Name: Peanut Butter Nutella Cookies
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup creamy peanut butter; 1/2 cup granulated sugar; 1/2 cup packed brown sugar; 1 egg; 1 tsp vanilla extract; 1 1/4 cups all-purpose flour; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup Nutella (chilled slightly for stuffing); Extra Nutella for topping

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These gooey, golden cookies are the ultimate treat — soft and chewy peanut butter cookies stuffed with creamy Nutella and topped with a rich swirl of hazelnut chocolate spread. With their melt-in-your-mouth centers and crisp edges, these indulgent bites are a sweet match made in dessert heaven. Ready in just 20 minutes, they’re perfect for any occasion or spontaneous craving.

Why You’ll Love This Recipe

Peanut Butter Nutella Cookies combine two of the most beloved flavors into one irresistible dessert. The nutty richness of the peanut butter balances perfectly with the smooth, chocolatey sweetness of Nutella. They’re easy to make, require no chill time, and the stuffed center makes every bite exciting. Whether you’re baking for a party, holiday, or a simple weeknight treat, these cookies never disappoint.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

unsalted butter, softened
creamy peanut butter
granulated sugar
packed brown sugar
egg
vanilla extract
all-purpose flour
baking powder
baking soda
salt
Nutella (chilled slightly for stuffing)
extra Nutella for topping

directions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually incorporate the dry ingredients into the wet mixture until a soft dough forms.
Scoop out a tablespoon of dough and flatten it slightly in your hand. Place about 1 teaspoon of chilled Nutella in the center. Cover with another small piece of dough, sealing the edges and gently rolling into a ball.
Arrange the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the edges are lightly golden and the centers are just set.
While the cookies are still warm, top each with a small dollop of Nutella. Let cool slightly before serving.

Servings and timing

Servings: 16 cookies
Prep Time: 8 minutes
Cooking Time: 12 minutes
Total Time: 20 minutes
Calories: Approximately 215 kcal per cookie

Variations

Nut-Free Option: Use sunflower seed butter and a nut-free chocolate spread as substitutes.
Double Chocolate: Mix in mini chocolate chips to the cookie dough for extra richness.
Salted Finish: Sprinkle a pinch of flaky sea salt on top of the Nutella swirl for a sweet-salty twist.
Espresso Kick: Add 1/2 teaspoon of instant espresso powder to the dough for depth of flavor.
Mini Cookies: Make smaller versions for bite-sized treats, adjusting the baking time accordingly.

storage/reheating

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to 1 week or freeze for up to 2 months. To enjoy warm, microwave a cookie for 10–15 seconds until soft and gooey again.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, but the texture will be slightly different. Crunchy peanut butter adds extra texture and nutty flavor.

How do I keep the Nutella from oozing out while baking?

Chilling the Nutella before stuffing helps it stay firm during baking, reducing the chance of leakage.

Can I freeze the dough for later?

Yes. Freeze stuffed dough balls on a tray, then transfer to a container. Bake from frozen, adding 1–2 minutes to the baking time.

What if I don’t have brown sugar?

You can substitute with more granulated sugar, but brown sugar helps with moisture and chewiness.

How do I prevent overbaking?

Remove cookies when the edges are set but the centers still look slightly underbaked. They will continue to cook on the tray as they cool.

Can I skip the Nutella topping?

Yes, though it adds extra flavor and presentation. The cookies are delicious with or without it.

Are these cookies gluten-free?

Not as written, but you can substitute a 1:1 gluten-free flour blend to make them gluten-free.

Can I make these cookies smaller?

Yes, adjust the size and reduce baking time slightly. Keep an eye on the edges for doneness.

What’s the best way to stuff the cookies cleanly?

Use a small spoon or melon baller for portioning Nutella, and slightly chill the filling and dough to make handling easier.

Do I need to chill the dough before baking?

No chilling is necessary for this recipe, but you can refrigerate the dough for firmer texture if preferred.

Conclusion

Peanut Butter Nutella Cookies are a dream come true for lovers of rich, comforting desserts. With gooey centers, nutty dough, and an indulgent topping, they deliver bakery-quality flavor in a simple, home-baked form. Whether shared or savored solo, these cookies promise satisfaction in every bite — quick, easy, and absolutely irresistible.

Peanut Butter Nutella Cookies

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Author: Mia
Total Time: 20 minutes
Yield: 16 cookies 1x
Diet: Vegetarian

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Description

These gooey, golden cookies are the ultimate treat—soft and chewy peanut butter cookies stuffed with creamy Nutella and topped with a rich swirl of hazelnut chocolate spread. Baked to perfection in just 20 minutes, they’re a sweet match made in dessert heaven.

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
Add in the egg and vanilla extract, beating until fully combined.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
Scoop a tablespoon of dough and flatten it in your palm. Add about 1 tsp of chilled Nutella to the center, then cover with another small piece of dough. Seal the edges and roll gently into a ball.
Place cookies on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the edges are lightly golden.
While still warm, top each cookie with a dollop of Nutella and allow to cool slightly before serving.