Peanut Butter Nutella Swirl Cookies Recipe

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Published: July 8, 2022Updated: July 20, 2022Author: Camille Beckstrand
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Take your peanut butter cookies to the next level with our Peanut Butter Nutella Swirl Cookies. The perfect chewy peanut butter dough, marbled with creamy Nutella and baked to perfection.
Peanut Butter Nutella Swirl Cookies Recipe

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.

How to make peanut butter nutella cookies

Ingredients for cookie dough in mixing bowl

Step 1: Preheat oven to 350 degrees. 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.

Hand mixer mixing cookie dough ingredients in bowl

Step 2: In a separate bowl, combine flour, baking soda, and salt. With mixer on low (or by hand), slowly incorporate the dry ingredients into the butter mixture until just combined.

Adding flour to cookie dough in mixing bowl

Step 3: Microwave Nutella for 20 seconds and then drizzle over the dough. Fold in Nutella with a spatula until well-distributed throughout the dough to give it that “marbled” look.

Pouring nutella into cookie dough mixture

Step 4: 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.

Fork pressing down on a cookie dough ball

Step 5: Allow cookies to cool on the pan for 2 minutes, and then transfer to a cooling rack to cool completely.

Peanut Butter Nutella Swirl Cookies on a baking sheet
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Tips for making these cookies

  • This recipe calls for 1 3/4 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.
  • Serve them with a big glass of ice cold milk. Not totally necessary, but a delicious addition.
Peanut Butter Nutella Swirl Cookies stacked

More Nutella Recipes to Love

Serves: 24 people

Peanut Butter Nutella Swirl Cookie Recipe

The two best ingredients come together to create a cookie you will have dreams about. You will love this sweet combination.
Prep Time 25 mins
Cook Time 10 mins
Total Time 35 mins
Print Pin

Ingredients

  • 1/2 cup unsalted butter at room temperature
  • 3/4 cup smooth peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 3/4 cup all-purpose flour
  • 1/4 cup Nutella

Instructions

  • Preheat oven to 350 degrees. 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

Nutrition

Calories: 168 kcal · Carbohydrates: 19 g · Protein: 3 g · Fat: 9 g · Saturated Fat: 4 g · Cholesterol: 17 mg · Sodium: 101 mg · Potassium: 83 mg · Fiber: 1 g · Sugar: 11 g · Vitamin A: 128 IU · Calcium: 14 mg · Iron: 1 mg

Equipment

  • 2 Mixing bowls
  • Hand or Stand Mixer
  • Baking Sheet

Recipe Details

Course: Dessert
Cuisine: American

Recipe source: Erica’s Sweet Tooth

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  1. food lover says:
    February 10, 2013
    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/
  2. Eric Pepple says:
    February 10, 2013
    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
  3. b.b. says:
    February 10, 2013
    OMgoodness!!! I loate baking but I am so going to try these!!!! These do look great! Thanks for the recipe:-)
  4. b.b. says:
    February 10, 2013
    ...loathe baking....
  5. Jackie says:
    February 10, 2013
    I substituted GF flour and 1/3 tsp xanthum gum. Turned out awesome!!!!
  6. SH says:
    February 10, 2013
    I've never baked anything like this! Great idea.

    Sheree
    thehartungs.blogspot.ca
  7. Sugar Aunts says:
    February 10, 2013
    These look amazing!
    Colleen at www.sugaraunts.com
  8. Crystal says:
    February 11, 2013
    OMG!!! I love Nutella and peanut butter!! These sound heavenly and can't wait to try them!!
  9. Robyn says:
    February 12, 2013
    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. :)
  10. Cindy Hunwhatsfordinner says:
    February 12, 2013
    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)
  11. Bonnie and Trish @ Uncommon says:
    February 13, 2013
    Peanut butter and nutella... sign me up! Thanks for sharing at Monday Funday this week!

    Take care,

    Trish
  12. Cindy Swanson says:
    February 14, 2013
    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
  13. K Coake says:
    February 16, 2013
    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
  14. Lindsay @Artsy-Fartsy Mama says:
    February 20, 2013
    These look so yummy, Plus it has peanut butter, even better. Thanks for sharing at Artsy Corner :)
  15. Mandatory Mooch says:
    February 21, 2013
    Oh yummy!! My kids will love these. Thanks for linking up to Tasty Thursdays. The next party is live!!
    Thanks, Nichi
  16. Monica Pruett says:
    February 21, 2013
    Looks so good I can taste them! Thanks for linking up at Family Fun Friday at Happy and Blessed Home!In His Grip,
    Monica
  17. Shauna {The Best Blog Recipes} says:
    February 22, 2013
    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!
  18. whereisruthie says:
    April 18, 2013
    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.
  19. LINDA says:
    May 23, 2013
    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.
  20. keylimepiegirl says:
    June 6, 2013
    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!
  21. diabetic snacker reviews says:
    July 20, 2013
    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!
  22. Sumika says:
    August 1, 2013
    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 :)
  23. Robyn Dawn says:
    August 12, 2013
    I just made these cookies and holy cow!! They are AMAZING!! Can't wait to let people try them!!
  24. Kim says:
    September 5, 2013
    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!
  25. Linda Lo says:
    November 22, 2013
    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
  26. Mel says:
    March 8, 2014
    Can they be frozen.
  27. Cyd says:
    March 10, 2014
    These should freeze just fine. Put them in a freezer bag or in an airtight container.
  28. Teresa says:
    May 21, 2014
    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!
  29. Heather young says:
    December 5, 2014
    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!!!!!
  30. Leah says:
    March 5, 2015
    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!
  31. Andrea says:
    July 7, 2015
    Wonder how they would be rolled in sugar? I love pb cookies crusted in sugar for texture.
  32. Roger says:
    July 19, 2015
    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.
  33. pam says:
    April 6, 2016
    Made these tonight and my husband liked them, very moist. He said they could use more nutella. I will make them again.
  34. Laura says:
    August 24, 2016
    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
  35. Laura says:
    August 24, 2016
    Same. Quite dry. Will add some milk to the second half of my dough sitting in the fridge.
  36. plasterer bristol says:
    November 3, 2016
    These just sound like pure awesomeness. Can't wait to make some. Thanks Simon
  37. Amanda says:
    July 1, 2020
    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!!
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