I recently tried making Peanut Butter Nutella Cookies in my kitchen, and honestly, they turned out even better than I expected. The combination of creamy peanut butter and rich chocolate-hazelnut filling creates the most irresistible cookie.
When I broke one open, the Nutella center was warm and gooey, which made every bite taste amazing. I love how these cookies are soft, chewy, and packed with flavor.
If you enjoy peanut butter and chocolate together, this recipe will quickly become one of your favorites, much like the delightful Baked Pears with Feta, Honey, and Cranberries that mixes sweet and savory notes perfectly.
Ingredients
Before starting the recipe, it’s important to gather the right ingredients and measure them correctly. Accurate measurements help achieve the perfect chewy texture and balanced flavor.
- 1 stick (113 g) unsalted butter – Melted butter creates a rich cookie base and helps combine ingredients smoothly.
- 1 cup (270 g) creamy natural peanut butter – Natural peanut butter gives a stronger peanut flavor and helps create thick, chewy cookies.
- 1 cup (200 g) packed light brown sugar – Adds moisture and a slight caramel taste that keeps cookies soft.
- ¾ cup (150 g) granulated sugar – Provides sweetness and helps the cookies spread evenly during baking.
- 2 ½ cups (318 g) all-purpose flour – Gives the cookie structure. Measuring properly prevents dry or dense cookies.
- ¾ teaspoon baking soda – Helps the cookies rise slightly and keeps them soft inside.
- ½ teaspoon baking powder – Adds a bit of lift for a light texture.
- ½ teaspoon fine sea salt – Enhances the sweetness and balances the peanut butter flavor.
- 2 large eggs (room temperature) – Help bind the dough and add richness.
- 1 tablespoon milk – Adds moisture and improves the cookie texture.
- 1 teaspoon vanilla extract – Enhances the overall flavor of the cookies.
- ¾ cup (222 g) Nutella – The star filling that creates a gooey chocolate-hazelnut center.
Note: This ingredient quantity makes about 21 cookies, perfect for sharing with family or serving at gatherings. You can also enjoy similar flavors with Fried Pineapple with Coconut Crust Recipe, which balances sweetness with a tropical twist.
Variations
If you want to customize this recipe, you can easily adapt it with different ingredients or flavors.
- Use almond butter instead of peanut butter for a slightly nutty and milder flavor.
- Replace Nutella with another chocolate hazelnut spread if needed.
- Add chocolate chips to the dough for extra chocolate flavor.
- Use crunchy peanut butter if you prefer cookies with a bit of texture.
- For dairy-free cookies, replace butter with plant-based butter and use dairy-free chocolate spread.
Cooking Time
Here’s how long the recipe takes from start to finish.
- Prep Time: 25 minutes
- Cooking Time: 14 minutes
- Total Time: About 39–40 minutes
Equipment You Need
- Mixing bowls – For combining dry and wet ingredients separately.
- Whisk – Helps mix ingredients evenly without lumps.
- Spatula – Used to fold the dough and scrape the bowl.
- Baking sheet – For baking the cookies evenly.
- Parchment paper – Prevents cookies from sticking to the pan.
- Cookie scoop – Helps portion the dough evenly for consistent cookies.
- Cooling rack – Allows cookies to cool properly after baking.
How to Make Peanut Butter Nutella Cookies Recipe?
Peanut Butter Nutella Cookies are simple to prepare and don’t require complicated baking techniques. The dough comes together quickly, and the Nutella filling makes them extra special. Follow the steps below carefully for perfect results.
Prepare the Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking. This step ensures the cookies bake evenly and release easily after baking.
Melt the Butter and Mix Peanut Butter
In a microwave-safe bowl, melt the butter in short bursts until fully melted. Stir the peanut butter into the warm butter until smooth. This mixture forms the rich base of the cookie dough.
Add Sugars and Combine
Add the brown sugar and granulated sugar to the butter mixture. Whisk everything together until smooth and well combined. Let the mixture cool slightly before adding other ingredients.
Mix the Dry Ingredients
In a separate bowl, combine the flour, baking soda, baking powder, and salt. Mixing dry ingredients separately ensures they distribute evenly throughout the cookie dough.
Combine Wet Ingredients
Add eggs, milk, and vanilla extract to the cooled butter mixture. Whisk until the mixture becomes smooth and creamy. This step helps build the flavor and texture of the cookies.
Form the Cookie Dough
Gradually add the dry ingredients to the wet mixture. Stir gently with a spatula until a thick cookie dough forms. Avoid overmixing so the cookies stay soft.
Add Nutella Filling
Scoop portions of dough and roll them into balls. Make a small indentation in the center with your thumb. Add a teaspoon of Nutella into the center of each dough ball.
