Peanut butter Nutella cookies are thick and chewy peanut butter dough swirled with a three ingredient Nutella cookie. They use cold ingredients and need no chill time. These large bakery style cookies are perfect for peanut butter and Nutella fans.
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Jump to:
- 💗 why you will love these swirled cookies
- 💭 why are my cookies dry?
- 🛒 ingredients and substitutions
- 🥣 how to make the two cookie doughs
- 🌀 how to create the peanut butter nutella swirl
- 💬 frequently asked questions
- 👩🏻🍳 tips for the best no chill cookies
- 💡 variations
- 🫙 how to store
- 🍪 more recipes using peanut butter
- 📖 recipe
- No Chill Peanut Butter Nutella Cookies
As a busy mom who has been baking for a few decades now, I’ve come to really appreciate a cookie recipe that uses cold ingredients and doesn’t need any chill time!
True story, when I was six months pregnant with Big E, we took a trip to France and Italy and I developed a love for Nutella. There is something about fresh baguettes slathered with the chocolate hazelnut spread that I couldn’t resist!
two sugar bugs has done peanut butter thumbprint cookies, peanut butter and white chocolate blondies, small batch peanut butter cookies, Nutella blondies and homemade chocolate almond spread, but this recipe is the first one where we swirl Nutella and peanut butter to create chewy, gooey homemade cookies!
💗 why you will love these swirled cookies
- Uses cold ingredients ~ no need to plan ahead!
- Flavor ~ filled with chocolatey hazelnut Nutella and creamy peanut butter; a peanut butter chocolate lover’s dream.
- Texture ~ the cookies are so soft and chewy!
- No chill time ~ who wants to wait for cookies???
💭 why are my cookies dry?
Cookies can be dry for several different reasons. Over baking cookies can make them dry; cookies will continue to bake for several minutes after they leave the oven. If you bake them until they look “done”, they will likely be over baked, especially peanut butter cookies.
Using too much flour can also cause homemade cookies to be dry. I highly recommend measuring your flour by weight {this is the kitchen scale I use}.
Improper storage can also cause cookies to dry out. Follow the recommendation for storage in the recipe you are making. When no instructions are given, using an airtight container is usually a good choice.
🛒 ingredients and substitutions
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
Butter ~ unsalted butter is my choice as I like to be able to control the saltiness in my baking. The butter is used cold and cubed, so no planning ahead!
Kosher salt ~ to balance the sweetness. If you only have table salt, use half the amount. If you only have salted butter, leave the salt out all together.
Sugars ~ Both granulated and brown sugars are used to add sweetness and moisture. I prefer dark brown sugar, but light brown also works.
Peanut butter ~ brings all the peanut butter flavor! A processed peanut butter like Skippy or Jif is recommended. I have not tested this recipe with natural peanut butter.
Egg ~ one large egg per cookie dough {two total} helps to bind the dough together.
Vanilla ~ pure vanilla extract is always my first choice; it adds a layer of flavor.
Baking powder ~ just a little to lift the bakery size cookies up.
All-purpose flour ~ used in both cookie doughs. If not using a kitchen scale to weigh the flour be sure to measure it correctly.
Nutella ~ used for the three ingredient Nutella cookie swirl. I also tested this recipe with Trader Joe’s Cocoa Almond Spread. The TJ’s version works fine, but creates a slightly oilier cookie. My tester’s were equally split between the Nutella version and the cocoa almond version.
🥣 how to make the two cookie doughs
Preheat oven to 350°F {177°C} and prepare two baking sheets with parchment paper or silicone baking mats. Set aside.
In a stand mixer with the paddle attachment beat the cold and cubed butter and kosher salt on medium-high until softened. Scrape up and down the bowl.
Add the granulated sugar and brown sugar and beat on low until combined, then increase to medium-high and beat until fully combined. Scrape up and down the bowl.
Now add the peanut butter and beat on medium until combined and fluffy. Scrape up and down the bowl.
