These Peanut Butter and Nutella Cookies combine chunky PB with a creamy chocolate-hazelnut topping for the ultimate sweet and salty treat. Easy to make and impossible to resist!
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🍪 The chunky peanut butter adds delightful bits of peanuts throughout, while the cookies stay soft and chewy with slightly crisp edges!
My 2 Best Tips For Making Peanut Butter and Nutella Cookies
Watch the Mixing: Stop mixing as soon as the flour is incorporated to avoid developing too much gluten, which can lead to tough, cakey cookies instead of tender ones. Overmixing activates the proteins in flour, creating a dense structure rather than the soft, melt-in-your-mouth texture you want.
Don't Skip Chilling: The one-hour chill time is crucial for preventing cookies from spreading too thin and ensures they maintain that perfect thick, chewy texture. Cold dough also allows the flour to fully hydrate and the flavors to combine, resulting in a more developed taste.
Wait until cookies are fully cooled before adding Nutella, or it will melt and slide off, creating a messy but still delicious situation. Trust me on this one, patience pays off when you get that perfect, glossy Nutella topping that stays put.
I like to give my cookies enough space on the baking sheet because they will spread during baking, and crowding can cause uneven cooking and merged cookies. From experience, leaving at least 2 inches between each cookie ball prevents them from baking into one giant cookie blob.
If you love peanut flavor, the chunky peanut butter adds delicious bits of peanuts throughout, while the cookies stay soft and chewy with slightly crisp edges. These cookies are perfect for any occasion, from breakfast to late-night snacking.
🩷 Melissa
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Peanut Butter and Nutella Cookies
Ingredients
- ¾ cup chunky peanut butter
- ½ cup room temperature butter
- 1 cup packed brown sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- 1 cup Nutella (for topping)
Instructions
- In a large bowl, cream together the ¾ cup of chunky peanut butter, ½ cup of room temperature butter, and 1 cup of packed brown sugar. Use an electric mixer and beat the mixture until it is well combined and creamy.
- Crack the egg into the mixture, add the 1 ½ teaspoons of vanilla extract, and mix well until these ingredients are fully incorporated.
- In a separate bowl, combine the 1 ¼ cups of all-purpose flour, ½ teaspoon of baking powder, and ½ teaspoon of baking soda. Stir these together to ensure they are evenly mixed.
- Gradually add the dry ingredient mixture to the peanut butter mixture, mixing until just combined. Be careful not to overmix as this can make the cookies tough.
- Chill the dough in the refrigerator for about 1 hour. This will make it easier to handle and shape into balls.
- Preheat your oven to 375°F (190°C), and line a baking sheet with parchment paper.
- Use a large ice cream scoop or your hands to form the dough into balls. Place these onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Using the back of a fork, gently press down on each ball of dough in a crisscross pattern to flatten them slightly.
- Bake in the preheated oven for about 10 minutes, or until the edges of the cookies are lightly golden.
- Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
- Once the cookies are completely cool, spread a dollop of Nutella on top of each one.
Notes
Nutrition
How To Make Peanut Butter and Nutella Cookies
Step 1: In a large bowl, use an electric mixer to beat together the chunky peanut butter, room temperature butter, and brown sugar until the mixture is well combined and creamy. Add the egg and vanilla extract, mixing until fully incorporated.
Step 2: In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda until evenly combined.
Step 3: Gradually fold the dry ingredients into the peanut butter mixture, stirring until just combined without overmixing. Cover and refrigerate the dough for 1 hour to make it easier to handle.
Step 4: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Scoop the chilled dough into balls using a large ice cream scoop and place them 2 inches apart on the prepared sheet. Press each ball with a fork in a crisscross pattern to flatten slightly.
Step 5: Bake for about 10 minutes, or until the edges turn lightly golden. The centers should still look soft.
Step 6: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Once fully cooled, spread a dollop of Nutella on top of each cookie.
Recipe FAQs
Yes, creamy peanut butter works just as well, though you'll lose the delightful peanut chunks throughout. The texture will be slightly smoother, but the flavor remains incredible.
Look for lightly golden edges while the centers still appear slightly underdone. They'll continue cooking on the hot baking sheet after removal and firm up as they cool—this is the secret to soft, chewy cookies
Yes, roll the dough into balls, freeze them on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 extra minutes to the baking time.
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