Peanut butter And Nutella
If you are a fan of the classic peanut butter and chocolate combo (and let’s face it – who isn't?), then you need these chewy peanut butter Nutella cookies in your life! Covered in rich, creamy Nutella and lightly sprinkled with sea salt, these peanut butter cookies are the perfect sweet and salty treat.
This is a fun twist on a traditional peanut butter cookie recipe. Whip up a batch of these cookies in just a little over an hour for an easy, indulgent dessert that everyone will love. The addition of sea salt on top really makes the flavors pop.
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How to Make Extra Chewy Cookies
One of the most important steps in making these peanut butter cookies with Nutella is “dropping” them on the counter when you take them out of the oven. This technique pushes the excess air out of the cookies and makes them look a bit more crinkly.
Getting rid of the extra air in the cookies will make them much flatter rather than puffy. You’ll end up with bigger, chewier cookies that have a soft center and slightly crispy edge. This also makes them easier to dip into the Nutella.
Why You’ll Love This Recipe
I love these chewy peanut butter cookies with Nutella because they look way more complex than they actually are! All you need is 12 ingredients, most of which you probably already have at home. Here are a few more great things about this recipe:
- It combines two of the best flavors – chocolate and peanut butter
- It makes 24 amazingly thick and chewy cookies
- The dough can be prepped ahead of time and kept in the refrigerator or freezer
- It can easily be doubled to feed a crowd
All-purpose flour: I use all-purpose flour in this recipe but whole wheat flour would also work. The flour acts as a stabilizer and contributes to the thick texture.
Baking soda: The baking soda helps the cookies rise and make them more thick and chewy.
Salt: The salt provides additional flavor and brings out the sweetness from the sugar.
Butter: I like to use salted butter here but unsalted butter can be used as well. Butter adds richness, tenderness, and structure to these peanut butter cookies.
Granulated sugar: Sugar adds sweetness and moisture to this recipe as well as color and structure to the final product.
Light brown sugar: In addition to sweetness, brown sugar adds moisture and density to these cookies. It also helps with leavening and makes your cookies chewier.
Egg: Room temperature eggs are an important ingredient that provides structure and helps bind all of the ingredients together.
Creamy peanut butter: Besides its signature flavor, the peanut butter adds moisture and density to these cookies. I wouldn’t recommend using crunchy peanut butter because it will make the cookies a bit more dry and crumbly.
Pure vanilla extract: Vanilla extract enhances the other flavors and provides an additional layer of flavor.
Nutella chocolate hazelnut spread: If you’ve never had Nutella, it’s probably one of the most addicting things ever! It adds the perfect amount of sweetness and chocolatey flavor to the peanut butter cookies.
Refined coconut oil: It’s important to use refined coconut oil in this recipe because of its neutral flavor. Unrefined coconut oil has a strong coconut flavor that you don't want for these cookies.
Sea salt: The sea salt sprinkled on top of these cookies is optional but I definitely recommend it! It really intensifies the flavors and emphasizes the contrast between the sweet and salty.
How To Make This Recipe
To make these super easy chewy peanut butter cookies with Nutella, follow these simple steps.
Making The Dough
Start by preparing the ingredients. Make sure all of your cold ingredients are at room temperature to ensure proper mixing. In a small mixing bowl, whisk together the flour, baking soda, and salt. Set it aside for later.
Using a hand mixer or stand mixer fitted with a paddle attachment, cream the butter for 1-2 minutes on high speed until it's smooth. Then, mix in the granulated and brown sugars. Mix until they are completely creamed with the butter.
Next, beat the egg and vanilla extract into the creamed butter and sugar. Be sure to scrape down the sides and bottom of the bowl as needed. Add the peanut butter and mix until it is fully incorporated.
Add in the dry ingredients and mix on low speed until fully combined. Cover the dough and place it in the refrigerator to chill for 30-45 minutes.
Meanwhile, preheat the oven to 350°F and line two baking sheets with parchment paper. Once the dough is chilled, roll it into 2-inch balls or scoop with a 2-inch cookie scoop. Place the dough balls on a baking sheet about 2-inches apart.
