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Close up of peanut butter Nutella cookie in a box.

Peanut Butter Nutella Cookies

Stephanie Rutherford
These peanut butter Nutella cookies are a large and chewy peanut butter cookie with mini chocolate chips. It is swirled with Nutella and topped with melted Nutella pools.
5 from 17 votes
Prep Time 30 mins
Cook Time 14 mins
Chilling Time 2 hrs
Course Dessert
Cuisine American
Servings 18 cookies
Calories 358 kcal

Ingredients
 
 

  • 2 ½ cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 1 cup Unsalted butter room temperature
  • 1 ¼ cup Brown sugar packed light or dark
  • ¼ cup White granulated sugar
  • 1 cup Peanut butter creamy
  • 2 teaspoon Pure vanilla extract
  • 2 Large eggs room temperature
  • 1 cup Mini chocolate chips
  • 1 13 oz jar of Nutella divided

Instructions
 

  • In a large mixing bowl, sift the flour. Mix in the baking soda and salt. Set aside.
    2 ½ cups All-purpose flour, 1 teaspoon Baking soda, 1 teaspoon Salt
  • Using a mixer in a separate bowl, beat the butter, brown sugar, and sugar. Beat for 2 minutes on high speed. It will be fluffy and lightened in color.
    1 cup Unsalted butter, 1 ¼ cup Brown sugar, ¼ cup White granulated sugar
  • Add in the peanut butter, vanilla, and eggs. Mix on high speed for 1 minute. It will be very creamy.
    1 cup Peanut butter, 2 teaspoon Pure vanilla extract, 2 Large eggs
  • Add in the dry ingredients and mix in on low. Mix until just combined. Fold in the chocolate chips. It will be super soft.
    1 cup Mini chocolate chips
  • Use ½ cup of Nutella. Use a spoon and add drops of Nutella scattered on top of the dough. Use a butter knife to swirl in the Nutella.
    1 13 oz jar of Nutella
  • Chill for 2 hours.
  • Line a cookie sheet with wax paper. Use a half teaspoon and scoop drops of Nutella on the cookie sheet. Do at least 24 drops of Nutella. Place in the freezer.
  • Preheat oven to 350°F. Line two cookie sheets with parchment paper. Use a large cookie scoop and scoop 3 oz cookie dough balls. Bake 6 cookie dough balls per cookie sheet. Bake 1 sheet at a time.
  • While the oven preheat, place the 1st tray of cookies in the freezer. Place the rest of the cookie dough balls back in the fridge. The goal is to have a very cold cookie dough balls before baking. Once cold, bake for 13-15 minutes. Bake until the edges are golden brown.
  • When the cookies are warm, top the cookies with the frozen drops of Nutella and extra mini chocolate chips. It will melt as the cookie cools. Let the cookie sit for 5 minutes on the hot pan. Cool completely on the cooling rack.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread
High altitude baking- Add an extra 2 tablespoon of flour.
Pull out dairy ingredients 2 hours before baking.
The cookie dough balls need to be cold before baking to prevent over spreading.

Nutrition

Calories: 358kcalCarbohydrates: 41gProtein: 6gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 29mgSodium: 269mgPotassium: 136mgFiber: 2gSugar: 25gVitamin A: 338IUVitamin C: 1mgCalcium: 36mgIron: 1mg
Keyword chewy, large cookies, nutella cookies, nutella swirled, peanut butter cookies
Tried this recipe?Let us know how it was!