Then add the egg and vanilla and mix on medium for one minute. Now add the baking powder and mix on medium until combined.
Add the all-purpose flour and mix on low until the dough just comes together.
Using a size 30 scoop {a little over 2 tablespoons of dough}, scoop out 18 peanut butter dough balls and place on a plate. If weighing the dough balls, it's about 44g of dough per cookie.
Scrape the mixer bowl and paddle, but no need to wash! Add the Nutella and egg to the mixing bowl and mix on medium until combined.
Scrape up and down the bowl.Now add the all-purpose flour and mix on stir/low until fully combined. You may need to stop and scrape the bowl once.
Using a generous tablespoon, scoop out 18 Nutella dough balls and place on a plate. If weighing the dough balls, it's about 24g of dough per cookie.
🌀 how to create the peanut butter nutella swirl
To assemble the cookies, take one peanut butter cookie dough ball and break it in half. Add a Nutella cookie dough ball to the middle.
Then roll into a ball.
Split the ball in half.
Then press back together and roll into a swirled cookie dough ball. Place on the prepared baking pan.
Use your hand and press the dough ball down to ¼ inch tall.
If making smaller cookies; follow the same pattern, but after you split the peanut butter Nutella ball in half, roll each half into a cookie, giving you two small instead of one large cookie.
Bake for 10-14 minutes, the cookies may still look a little underdone, but they should no longer be shiny on top. Allow the cookies to cool on the pan for 5-10 minutes before removing to a wire cooling rack to cool completely.
Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.
💬 frequently asked questions
what is Nutella?
Nutella is a hazelnut chocolate spread with a texture similar to peanut butter.
can I use natural peanut butter?
I only tested this recipe with a shelf stable peanut butter {Jif}. Natural peanut butter tends to deliver a different texture in baked goods. I suspect you can use it, but know that the cookies may have a crumblier texture and they may spread.
👩🏻🍳 tips for the best no chill cookies
- Follow the recipe ~ I develop recipes and test them multiple times, making lots of mistakes along the way. Once I am happy with a recipe, I test it a few more times to make sure it is consistent. Even one small change by you can change the outcome.
- The 3 ingredient Nutella cookie dough can get a little crumbly when swirling it with the peanut butter dough. Use the warmth of your hands to soften it and work it into the cookie dough.
- Weigh your ingredients ~ I know I say this all the time, but weighing your ingredients is the most accurate and will give the best results. This is the scale I use in my kitchen, but if you are looking for a more economical option this Escali digital scale is also a great one.
- Use real butter, not margarine for the best tasting cookies.
- Do not grease your cookie pans, which can make your cookies spread more. Use parchment paper or silicone baking mats instead.
- Don't over bake the cookies! You want to remove the peanut butter nutella cookies from the oven when the edges are set and the middle is still soft. Peanut butter cookies don't always look "done" when in fact they are. They should not be brown around the edges, but they should no longer look wet.
💡 variations
Dipped cookies ~ melt the chocolate of your choice and dip half the cookie. Place on a parchment lined plate or baking pan for the chocolate to set.
Plain peanut butter cookies ~ you can make just the peanut butter cookie dough and bake them without the Nutella swirl.
Nutella cookies ~ the three ingredient Nutella cookies can also be baked by themself.
🫙 how to store
Store peanut butter Nutella cookies in an airtight container at room temperature for 4 - 5 days.
The cookies also freeze well for up to three months; allow them to cool completely, then store in an airtight container or zip-top bag. This is by far my favorite way to store cookies for freshness. The cookies will thaw at room temperature in about 30 minutes.
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Peanut Butter Nutella Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
🍪 more recipes using peanut butter
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
📖 recipe
No Chill Peanut Butter Nutella Cookies
recipe created and tested by:
I highly recommend using weight (metric) measurements when available for more accuracy and the best results.
Please note
When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.
