate chips are optional, but I definitely recommend them!
- Butter - 1 cup of unsalted, room-temperature butter. If you need help softening your butter to room temperature, check out my guide here!
- Brown Sugar - 1¼ cups of either light brown sugar or dark brown sugar, packed.
- Sugar - ¼ cup of white granulated sugar.
- Peanut Butter - 1 cup of creamy peanut butter. I don't recommend using the natural kind.
- Vanilla - 2 teaspoons of pure vanilla extract.
- Eggs - 2 large, room temperature eggs.
- Flour - 2½ cups of all-purpose flour that has been sifted.
- Baking Soda - 1 teaspoon of baking soda.
- Salt - 1 teaspoon of salt.
- Chocolate Chips (optional) - 1 cup of mini chocolate chips.
- Nutella - 13 ounces of Nutella, divided into separate portions.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
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🔪 How To Make Peanut Butter Nutella Cookies
Simply mix up your peanut butter cookie dough and then swirl in some Nutella! However, make sure you let the dough chill in order to prevent them from spreading too much in the oven!
You'll need a stand mixer or hand mixer, some baking sheets, a wire cooling rack, an ice cream scoop, and your measuring utensils.
These cookies are extra large and chewy! This recipe will make between 18 and 24 cookies, depending on how big your ice cream scoop is!
Prepare the Cookie Dough
- Cream the butter. Using your stand mixer or a hand mixer, beat 1 cup of room-temperature butter, 1¼ cup of brown sugar, and ¼ cup of granulated sugar on high speed for 2 minutes, or until the color has lightened and the mixture is nice and fluffy.
- Mix in ingredients. Add in 1 cup of creamy peanut butter, 2 teaspoons of vanilla extract, and 2 room-temperature eggs. Beat on high speed for another minute. *Note that the mixture will be very creamy.
- Add dry ingredients. Add 2½ cups of sifted all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt and mix using low speed. Stop to scrape down the sides and bottom of the bowl as needed. Only mix until the batter is just combined, making sure to avoid over-mixing the dough.
- Swirl in the Nutella. Fold the optional 1 cup of mini chocolate chips into the dough if using. Use a spoon to drop dollops of Nutella on top of the cookie dough (using ½ cup of Nutella in total). Then, use a butter knife to swirl the Nutella into the dough. Make sure to swirl the Nutella all the way to the bottom of the mixing bowl!
- Chill the dough. Transfer the bowl of cookie dough to the fridge and let it chill for 2 hours.
- Freeze some Nutella. Meanwhile, line a baking sheet with wax or parchment paper. Then, using the remaining Nutella, use a half teaspoon to scoop out Nutella and drop it onto the prepared baking sheet (you'll want to have at least 24 dollops of Nutella). Place the baking sheet into the freezer.
Bake The Peanut Butter Nutella Cookies
- Preheat. Once the cookies are done chilling, preheat your oven to 350°F (175°C) and line two baking sheets with some parchment paper.
- Scoop the dough. Use a large ice cream scoop or cookie scoop to scoop the cookie dough and place the dough balls onto the prepared baking sheet, making sure to space them out. Place the tray into the fridge while you scoop the remaining cookie dough.
- Bake. Bake one sheet at a time in the oven at 350°F (175°C) for 13-15 minutes, or until the edges are golden.
- Add Nutella. Remove the cookies from the oven and immediately top them with the frozen dollops of Nutella. Let the cookies sit on the pan for 5 minutes before moving them to a wire rack to finish cooling.
These cookies are such a crowd favorite that they would easily be a hit at a cookie swap party or in a gift basket! Of course, you can always just enjoy them with a nice glass of milk at home, too! Enjoy!
💭 Angela's Tips & Recipe Notes
- When baking, you should always measure your flour out using the spoon and level method. This prevents over-packing the measuring cup, which leads to dry and crumbly cookies.
- When swirling the Nutella into the cookie dough, make sure you get it all the way down to the bottom of the mixing bowl!
- You'll want your cookie dough balls to be cold before putting them in the oven. This helps to prevent the cookies from spreading too much.
- For best results, don't use natural peanut butter as it won't have as strong of a peanut butter flavor as the standard variety does.
🥡 Storing
Keep your peanut butter Nutella cookies in an airtight jar or container at room temperature for up to 5 days. If you want to freeze baked cookies, place them into a sealed container and freeze them for up to 1 month.
Freezing Peanut Butter Nutella Cookie Dough
To freeze the dough, go ahead and portion the dough into balls. Place them on a baking sheet and flash freeze the dough. Wrap the balls tightly in plastic wrap and store them in the freezer for up to 1 month.
The frozen dough can be baked straight from frozen, there is no need to thaw them out. However, you may need to add a couple of minutes to the baking time. Check out more cookies that freeze well here!
