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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Amanda says
Hi Deb, sorry I didn't see this right away! I really don't see why not. They have a great texture. If you are going to place them in layers, be sure to put sheets of wax paper between the layers. If you are going to stack them, I would suggest wrapping 4-5 in a stack in plastic wrap, then the next 4-5, etc. Try shipping them in an empty Pringles can :)
deb says
Do you think these would hold up to shipping to Iraq from America?
Amanda says
Thank you everyone! These are one of our favorites now :)
tinaathena says
Just made these w/ butter in lieu of shortening (didn't have any) and added a bit more Nutella (never enough) and rolled them in sugar before baking them. They are very mildly Nutella-ish, next time I will swap PB amount for Nutella as PB is such an overwhelming flavour. The sugar took out some of that PB bite though, which I am not crazy about.
They are a bit crispier than I'd like but I think that's the butter's fault!!!
Thanks for this!
Sweet and Savory says
Every item on your blog is beautiful.
Please stop by my blog to pick up something.
Nana Jackie says
I'm baking a batch of these right now to take to work in the morning. They smell wonderful!
lisaiscooking says
This sounds like an addictive cookie! Nutella and peanut butter is a lovely combination.
spike. says
nutella + peanut butter? amazing!
Michelle says
Nutella and Peanut Butter…what could be better! I can taste the chewy cookie right now!
Pam says
Yummy, those cookies look great, I loved it :)
xxx
Debbie says
I'm about to make a similar cookie!!! Yeah for Nutella!
girlichef says
mmmmmm, Nutella cookies, brilliant :D These sound absolutely delicious!
jose manuel says
Maravilloso tu blog. Desde España un saludo
Sarah, Maison Cupcake says
Nutella and peanut butter sounds like a demon combination! I think I'd eat them til they'd all gone.
margot says
Yum, yum, yum! I love Nutella (and peanut butter), so I'm sure I'd love these.
Chef Fresco says
What a great idea, nutella is the best!
MaryBeth says
YUMM-O…these are the best of both worlds. They must be fabulous and oh so delish!!!
Susan says
When I was in Germany, I ate Nutella on toast every morning. They love it over there. Thanks for sharing the recipe for these. I will have to try them…soon!
Bridgett says
These look fantastic and I love soft cookies!
Clivia says
Excellent idea! This is definitely one to try over the holidays.