You love Nutella and you love peanut butter cookies. Nutella Peanut Butter Cookies are the best of both of these delicious cookie worlds! Since peanut butter cookies are a big time favorite around this house combining the two elements seemed like a given.
Nutella Peanut Butter Cookies
Below is my favorite peanut butter cookie recipe that I have been baking for years. It’s soft and chewy and everyone here adores them. I adapted it by simply substituting some of the peanut butter with Nutella. These are a perfect addition to your holiday gift baskets!
These were really delicious and you could definitely detect the Nutella flavor. I will be trying these again, using even more Nutella and less peanut butter, to try and get a deeper flavor. However, more flour would probably be needed due to the difference in consistency between Nutella and peanut butter.
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To make Nutella Peanut Butter Cookies you need:
- 1/2 cup butter flavored shortening
- 1/4 cup creamy peanut butter
- 1/2 cup Nutella
- 1 1/4 cups firmly packed light brown sugar
- 2 tbsp milk
- 1 tbsp vanilla
- 1 egg
- 2 cups all purpose flour
- 3/4 tsp salt
- 3/4 tsp baking soda
Helpful kitchen tools:
My recipe uses shortening. Some people have an aversion to it and prefer to use butter. If you use butter, don’t melt it. It changes the chemical makeup and your cookies will be a flat, blobby mess. When a recipe say that butter should be at room temperature, it means if you touch it with your fingertip it should cause a dent. But your finger should not sink into the butter.
Using a cookie scoop ensures that you will have uniformly sized and shaped cookies. They are inexpensive and can be used for more than cookies. I use mine to help me form my meatballs too.
Use a fork to gently flatten the cookie dough ball. To make criss-crosses, turn the fork and press again to create a crossed pattern.
The cooling step of these cookies is important. Let them sit for at least ten minutes before attempting to move them. When the baked cookies are hot they are very delicate and will fall apart in your fingers. They should rest for several minutes on the cookie sheet before being moved to cooling racks to cool completely.
You might also like these Chocolate Peanut Butter Cookies, which was yet another adaptation of the peanut butter cookie recipe I always make. This one is for the chocolate lovers in the bunch.
If you’re a fan of oatmeal cookies AND peanut butter cookies you may want to make these Monster Cookies! It’s a delicious combo of oatmeal and peanut butter cookies with chocolate chips and M&M’s!
Nutella Peanut Butter Cookies
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- ½ cup butter flavored shortening
- ¼ cup creamy peanut butter
- ½ cup Nutella
- 1 ¼ cups firmly packed light brown sugar
- 2 tbsp milk
- 1 tbsp vanilla
- 1 egg
- 2 cups all purpose flour
- ¾ tsp salt
- ¾ tsp baking soda
Instructions
- Preheat oven to 375 degrees F.
- Combine shortening, Nutella, peanut butter, brown sugar, milk and vanilla in large bowl. Beat with electric mixer at medium speed until well blended. Add egg. Beat just until blended.
- Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended.
- Drop by heaping teaspoonfuls (using a cookie scoop works great) 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork.
- Bake for 7 to 8 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.
This post was originally published on Nov 30, 2009
Amanda Davis
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Marissa says
What are the substitute for butter flavored shortening? Thank you
Amanda Formaro says
Regular shortening or butter will work :)
Kaitlin says
Yay, this wonderful recipe has returned! Thanks for reposting :)
Kaitlin says
Amanda, I absolutely LOVE LOVE LOVE these cookies! I’ve made them a million times, but for some reason I never saved the recipe. I just tried to access it on here, and it won’t come up! Please repost the recipe somewhere so I can make these fabulous cookies for my family again! Thanks!
Amanda Formaro says
Oh thanks so much for telling me! I have corrected the recipe and you can view it now. Thanks again!
Megan says
So this is that famous cookie! ;) It sounds really good to me! Thanks for sharing. I've only done the Nutella no-bake cookie but one cant have enough Nutella cookie recipes.
Amanda says
Anon – I'm sorry these didn't come out to your liking. I've made them several times and they've always been great. I'm not quite sure what may have gone wrong if you followed the recipe exactly. The only thing I can think of is if you try them while still warm they will taste considerably different than they do at room temperature. Let them cool and give them another chance :)
Anonymous says
I'm sorry about my previous post. I didn't mean to sound so harsh. Thank you for sharing your recipe, they are actually quite good. My apologies.
Anonymous says
These turned out nothing like expected. I couldn't even tell there was peanut butter or nutella in it. Even after I added extra peanut butter and nutella, they still tasted BLAND. I never would have guessed that they were peanut butter/nutella. I followed the recipe exactly. It was very disappointing.
Cookin' Canuck says
I didn't think peanut butter cookies could get any better. I was wrong. Nutella pushes these over the top!
Anonymous says
These look delicious! I have to try them!!
marla {Family Fresh Cooking} says
These cookies have gotta be great with all those nutty ingredients.
Amanda says
Sounds like it was 1/4 cup plus 1/8 cup of each peanut butter and nutella :)
Andrea Schultz says
I did not understand Anon #42 comment: "I just made these! I took your suggestion to add more nutella and used 1/4 + 1/8 cup each nutella and peanut butter" — what total amount was used for the nutella? Total amount for the peanut butter?
Thanks so much.
Anonymous says
The cookies are definitely easy but I think they need more nutella. I like the chewy-ness if you will but they need a little something more.
Amanda says
Anon #1 – if you do ship in a pringls can, wrap the cookies or line the container with waxed paper for added cushion :)
Anon #2 – so glad you liked them, they are a favorite here!
Anon #3 – Great news, so glad you enjoyed them!
Anonymous says
They turned out great and taste delicious! :)
Anonymous says
I just made these! I took your suggestion to add more nutella and used 1/4 + 1/8 cup each nutella and peanut butter and didn't add any milk and the consistency was perfect for scooping and pressing (I didn't need to add additional flour). They are fantastic! Thank you for sharing this recipe! ~Sandra
Anonymous says
I never thought of shipping cookies in a pringles can! I've sent all sorts of things via mail but cookies always seem to be the ones that arrive worse for the ware in a crumbled mess. I'd try it but I always tend to make my cookies about 1/2 again as large as a pringles can, but if I HAVE to ship, I'll keep that in mind.