Ultimate Peanut Butter Nutella Swirl Cookies: A Dreamy Chewy Delight
Prepare to be swept away by the magical combination of rich peanut butter and creamy Nutella in these extraordinary cookies. These aren’t just any ordinary cookies; they are large, exceptionally chewy, and packed with flavor. Each bite delivers a delightful swirl of Nutella, crowned with luscious, melting Nutella pools, making them an absolute must-bake for any dessert enthusiast. If you’ve been searching for the perfect cookie that combines two beloved spreads into one harmonious treat, your quest ends here.
This recipe for peanut butter Nutella cookies perfectly marries the savory notes of peanut butter with the sweet, hazelnut-chocolate goodness of Nutella. Our chewy peanut butter cookie base is inspired by a tried-and-true peanut butter chocolate chip cookie recipe, ensuring a consistently soft and delightful texture. But we didn’t stop there! We wanted to amplify the Nutella experience, so this cookie dough not only features generous swirls of Nutella mixed throughout but also boasts delectable drops of Nutella melted on top after baking. It’s truly a chocolate lover’s dream come true, offering layers of flavor and an irresistible texture that will have everyone reaching for more.
If your heart desires more irresistible peanut butter creations, be sure to explore these other fantastic recipes: Chocolate Peanut Butter Stuffed Cookies, Peanut Butter Cheesecake, and Reese’s Peanut Butter Chip Cookies. Each offers a unique way to enjoy the classic peanut butter flavor, but none quite capture the decadent fusion of our ultimate peanut butter Nutella swirl cookies.
Why These Peanut Butter Nutella Swirl Cookies Are a Must-Bake
There are countless reasons why this recipe stands out and is destined to become a cherished addition to your baking repertoire. From their impressive size to their delightful texture and explosive flavor, these cookies tick all the boxes for what makes an exceptional homemade treat.
- Perfectly Chewy, Thick, and Generously Sized: Forget small, brittle cookies. Our peanut butter Nutella cookies are designed to be substantial, delivering a satisfying chewiness in the center, a beautifully thick profile, and just the right amount of crispness around the edges. They are a truly indulgent experience in every bite.
- Bold Peanut Butter Flavor: The foundation of these cookies is a robust peanut butter base. We ensure the rich, nutty essence of peanut butter shines through, creating a balanced flavor profile that complements the sweetness of Nutella without being overwhelmed. This isn’t just a hint of peanut butter; it’s a celebration of it!
- Enticing Nutella Swirls: What makes these cookies truly unique is the elegant Nutella swirl. Generous dollops of Nutella are carefully folded into the dough, creating beautiful, marbled patterns and pockets of chocolate-hazelnut goodness that infuse every part of the cookie. It’s a visual and culinary delight.
- Luxurious Nutella Pools: The magic continues even after baking! As soon as these warm cookies emerge from the oven, they are topped with frozen drops of Nutella. The residual heat gently melts these drops, forming glistening, irresistible pools of Nutella that cool into soft, fudge-like centers. This final touch adds an unparalleled layer of decadence and visual appeal, guaranteeing these cookies will be a huge hit at any gathering.
Key Ingredients for Perfect Peanut Butter Nutella Cookies
Achieving the perfect chewy, flavorful peanut butter Nutella cookie starts with understanding the role of each ingredient. Here’s a closer look at what you’ll need and why specific choices are recommended for optimal results.
- Unsalted Butter: Always use unsalted butter to control the overall saltiness of your cookies. It’s crucial to let it come to room temperature (typically about 2 hours on the counter) before baking. This ensures it creams properly with the sugars, creating a light and airy base for your dough.
- Brown Sugar: We recommend using light brown sugar for this recipe. Brown sugar contributes to the cookies’ signature chewiness and adds a wonderful depth of molasses flavor that perfectly complements both peanut butter and Nutella. Ensure it’s packed when measuring to get the correct amount.
- Creamy Peanut Butter: For the best texture and consistent results, creamy peanut butter is a must. Brands like Jif or Skippy work wonderfully. Avoid crunchy peanut butter, as the nuts can alter the dough’s consistency, and steer clear of natural peanut butter (the kind that separates) because its oil content can make the cookies spread too much or become greasy.
