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These Nutella peanut butter cookies are truly irresistible. They bake up with crisp, golden edges and a soft, chewy center. The dough contains peanut butter and is swirled with Nutella for pockets of rich chocolate-hazelnut flavor — and the best part is there is no chill time required.
These cookies are quick and simple to prepare. Because the dough doesn’t need to rest, you can scoop and bake right away. The combination of smooth peanut butter, Nutella swirls and chocolate chips creates a rich, indulgent cookie that stays soft in the middle while developing slightly crisp edges.
They’re perfect for an easy dessert, an afternoon treat, or whenever you crave something chocolaty and nutty. Make a batch for family, share with friends, or stash some in an airtight container for a few days of snacking.
Why This Recipe Works
- Easy to make: The recipe uses only two bowls and an electric hand mixer, so it’s fast and straightforward.
- Perfect texture: Cookies bake up with crisp edges and a soft, chewy center for the ideal bite.
- No chill time: Room-temperature butter keeps the dough ready to scoop and bake immediately, saving time without sacrificing texture.
Ingredient Notes
Below are key ingredient notes to help you get the best result. The complete ingredient list is included in the recipe card further down.
- Peanut butter: Use smooth (creamy) peanut butter for a uniform texture and better incorporation into the dough.
- Nutella: Adds chocolate-hazelnut pockets when swirled into the dough and when spooned on top after baking.
- Butter: Take butter out of the fridge about 30 minutes before you start so it’s at room temperature and easy to cream.
- Brown sugar: Provides moisture and chewiness; brown sugar helps keep the cookie centers soft.
Step-by-Step Instructions
These instructions outline how to prepare and bake the Nutella peanut butter cookies. The full recipe card with exact measurements is below.
Preheat the oven to 175ºC / 350ºF (conventional). Line a baking sheet with parchment paper.
Step 1: In a bowl, sift together the flour, baking powder, baking soda and salt.
Step 2: In a separate bowl, combine the peanut butter, room-temperature butter, brown sugar and granulated sugar. Use an electric hand mixer to beat until the mixture is light and fluffy, about 2 minutes.
Step 3: Add the egg and vanilla extract, and mix until combined.
Step 4: Fold the flour mixture into the wet ingredients with a spatula until just combined. Stir in the chocolate chips.
Step 5: Spoon dollops of Nutella onto the dough and, using a butter knife, gently swirl it into the batter to create marbled pockets.
Step 6: Using a 2-tablespoon (approx. 1.35 ounce) cookie scoop, place scoops of dough onto the prepared baking sheet, leaving space between cookies. Bake one tray at a time for about 10 minutes.
Step 7: When baked, add a small dollop of Nutella and a few extra chocolate chips on top if desired. Let the cookies cool on the baking sheet for 5–10 minutes—they will still be soft—and then transfer to a cooling rack to finish cooling.
Expert Baking Tips
- Use a kitchen scale: Weights are more precise than volume measurements. If you have a scale, measure ingredients by grams for consistent results.
- Don’t overmix: Once dry and wet ingredients are combined, stop mixing. Gently fold with a spatula to avoid developing too much gluten and creating tough cookies.
- Choose the right pan: Light-colored aluminum baking sheets reflect heat and help cookies bake more evenly without darkening too quickly. Dark pans can lead to darker, dryer edges.
FAQ
Yes. Scoop the cookie dough into balls, store them in an airtight container in the refrigerator overnight, then let them sit at room temperature for 10–15 minutes before baking.
Yes. Freeze scooped dough balls in an airtight container for up to 30 days. Thaw in the refrigerator or at room temperature before baking as directed.
Yes. Use a larger cookie scoop and increase the baking time to about 11–12 minutes, keeping an eye on the edges so they don’t overbrown.
Storage
Keep the cookies in an airtight container at room temperature. They are best enjoyed within a few days for optimal texture and flavor.
Other Cookie Recipes To Try
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Red Velvet Cookies with Cream Cheese Frosting
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25 Best Summer Dessert Ideas
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Carrot Cake Cookies
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20 Best Easter Dessert Ideas
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Nutella Peanut Butter Cookies
Ingredients
Nutella Peanut Butter Cookies
- 125 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 80 g butter, room temperature
- 100 g smooth peanut butter
- 50 g granulated sugar
- 150 g brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 100 g chocolate chips
- 100 g Nutella
Instructions
Nutella Peanut Butter Cookies
- Preheat the oven to 175ºC / 350ºF and line a baking sheet with parchment paper.
- In a bowl, sift together 125 g all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda and ½ teaspoon salt.
- In another bowl, beat 80 g room-temperature butter, 100 g peanut butter, 150 g brown sugar and 50 g granulated sugar until light and fluffy, about 2 minutes.
- Add 1 large egg and 1 teaspoon vanilla extract and mix until combined.
- Fold the flour mixture into the wet ingredients until just combined. Stir in 100 g chocolate chips.
- Drop small spoonfuls of Nutella onto the dough and gently swirl with a knife to marble. Use a 2-tablespoon (approx. 1.35 oz) scoop to portion the dough.
- Bake one tray at a time for about 10 minutes. Let cookies cool on the tray for 5–10 minutes, then transfer to a cooling rack. Add additional Nutella and chocolate chips if desired.