Introduction to the Recipe

Nutella Peanut Butter Cookies are the ultimate treat for anyone who loves the rich, nutty flavor of peanut butter and the creamy, chocolatey goodness of Nutella. These cookies are soft, chewy, and absolutely decadent — perfect for when you want to impress guests or satisfy your own sweet tooth. Combining two iconic spreads into one cookie takes your average peanut butter cookie to a whole new level.

This recipe uses pantry staples like butter, flour, eggs, and sugars, but it’s the swirl of Nutella that makes it unforgettable. The dough is based on a classic peanut butter cookie, with a slightly crisp edge and tender center. Nutella is either folded in for a marbled effect or spooned into the middle for a molten core — depending on your preference. If you’re new to working with Nutella in baking, you might find this guide to baking with Nutella and this peanut butter cookie breakdown useful.

Whether you’re baking for the holidays, a party, or just a casual treat-yourself moment, these Nutella Peanut Butter Cookies deliver maximum flavor with minimal effort. They freeze well, taste even better the next day, and can be adapted for different dietary needs — all while keeping their rich, irresistible charm.

Basic Recipe: Ingredients and Instructions

Nutella Peanut Butter Cookies

Author: Sarah White

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Description

Bake soft, chewy Nutella Peanut Butter Cookies with this easy recipe. Rich, gooey, and perfect for any sweet craving.

Ingredients

Scale

½ cup (1 stick) salted butter, softened
½ cup creamy peanut butter

½ cup granulated sugar
½ cup light brown sugar, packed
1 large egg

1 tsp vanilla extract
1¼ cups all-purpose flour (unbleached preferred)
½ tsp baking soda

½ tsp baking powder
¼ tsp salt
⅓ – ½ cup Nutella (adjust depending on swirl or center preference)

Instructions

Preheat Oven:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream Butter and Sugars:
In a large bowl, cream the softened butter, peanut butter, granulated sugar, and brown sugar until smooth and fluffy (about 2–3 minutes).
Add Wet Ingredients:
Mix in the egg and vanilla extract until fully incorporated.

Mix Dry Ingredients:
In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the dry mixture to the wet ingredients and mix just until combined.
Add Nutella:
For swirled cookies, gently fold Nutella into the dough with a butter knife, being careful not to overmix. For stuffed cookies, chill dough for 30 minutes, scoop a tablespoon of dough, make an indent, spoon Nutella in the center, and seal with more dough.
Scoop and Bake:
Use a cookie scoop or tablespoon to drop dough balls onto the baking sheet. Bake for 9–11 minutes or until edges are set and centers are soft.

Cool:
Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.

Notes

Nutella melts fast — keep it chilled or partially frozen if stuffing cookies.

Don’t overbake! These cookies continue to cook while cooling.

Use room temperature ingredients for smoother mixing.

Cookies can be frozen pre- or post-baking for up to 2 months.

Keywords: Nutella Peanut Butter Cookies

Advanced Techniques

Swirl Method vs. Stuffed Method

For beautiful, marbled cookies, swirl Nutella into the dough with a knife. For a gooey, lava-center cookie, freeze Nutella blobs on parchment paper and stuff them inside the dough balls before baking. Both methods offer different textures and visual appeal.

Brown Butter Upgrade

Try browning the butter before mixing for a nutty, caramel-like depth. Let it cool before combining with peanut butter and sugars. Brown butter adds richness and enhances the nutty notes of both spreads.

Chilling the Dough for Better Texture

Chill the dough for at least 30 minutes (or overnight) to prevent spreading and intensify the flavors. Chilled dough also makes it easier to handle if you’re stuffing with Nutella.

Use a Cookie Scoop for Uniform Baking

Using a cookie scoop ensures even-sized cookies that bake uniformly. This is especially useful for presentation and prevents thinner cookies from overbaking while thicker ones underbake.

Salted Topping Finish

After baking, sprinkle warm cookies with a pinch of flaky sea salt to enhance the sweet and nutty flavors. The salt balances the sweetness and makes each bite more complex.

See more advanced recipes at cookingwhite.com

Storage, Shelf Life, and Maintenance Tips

Room Temperature Storage

Store cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking.

Freezing the Cookie Dough

Scoop the dough into balls, place on a baking sheet, and freeze. Once frozen, transfer to a freezer-safe bag. Bake directly from frozen — just add 1–2 minutes to baking time.

Freezing Baked Cookies

Let cookies cool completely, then store in a freezer-safe container with parchment between layers. They’ll last up to 2 months. Thaw at room temp or microwave for 10–15 seconds.

Reviving Stale Cookies

If cookies start to dry out, wrap them in a damp paper towel and microwave for 10 seconds. You can also pop them in a warm oven for 3–5 minutes.

Storing Stuffed vs. Swirled Cookies

Stuffed cookies are best kept refrigerated if not eaten within 2–3 days, as Nutella centers may stay gooey longer. Swirled cookies last longer at room temp.

Dietary Adaptations and Substitutions

Gluten-Free Version

Use a 1:1 gluten-free flour blend designed for baking. Be sure to double-check your peanut butter and Nutella for hidden gluten-containing additives.

Dairy-Free Option

Substitute the butter with vegan butter or refined coconut oil. Ensure your Nutella alternative is dairy-free (many store brands now offer vegan versions).

Vegan Adaptation

Use dairy-free butter and vegan peanut butter spread, swap the egg for a flaxseed egg (1 tbsp ground flax + 3 tbsp water), and use vegan chocolate spread.

Lower Sugar Alternative

Use a natural peanut butter with no added sugar, reduce granulated sugar by 25%, and replace some or all of the Nutella with sugar-free alternatives.

Nut-Free Alternative

Use sunflower seed butter instead of peanut butter, and a nut-free chocolate spread. Be aware of changes in texture and adjust sugar to taste.

FAQs About the Recipe

Can I make the dough ahead of time?

Yes! This dough can be refrigerated for up to 48 hours. Just bring it to room temperature for 10–15 minutes before scooping and baking.

Do I need to chill the dough before baking?

Chilling helps with texture and flavor. It also prevents the cookies from spreading too thin. While not mandatory, it’s highly recommended.

Why did my cookies turn out dry?

Overbaking is the main culprit. Remove cookies when the edges are set but centers still look slightly underdone — they’ll firm up as they cool.

Can I add chocolate chips or nuts?

Absolutely! Mini chocolate chips, chopped hazelnuts, or even a drizzle of melted chocolate over baked cookies add texture and richness.

Can I double or halve the recipe?

Yes — it scales easily. For large batches, chill the dough between batches to maintain consistency in baking.

Conclusion & Final Thoughts

Nutella Peanut Butter Cookies are a dream combo of two beloved spreads — peanut butter and Nutella — packed into a soft, chewy cookie with just the right balance of sweet, nutty, and chocolatey goodness. These cookies are easy to make, perfect for sharing, and endlessly customizable, whether you want to swirl, stuff, or simply mix and bake.

With minimal prep and maximum flavor, they’re ideal for weeknight treats, bake sales, or holiday gift boxes. Their rich flavor comes from quality ingredients, and with a few advanced techniques, you can take them from basic to bakery-level. Even better, they store and freeze beautifully, making them the perfect make-ahead treat.

Whether you’re baking for friends or indulging solo, these cookies never disappoint. Once you try them, you’ll want to keep a batch in your freezer at all times.