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These peanut butter Nutella cookies combine creamy peanut butter with Nutella to make soft, chewy cookies. They’re made with 4 ingredients and bake in just 12 minutes!
Craving more peanut butter cookie recipes? Try my crispy peanut butter cookies, 2-ingredient peanut butter cookies, healthy peanut butter cookies, and chocolate cookies with peanut butter chips next.
Why compromise with chewy peanut butter cookies OR Nutella cookies when you can have both?
My peanut butter Nutella cookies combine the subtly saltiness of peanut butter with the decadence of Nutella spread to make a richly flavored, moist cookie with the perfect chewy bite.
Table of Contents
Why I love this recipe
- Only 4 ingredients. And you already know what two of them are.
- No flour. So they’re naturally gluten-free and grain-free.
- 12 minutes to make. Unlike other cookie recipes, you don’t have to chill the dough for this one, and they bake in minutes.
- Thick, chewy, and moist. These cookies are made with two kinds of nut butter, which give them the perfect soft and crumbly texture.
Ingredients needed
- Nutella. The ingredient responsible for the chocolatey half of the cookies. I made my own healthy Nutella, but you can use any chocolate hazelnut spread.
- Peanut butter. Use unsweetened peanut butter since sugar is in the recipe.
- Eggs. The binding ingredient that will give the cookies structure.
- Sugar. I used white sugar, but light brown sugar, coconut sugar, or a sugar-free sweetener will all work.
Find the printable recipe with measurements below.
How to make peanut butter Nutella cookies
Step 1- Prep. Preheat the oven to 350F/180C and line a cookie sheet with parchment paper.
Step 2- Make the cookie dough. In one large mixing bowl, combine Nutella, half of the sugar, and one egg. In a second bowl, combine peanut butter and the remaining ingredients. Mix both bowls separately until combined.
Step 3- Shape. Using a cookie scoop, form 2-inch balls with each kind of dough. Take one of each kind and gently press it together, then place it on the baking sheet. Press each one down with a fork.
Step 4- Bake cookies. Bake for 10-12 minutes until golden brown. Let them cool for 10 minutes, then transfer to a wire rack to cool completely.
Arman’s recipe tips
- Avoid overmixing. Even flourless cookies can become dense if overmixed, so try to work the dough only until it’s smooth and no lumps remain.
- Top the cookies with more Nutella. Before baking, freeze dollops of Nutella on a plate lined with parchment paper. As soon as the cookies come out of the oven, drop the frozen spoonful on top. As the cookies cool, you’ll be left with gooey pools of Nutella.
- Make peanut butter Nutella swirl cookies. I’m lazy and find it easier to just make two types of dough and combine them, but you can also add the Nutella dough to the peanut butter dough and use a knife to swirl them together.
Variations
- Use other types of nut butter. If peanut butter isn’t your thing, try almond butter instead.
- Add more chocolate. Fold ½ cup of chocolate chips into the Nutella dough.
- Make crispier cookies. If you prefer your cookies to have crispy edges, add ¼ teaspoon of baking soda to each dough. The baking soda helps the cookies spread and thin out, resulting in crispy edges.
- Garnish the cookies with sea salt for a little salty-sweet moment.
Storage instructions
To store: You can store these cookies covered for up to 7 days at room temperature. Consider leaving the cookies uncovered if you want to make them crispier.
To freeze: You can also freeze these cookies for up to 2 months. When freezing them, put layers of parchment paper in between the cookies to prevent them from sticking to each other.
Frequently asked questions
Yes, you can make this recipe egg-free. Simple swap out the egg for an egg substitute.
More Nutella-inspired desserts you’ll love
Peanut Butter Nutella Cookies
Ingredients
- 1 cup nutella
- 1 cup peanut butter
- 2 large eggs
- 1 cup sugar
Instructions
- Preheat the oven to 350 and line a large cookie sheet with greaseproof paper and set aside.
- Prepare two large mixing bowls- In bowl one, combine the Nutella, half the granulated sugar and one egg, and mix until combined. In bowl two, combine the peanut butter, remaining sugar and egg and mix until combined.
- Using your hands, form small 2-inch balls with each kind of dough. Once completed, get one of each kind and press them lightly together, then place on the lined cookie sheet. Press each one down with a fork.
