Peanut Butter Nutella Cookies! Combining two of the best flavors to bring you these amazing nutty, chocolately cookies! They have soft middles, chewy edges and added crunch and flavor from chopped hazelnuts and peanuts. They’re super easy and are the perfect combination of peanut butter AND Nutella!
BAKING WITH PEANUT BUTTER
My friend recently pointed out that I have a lot of peanut butter recipes here on Parsley and Icing. I hadn’t realized it, but she’s right. I do enjoy baking with peanut butter. I love the rich, salty-sweet flavor it adds to baked goods.
PEANUT BUTTER COOKIES
When I think of classic cookies, peanut butter cookies are pretty high up on the list. There’s nothing like a classic cookie during stressful times.
For classic peanut butter cookies, this recipe for Old Fashioned Peanut Butter Cookies will always be my go to! For more of a twist, definitely try these gooey, chocolatey Peanut Butter Marshmallow Cookies. These Peanut Butter Cookie Sandwiches with Peanut Butter Buttercream are a decadent cookie-turned-dessert!
PEANUT BUTTER AND NUTELLA
I first discovered Nutella during my semester abroad in Paris. Chocolate and hazelnuts?! I instantly fell in love. Everyone knows that chocolate and peanut butter are delicious together, so peanut butter and Nutella seemed like a natural pairing.
Nutella gives these Peanut Butter Nutella Cookies a chocolatey twist! They’re made with a half a cup each of peanut butter and Nutella.
WHAT’S IN THESE COOKIES?
- Unsalted Butter
- Peanut Butter: I always bake with creamy peanut. I wouldn’t recommend baking with natural peanut butter or crunchy peanut butter.
- Granulated Sugar
- Brown Sugar: Use light or dark.
- An Egg Yolk (To make the cookies extra chewy).
- Vanilla Extract
- Baking Soda
- Hazelnuts (Optional)
- Peanuts (Optional)
WITH NUTS OR WITHOUT?
Hazelnuts and peanuts add both the flavor and texture. They’re a fun and fitting addition to the peanut butter and hazelnut spread in these cookies. That said, they’re optional. If you don’t have nuts or don’t wish to add them, the cookies will still be delicious without them!
SHOULD I MIX THE FLAVORS OR SWIRL THEM?
These cookies are delicious with the dough completely mixed together AND with the Nutella partially swirled in. For this batch, I did them all with the Nutella swirled in. You can make them all swirled, all mixed together or a combination of both!
- MIXED TOGETHER: These cookies taste delicious with the dough all mixed together. It’s almost like peanut butter and Nutella create a new taste when combined.
- SWIRLED: I love any type of marbled baked good. They look beautiful and I love that you get little tastes of all ingredients!
HOW TO SWIRL THE NUTELLA IN
I did a poll on Instagram asking if people preferred the Nutella fully stirred in or partially swirled in. Most people preferred the swirled version. I am partial to swirled too since they are so pretty! Here are some tips for getting the perfect Nutella swirls.
- Warm the Nutella: Just heat it in the microwave for about 15 seconds then give it a stir. This will make the Nutella even smoother and easier to swirl.
- Use a Big Mixing Bowl: Use your biggest bowl to add the swirls. If you have a small mixing bowl, you’ll quickly run out of room to drop the dollops of Nutella over the peanut butter dough.
- Avoid Over Swirling: As with most marbled recipes, less swirling is more. The less you swirl, the bigger pockets of Nutella you’ll end up with!
A FEW NOTES ABOUT THIS RECIPE
These Peanut Butter Nutella Cookies are easy to make, but here are a few tips!
- Use Room Temperature Ingredients: Leave the butter and eggs at room temperature for 1-2 hours before baking. Room temperature butter is softer and better incorporates air into the dough while being mixed. This will help give us thicker cookies. Room temperature eggs also incorporate better into the dough and rise more easily.
- Flour: Make sure to spoon the flour into the measuring cup and level the cup off. If you scoop the flour with the measuring cup, the cup will be too compact and you’ll likely end up adding too much flour.
- Chill the Dough: This is one of those cookie doughs that you definitely want to chill before baking. Chilling the dough allows the flavor to develop and prevents the cookies from spreading too much while baking.
NEVER TOO MANY PEANUT BUTTER NUTELLA COOKIE RECIPES!
There are so many delicious ways to combine peanut butter and Nutella. I cannot wait to try these Nutella Stuffed Peanut Butter Cookies from Handle the Heat. These 3-Ingredient Flourless Peanut Butter Nutella Cookies from The Big Man’s World also sound amazing.
If you love peanut butter and Nutella, you are truly going to love these Peanut Butter Nutella Cookies. They are rich, chewy, peanut buttery, chocolatey and delicious. They’re super easy and are the perfect combination of peanut butter AND Nutella!Print
Peanut butter plus Nutella equals double the delicious flavor!! These easy Peanut Butter Nutella Cookies are rich, nutty, chocolatey and super flavorful!
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cup all-purpose flour
- ½ cup granulated sugar
- 3/4 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup Nutella
- 1/4 cup hazelnuts, toasted and finely chopped,* optional
- 1/4 cup salted peanuts, finely chopped, ** optional
- In a small bowl, whisk to combine the flour, baking soda and salt.
- In the bowl of an electric mixer or in a medium sized bowl using a hand mixer, cream the butter and peanut butter together. Add the sugars and beat on medium until light and fluffy.
- Add the vanilla, egg and egg yolk and beat til combined.
- With the mixer on low, gradually beat in the dry ingredients just combined. Stir in the nuts.
- Add the Nutella to a small bowl and microwave for 15 minutes. Give the Nutella a stir and drop spoonfuls of it over the dough. Use a knife to swirl the Nutella into the batter. Chill dough in the fridge for 2 hours.
- Use a small ice cream scooper to scoop out balls of dough between 1 1/2 and 2 tablespoons each. Place the balls 2 inches apart on the baking sheet. Dip the tines of a fork in granulated sugar and gently and lightly press down to make a criss cross pattern on the tops of the cookies.
- Bake at 350 F for 12-14 minutes until edges turn golden in color. Cool on baking sheet for ten minutes then transfer to a rack to cool completely.
*If using pre-chopped hazelnuts, spread them on a baking sheet and toast them for 8-10 minutes at 300 F. Once cooled, chop them on a cutting board or pulse them in a food processor to get fine pieces.
**Chop nuts on a cutting board or pulsed in a food processor
Keywords: nutella, chocolate, peanut butter, cookies, swirled, marbled, hazelnuts, peanuts, nuts