Peanut Butter Nutella Cookies Recipe

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Peanut Butter Nutella Cookies are my favorite peanut butter cookie recipe stuffed with Nutella! These are a peanut butter chocolate lovers dream cookie – plus easy to make! They’re always a huge hit whenever I make them.

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stack of peanut butter cookies with cut in half cookies on top stack with Nutella inside

Why you will LOVE these cookies

Without a doubt these are some of my most favorite cookies! You’ll love them because:

stack of peanut butter cookies with cut in half cookies on top stack with Nutella inside

Ingredients in Peanut Butter Nutella Cookies

Nutella: A must! You can also use generic or any chocolate spread – or even any peanut butter or kind of spread you like.

Unsalted Butter: Make sure to soften your butter!

Peanut Butter: Use regular no-stir peanut butter (not natural) – you can use creamy or chunky.

Sugar: A combination of brown sugar and granulated sugar are used.

Vanilla: For flavoring

Egg: For fat and structure

Baking Soda: This is a normal ingredient for cookies

Salt: Needed since we are using unsalted butter – omit if if using salted butter

Milk: My secret peanut butter cookie ingredient – keeps the cookies soft!

All-Purpose Flour: Be sure to measure it correctly.

How to make Nutella Stuffed Cookies

Step 1. Drop spoonfuls of the Nutella on a wax or parchment paper lined cookie sheet. Freeze while making cookie dough.

Step 2. Cream butter with peanut butter and both sugars until smooth.

Step 3. Mix in the milk, egg, vanilla, baking soda and salt, then mix in the flour.

Step 4. Scoop 1 tablespoon balls of cookie dough. Flatten half the balls and place some of the frozen Nutella on top, then top with a second cookie dough round and roll into a ball. Roll the balls in granulated sugar.D

Step 5. Place on cookie sheet, press to flatten using a fork. Bake 10-12 minutes or until golden.

stack of peanut butter cookies with cut in half cookies on top stack with Nutella inside


The Nutella is so messy when I assemble the cookies!

That’s why freezing it is important – the assembling is a messy step. I recommend working in batches to assemble the cookies, leaving some of the Nutella in the freezer while you work.

Why did the Nutella leak out of my cookies?

It’s because they weren’t sealed all the way, be sure to seal before baking.

Why do you add milk to cookie dough?

The milk makes the peanut butter cookies soft.

How to store peanut butter Nutella cookies?

Store in an airtight container at room temperature for up to 4 days.

Can you freeze Peanut Butter Nutella Cookies?

Yes – freeze in an airtight container for up to 3 months.

Other Cookies You’ll Love

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Peanut Butter Nutella Cookies

The best peanut butter cookie recipe stuffed with Nutella for a peanut butter chocolate twist!
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Prep Time 40 minutes
Cook Time 12 minutes
Total Time 52 minutes
Yield 24 cookies
Serving Size 1 cookie


  • 12 tablespoons Nutella
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (199g) creamy peanut butter
  • ¾ cup (150g) packed brown sugar
  • ¼ cup (50g) granulated sugar, plus more for rolling
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 tablespoon (15ml) milk any kind works
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¾ cups (217g) all-purpose flour


  • Line a plate or small cookie sheet with wax or parchment paper. Scoop ½ tablespoon sized balls of Nutella (about 24 of them) and place on cookie sheet. Freeze while preparing cookie dough.
  • Preheat oven to 350°F. Line two cookie sheets with silicone baking mats or parchment paper.
  • Mix butter and peanut butter in a large bowl with a hand mixer (or the bowl of a stand mixer fitted with the paddle attachment) until smooth. Add both sugars and cream until fluffy.
  • Add vanilla, egg, milk, baking soda and salt and mix until smooth, then add flour and mix just until cookie dough forms.
  • Place additional granulated sugar in a small bowl. Scoop 2-tablespoon sized cookie dough balls. Flatten ball of dough and place one small ball of frozen Nutella in the center. Fold the dough around the Nutella and roll to seal, then roll the cookies in sugar and place 2-inches apart on prepared cookie sheets. Use a fork to press the cookies and add the crisscross pattern.
  • Bake for 10-12 minutes, until they just lose their glossy sheen and the bottoms are lightly golden.
  • Cool on cookie sheets before removing and baking additional cookies.
  • Store in an airtight container for up to 3 days or freeze for up to a month.

Nutrition Information

Serving: 1cookie | Calories: 202kcal | Carbohydrates: 23g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 127mg | Potassium: 114mg | Fiber: 1g | Sugar: 15g | Vitamin A: 129IU | Calcium: 23mg | Iron: 1mg

Nutritional information not guaranteed to be accurate

Course Dessert
Cuisine American
Keyword nutella, peanut butter, peanut butter cookie
stack of peanut butter cookies with cut in half cookies on top stack with Nutella inside

Peanut Butter Nutella Cookies are my favorite peanut butter cookie recipe stuffed with Nutella! Nutella Stuffed Cookies are SO good especially with peanut butter – everyone loved these!

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