Chewy Peanut Butter and Nutella Swirl Cookies

These peanut butter Nutella cookies are simple to make and wonderfully chewy. Peanut butter and Nutella are gently swirled into the dough, with extra melty dollops placed on top after baking for a decadent finish. No mixer is required—just basic pantry ingredients and a little patience while the dough chills.

The cookies bake up thick, soft, and chewy with rich pockets of chocolate-hazelnut and creamy peanut butter throughout. After baking, the frozen dollops on top melt slightly into each cookie, creating irresistible glossy pools. These are a perfect weekend bake or a treat to share.

I love the chocolate and peanut butter combination, so these quickly became a favourite. They are gooey, satisfying, and ideal for anyone who enjoys bold peanut butter flavour paired with Nutella.

For more peanut butter ideas, try the following recipes: White Chocolate Reese’s Pieces Peanut Butter Cookies, Chocolate Peanut Butter Stuffed Cookie Bars, and 5 Ingredient Peanut Butter Chocolate Cookies.

Why this recipe works

Easy to bake – No mixer required and made from pantry staples.

Peanut butter & Nutella – Two classic flavours that complement each other perfectly.

Soft and chewy – These cookies stay soft for days when stored properly; they’re thick with a chewy center.

Bold peanut butter flavour – This recipe highlights peanut butter front and center.

Ingredients notes

Full recipe and ingredient amounts are listed in the recipe card below. These notes highlight a few important choices.

• Butter – Use unsalted butter, at room temperature for easier creaming. Take it out of the fridge a couple of hours before baking.
• Brown sugar – Dark brown sugar adds deeper molasses notes but light brown also works.
• Peanut butter – Use creamy peanut butter for the best texture. Crunchy or natural peanut butter may affect texture and spread.
• Eggs – Room temperature eggs give a better emulsion; take them out of the fridge ahead of time.
• Mini chocolate chips – Optional. Mini chips distribute chocolate more evenly through the dough; semisweet is a good choice.
• Nutella – You will use part of the Nutella mixed into the dough and additional dollops frozen for topping.

Step-by-step instructions

These steps walk you through the recipe from mixing to baking. Prepare a baking tray lined with parchment paper and a large bowl. A spatula and whisk are handy, and a standard cookie scoop helps portion the dough evenly.

Step 1: Cream butter and sugar. In a large bowl, beat the butter and brown sugar together until the mixture is lighter in colour and well combined.

Step 2: Add wet ingredients. Whisk in the egg and vanilla, then add 1/2 cup of the peanut butter and mix until creamy and smooth.

Step 3: Add dry ingredients. Fold in the flour, baking soda, and salt until just combined. The dough will be very soft. Gently fold in mini chocolate chips if using.

Step 4: Swirl Nutella and peanut butter into the dough. Drop spoonfuls of Nutella and the remaining peanut butter over the dough, then use a butter knife to swirl them in. Stir all the way to the bottom of the bowl so the swirls are distributed throughout the dough.

Step 5: Chill the dough. Transfer the dough to the fridge and chill for at least 2 hours. While chilling, pipe or spoon small 1/2 teaspoon drops of Nutella and peanut butter onto parchment and freeze them; these frozen drops will be used to top the warm cookies so they melt into glossy pools.

Step 6: Bake the cookies. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Use a large cookie scoop to portion the dough and place 6 cookie dough balls on a sheet at a time. Bake for 13–15 minutes, until the edges are just golden and the centers still look soft.

Step 7: Top and cool. As soon as the cookies come out of the oven, press the frozen Nutella and peanut butter drops onto the warm cookies. They will begin to melt and integrate. Allow the cookies to cool completely on a rack so the swirls set slightly before serving.

Expert baking tips

Small details make a big difference—these tips help perfect the cookies.

• When swirling Nutella and peanut butter into the dough, be sure to reach the bottom of the bowl to distribute the swirls evenly.
• Use creamy peanut butter for the smoothest texture and most consistent results.
• You can press whole frozen drops onto the cookies or cut each drop in half before topping for smaller pools.
• Because the dough is extremely soft, chilling for at least 2 hours is important to prevent excessive spreading and to develop flavour.
• Baking on parchment paper helps control spread; it tends to give better results than silicone mats for this dough.

FAQ

Can I use crunchy or natural peanut butter?

No. Creamy peanut butter is recommended for texture and consistency. Crunchy or natural peanut butter can change the dough’s structure and spread.

My cookies didn’t spread—why?

This usually comes down to flour measurement. Spoon and level the flour when measuring or, better yet, use a kitchen scale for accuracy. Too much flour prevents proper spreading.

Do I have to add dollops on top?

No, it’s optional. The dollops create a dramatic melty look and extra pockets of flavour, but the cookies are excellent without them.

My cookies spread too much—why?

If the dough wasn’t chilled long enough, the cookies can spread excessively. Make sure dough balls are cold when they go into the oven and chill the dough for the recommended time.

Storing & freezing

Store baked cookies in an airtight container at room temperature for up to 4–5 days. For longer storage, freeze baked cookies in an airtight container for up to 30 days. Thaw at room temperature for about an hour or warm briefly in the microwave.

You can also freeze raw, scooped cookie dough balls in an airtight container for up to 21 days. When you’re ready to bake, remove from the freezer and let sit at room temperature for about an hour before baking, or bake a minute or two longer from frozen.

Other recipes to try

• Easy Blueberry Crumble
• Pecan Toffee Pretzel Cookies
• Peanut Butter Banana Oatmeal Chocolate Chip Bars
• No Churn 5 Ingredient Biscoff Ice Cream

PS : If you enjoyed this recipe, please leave a star review if the site supports it. Follow along on social channels for more recipes and baking tips.