Nutella Peanut Butter Chip Cookies
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This no chill cookie gets swirled with Nutella and dotted with creamy peanut butter chips for a chocolate and peanut butter combo you’ll adore!
If there’s one combination people in this world love more than life itself, it’s chocolate and peanut butter. I am a fan, don’t get me wrong, but I definitely don’t go gaga over it. I have friends who would kill for a Reese’s peanut butter cup. A handful in particular come to mind. They know who they are.
So when it comes to chocolate and peanut butter, I find that most people who are in the “lovers” group like many different forms and remixes of this flavor combination.
For example, my homemade white chocolate peanut butter, or my almond butter chocolate chunk cookies, and especially my triple chocolate peanut butter bites (<– killer) are all quite popular among my chocolate and peanut butter fans.
Don’t worry– I have a whole category set aside for these chocolate peanut butter recipes.
True story: I thought up these cookies at 4am on a Friday morning in the summer of 2015. Actually, the day before my BIL’s wedding.
The wedding was on Saturday, but not only were Matt and I in the wedding, but I was also making the cake and cupcakes for the wedding, so I had a long day ahead of myself, even though I’d done most of the work the day before.
It turns out, making these peanut butter Nutella cookies that morning was a great idea, because we all devoured them the evening after the rehearsal dinner and I am not kidding when I say there was not a crumb left (I mean, put 12 early-twenty-somethings together and see what can happen to a batch of 18 cookies).
The list of ingredients for these Nutella peanut butter cookies is really short, and since this is not a peanut butter based cookie, I used a cookie base that at the time of originally publishing this recipe had only made one appearance in my Andes Mint cookies.
That reliable cookie base has now made appearances in Lucky Charms cookies, cookies & cream cookies, chocolate covered pretzel cookies, and more. It’s an easy base and it works perfectly every time.
The dry ingredient base is made up of all-purpose flour, baking soda, baking powder, and salt.
The wet ingredient team consists of softened butter, flavorful brown sugar, an egg, and some vanilla extract.
The peanut butter makes its appearance as peanut butter chips which get added to the whole of the cookie dough and then dollops of Nutella are what bring all the swirls.
Of course, you can use any hazelnut spread you prefer. Whatever you like best or have on hand!
HOW TO MAKE NUTELLA PEANUT BUTTER CHIP COOKIES
My favorite part about this easy cookies is that the dough needs no chill time. That means your new favorite cookie recipe can go from ingredients to your belly in under 30 minutes, because not much is better than warm gooey cookies from the oven, especially if Nutella is involved.
MAKE THE COOKIE DOUGH
Start by whisking together your dry ingredients and setting them aside.
Then, cream your butter and sugar, then add the egg and vanilla extract.
Add in the peanut butter chips, mix to combine, and then it’s the star of the show: Nutella.
DROP DOLLOPS OF NUTELLA
You’ll need ¼ cup of Nutella spread, which you’ll roughly split into 4 portions.
Once your cookie dough is together, gather it together so it’s in one cohesive blob, then add the Nutella straight to the dough.
Mix again for a few revolutions of the mixer just to create swirls of the Nutella. You don’t want to blend the creamy Nutella completely into the cookie dough, but rather keep it sort of separate, swirly style.
BAKE THE COOKIES
Lastly, drop scoops of cookie dough onto prepared baking sheets. I like to slightly shape the cookie dough balls with my fingers, but you certainly don’t need to roll it in the palm of your hand to make a smooth ball of dough.
These cookies only need about 11 minutes (11 minutes exactly for me every time!), at which point I press a few extra peanut butter chips into the tops of the warm baked cookies.
What I think I love most about these cookies is that you’re really not sure what you’re going to get when you take a bite. Will there be more Nutella than peanut butter? Will your tastebuds be graced with just one peanut butter chip or maybe several or maybe even a CHUNK of a Nutella swirl?!
Oh man, could it always be that last one??
The exterior of these cookies is ever so slightly crisp, which is my favorite way for cookies to be, and the inside is silky smooth, filled with ooey gooey Nutella and melty peanut butter chips.
I found the cookies to be the best slightly warm from the oven, and just as delicious heated up in the microwave for a few seconds to get all that Nutella peanut butter business juuuust a tad bit melty again.
Peanut butter chips. Brown sugar cookie base. Nutella swirls… Did you hear me? NUTELLA SWIRLS (!!!). All the caps and exclamation marks in the world, my friends. Seriously. It’s Nutella go time.
Looking for more Nutella recipes? Check out these Nutella recipes: Nutella swirl muffins, Nutella brownies, and Nutella cookie cake.
Nutella Peanut Butter Chip Cookies
- 1 cup + 2 Tablespoons (135g) all-purpose flour be sure to measure properly
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup (57g) unsalted butter softened to room temperature
- ½ cup + 2 Tablespoons (125g) firmly packed light brown sugar
- 1 large egg room temperature
- ½ teaspoon vanilla extract
- ⅔ cup (112g) peanut butter chips
- ¼ cup (74g) Nutella spread
- Preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium size bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In another medium size bowl with a hand held mixer or the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar on medium speed. Add the egg and vanilla extract, and beat again on medium speed until everything is combined, scraping down the sides and bottom of the bowl as needed.
- Reduce the mixer speed low, then slowly add the dry ingredients to the wet ingredients in 2 additions, mixing thoroughly after each addition. Add the peanut butter chips and beat again on low until completely combined. Turn the mixer off.
- Using a spoon, dollop spoonfuls of Nutella onto the cookie batter in 4 different and separate spots. Turn the mixer onto low and allow it to beat the cookie dough about 3-5 revolutions. The Nutella should be streaked but not blended. If you leave the mixer on too long and blend it, that is ok, but we're trying to create Nutella swirls.
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), scoop rounded balls of cookie dough. Bake the cookies for 10-12 minutes until sides are set (mine always take exactly 11 minutes). Remove cookies from the oven, press a few peanut butter chips into the tops of the hot cookies (if desired), and allow to cool on the baking sheet for 1-2 minutes before transferring to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature up to 1 week. Baked cookies may be frozen up to 2 months. Rolled cookie dough can be frozen, up to 2 months. Bake frozen on baking sheet for 11-13 minutes.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
You had me at NUTELLA…. and then I saw peanut butter… and then I saw the tip about the microwave… is it wrong to “go home sick” from work just so I can whip up a batch of these beauties?!?! Because I need them in my life ASAP!!!! Lynn, you are a cookie magic maker!
Hahaha, Leah, you crack me up! It’s totally acceptable to need to leave today if it gets Nutella into your cookies faster!! PS I plan to do some of that glorious no churn ice cream this afternoon and I am so super pumped!!
Just reading the comments above had me thinking – what if we combined the two? Oh man no-churn ice cream inside Nutella swirled peanut butter chip cookies.
My mind just exploded in a shower of Nutella, peanut butter awesomeness.
I CANNOT wait to make these (yes, all the caps). Would it be wrong to dunk them into the nutella jar before eating them….
AMY! You are too smart for your own good.
Ok, WOW. These are so so good. Thanks, Lynn!
I AGREE! Thanks, Taz!
I also added white chocolate chips and these cookies were dabomb.com!
Ohhh, awesome, Sandy! Thanks for letting me know!
How long should you bake if you do chill the dough?
Hi, Jen– I would still bake the same amount and probably let the dough come to room temperature first. Only about 20-30 minutes. Let me know how it goes!