- Eggs: Like butter, eggs should be at room temperature. This helps them emulsify better with the other ingredients, leading to a smoother, more uniform dough and a superior final cookie texture. Take them out of the fridge at least 2 hours before you plan to start baking.
- Mini Chocolate Chips: While optional, mini chocolate chips are a fantastic addition, creating delightful little pockets of melted chocolate throughout the cookie. Semisweet chocolate chips are ideal as their slight bitterness balances the sweetness of the Nutella and peanut butter. Milk chocolate chips might make the cookies overly sweet, so we advise against them for this recipe.
- Nutella: This recipe is a celebration of Nutella, and you’ll need a full 13oz jar! About ½ cup will be swirled into the cookie dough itself, while the remainder will be reserved for those irresistible melted pools on top. Don’t skimp on the Nutella – it’s key to the cookie’s decadent appeal.
Step-by-Step Baking Guide: Crafting Your Chewy Nutella Peanut Butter Cookies
Making these dreamy cookies is a straightforward process, whether you’re using a stand mixer or an electric hand mixer. Follow these steps for perfect results every time.
- Prepare Dry Ingredients: In a medium-sized mixing bowl, begin by sifting your all-purpose flour. Sifting is an important step as it prevents lumps and ensures your dry ingredients are well-aerated. Once sifted, add the baking soda and salt to the flour. Whisk these dry ingredients together thoroughly and set the bowl aside. This blend forms the structural base of your delicious cookies.
- Cream Butter and Sugars: In a separate, large mixing bowl, combine the room-temperature unsalted butter, light brown sugar, and granulated white sugar. Using your mixer, beat these ingredients together on high speed for at least 2 minutes. The mixture should transform into a light, fluffy, and noticeably paler consistency. This creaming process incorporates air, which is vital for a soft and chewy cookie.
- Incorporate Wet Ingredients: To the creamed butter and sugars, add the creamy peanut butter, pure vanilla extract, and room-temperature eggs. Continue beating on high speed for another 2 minutes. The mixture will become incredibly smooth and creamy, indicating a perfectly emulsified blend that will contribute to the rich flavor and moist texture of your cookies.
- Combine Wet and Dry: Gradually add the reserved dry ingredient mixture to the wet ingredients. Mix on low speed, just until the flour is incorporated and no dry streaks remain. Be careful not to overmix, as this can develop the gluten too much, leading to tough cookies. Finally, use a rubber spatula to gently fold in the mini chocolate chips until they are evenly distributed throughout the super-soft dough.
- Swirl in the Nutella: This is where the magic happens! Take about ½ cup of Nutella and use a spoon to drop dollops of it randomly over the surface of the cookie dough. Then, using a butter knife or a thin spatula, gently swirl the Nutella into the dough. Don’t mix it completely; the goal is to create beautiful marbling and distinct pockets of Nutella.
- Chill the Dough: Cover the cookie dough and chill it in the refrigerator for at least 2 hours. This chilling period is crucial as it allows the flavors to meld and, more importantly, prevents the cookies from spreading too much during baking, ensuring they maintain their thick, chewy structure. While the dough chills, prepare your Nutella drops for topping: use a ½ teaspoon to scoop small drops of the remaining Nutella onto a parchment-lined tray and freeze them until solid. Aim for at least 24 drops.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Using a large cookie scoop (approximately 3 oz per scoop), portion out the chilled cookie dough into balls. Place about 6 cookie dough balls on each prepared baking sheet, ensuring adequate spacing for spreading. Bake one sheet at a time for optimal and even baking. Before baking, make sure your cookie dough balls are very cold. You can even place the first tray in the freezer while the oven preheats, keeping the remaining dough in the fridge. Bake for 13-15 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Top and Cool: Immediately upon removing the cookies from the oven, gently place the frozen Nutella drops (you can use whole drops or cut them in half for smaller pools) onto the warm cookies. The heat from the cookies will cause the Nutella to melt and form those gorgeous, gooey pools. If desired, you can also sprinkle a few extra mini chocolate chips on top at this stage. Allow the cookies to cool on the hot baking sheet for about 5 minutes to set slightly before carefully transferring them to a wire rack to cool completely. This helps them retain their shape and chewy texture.
