Peanut Butter Nutella Cookies are made with peanut butter and Nutella swirled together! They are soft, chewy, and incredibly delicious. They are super easy to make and everyone loves them!
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Peanut butter and Nutella cookies combine rich, nutty peanut butter with chocolatey Nutella. They’re soft, chewy and so delicious!
These look like hard to make, but they’re easy to make from one cookie dough. Add peanut butter to one part, Nutella to the other and swirl the dough together!
For more peanut butter and Nutella treats, try my Nutella and peanut butter cake, marshmallow peanut butter cookies and Nutella stuffed cookies.
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Why This Recipe Works
- Peanut butter cookies with Nutella combine two delicious flavors into one cookie! They are peanut buttery and chocolatey like these peanut butter and chocolate cupcakes and nutterbutter bars!
- This easy Nutella and peanut butter cookie recipe only takes a few minutes to mix up.
- You only need less than10 ingredients. You probably already have most of the ingredients.
Ingredients
Below are some useful notes on some ingredients for these peanut butter cookies with Nutella.
- Peanut Butter-Use a creamy or crunchy peanut butter such as Jif or Skippy. I don’t recommend using natural peanut butter in this recipe. Peanut butter fans will also love this no bake peanut butter cookie dough and reese peanut butter cup brownies.
- Nutella– Nutella is my favorite chocolate hazelnut spread. Feel free to use a different brand of chocolate hazelnut spread for these Nutella swirl cookies. Add these nutella cinnamon rolls and banana nutella swirl bread to your baking list too!
- Brown Sugar: Use light or dark brown sugar. Make sure your brown sugar is fresh.
See recipe card below for the ingredients and measurements.
Variations & Substitutions
- Add chopped nuts for extra crunch and nutty flavor. Hazelnuts, peanuts, walnuts or almonds are yummy options.
- Instead of Nutella, use almond butter or Biscoff cookie butter! Biscoff cookie butter makes the yummiest treats like this Biscoff cookie dough recipe and chocolate chip Biscoff cookies.
- For extra chocolate or peanut butter flavor, stir in some chocolate chips or peanut butter chips! For more chocolate cookies, try my chocolate smores cookie recipe!
Instructions
Below are directions for how to make cookies with Nutella and peanut butter.
Step 1: (See photo 1 above) In the bowl of an electric mixer, beat the butter and sugars on medium speed until light and fluffy.Add the vanilla and egg. Stir in the dry ingredients.
Step 2: (See photo 2 above)Place half the dough in a large mixing bowl. Fold the peanut butter into one half of the dough. Fold the Nutella into the other bowl with the other half of the dough.
Step 3: (See photo 3 above)Fold the two doughs together until just combined. Do not overmix.
Step 4: (See photo 4 above) Scoop into cookie dough balls of about 2 tablespoons each. Place the balls about 3 inches apart on the baking sheet.
Step 5: (See photo 5 above)Place balls about 3 inches apart on a baking sheet. Cover and chill for 1 hour. Drizzle each ball with a little melted peanut butter and Nutella (optional) just before baking.
Step 6: (See photo 6 above) Bake at 350 degrees for 10-12 minutes.
Recipe FAQs
Nutella is a brand of chocolate and hazelnut spread. It is made out of sugar, palm oil, hazelnut and cocoa powder.
One of my favorite ways to enjoy Nutella is by spreading it on a crepe with bananas! For more dessert recipes with Nutella, try my Nutella brownies recipe and this cupcake recipe with Nutella.
Store Nutella and peanut butter cookies in an airtight container at room temperature for up to 5 days. Freeze leftover baked cookies for up to 3 months. Thaw in the refrigerator or at room temperature.
Expert Tips
- Use a cookie scoop. Use a 1 ounce cookie scoop to measure and form the dough balls. This makes the cookies are the same size and shape!
- Chill cookie dough balls. Chill the dough 1 hour before baking. Keep cookie dough balls in fridge while first batch bakes.
- Avoid Over Swirling. Make sure to leave swirls so that you can taste Nutella and peanut butter in every bite!
Peanut Butter Nutella Cookies
Equipment
Ingredients
- ½ cup (113.5 g) unsalted butter room temperature
- ½ cup (110 g) brown sugar light or dark, packed
- 1 (1) large egg room temperature
- 1½ teaspoons (1½ teaspoons) vanilla extract
- 1⅔ cups (208.33 g) all purpose flour
- ½ teaspoon (½ teaspoon) baking soda
- ¼ teaspoon (¼) baking powder
- ¼ teaspoon (¼) cinnamon optional
- ½ teaspoon (½ g) salt
- ¼ cup (64.5 g) creamy peanut butter plus more for topping, optional
- ¼ cup (75 g) Nutella plus more for topping, optional
Instructions
- In a medium mixing bowl, whisk to combine the all purpose flour, baking soda, baking powder, cinnamon (optional) and salt.
- In the bowl of an electric mixer or in a medium sized bowl using a hand mixer, cream the room temperature butter and brown sugar together on medium speed for 2-3 minutes until light and fluffy.
- Mix in the egg til til completely combined. Add the vanilla extract.
- With the mixer on low, gradually beat in the dry ingredients just combined. Do not overmix.
- Place half of the dough in a seperate medium sized mixing bowl. Use a spatula to fold the Nutella into one half of the cookie dough. Fold the peanut butter into the other bowl of cookie dough. Fold the Nutella cookie dough into the peanut butter cookie dough until just combined. Do not overstir. Be sure to leave swirls of both the peanut butter and Nutella.
- Scoop the cookie dough with a 2 tablespoon sized cookie scoop and place the balls close but not touching on a baking sheet. Cover with plastic wrap and chill in the fridge for at least 30 minutes or up to 2 days.
- Preheat oven to 350 Fahrenheit. Melt one tablespoon of peanut butter in a small bowl in the microwave. Melt one tablespoon of Nutella in another small bowl.
- Place balls about 3 inches apart on a baking sheet lined with parchment paper. Drizzle a little Nutella and a little peanut butter over the top and sides of each ball.
- Bake for 10-12 minutes until edges turn golden in color and the cookies are set. Cool on baking sheet for ten minutes then transfer to a rack to cool completely.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
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