These Peanut Butter Nutella Cookies combine the flavors of nutty peanut butter and the chocolate hazelnut spread, Nutella, into a delicious and indulgent treat. These soft and chewy cookies are super easy to make and are the perfect quick bake!
Into Nutella? Check out these Banana Nutella Muffins or these Nutella Cupcakes!
Love peanut butter like nobody else? Peanut Butter Banana Muffins are calling your name... and so are these Peanut Butter Whoopie Pies!
Why You'll LOVE This Recipe
Flavor: Peanut butter and nutella have such classic, indulgent flavors, and when you combine them in a cookie, you get a rich and delicious flavor that's hard to resist.
Soft and Chewy Texture: These peanut butter nutella cookies are soft and chewy on the inside with a slightly crispy outer layer!
Easy: This recipe doesn't require any fancy ingredients or equipment! You can whip up a batch in no time with just one bowl, making them a great option for last-minute treats or unexpected guests!
Ingredients
- Unsalted Butter: Unsalted butter at room temperature provides flavor and structure in these cookies.
- Light Brown Sugar & Granulated Sugar: The combination of sugars creates soft, chewy, and moist peanut butter cookies.
- Egg: A large egg at room temperature gives these cookies a chewy texture!
- Vanilla Extract: Vanilla extract enhances the flavor of these peanut butter cookies.
- Creamy Peanut Butter: What is a moist, chewy peanut butter cookie without peanut butter? Make sure to use creamy peanut butter for the best texture!
- All Purpose Flour: You'll need plain, white all purpose flour measured correctly. Read "Expert Tips" below for more information.
- Baking Soda: Baking soda gives these cookies a PERFECT rise.
- Salt: Salt enhances the flavor and brings out the sweetness in these peanut butter kiss cookies.
- Nutella:
Step by Step Process
STEP 1: Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
STEP 2: In a large bowl with a hand mixer or in the bowl of your stand mixer fitted with a paddle attachment, beat room temperature butter, light brown sugar, and granulated sugar together on medium-high speed until smooth, about 2-3 minutes of mixing.
STEP 3: Add your room temperature egg, vanilla extract, and creamy peanut butter to the dough and beat on medium speed until incorporated.
STEP 4: Carefully, add all purpose flour, baking soda, and salt to your wet batter on low speed and in several additions to avoid making a mess. Mix only until you see the dry ingredients disappear.
STEP 5: Roll the balls into 1 ½ tablespoon-sized dough balls. Roll each ball in the extra ¼ cup of sugar before placing them on the baking sheet. Then, use your thumb to make an indent in the center of each cookie.
STEP 6: Bake the cookies for 8-10 minutes or until the tops are cracked, the centers look domed and slightly soft, and the edges are light golden brown.
STEP 7: Let the cookies set for at least 10 minutes before spooning or piping nutella into the center of each cookie.
Frequently Asked Questions
Though I recommend creamy peanut butter for the best texture, you can use crunchy peanut butter instead if you prefer. The cookies will have a slightly different texture and some added crunch from the peanut pieces.
You can use a different type of chocolate spread if you'd like. However, keep in mind that the flavor and texture of the cookies may be slightly different depending on the spread you use. You can also stick a candy piece in the center similar to a classic peanut butter blossom cookie!
The cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature. You can also freeze the cookies for up to 4 months if you want to store them for longer.
Expert Tips
- Measure ingredients accurately by carefully measuring with cups or a kitchen scale. Measure flour to 140g exactly or spoon flour into your measuring cup before leveling off the top with a knife.
- Mix just until the ingredients are combined and the dough comes together. Do not overmix, as doing so can make the cookies tough and dry.
- Measure your dough balls with a cookie scoop or spoon to portion the dough for even-sized cookies. This can help the cookies bake evenly!
- Use a piping bag to swirl the nutella in the center of each cookie. It distributes the spread more easily and creates a more elevated look!
Make Ahead Storage
You can make the dough ahead of time and store it in the fridge for up to a few days before baking. Let the dough come to room temperature before shaping and baking.
To freeze the dough to make the cookies later, shape it into balls and place them on a baking sheet or plate lined with parchment paper. Freeze the balls for 30 minutes before transferring them to a resealable freezer bag for up to 3 months.
You can store baked cookies in an airtight container or resealable bag at room temperature for up to 5 days.
To freeze baked cookies, let them cool completely before placing them on a baking sheet or plate lined with parchment paper. Freeze the cookies for 30 minutes to firm up the nutella before transferring them to a resealable freezer bag or airtight container for up to 4 months.
Related Recipes
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Peanut Butter Nutella Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 14 cookies
- Category: Cookies, Peanut Butter Cookies, Nutella, Chocolate
- Method: Bake
- Cuisine: American
Description
These Peanut Butter Nutella Cookies combine the flavors of nutty peanut butter and the chocolate hazelnut spread, Nutella, into a delicious and indulgent treat. These soft and chewy cookies are super easy to make and are the perfect quick bake!
Ingredients
- ¼ cup (55g) unsalted butter, room temperature
- ½ cup (120g) light brown sugar
- ¼ cup (53g) granulated sugar + 3 tablespoons for rolling
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ⅓ cup (95g) creamy peanut butter
- 1 cup (140g) all purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (216g) nutella
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper to ensure the cookies come off cleanly and in one pieces after baking.
- In a large bowl with a hand mixer or in the bowl of your stand mixer fitted with a paddle attachment, beat room temperature butter, light brown sugar, and ¼ cup granulated sugar together on medium-high speed until smooth and creamy, about 2-3 minutes of consistent mixing.
- Add room temperature egg, vanilla extract, and creamy peanut butter to the dough and beat on medium speed until incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula before mixing again to make sure the ingredients are properly incorporated.
- Pour all purpose flour, baking soda, and salt into the wet batter on low speed. Mix only until you see the dry ingredients disappear into the batter, as mixing past this point can create dense cookies.
- Roll the balls into 1 ½ tablespoon-sized dough balls. Roll each ball in the extrafew tablespoons of sugar before placing them on the baking sheet. For best results, roll each ball one more time in sugar before baking.
- Then, use your thumb to create an indent in the center of each cookie.
- Bake the cookies for 8-10 minutes or until the tops are cracked, the centers look domed and slightly soft, and the edges are light golden brown.
- Let the cookies set for at least 10 minutes before spooning or piping nutella into the center of each cookie. Store the cookies at room temperature in an airtight container or resealable bag at room temperature for up to 5 days or in the freezer for up to 4 months.
Notes
Measuring: Measure ingredients by carefully measuring with cups or a kitchen scale. Measure flour to 140g exactly or spoon flour into your measuring cup before leveling off the top with a knife.
Storing: Store baked cookies in an airtight container or resealable bag at room temperature for up to 5 days. To freeze baked cookies, let them cool completely before placing them on a baking sheet or plate lined with parchment paper. Freeze the cookies for 30 minutes before transferring them to a resealable freezer bag or airtight container for up to 4 months.
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