- Bake for 10-12 minutes, until lightly golden brown but still soft. Remove from the oven and allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely
These just sound like pure awesomeness. Can’t wait to make some. Thanks
Simon
Arman-Could you post the recipe you use for your homemade nutella, please? Are you aware of any lower sugar versions that turn out well? Thanks!
These look great! I have to try the “half and half” cookie! My husband loves nutella and I would too but I have a very limited diet and can’t stomach more than a bite of it. I was able to create a recipe this past month with nutella and peanut butter together. It was actually an accident of sorts. I was working on creating a nutella brownie..but then decided I would do a nutella cookie. I did the first batch and they came out puffed up, with a flat crispy top. You can see my blog for actual comparisons of first batch vs second batch and a longer explanation of the event, but for purposes of this comment I’ll keep it brief. Anyway, I wanted to make something that had the nutella flavor, and the soft, chewiness of almost a brownie. After the first failed batch I checked out the fat content of nutella vs peanut butter and decided that I needed more fat, in the form of peanut butter to enhance the flavor of the nutella. Not ever having the two together, I would have never thought that they wouldn’t mesh so I never gave a second thought of it not working. The plain nutella cookies were just bland and boring. I needed WOW. So, the second batch I added peanut butter and dark chocolate chips. I cooked them until they just cracked on the top and were still soft. They were the WOW I was looking for…and so addicting; I wish I could eat more than a bite! You’ll be amazed at the difference. I wish I could eat the coconut flour and nut butters because everything you have on here looks so good!!!!
Thanks so much for the feedback- Off to check out your piece! 🙂
Your welcome! I’ll be making the half and half nutella/pb cookies (gluten free, but with flour) soon and post a link! Then I have to try all the different spreads other people talked about on your page. We have way too many cookies!
Awesome! 🙂
Help! I went to make these, and like a previous comment, the Nutella side of the cookie just spread out into goo, while the peanut butter side baked normally. Did you add something other than the egg and sugar to the nutella? I see you mentioned cocoa powder in a comment, but that’s not in the recipe? I have to perfect these – my kids would give me an award.
Hi Ashley! I’m not sure why it didn’t come out- I did use homemade hazelnut butter for most of mine- I’d recommend adding extra cocoa powder 🙂 I hope it works out for you! Others have had success using chocolate peanut butter so that is an option 🙂
Not sure why, but my Nutella part, just kinda melted down/spread out while my peanut butter side baked fine. And I think I made them too big to begin with. I made about 3 perfect ones (out of 59 – i doubled the recipe). I haven’t tried them yet, but my hubby Tried one & said they were good.
Hi Debbie! I’m sorry that happened- Something similar has happened to me when I made it once with too little cocoa powder- could that have been the issue?
OK, you probably don’t need one more nut jumping onto the band wagon, but THANKS for this recipe and thanks for turning me on to Sun Butter (in another post). Way better than almond butter as far as I’m concerned.
Sandra! 🙂 You are so welcome- How good is Sunbutter 🙂
Had a bit of a challenge with these, my nutella dough was too gloopy to form a ball. How did you get the consistency right on that mixture?
Hey Hamza! I’m sorry it turned out slightly difficult for you- Did you use hazelnut butter or actual nutella? 🙂
Wow! I’M ABSOLUTELY IN LOVE!
Only a question before I’ll run to the kitchen…
How do you defrost the cookies? I’ve never tried before and I’m not sure about how it works :/
Btw, thanks for sharing these PERFECT cookies!
Ohhh Hi! Of course- So I usually freeze half a batch and leave them on the counter for 1-2 hours- I only do that with cookies which are softer in texture as opposed to those which are firmer! 🙂
OMG – a) this looks amazing, b) Ray would LOVE this (but I’d love it more), c) THIS ISN’T A NO-BAKE?! Crazy!! 😛
Hahaha I made a honey banana bread today! 😉
Um yeah, these are definitely epic! Two of my all-time favorites in one cookie is basically everything I need in life.
Also, #3 about you and Niki killed me! Haha!
YES. Seriously, the best of both worlds.
Thanks Sarah! 🙂 Hope your enjoying the vacay 🙂
Oo. Oo. Oo. I’m on Team Epic. Also, I look better than Channing Tatum.
That, my dear, you do.
Team almond butter all the way!
I’ve never been able to understand the whole peanut butter and Nutella thing, buuuut then again I might be a little bit biased too 😛 Cookies, though? I’m down with those.
Hahahahaha your biased? No way!