Ingredients
peanut butter cookies
- ½ cup unsalted butter cold and cubed (113g)
- ½ teaspoon kosher salt
- ½ cup granulated sugar 100g
- ½ cup packed brown sugar 100g
- 1 cup peanut butter 250g
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¾ teaspoon baking powder
- 1 ½ cups all-purpose flour 188g
Nutella cookies
- 1 cup Nutella 296g
- 1 large egg
- ¾ cup all-purpose flour 94g
Instructions
- Preheat oven to 350°F (177°C) and prepare two baking sheets with parchment paper or silicone baking mats. Set aside.
for the peanut butter cookies
- In a stand mixer with the paddle attachment beat the cold and cubed butter (½ cup/113g) and kosher salt (½ teaspoon) on medium-high (speed 6 on KitchenAid) until softened, about 1-2 minutes. Scrape up and down the bowl.
- Add the granulated sugar (½ cup/100g) and brown sugar (packed ½ cup/100g) and beat on low until combined, then increase to medium-high and beat until fully combined, 2-3 minutes. Scrape up and down the bowl.
- Now add the peanut butter (1 cup/250g) and beat on medium (speed 4 on KitchenAid) until combined and fluffy, about 30 seconds. Scrape up and down the bowl.
- Then add the egg (1 large) and vanilla (1 teaspoon) and mix on medium for one minute.
- Now add the baking powder (¾ teaspoon) and mix on medium until combined, about 30 seconds.
- Add the all-purpose flour (1 ½ cups/188g) and mix on low (stir on KitchenAid) until the dough just comes together.
- Using a size 30 scoop (a little over 2 tablespoons of dough), scoop out 18 peanut butter dough balls and place on a plate. If weighing the dough balls, it's about 44g of dough per cookie.
for the Nutella cookies
- Scrape the mixer bowl and paddle, but no need to wash! Add the Nutella (1 cup/296g) and egg (1 large) to the mixing bowl and mix on medium until combined, about 1 minute. Scrape up and down the bowl.
- Now add the all-purpose flour (¾ cup/94g) and mix on stir/low until fully combined. You may need to stop and scrape the bowl once.
- Using a generous tablespoon, scoop out 18 Nutella dough balls and place on a plate. If weighing the dough balls, it's about 24g of dough per cookie.
to assemble the cookies
- Take one peanut butter cookie dough ball and break it in half. Add a Nutella cookie dough ball to the middle and roll into a ball. Split the ball in half, then press back together and roll into a swirled cookie dough ball. Place on the prepared baking pan. (I fit 9 large cookies on each baking pan). Use your hand and press the dough ball down to ¼ inch tall. (If making smaller cookies; follow the same pattern, but after you split the peanut butter Nutella ball in half, roll each half into a cookie, giving you two small instead of one large cookie).
- Bake for 10-14 minutes, the cookies may still look a little underdone, but they should no longer be shiny on top. (I averaged 11 minutes for the small cookies and 12 for the larger cookies).
- Allow the cookies to cool on the pan for 5-10 minutes before removing to a wire cooling rack to cool completely.
Notes
Nutrition
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
Michelle says
These Nutella PB cookies look so rich and delicious! Happened to just buy a tub of Nutella on the weekend and now I know what to make with it!
Tasia says
I love that Michelle! I know you and the boys will enjoy this easy cookie recipe.
Ben | Havocinthekitchen says
I don't think I've ever had a combination of peanut butter and Nutella together (peanut butter and Dulce de leche - yes, amazing) I bet these cookies taste terrific and they also look cool!
Tasia says
Thanks Ben! And now I feel like I need to create a peanut butter and dulce de leche treat, yum!
Jeff the Chef @ Make It Like a Man! says
I do love Nutella. And peanut butter. I don't think I've had them together. I love the look of the swirl, and I love the way you created it.
Tasia says
Thanks Jeff! You definitely need to try Nutella and peanut butter together, I know you'll love it!
Jane says
Made them today for my son who is home for Thanksgiving. They are so soft and delicious. Thank you for the recipe!