Expert Tips for Baking Success
Even with a clear recipe, a few expert insights can elevate your baking and ensure your peanut butter Nutella swirl cookies turn out perfectly every time. Pay attention to these details for truly exceptional results.
- Thorough Nutella Swirl: When swirling the Nutella into the dough, don’t just swirl the surface. Use your knife to ensure the Nutella reaches down into the bottom layers of the cookie dough. This guarantees that every part of the cookie is infused with that delightful chocolate-hazelnut flavor.
- The Importance of Chilling: The 2-hour chilling period for the cookie dough is not optional; it’s absolutely critical. This dough is intentionally very soft, and sufficient chilling prevents excessive spreading during baking, leading to thick, chewy cookies with perfect edges. Don’t rush this step!
- Parchment Paper is Your Friend: Always bake your cookies on parchment paper. Besides making cleanup a breeze, parchment paper helps regulate heat, prevents sticking, and further minimizes spreading, ensuring your cookies maintain their ideal shape and thickness.
- Enhance Nutella Pools: Once the Nutella has melted into the warm baked cookie, you can use the tip of a knife to gently swirl the pool around a bit. This creates a more dynamic, “melted” appearance and can help the Nutella spread evenly over the surface, making them even more appealing.
- Room Temperature Ingredients: As mentioned in the ingredient notes, ensure all dairy products (butter and eggs) are at room temperature. This promotes better emulsification, leading to a smoother dough and a more consistent, tender cookie texture.
- Accurate Flour Measurement: Compacted flour is a common culprit for cookies that don’t spread correctly. Always spoon your flour into the measuring cup and then level it off with a straight edge. Alternatively, use a kitchen scale for the most accurate measurement.
- Don’t Overbake: For that signature chewy center, it’s essential not to overbake these cookies. They should be just golden brown around the edges, with the centers still looking slightly soft or even underdone. They will continue to cook and set as they cool on the baking sheet.
Frequently Asked Questions (FAQ)
While we highly recommend the large size for the chewiest center, you can certainly bake them as smaller, 1-ounce cookies. If you opt for smaller cookies, reduce the baking time to approximately 8-10 minutes, keeping an eye on them until the edges are lightly golden.
The most common reason for cookies not spreading is usually related to flour measurement. If you scoop your measuring cup directly into the flour bag, it tends to compact the flour, leading to too much dry ingredient in your dough. Always spoon the flour into your measuring cup and level it off. Using a kitchen scale for flour measurement is even better for consistent results.
If your cookies spread too much and resemble pancakes, it’s likely due to the cookie dough balls not being cold enough when they went into the oven. Ensure your dough is thoroughly chilled for at least 2 hours, and keep subsequent batches of dough in the fridge until ready to bake. Baking on parchment paper also helps to prevent excessive spreading.
We strongly advise against using crunchy peanut butter as the texture of the added nuts can disrupt the cookie’s chewiness. Natural peanut butter (the kind where oil separates) is also not recommended, as its oil content can cause the cookies to spread excessively or become greasy. Stick to creamy, processed peanut butter for the best results.
If you don’t have mini chocolate chips, you can use regular semi-sweet chocolate chips, though the mini chips do provide a more even distribution of chocolate pockets. You can also omit them entirely if you prefer a purely peanut butter and Nutella experience, but they do add a lovely extra dimension of flavor and texture.
Storing and Freezing Your Delicious Peanut Butter Nutella Cookies
To enjoy these delectable treats for longer, proper storage is key. Here’s how to keep them fresh and delicious.
Store your baked peanut butter Nutella swirl cookies in an airtight container at room temperature for up to 5 days. For optimal freshness and chewiness, you might even consider adding a slice of bread to the container; the cookies will absorb moisture from the bread, keeping them softer.
Freezing Instructions
These cookies are also fantastic for freezing, both baked and unbaked!