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❓ FAQ
Yes! If you don't allow your dough to become nice and cold, it will heat up quicker, causing the butter in the dough to melt faster and the cookies to spread more. This dough is already very creamy, and you could easily wind up with pancake-style cookies if you don't properly chill the dough!
I don't recommend it. Natural peanut butter is much more oily and doesn't contain as much sugar. Even if the cookies bake well, the peanut butter flavor will be much weaker.
One of my top baking tips is to make sure you are measuring out your flour properly! Either measure the flour using a kitchen scale (which is the most accurate method) or measure it out using the spoon and level method.
If you scoop your flour directly into the measuring cup, you will be packing in too much flour and drying out your cookie dough. As a result, you will have crumbly and dense cookies.
🍪 More Tasty Cookie Recipes
- Red Velvet Blossoms - Tasty red velvet cookies are rolled in sugar, baked, and then topped off with a Hershey's kiss!
- Small Batch Chocolate Chip Cookies - These tender cookies are perfect for when you don't need a ton of cookies!
- Peanut Butter Cookies - A tasty classic, these peanut butter cookies are sure to please!
- No Chill Rolled Sugar Cookies - These sugar cookies are super tasty and you won't have to wait for the dough to chill!
- Dark Chocolate Cookies - Rich and decadent cookies that are loaded with dark chocolate!
- Maraschino Cherry Chocolate Chip Cookies - These sweet cookies feature both cherries and chocolate chips!
📋 Recipe
Peanut Butter Nutella Cookies
Ingredients
- 1 cup butter (unsalted, room temperature)
- 1¼ cup light brown sugar (or dark brown sugar, packed)
- ¼ cup sugar
- 1 cup creamy peanut butter
- 2 teaspoon vanilla extract
- 2 large eggs (room temperature)
- 2½ cups all-purpose flour (sifted)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup mini chocolate chips (optional)
- 13 oz Nutella (divided)
Instructions
Prepare the Cookie Dough
- Using your stand mixer or a hand mixer, beat the room-temperature butter, brown sugar, and granulated sugar on high speed for 2 minutes, or until the color has lightened and the mixture is nice and fluffy.1 cup butter, 1¼ cup light brown sugar, ¼ cup sugar
- Add in the creamy peanut butter, vanilla extract, and room-temperature eggs. Beat on high speed for another minute. *Note that the mixture will be very creamy.1 cup creamy peanut butter, 2 teaspoon vanilla extract, 2 large eggs
- Add the sifted all-purpose flour, baking soda, and salt and mix using low speed. Stop to scrape down the sides and bottom of the bowl as needed. Only mix until the batter is just combined, making sure to avoid over-mixing the dough.2½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt
- Fold the optional mini chocolate chips into the dough if using. Use a spoon to drop dollops of Nutella on top of the cookie dough (using ½ cup of Nutella in total). Then, use a butter knife to swirl the Nutella into the dough.1 cup mini chocolate chips, 13 oz Nutella
- Transfer the bowl of cookie dough to the fridge and let it chill for 2 hours.13 oz Nutella
- Meanwhile, line a baking sheet with wax or parchment paper. Then, using the remaining Nutella, use a half teaspoon to scoop out Nutella and drop it onto the prepared baking sheet (you'll want to have at least 24 dollops of Nutella). Place the baking sheet into the freezer.
Bake The Peanut Butter Nutella Cookies
- Once the cookies are done chilling, preheat your oven to 350°F (175°C) and line two baking sheets with some parchment paper.
- Use a large ice cream scoop or cookie scoop to scoop the cookie dough and place the dough balls onto the prepared baking sheet, making sure to space them out. Place the tray into the fridge while you scoop the remaining cookie dough.
- Bake one sheet at a time in the oven at 350°F (175°C) for 13-15 minutes, or until the edges are golden.
- Remove the cookies from the oven and immediately top them with the frozen dollops of Nutella. Let the cookies sit on the pan for 5 minutes before moving them to a wire rack to finish cooling.
Equipment You May Need
Notes
- When baking, you should always measure your flour out using the spoon and level method. This prevents over-packing the measuring cup, which leads to dry and crumbly cookies.
- When swirling the Nutella into the cookie dough, make sure you get it all the way down to the bottom of the mixing bowl!
- You'll want your cookie dough balls to be cold before putting them in the oven. This helps to prevent the cookies from spreading too much.
- For best results, don't use natural peanut butter as it won't have as strong of a peanut butter flavor as the standard variety does.
- To store: Keep your peanut butter Nutella cookies in an airtight jar or container at room temperature for up to 5 days.
- To freeze already baked cookies: Place your cookies into a sealed container and freeze them for up to 1 month.
- To freeze dough: Go ahead and portion your dough into balls. Place them on a baking sheet and flash freeze the dough. Wrap the balls tightly in plastic wrap and store them in the freezer for up to 1 month.
- To bake frozen cookie dough: The frozen dough can be baked straight from frozen, there is no need to thaw them out. However, you may need to add a couple of minutes to the baking time.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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