Shape the Cookies
Carefully fold the dough edges slightly over the Nutella so it stays inside but remains partly visible. Place the dough balls on the prepared baking sheet with enough space between them.
Bake the Cookies
Bake the cookies for about 14 minutes until the edges become lightly golden. The centers may look slightly soft, but they will firm up as they cool.
Cool and Serve
Allow the cookies to cool on the baking sheet for about 5 minutes. Transfer them to a cooling rack to cool completely. This helps maintain their chewy texture.
Additional Tips for Making This Recipe Better
From my personal experience, a few simple tricks can make these cookies even more delicious.
- I always stir natural peanut butter thoroughly before measuring so the oil and peanut solids mix evenly.
- I avoid overbaking the cookies because slightly underbaked cookies stay soft and chewy.
- I use a cookie scoop to keep all cookies the same size for even baking.
- I like leaving a little Nutella visible on top because it looks beautiful after baking.
- I measure flour carefully using the spoon-and-level method to prevent dense cookies.
How to Serve Peanut Butter Nutella Cookies Recipe?
These cookies taste amazing on their own, but presentation can make them even more appealing. Serve them warm so the Nutella center remains soft and gooey. You can arrange them on a dessert platter for parties or holidays.
For extra indulgence, sprinkle a little powdered sugar on top or drizzle melted chocolate over the cookies. They also pair perfectly with a glass of cold milk, coffee, or hot chocolate.
If you want a more creative dessert, crumble the cookies over vanilla ice cream or serve them alongside whipped cream for a bakery-style treat.
Nutritional InformationHere’s an approximate nutritional breakdown for one cookie.
- Calories: Around 250 kcal
- Protein: 5 g
- Carbohydrates: 30 g
- Fat: 12 g
Make Ahead and StorageStoring
Store the baked cookies in an airtight container at room temperature. They stay fresh for about 2 days and may become even softer the next day.
Freezing
You can freeze the assembled cookie dough before baking. Place the dough balls on a baking sheet until frozen, then store them in a freezer-safe container for up to 1 month.
Reheating
To enjoy warm cookies again, heat them in the microwave for about 10–15 seconds. This brings back the gooey Nutella center and fresh-baked taste.
Why You’ll Love This Recipe?
These cookies are a perfect treat for anyone who loves peanut butter and chocolate together.
- Easy to make
The dough comes together quickly and doesn’t require complicated baking tools or techniques. - Perfect flavor combination
The peanut butter cookie base pairs beautifully with the rich chocolate-hazelnut filling. - Soft and chewy texture
The cookies remain soft inside while the edges are lightly crisp. - Great for holidays or parties
Their gooey center and beautiful look make them ideal for dessert platters. - Customizable recipe
You can easily switch ingredients, add chocolate chips, or try different nut spreads.
Peanut Butter Nutella Cookies
Ingredients
Method
- Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking. This step ensures the cookies bake evenly and release easily after baking.
- In a microwave-safe bowl, melt the butter in short bursts until fully melted. Stir the peanut butter into the warm butter until smooth. This mixture forms the rich base of the cookie dough.
- Add the brown sugar and granulated sugar to the butter mixture. Whisk everything together until smooth and well combined. Let the mixture cool slightly before adding other ingredients.
- In a separate bowl, combine the flour, baking soda, baking powder, and salt. Mixing dry ingredients separately ensures they distribute evenly throughout the cookie dough.
- Combine Wet Ingredients
- Add eggs, milk, and vanilla extract to the cooled butter mixture. Whisk until the mixture becomes smooth and creamy. This step helps build the flavor and texture of the cookies.
- Gradually add the dry ingredients to the wet mixture. Stir gently with a spatula until a thick cookie dough forms. Avoid overmixing so the cookies stay soft.
- Scoop portions of dough and roll them into balls. Make a small indentation in the center with your thumb. Add a teaspoon of Nutella into the center of each dough ball.
- Carefully fold the dough edges slightly over the Nutella so it stays inside but remains partly visible. Place the dough balls on the prepared baking sheet with enough space between them.
- Bake the cookies for about 14 minutes until the edges become lightly golden. The centers may look slightly soft, but they will firm up as they cool.
- Allow the cookies to cool on the baking sheet for about 5 minutes. Transfer them to a cooling rack to cool completely. This helps maintain their chewy texture.
Notes
- I always stir natural peanut butter thoroughly before measuring so the oil and peanut solids mix evenly.
- I avoid overbaking the cookies because slightly underbaked cookies stay soft and chewy.
- I use a cookie scoop to keep all cookies the same size for even baking.
- I like leaving a little Nutella visible on top because it looks beautiful after baking.
- I measure flour carefully using the spoon-and-level method to prevent dense cookies.