- Baked Cookies: Freeze baked cookies in a single layer on a baking sheet until solid. Once frozen, transfer them to an airtight freezer-safe container or a heavy-duty freezer bag for up to 30 days. To enjoy, thaw them at room temperature for about an hour, or warm them briefly in the microwave for a fresh-out-of-the-oven experience.
- Raw Cookie Dough Balls: For future baking convenience, wrap individual raw cookie dough balls tightly in plastic wrap, then store them in an airtight container or freezer bag. Freeze for up to 30 days. When you’re ready to bake, you can cook them straight from the freezer; just add an extra few minutes to the bake time (typically 2-4 minutes longer). This is perfect for fresh, warm cookies anytime!
More Delectable Cookie Recipes to Explore
If you’ve fallen in love with these peanut butter Nutella cookies, you’ll surely enjoy exploring other sweet treats on our site. Don’t forget to leave a star review for this recipe below if you loved it!
We love seeing your creations! Make sure to tag us on Instagram @stephaniesweettreats. We hope you enjoyed baking and savoring these amazing cookies. To get more delicious ideas and inspiration, make sure to follow us on Pinterest.
Peanut Butter Nutella Cookies
These peanut butter Nutella cookies are a large and chewy peanut butter cookie base with mini chocolate chips, swirled with Nutella and topped with melted Nutella pools. A truly irresistible treat!
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Prep Time: 30 mins
Cook Time: 14 mins
Chilling Time: 2 hrs
Servings: 18 cookies
Ingredients
- 2 1/2 cups All-purpose flour
- 1 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter, room temperature
- 1 1/4 cup Brown sugar, packed light or dark
- 1/4 cup White granulated sugar
- 1 cup Peanut butter, creamy
- 2 tsp Pure vanilla extract
- 2 Large eggs, room temperature
- 1 cup Mini chocolate chips
- 1 13 oz jar of Nutella, divided (1/2 cup for dough, remainder for topping)
Instructions
- In a large mixing bowl, sift the flour. Mix in the baking soda and salt. Set aside.
- Using a mixer in a separate bowl, beat the butter, brown sugar, and white granulated sugar. Beat for 2 minutes on high speed until fluffy and lightened in color.
- Add in the peanut butter, vanilla extract, and eggs. Mix on high speed for 1 minute until very creamy.
- Gradually add in the dry ingredients and mix on low speed until just combined. Fold in the chocolate chips with a rubber spatula. The dough will be super soft.
- Use approximately 1/2 cup of Nutella. With a spoon, add drops of Nutella scattered on top of the dough. Use a butter knife to gently swirl in the Nutella, creating marbling without fully combining.
- Chill the dough in the refrigerator for 2 hours. While the dough chills, line a cookie sheet with wax paper. Use a half teaspoon to scoop at least 24 drops of the remaining Nutella onto the sheet and place in the freezer until solid.
- Preheat oven to 350°F (175°C). Line two cookie sheets with parchment paper. Use a large cookie scoop (about 3 oz) to form cookie dough balls. Bake 6 cookie dough balls per cookie sheet, one sheet at a time. Ensure cookie dough balls are very cold before baking.
- Bake for 13-15 minutes, until the edges are golden brown and the centers are still slightly soft.
- When the cookies are warm out of the oven, immediately top them with the frozen Nutella drops and extra mini chocolate chips, if desired. The Nutella will melt as the cookie cools. Let the cookies sit on the hot pan for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
- Flour: Always spoon and level your flour, or use a kitchen scale (recommended). Compacted flour can dry out cookies and prevent proper spreading.
- High Altitude Baking: If baking at high altitude, add an extra 2 tablespoons of all-purpose flour to the dry ingredients.
- Room Temperature Ingredients: Pull out dairy ingredients (butter, eggs) at least 2 hours before baking to ensure they reach room temperature.
- Cold Dough: Cookie dough balls must be very cold before baking to prevent over-spreading and ensure thick, chewy cookies.
Nutrition Facts (per cookie)
Calories: 358kcal | Carbohydrates: 41g | Protein: 6g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 269mg | Potassium: 136mg | Fiber: 2g | Sugar: 25g | Vitamin A: 338IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg