These super soft and fudgy Nutella Peanut Butter Chip Cookies are easy to make, and ready in 15 minutes.
I honestly can’t believe it has been over a month since school started. I am already drowning in work, with barely any time for anything for me. Days revolve around going to school, creating worksheets and tests, marking these said worksheets and tests and going home: 2 hours, round trip.
This weekend, I did allow myself 15 minutes to stop what I was doing and make these Nutella Peanut Butter Chip Cookies.
This cookie came about because I was at the store the other day, and noticed that they were selling these peanut butter chocolate chips half off.
Half off of a sale price!!! I think it turned out to be $1.50 for a bag, and I only wish I bought more. But I reasoned that it would be fine. I can go back tomorrow and clear them out.
Yeah, I think someone else had that idea. When I came back the next day with a bigger bag, they were all gone.
But to be honest, that might be a good thing. When I make anything with peanut butter, it will need to be consumed by either me or my fiancé. No asking the help of my coworkers or students due to the nut free environment of our school. I feel so bad for anyone with a nut or peanut allergy, because they are missing out on some of the best cookies I have ever made.
Nutella Peanut Butter Chip Cookies Ingredients
You just need a couple of pantry essentials to make these peanut butter Nutella cookies. All you need is;
- salted butter
- Nutella (or any chocolate hazelnut spread)
- light brown sugar
- white sugar
- egg
- vanilla extract
- all purpose flour
- cornstarch
- baking soda
- peanut butter chips
Equipment
- bowl of a stand mixer
- medium bowl
- baking sheet
- parchment paper
- medium cookie scoop
- plastic wrap
- wire rack
Tips
Storage: Store these Nutella peanut butter cookies in an airtight container at room temperature for up to 3 days. They can also be stored in the fridge for up to a week, however they may get a little hard. For chewy cookies, either eat it from room temperature or heat up the cookie from the fridge for 5-10 seconds in the microwave.
Add extra peanut butter chips. It’s always a good idea to add more mix-ins to the top of the cookie dough. This makes the cookies a lot more appealing, and looks like they are truly packed wit flavor.
Variations
Switch out the peanut butter chips. Don’t have peanut butter chips? You can use any mix-ins you want in their place. If you want a chocolate lovers dream, I love adding both chocolate chunks and semi-sweet chocolate chips.
Replace the Nutella with another spread. You can swap out the Nutella for any spread you like. The best result for using peanut butter is to use either smooth or crunchy peanut butter. Natural peanut butter will make the cookie batter too runny, and make them spread a little too much.
More Nutella Recipes
Like these Nutella Peanut Butter Chip Cookies? Then you will love these recipes where creamy Nutella is the star of the show:
- Nutella Swirled Blondies – A classic blondies recipe with beautiful Nutella swirls.
- Nutella Fudge – This fudge is a great idea for when you have minimal ingredients. The full recipe is only made with 3 ingredients!
- Salted Caramel Nutella Chocolate Chip Cookie – A Nutella chocolate chip cookie recipe with some salted caramel chips added in.
- Mini Peanut Butter Nutella Cups – A gooey Nutella layer with a creamy peanut butter layer on top of this no bake dessert.
If you try this recipe, let me know! Give it a star review leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Nutella Peanut Butter Chip Cookies
Ingredients
- 1/2 cup salted butter, softened
- 1/3 cup Nutella
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 3/4 cup all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 cup peanut butter chips
Instructions
- In the bowl of a stand mixer, cream together the butter, Nutella, sugars, egg and vanilla. Set aside.
- In a medium bowl, mix together the flour, cornstarch and baking soda.
- Slowly mix the dry ingredients into the wet ingredients until fully combined. Fold in the peanut butter chips.
- Line 2 baking sheets with parchment paper. Form 1 Tablespoon balls of dough using a medium cookie scoop, and place them on the baking sheets. Cover and refrigerate for 2 hours.
- Preheat the oven to 350°F.
- Place the baking sheets in the preheated oven, and bake for 10 minutes, or until the tops are set and start to brown.
- Allow to cool on the sheet for 5 minutes, then transfer to wire racks to cool completely.
Yummy! These cookies are truly palatable and mouth-watering. I could easily eat them for breakfast with a cup of tea.
Haha, I have done that this week 😉
I love a cookie with real butter. These look soft, delicious and addictive. They could probably get you through lots of paper grading! Have a super week Cathy!
So true! Thanks!
There is absolutely nothing wrong with tweaking proven recipes, I do it all the time. I think honestly the majority of food bloggers do it as well. These cookies sound perfect I love Nutella and I adore PB.
I’m glad I’m not the only one!
Nutella and PB is a great combo! Together with a cookie? Sold!
Agree. I am addicted!