These peanut butter Nutella cookies are soft, and chewy, and need just 4 ingredients to make. No flour is needed, they bake up in just 12 minutes.
We love peanut butter cookies and Nutella cookies so why not combine them together to create something magical?
Why you’ll love this recipe
- Only 4 ingredients. You can’t beat the simplicity of these cookies. They are made with only 4 ingredients two of which you already know just by looking at the name of this recipe.
- No flour. Baking recipes that use no flour are always so much easier and mess-free.
- 12 minutes to make. Unlike other cookie recipes, you don’t have to chill the dough for this one. And they take minutes to bake.
These easy cookies turn out soft and chewy- just how we all like our cookies to be.
Ingredients needed
The only four ingredients you need for this recipe are the following.
- Nutella. The ingredient responsible for the chocolatey half of the cookies. You can use any chocolate hazelnut spread of choice.
- Peanut butter. As you will be adding sugar to peanut butter, use unsweetened peanut butter.
- Eggs. Eggs will help structure the cookies and will act as the binding ingredient.
- Sugar. Granulated white or brown sugar. Coconut sugar will work too.
This recipe is very simple to make. Besides mixing everything together in the bowl, there isn’t much else that goes into them. Ready to bake up some cookies?
Step 1- Preheat the oven
Before anything else, preheat the oven to 350F degrees and line a large cookie sheet with parchment paper.
Step 2- Prepare the peanut butter and Nutella dough
In one bowl, combine Nutella with one cup of sugar and one egg. Mix until fully combined. In a separate bowl, mix peanut butter with one cup of sugar and one egg and mix well.
Step 3- Shape the cookies and bake
It’s now time to shape these cookies. To do it, use your hands to form small 2-inch balls with each kind of dough. Get one ball of each kind and press them lightly together. Place the cookies on the lined baking sheet and press them down with a fork.
Bake the cookies for 10 to 12 minutes or until they are lightly golden. The cookies will be soft and may seem undercooked. But they will firm up nicely once they cool.
Allow the cookies to cool on the baking tray for 10 minutes before transferring them to a wire rack to cook completely.
Tips to make the best recipe
- Top with nuts. Top your cookies with some chopped nuts right before baking them. Walnuts, hazelnuts, pecans, and almonds will all work well for this recipe.
- Use an ice cream scoop to portion the cookies. An ice cream scoop will help you get even-sized Nutella and peanut butter balls. Once pressed to each other, all your cookies will turn out to have the same size.
- Add baking soda for crispier cookies. If you like your cookies to have crispy edges, add ¼ teaspoon of baking soda to each dough. The baking soda helps the cookies spread and thin out which results in crispy edges.
Storage instructions
To store: You can store these cookies covered for up to 7 days at room temperature. Consider leaving the cookies uncovered if you want to make them crispier.
To freeze: You can also freeze these cookies for up to 2 months. When freezing them, put layers of parchment paper in between the cookies to prevent them from sticking to each other.
Frequently asked questions
You can substitute peanut butter with other kinds of nut butter, including cashew butter or almond butter.
Yes, you can make this recipe egg-free. Simple swap out the egg for an egg substitute.
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Peanut Butter Nutella Cookies
Ingredients
- 1 cup nutella
- 1 cup peanut butter
- 2 large eggs
- 1 cup sugar
Instructions
- Preheat the oven to 350 and line a large cookie sheet with greaseproof paper and set aside.
- Prepare two large mixing bowls- In bowl one, combine the Nutella, half the granulated sugar and one egg, and mix until combined. In bowl two, combine the peanut butter, remaining sugar and egg and mix until combined.
- Using your hands, form small 2-inch balls with each kind of dough. Once completed, get one of each kind and press them lightly together, then place on the lined cookie sheet. Press each one down with a fork.
- Bake for 10-12 minutes, until lightly golden brown but still soft. Remove from the oven and allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely
Notes
Nutrition
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Whaaaaaaat? This looks so so good. I make a batch to take on the plane next week!
Now I am checking out – Addio amico mio!
Please do! 🙂 Hope your having a blast! 🙂
You baked! lol, I’m dying over 1 & 4. Channing Tatum is so not my type though – true story 🙂
Hahaha. I did!!! It was a monumental occasion!
I’m definitely team BOTH…errrr….epic. Actually, I would probably choose Nutella simply because in college I consumed a disgusting amount of peanut butter so now I don’t usually eat it by itself. …..sad sad sad
Hahaha WHAT? but it’s so good!
Dear Arman, I am definitely a peanut butter girl, but my daughter is all about Nutella. We’d be splitting these cookies all the time. I have not tried them mixed together…I like my peanut butter untouched, with the exception of jelly of course. Have you ever tried Biscoff? Another spread that is big in my house. Have a wonderful weekend my friend, Catherine
Oh that’s perfect- Someone to split it with! I LOVE BISCOFF! I could eat it with a spoon!
I am team Epic, obviously. PB and Nutella will both always have a place in my pantry. Last cookie I ate was on Wednesday. It was one of those skillet cookies at a restaurant and I ate so much my stomach hurt for the next 3 hours. I’m not a huge dessert eater, but apparently once I start I can’t stop.
YOU, my dear, are most definitely team epic.
I SAW THAT AND DIED. Well, you know not died died but died.
I am a proud member of Team Nutella and Peanut Butter! Woo hoo. Gorgeous cookies almost too pretty to eat. Almost.
Thanks so much, Allie. Key word- Almost 😉
Dude! You stepped up your game big time here, Arman. I’m impressed with this marriage! I had no idea that peanut butter and Nutella didn’t get along…but I think we can make this marriage work. Or maybe we’ll just eat all of the cookies and the marriage will fall apart. But hey, I’m ok with that if you are. Well done! And that reminds me that I need a cookie right now. It’s been more than 10 minutes since my last one…
Hahaha the marriage will fall apart AND we get two halves of delicious cookies. Win/win?
10 minutes? Mate, that’s too long!
How you make such amazingness with only 3 ingredients, I will never know. I mean, I always feel like I need to add a gazillion ingredients so it tastes good. Then you just make me look like an ingredient hoarder.
Anyway. Pinning these babies!
Thanks my dear. I’ll make you these to top your cottage cheese 😀 😉
Im def on team epic too! For me, it’s impossible to choose between nutella and pb, they are amazing together 🙂
RIGHT? Seriously, it’s nut butter racism to ignore it 😉
Mind = Blown. I kept squinting at your pictures, trying to figure out what was actually going on. I had never thought of eating two different types of nut butters together! However I think Nutella likes to be referred to as a ‘hazelnut spread’. Sorry Nutella.
Very innovative Mr. Tatum!
Hahahaha stupid nutella. I mean, hazelnut spread.
OMG. You’ll love my post in a week or so’s time. Only you’d ‘get it’
I am team epic, too! Love the peanut butter/Nutella combo!
YESSSSS!!! Glad to have you on the team! 🙂
I can’t get PB over here so I’m currently on team Nutella, but I am longing to be part of team Epic!
YESSSS. The best of both worlds! 🙂
peanut butter! no question.
Oh you. TJ Flax = life.
Team peanut butter FTW! It also should be crunchy. I mean, I will eat smooth, but it’s like the red headed cousin no one likes.
I love both of themmmmmm but crunchy is delicious- salted crunchy! 🙂
Team peanut butter without a doubt! I wouldn’t trade it for anything! I say I last had a cookie a few weeks ago–two ThinSlim ones! I have yet to make a healthy peanut butter cookie 🙂 maybe I’ll use this recipe!
Hope you enjoy it, Cassie!