Bake them for 10 minutes until the tops begin to crack slightly. Remove cookies from the oven and "drop" them on the counter to flatten them. Allow them to cool to room temperature. While the cookies are cooling, prepare two cool baking sheets by lining them with parchment paper.
In a small microwave-safe bowl, add the Nutella and coconut oil. Microwave in 30-second increments, stirring between each interval. Once it's warm with a thin consistency, mix it well to ensure the Nutella and oil are fully combined.
Then, dip each cookie in the chocolate to cover half of each cookie and place them on the prepared baking sheets. If desired, sprinkle each cookie with a small amount of sea salt.
Place the dipped cookies in the freezer for at least 15 minutes to allow the chocolate to fully set up. Remove from the freezer and enjoy!
Recipe Tips and Tricks
- Use parchment paper instead of non-stick spray. For these cookies, I recommend using parchment paper rather than non-stick spray. It helps give them an even bake while still allowing them to be transferred without cracking or breaking. The cooking spray creates a greasy surface that causes too much spreading.
- Spoon and level the flour. The most accurate way to measure flour (without weighing it) is to use the spoon and level method. Use a spoon to fluff the flour and ensure it’s not packed down.
Spoon the flour into the measuring cup until it’s full and then level off the top with the back of a knife. Avoid shaking or tapping the measuring cup to even the top as this will pack down the flour and could result in too much flour.
- Don’t overmix the dough. Mix the dough just until all of the ingredients are fully combined. Overmixing the dough can result in tough and crumby cookies.
- Chill the dough before baking. Chilling the cookie dough solidifies the fat in the cookies. As a result, the fat takes longer to melt as the cookies bake, producing less spread.
- Add coconut oil to the Nutella. The coconut oil helps the Nutella set up in the freezer after dipping the cookies. Without it, the Nutella would maintain its normally gooey texture making it harder to work with.
How To Store Leftovers
You can store your peanut butter cookies with Nutella in an airtight container at room temperature for up to 3 days. They can also be stored in the refrigerator for up 5 days – they are really good cold! For longer storage, you can keep them in the freezer for up to 3 weeks in an airtight container.
If you want to prepare the peanut butter cookie dough ahead of time, you can store it in the refrigerator for up to 3 days before baking. It can be stored in the freezer for up to a month. After freezing, allow the dough to thaw in the refrigerator for a couple of hours before baking.
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Easy Chewy Peanut Butter Cookies With NutellaJuly 15, 2022
- Baking Sheets
- Microwave-Safe Bowl
- 1¼ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter softened
- ¼ cup granulated sugar
- ½ cup light brown sugar packed
- 1 large egg room temperature
- ¾ cup creamy peanut butter
- 1 teaspoon pure vanilla extract
- 1 cup Nutella chocolate hazelnut spread
- 3 tablespoon coconut oil refined
- 1 teaspoon sea salt (for topping) optional
- In a small mixing bowl, whisk together the flour, baking soda, and salt. Set aside. Using a hand mixer or stand mixer with a paddle attachment, cream the butter for 1-2 minutes on high speed until smooth. Mix in the granulated and brown sugars and mix until completely creamed with the butter.
- Beat the egg and vanilla extract into the creamed butter and sugar, scraping down the sides and bottom of the bowl as needed. Add the peanut butter and mix until fully incorporated.
- Add in the dry ingredients and mix on low speed until fully combined. Cover the dough and chill in the refrigerator for 30-45 minutes.
- Preheat the oven to 350°F and line two baking sheets with parchment paper. Once the dough is chilled, roll into 2-inch balls and place them on a baking sheet about 2-inches apart.
- Bake for 10 minutes until the tops begin to crack slightly. Remove cookies from the oven and "drop" them on the counter to flatten them. Allow them to cool to room temperature. Meanwhile, prepare two baking sheets lined with parchment paper.
- In a small microwave-safe bowl, add the Nutella and coconut oil. Microwave in 30-second increments, stirring between each interval. Once it's warm with a thin consistency, mix it well to ensure the Nutella and oil are fully combined.
- Dip each cookie in the chocolate to cover half of each cookie and place them on the prepared baking sheets. If desired, sprinkle each cookie with a small amount of sea salt. Then, place the cookies in the freezer for at least 15 minutes to allow the chocolate to set up. Remove from the freezer and enjoy.