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!
Servings: 14 cookies
Calories: 206kcal
Equipment
Ingredients
- ½ cup unsalted butter room temperature
- ½ cup brown sugar light or dark, packed
- 1 large egg room temperature
- 1½ teaspoons vanilla extract
- 1⅔ cups all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon cinnamon optional
- ½ teaspoon salt
- ¼ cup creamy peanut butter plus more for topping, optional
- ¼ cup 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
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 prefer 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.
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 dough: 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!
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.
Nutrition
Serving: 1cookie | Calories: 206kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 141mg | Potassium: 75mg | Fiber: 1g | Sugar: 16g | Vitamin A: 195IU | Vitamin C: 0.001mg | Calcium: 24mg | Iron: 1mg
