Peanut Butter Nutella Cookies

Easy peanut butter Nutella cookies that take minutes for the dough to come together. Make your peanut butter cookies even better with Nutella swirled throughout.
 
stack of peanut butter nutella cookies

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Listen I’m a kid that grew up on peanut butter sandwiches. Peanut butter cookies. Peanut butter straight out of the jar. Nutella not so much. 

It just wasn’t a thing in our household. I wouldn’t experience the wonder that is until I was in my 20’s. In fact, my sister was the one that said I had to try it. And thank goodness she nudged me towards Nutella. I took one taste and have wished I could have gotten all those years back. Those Nutella-less years. *sigh*

So it only seems fitting that I would find as many ways to sneak Nutella into my life. Like into my peanut butter cookies. I mean peanut butter cookies are great. But when you swirl Nutella into them? Game changer. 

What ingredients do I need to make these peanut butter Nutella cookies?

  • Sugar
  • Brown sugar
  • Unsalted butter
  • Egg
  • Peanut butter
  • Vanilla
  • Salt
  • Baking Soda
  • Flour
  • Nutella

Tips On Making These Peanut Butter And Nutella Cookies:

  • Be sure to measure your flour correctly. Over-measuring your flour is going to result in a dry, crumbly cookie. Read my full post on how to measure your flour correctly here.
  • Use room temperature butter. By softening your butter properly (and here are 3 ways you can do that in a hurry!) will allow the sugar to punch tiny holes into the butter incorporating air into the dough. Cold butter won’t allow this to happen. So room temperature, unsalted, and you’re good to go.
  • Don’t forget to take those eggs out early too. You also need a room temperature egg as well. Remember you want your ingredients all playing along well together. So a cold egg and room temperature butter just don’t play nice on the playground together. You’ll end  up with butter that starts to seize up in your bowl. My trick? Put your eggs in a bowl of warm water for 5 to 10 minutes and you’re good to go
  • Add your Nutella last. You want a swirl of Nutella going throughout the dough. So I add last, and stir this in by hand. 

peanut butter nutella cookies on a cooling rack

How to make these peanut butter Nutella cookies – Step by step

For this cookie recipe I adapted it from my soft peanut butter cookie recipe. It’s an easy peanut butter cookie that is super soft, because I bake them for only 10 minutes. 

Alright let’s do this. To make these you want to…

  1. Preheat oven to 375°F degrees. Line a cookie sheet with parchment paper.
  2. In a large bowl, cream together the sugars and butter until light and fluffy about 2-3 minutes. Add in the egg to the butter mixture and stir to combine. Mix in peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda and flour until well combined.
  3. Stir in the Nutella by hand with a spatula. 
  4. Roll dough into 1 inch balls and then roll in sugar. Place on baking sheet and flatten with fork.
  5. Bake for 10-12 minutes. Cool on a wire rack.

These cookies are a cinch to make. All you need to do is cream together the softened butter and sugar first. 

butter and sugars in bowl for peanut butter M&M cookies

Add in the room temperature eggs, peanut butter and vanilla.

peanut butter cookie dough in a bowl

Then add in your dry ingredients – flour, baking powder and salt.

peanut butter cookie dough in a bowl

Pro Tip: With any baked good, I try not to “overmix”.  How do you know if you have mixed enough? Stop the mixer when you see a few streaks of flour still visible.

Then with a spatula you want to stir the Nutella in and be sure to leave it streaky and still visible. Just a few stirs should do it!

nutella stirred into peanut butter cookie dough

How to shape these peanut butter Nutella cookies 

I love these cookies because they don’t need to be chilled before baking them. I use a 1-inch cookie scoop to scoop out some dough, and roll it in my hands to get a nice round shape. I then roll them in extra granulated sugar.

Then I take a fork and press down in 2 different directions to give the classic criss cross pattern. 

I make sure to bake these cookies for only 10 minutes which keeps them super soft. After they are baked, be sure to move them to a cooling rack to cool completely. If you leave them on the cookie sheet after you take them out of the oven, they will continue to bake – and go from soft and perfect to overbaked!

peanut butter nutella cookies shaped and pressed with a fork

What Kind Of Peanut Butter Should I Use For Peanut Butter Cookies?

I always recommend the good old peanut butter you don’t have to stir. I’d steer clear from the natural peanut butter because of all the oil. I think it might make it too greasy!

Can I Make These Peanut Butter Nutella Cookies Ahead Of Time?

Yes and you should! Making cookie dough ahead of time does magical things for it. It actually makes the dough better I think. It also helps the cookies from spreading too much

You can make the dough and scoop them then cover and refrigerate (up to 24 hours). These will also keep for 2-3 days at room temperature. I just store mine in a ziploc bag. 

Or you can freeze the dough and/or cookies. If you freeze the dough, when ready to bake just bake froze and then add a few minutes of baking time. 

peanut butter nutella cookies on a cooling rack next to a glass of milk

Tools Needed To Make These Peanut Butter Nutella Cookies You Will Need:

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Peanut Butter Nutella Cookies

These flourless peanut butter cookies have Nutella swirled into the dough!
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24 cookies
Calories: 176kcal

Ingredients

  • 1/4 cup granulated white sugar
  • 3/4 cup brown sugar
  • 8 tablespoons unsalted butter softened
  • 1 large egg
  • 1 cup creamy peanut butter
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups all purpose flour
  • 1/2 cup Nutella
  • 1/4 cup sugar for dipping

Instructions

  • Preheat oven to 375 degrees.. Prepare a cookie sheet with parchment paper
  • In a large bowl, cream together the sugars and butter until light and fluffy about 2-3 minutes. Add in the egg to the butter mixture and stir to combine. Mix in peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda and flour until well combined. 
  • Stir until everything is well combined.
  • Add the Nutella, and stir gently. You want to incorporate it into the dough, but leave a definite swirl.
  • Scoop 1 inch balls of dough, and place on a cookie sheet. Dip each in the sugar, and gently press down on the balls of dough with a fork to create the cross marks.
  • Bake for 10 -12 minutes. Cool slightly on the cookie sheet for a couple minutes before removing to a wire rack.

Notes

  • Be sure to measure your flour correctly. Over-measuring your flour is going to result in a dry, crumbly cookie. Read my full post on how to measure your flour correctly here.
  • Use room temperature butter. By softening your butter properly (and here are 3 ways you can do that in a hurry!) will allow the sugar to punch tiny holes into the butter incorporating air into the dough. Cold butter won’t allow this to happen. So room temperature, unsalted, and you’re good to go.
  • Don’t forget to take those eggs out early too. You also need a room temperature egg as well. Remember you want your ingredients all playing along well together. So a cold egg and room temperature butter just don’t play nice on the playground together. You’ll end  up with butter that starts to seize up in your bowl. My trick? Put your eggs in a bowl of warm water for 5 to 10 minutes and you’re good to go
  • Add your Nutella last. You want a swirl of Nutella going throughout the dough. So I add last, and stir this in by hand. 

Nutrition

Calories: 176kcal | Carbohydrates: 16g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 129mg | Potassium: 107mg | Sugar: 15g | Vitamin A: 130IU | Calcium: 20mg | Iron: 0.6mg
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