Peanut Butter Nutella Swirl Cookies

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.

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

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.

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.

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.

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.

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

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.

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More Nutella Recipes to Love

Serves: 24

Peanut Butter Nutella Swirl Cookies

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.

25 minPrep Time

10 minCook Time

35 minTotal Time

Save RecipeSave Recipe

Ingredients

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

Instructions

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

Tags

Cuisines
American
Courses
Dessert
Cooking
Baking
Diet
vegetarian
lacto vegetarian
pescetarian
Allergy
egg free
soy free
seafood free
treenut free
sulfite free
sesame free
mustard free
7.8.1.2
2069
https://media.sixsistersstuff.com/recipe/peanut-butter-nutella-swirl-cookies/

Recipe source: Erica’s Sweet Tooth

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If you are a Nutella lover like we are, try our super easy Nutella Fruit Dip. It can be made in a matter of minutes and it’s SO good!  Watch how to make it in the video below:

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Comment on this Recipe

36 Responses to “Peanut Butter Nutella Swirl Cookies”

  1. LINDA
    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.
  2. keylimepiegirl
    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!
  3. diabetic snacker reviews
    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!
  4. 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 :)
  5. 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!
  6. Teresa
    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!
  7. 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!
  8. 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

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