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5 from 1 vote

Peanut Butter Nutella Cookies

These Peanut Butter Nutella Cookies are the perfect combination of peanut butter and Nutella! The cookies are super delicious and impressive, but the recipe is super simple. You can make these cookies in about 30 minutes!
Prep Time30 minutes
Cook Time14 minutes
Course: Cookies
Cuisine: American
Diet: Vegetarian
Servings: 15 cookies
Calories: 335kcal
Author: Natalie

Ingredients

  • 12 tablespoons unsalted butter room temperature
  • 3/4 cup brown sugar light or dark, packed
  • 1 large egg room temperature
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 2⅓ cups all purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup creamy peanut butter
  • ¾ cup Nutella

Instructions

  • Preheat oven to 350 degrees Fahrenheit. 
  • 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.
  • Add the vanilla, egg and egg yolk and beat til combined.
  • With the mixer on low, gradually beat in the dry ingredients just combined. Do not overmix.
  • Place half of the cookie dough in a large mixing bowl. Use a spatula to fold the Nutella into one half of the cookie dough. Fold the peanut butter to the other bowl of cookie dough. Fold the Nutella cookie dough into the peanut butter cookie dough until just combined. Do not overmix. Be sure to leave swirls of both the peanut butter and Nutella.
  • Use a small ice cream scoop or 2 tablespoon sized cookie scoop to scoop out balls of dough between 1 1/2 and 2 tablespoons each. Place the balls about 3 inches apart on a baking sheet lined with parchment paper. 
  • Bake at 350 F for 10-12 minutes until edges turn golden in color and are set. Cool on baking sheet for ten minutes then transfer to a rack to cool completely.

Notes

Peanut butter: Use creamy or crunchy commercial peanut butter such as Jif or Skippy. I wouldn't recommend using natural peanut butter for this peanut butter Nutella cookie recipe. 
Nutella: I personally love Nutella, but feel free to use your favorite brand of chocolate hazelnut spread.
Nuts: For extra crunch, stir some chopped nuts into the dough after adding the dry ingredients. 
Cinnamon: I love adding a pinch of cinnamon to the dry ingredients. It adds a hint of extra warm flavor. 
Storage: Store leftover cookies in an airtight container at room temperature for up to 5 days. Freeze in a freezer safe zip lock storage bag for up to 3 months. Label the bag with the date and "Nutella peanut butter cookies."

Nutrition

Serving: 1cookie | Calories: 335kcal | Carbohydrates: 37g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 48mg | Sodium: 242mg | Potassium: 154mg | Fiber: 2g | Sugar: 20g | Vitamin A: 314IU | Calcium: 38mg | Iron: 2mg