Nutella Peanut Butter Cookies – soft and chewy peanut butter cookies with swirls of chocolate hazelnut spread. You’ll love this delicious twist on traditional peanut butter cookies!
I can’t seem to resist a good chocolate and peanut butter combination. I’m also a sucker for Peanut Butter Swirl Brownies and Reese’s Peanut Butter Cup Cookies.
Raise your hand if you love the combination of chocolate and peanut butter. If you aren’t raising your hand, I’m not sure we can be friends. Or maybe we can be bestest friends because you can share all your Reese’s with me. 🙂
I love a good soft peanut butter cookie. Add chocolate to the mix and I’m pretty much in cookie heaven. These peanut butter cookies are nice and soft with swirls of yummy Nutella in every bite.
My plan was to freeze half of the batch, but everyone inhaled them so quickly that I think I only ended up with eight cookies leftover. They are now hidden in the back of my freezer. Don’t tell my kids.
HOW TO MAKE NUTELLA PEANUT BUTTER COOKIES
To skip my tips and just see the full recipe, scroll to the bottom of the post.
- butter (I use salted butter in all my baking.)
- peanut butter (creamy peanut butter works the best)
- brown sugar (I use light, but dark brown sugar is also fine.)
- vanilla extract
- flour (I use unbleached all purpose flour.)
- baking soda
- baking powder
Cream together butter, peanut butter, and sugars till creamy. Beat in eggs and vanilla. Stir together dry ingredients and add to the wet ingredients. Stir till thoroughly blended. Carefully add dollops of Nutella to the dough, mixing it in gently.
Cover and chill for about 30 minutes. Drop spoonfuls of dough onto silpat lined or lightly greased cookie sheets. I like to use a cookie scoop so they are uniformly sized.
Bake at 350° for about 10 minutes. Let cool on pans for 3-5 minutes, then remove to cooling racks to cool.
Tips for making Nutella Peanut Butter Cookies
-Make sure your butter is softened to room temperature. It’s best to leave it sitting out on the counter for several hours or overnight. Softening in the microwave usually leaves part of the butter melted and part of it still cold.
-Creamy peanut butter works best. Crunchy peanut butter makes the cookies a bit more dry. If all you have is crunchy, I recommend adding an extra tablespoon or two.
– The key to good Nutella swirls is to add them very carefully to the dough at the end. If you stir it up too much, you will just have a streaked chocolate colored dough. It helps to use a very large mixing bowl so you can space the dollops of Nutella more evenly over the entire surface.
How to Store Peanut Butter Cookies
-You can store these cookies at room temperature for 4-5 days if stored in an airtight container. Or you can freeze them for up to three months. I like to place mine in ziplock freezer bags.
Looking for more recipes featuring Nutella? Try these:
- Strawberry Nutella Pizza
- Nutella Ice Cream Sandwiches
- Nutella Fudge Brownies
- Nutella Cheesecake Bars
Love peanut butter? Here you go!
- Peanut Butter Chocolate Chip Muffins
- Peanut Butter Waffles
- Dark Chocolate Peanut Butter Shortbread
- Peanut Butter Sheet Cake
Peanut Butter Nutella Cookies
Nutella Swirl Peanut Butter Cookies
Soft and chewy peanut butter cookies with swirls of chocolate hazelnut spread.
- 1 cup soft butter
- 2/3 cup peanut butter (I used crunchy)
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 tsp vanilla
- 2 2/3 cups all purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 cup Nutella
- Cream together butter, peanut butter, and sugars in a mixing bowl till creamy. Beat in eggs and vanilla.
- In a small bowl, whisk together flour, soda, salt, and baking powder, then add to the wet ingredients. Stir till thoroughly blended.
- Carefully add dollops of Nutella to the dough, folding it over gently so you can space them throughout the dough. Then use a knife to swirl the Nutella into the dough. You don't want to stir it too much!
- Cover and chill the dough for about 30 minutes so the Nutella has a chance to set up. It can be refrigerated overnight as well.
- Drop spoonfuls of dough onto lightly greased or silicone lined cookie sheets. Bake at 350° for about 10 minutes.
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Amount Per Serving: Calories: 170Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 179mgCarbohydrates: 21gFiber: 1gSugar: 13gProtein: 3g
Recipe originally published February 5, 2013, updated August 2019.
See all my COOKIE RECIPES.
Can I use self rising flour instead?
You could leave out the baking powder, soda, and salt and give it a try. But the self rising flour has more leavening in it than cookies need, so instead of being soft and chewy, they may rise too much.
These cookies are 10/10! They’re so great that I cannot believe I made them with my own hands. Thank you so much for this recipe 🙂 I’ll definitely be trying out a bunch of your other recipes since this one gave me the cookie baking bug :D.
I am so happy to hear that Lynn! I get the cookie baking bug often (probably too often). Haha.
I made these today and… wow!! I am not good at baking anything and these cookies came out perfect!! My husband ate 5 in one sitting and kept saying mmm with each bite. I’m glad I made some extra dough. These are so wonderful. The taste and texture are to die for! Thank you so much!!
There is no recipe here for these cookies, the recipe card is for muffins. Lots of others have commented the same thing but you haven’t fixed it… could you please fix the recipe card? Thanks.
I am so sorry, I have no idea what happened to the recipe card! To make matters worse, for some reason I haven’t been getting notifications about comments people have left, so I wasn’t aware of the problem. I have fixed it now. I apologize for the frustration. 🙁
There are no amounts next to the cookie recipe unfortunately only the muffin one.
So sorry, apparently there was a glitch, and I didn’t get notifications that people had commented on the post. Everything is fixed now, so you can make and enjoy these cookies! 🙂
I would love the cookie recipe and not a muffin recipe
So sorry for the mix up in the recipe cards. That has never happened before, and I don’t even know what went wrong. I have fixed it now. Hope you can make and enjoy them!
Recipe is not there. Maybe wrong recipe was posted here. You may need to upload it again.
It is now fixed. Not sure how it got switched to the muffin recipe, but it is fixed now. 🙂
Yeah there is no recipe at the bottom of the post for these cookies. It’s for chocolate chip muffins. Frustrating.
My apologies. I have no clue how the cookie recipe was switched out to the recipe for muffins, but I have now taken care of it. You should be able to see the cookie recipe now. I hope you’ll make them and love them as much as we do! 🙂
very confused man
i only see a recipe for CHOCOLATE CHIP OATMEAL MUFFINS? please help
Sorry I didn’t see your comment earlier! The post is now fixed and the recipe card is showing the cookies instead of the muffins. I am baffled as to what went wrong in the first place.
I would love to make these cookies. Could you please add the complete recipe (including measurements)?
You can see the recipe card with all the details at the bottom of the post. 🙂
Looks like no one else sees it, can you please upload it again? It links a muffin recipe
confused and dissapointed
There is no recipe you just talk about it and list the ingredients but no quantities??
I only see a recipe for choc chip oatmeal muffins, not for the nutella swirl pb cookies. I just thought you would like to know.
Have a great day and weekend coming up!
These are delicious! I probably swirled my nutella in too much – it was hard not to cause the clumps seemed too big, but they were still fantastic!!