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Looking for a new favorite cookie? One bite of these Peanut Butter Nutella Swirl Cookies and you’ll be hooked. A thick and chewy peanut butter cookie, swirled with creamy Nutella – what’s not to love?
I have a confession . . . until last week, I had never tried Nutella. I know, right?! It’s like I have been living my life under a rock.
This cookie dough is SO good that I was seriously eating it by the spoonful and the cookies were even better. They are so incredibly soft and delicious and have the perfect mix of peanut butter and Nutella. I think that I have found a new love.
Recipe Ingredient Notes
To make Peanut Butter Nutella Swirl Cookies, you will need the following ingredients:
- Unsalted Butter
- Smooth Peanut Butter
- Granulated Sugar
- Light Brown Sugar
- Egg
- Vanilla Extract
- Baking Soda
- Salt
- All-Purpose Flour
- Nutella
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Peanut Butter Nutella Swirl Cookies
- Preheat oven to 350℉. Beat together the butter, peanut butter and sugars using an electric mixer until completely combined. Add in the egg and vanilla and beat until totally incorporated.
- In a separate bowl, combine flour, baking soda, and salt. With mixer on low, slowly incorporate the dry ingredients into the butter mixture until just combined.
- Microwave Nutella for 20 seconds and then drizzle over the dough. Fold in Nutella with a spatua until well-distributed throughout the dough to give it that “marbled” look.
- Chill the dough in the fridge for 15 minutes and then roll small balls by hand. Place about an inch apart on cookie sheet and use a fork to press the balls down slightly. Bake until the edges are lightly browned, about 8-10 minutes. Allow cookies to cool on the pan for 2 minutes, and then transfer to a cooling rack to cool completely.
Storage Suggestions
If you manage to not eat the whole tray of cookies immediately, these (cookie name) store well. Once cookies have completely cooled, here is how you can store them:
- Counter: Store in an airtight container in a single layer for up to 4 days at room temperature. If you want to try and get the cookies to last even longer without becoming crumbly cookies, add a slice of bread into the container of cookies. The bread will give the cookies something to draw moisture from.
- Refrigerator: Store in an airtight container in a single layer for up to 7 days in a refrigerator.
- Freezer: You can freeze precooked cookie dough for cookies later. Just roll out and freeze for 30 minutes, and then transfer to an airtight, freezer safe bag for up to 3 months. To store cooked cookies, let them cool completely before you put them in a freezer-safe bag for up to 3 months.
Tips for making these cookies
- This recipe calls for 1 ¾ cups flour, but you may need more or less depending on where you live, due to humidity and altitude. Start with less flour than called for, and add in more as needed. The dough should be thick, but not crumbly.
- If you feel like the dough is too crumbly and dry (and it’s too late to adjust your flour content), add in a Tablespoon or two of milk.
- DO NOT over mix. Just like any other cookie, over mixing will lead to dry, flat, cookies every time.
- If you’re using natural peanut butter, you may end up with a MUCH different texture of cookie. We recommend using regular peanut butter for this recipe.
Enjoy More Delicious Peanut Butter Cookie Recipes
There’s nothing like homemade cookies that the whole family will love. Check out our comprehensive collection of cookie recipes here.
- Classic Peanut Butter Blossoms (Hershey Kiss Cookies)
- Disneyland’s Chocolate Peanut Butter Sandwich
- 5 Ingredient Peanut Butter and Jam Thumbprint Cookies
- Mini Reese’s Peanut Butter Cup Cookies
Peanut Butter Nutella Swirl Cookies
Take your peanut butter cookies to the next level with these creamy and easy Peanut Butter Nutella Swirl Cookies.
Serving Cookies
Ingredients
- ½ cup butter (unsalted), at room temperature
- ¾ cup smooth peanut butter
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 egg
- ½ teaspoon vanilla extract
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¾ cup all-purpose flour
- ¼ cup Nutella
Instructions
- Preheat oven to 350℉. Beat together the butter, peanut butter and sugars using an electric mixer until completely combined. Add in the egg and vanilla and beat until totally incorporated.
- In a separate bowl, combine flour, baking soda, and salt. With mixer on low, slowly incorporate the dry ingredients into the butter mixture until just combined.
- Microwave Nutella for 20 seconds and then drizzle over the dough. Fold in Nutella with a spatua until well-distributed throughout the dough to give it that "marbled" look.
- Chill the dough in the fridge for 15 minutes and then roll small balls by hand. Place about an inch apart on cookie sheet and use a fork to press the balls down slightly. Bake until the edges are lightly browned, about 8-10 minutes. Allow cookies to cool on the pan for 2 minutes, and then transfer to a cooling rack to cool completely.
Notes
DO NOT over mix the dough. Just like any other cookie, over mixing will lead to dry, flat, cookies every time.
Recipe source: Erica’s Sweet Tooth
Nutrition
Calories: 168 kcal · Carbohydrates: 19 g · Protein: 3 g · Fat: 9 g · Saturated Fat: 4 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 0.2 g · Cholesterol: 17 mg · Sodium: 99 mg · Potassium: 78 mg · Fiber: 1 g · Sugar: 11 g · Vitamin A: 128 IU · Calcium: 15 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Ha. I tried nutella for the first time within the last couple weeks too. I used it in a brownie hummus dip. Soooo good! I think this will be our next nutella recipe. Cookies look great! http://creativesaver.blogspot.com/
Ok you seriously need to stop posting these amazing peanut butter and chocolate treats! You are killiinnnggggg meeee!! Thanks for sharing 🙂
Happy Blogging!
Happy Valley Chow
OMgoodness!!! I loate baking but I am so going to try these!!!! These do look great! Thanks for the recipe:-)
…loathe baking….
I substituted GF flour and 1/3 tsp xanthum gum. Turned out awesome!!!!
I’ve never baked anything like this! Great idea.
Sheree
thehartungs.blogspot.ca
These look amazing!
Colleen at http://www.sugaraunts.com
OMG!!! I love Nutella and peanut butter!! These sound heavenly and can’t wait to try them!!
I made these last night. The dough was amazing. I thought the cookies were better today than fresh, but maybe that was because I ate too much dough. 🙂
Oh wow, the kids would LOVE these! Ok, who am I kidding…. I would LOVE these, LOL. Thanks for linking up to Simple Supper Tuesday and hope to see you next week :o)
Peanut butter and nutella… sign me up! Thanks for sharing at Monday Funday this week!
Take care,
Trish
You had me at Nutella.
That stuff is like crack to me! I also love peanut butter, so this is going to be in my future!
Cindy at Notes in the Key of Life
Oh my, these looks so good. They really make me wish I hadn’t developed a peanut allergy. I really miss peanuty yummy goodness!
Thanks so much for sharing at my Real Family Fun link party!
KC
These look so yummy, Plus it has peanut butter, even better. Thanks for sharing at Artsy Corner 🙂
Oh yummy!! My kids will love these. Thanks for linking up to Tasty Thursdays. The next party is live!!
Thanks, Nichi
Looks so good I can taste them! Thanks for linking up at Family Fun Friday at Happy and Blessed Home!In His Grip,
Monica
These Peanut Butter Nutella cookies look so delicious! So glad you girls shared them at last weekends link party. Hope to see you there again this week!
QUESTION! How much does this yield? I want to make a bunch but I’m not sure if I should just double the recipe or something.
Just so happen that I had a sandwich with the same thing on it this morning. My Mother use to buy Nutella years ago and now it’s popular. Also saw that some other company tried its hand at making it. Can’t wait to try this recipe.
I made a batch for a friend’s son’s graduation party. I figured I was messing up the kitchen anyways I might as well make a double batch. Then I left 3 teenage boys in a house with warm cookies while I went to a meeting.
Best idea ever…making a double batch. Now I have enough left for the grad party. 🙂
Great texture. Great taste. Great with cold milk. With a cookie scoop one batch is probably 3 dozen. For the peanut allergy maybe try almond butter. I’ve never baked with almond butter but I may try.
Thanks!
I alos love Nutella but hate how expensive it is. I tried the Kroger brand & it tasted
pretty close so I’m sold. There are also easy recipes out to make your own nutella
that work well you can try. The cookies are so adorable!
awesome recipe. I just whipped it up tonight between dishes and exercise. I may have put in more nutella than the recipe said. but no harm done 🙂
I was introduced to Nutella when I lived in Italy during college and my pantry will never be without it now 🙂
I just made these cookies and holy cow!! They are AMAZING!! Can’t wait to let people try them!!
I made these for my hubby’s company BBQ today. I ate way too much cookie dough and I can handle that stuff. I could not stop eating it, so I decided to make a second batch, I did better with that one, maybe due to the stomach ache growing. I also made these during nap time while I did other chores around the house & made phone calls. The first batch I had to add some milk because the dough was too dry. The cookies came out a little on the flaky side, but still yummy. The second batch I added the milk before I put the nutella in and the consistency was much better. Then the fork marks. This is where phone calls were being made. Every cookie sheet that went in the oven was different. But the best one was the last one when I was talking to my mom. I made all the balls and set them on the cookie sheet & threw it in the oven without fork smooshing them. Those were by far my favorite. My neighbor got some and my boys each got one. I had the rest…yes, I made my stomach ache epic, but worth it. They were superbly moist, more so than the smooshed ones. And my neighbor said these are the perfect sweetness. You know she’s right. Normally I would have a glass of milk with chocolate chip or peanut butter cookies. I haven’t needed one. Mmm, I am going to go eat the leftover broken ones now!
These cookies are now my new favorite recipe to make peanut butter cookies! You will receive bunches of compliments for making these. They’re delicious! Thanks for the recipes ladies! 🙂
Linda
Can they be frozen.
These should freeze just fine. Put them in a freezer bag or in an airtight container.
I made these yesterday, so yummy! I gave some to my sis-in-law. She just called me begging for the recipe. The first tray I cooked was really dry, maybe because I used all natural peanut butter. I added a little milk to the next tray and they had a better texture. Yummy either way!
I made this cookies for a club meeting and everybody loved them so much that before I could get one they were gone and I made two batches of these!!! I can’t wait to try them next time!!!!!
Not sure what I did wrong, but the dough came out very mealy…almost like sand…for me. Maybe it was the natural peanut butter? And the Nutella wouldn’t ever really melt enough to ‘drizzle’. I ended up adding some milk to the dough to make it moist enough to roll and press with a fork, but any suggestions on what I did wrong? Thanks!
Wonder how they would be rolled in sugar? I love pb cookies crusted in sugar for texture.
I’ve made two separate batches now and had the exact same issue both times. Honestly I don’t think it’s anything we did, I think it’s the recipe.
Made these tonight and my husband liked them, very moist. He said they could use more nutella. I will make them again.
I made these last summer and really liked them. Found the recipe again and added peanut butter chips to them. They taste amazing. My only complaint is they are quite dry and crumbly so they don’t look nice and are messy to eat. Any idea on how to make the dough wetter without changing the taste? Thanks
Same. Quite dry. Will add some milk to the second half of my dough sitting in the fridge.
These just sound like pure awesomeness. Can’t wait to make some. Thanks
Simon
I made these last night and by lunchtime today the whole batch was gone! I have the dough chilling in the fridge at the moment, ready to devour batch number 2! I won’t be able to enjoy normal peanut butter cookies anymore!!