Nutella Peanut Butter Chocolate Chunk Cookies

I’ve made quite a few chocolate-peanut butter cookies in my day.

But had yet to bake Nutella into cookies until now. What was I waiting for.

Nutella Peanut Butter Chocolate Chunk Cookies

They turned out moist, soft, chewy, and are some of the fudgiest, richest, and most intensely chocolaty cookies I’ve ever had.

The Nutella is the star of the show, and trumps the peanut butter flavor, which is more subtle.

Nutella Peanut Butter Chocolate Chunk Cookies

I got the inspiration from my Peanut Butter Chocolate Chunk Cookies. Those cookies don’t use any flour, butter, or white sugar. I was going to just swap Nutella for peanut butter, but realized that wouldn’t be a good idea. Nutella is about twice as runny as peanut butter, and I was afraid of spreading issues. It’s also sweeter than peanut butter.

 To compensate, I cut the brown sugar amount in half, added a bit of flour, and supplemented the Nutella-dominant dough with just one-quarter cup of peanut butter since it’s thicker and provides more structure. And there’s NO butter and NO white sugar used, and very little flour.

I was so pleased when these came out of the oven and my strategies worked.

Nutella Peanut Butter Chocolate Chunk Cookies

To make the cookies, cream together one egg, Nutella, peanut butter, dark brown sugar (or light if that’s what you have), vanilla, and let your mixer really work this dough over. In my stand mixer, I let this beat on high power for about 5 minutes. The batter goes from granular, gritty, and sloppy to smooth and oily-looking. It should look like a big, greasy ball of Play-Doh. If it’s not, keep beating and creaming until it is.

Add the flour, baking soda, and this causes the mass of dough to separate into tiny balls about the size of larger non-pareils sprinkles. The dough is not pretty, not combined, and you’ll think you’re on the wrong track. You’re fine.

Nutella Peanut Butter Chocolate Chunk Cookies

 Add the chocolate chunks and beat momentarily. A tip when chopping chocolate is to put a piece of parchment on your cutting board before chopping it, which contains the chocolate sawdust, making cleanup a snap. The whole dusty mess slides easily off the parchment and into your mixing bowl.

I used Trader Joe’s 72% Pound Plus Bar. Use your favorite level of chocolate intensity. I wanted something dark, rich, and very intense and it delivered.

Using a medium 2-inch cookie scoop, form 15 mounds and place them on a large plate, or use your hands. If you’re using a cookie scoop, after the mounds are formed, squeeze and compact them in your hand.

The dough comes together when squeezed, yet is crumbly and loose without pressure as it lays in the mixing bowl. It’s oily yet crumbly, all in one.

Nutella Peanut Butter Chocolate Chunk Cookies

Cover the plate with plasticwrap and chill it for at least two hours, up to 5 days, before baking. Bake for 9 to 10 minutes, or until tops have just set. Don’t overbake, which is easy to do with dark-colored cookies. They set up as they cool so don’t be afraid to pull these out when they’re still on the loose and jiggly side.

Biting into one of these dark beauties, with a sea of melted chocolate chunks scattered throughout the rich, Nutella-based dough, is just pure bliss.

Nutella Peanut Butter Chocolate Chunk Cookies

Nutella lends a fudgy, gooey quality to the cookies, unlike other types of chocolate cookies that are made with cocoa powder, which I find are prone to turning dry and cakey.

Although there are hints of peanut butter flavor that come through, these are for chocolate lovers.

Nutella Peanut Butter Chocolate Chunk Cookies

The edges are chewy, and the center is squishy soft, supremely moist, and ultra chocolaty.

In comparison to some of my other chocolate cookie recipes, these are a slam dunk. There’s no chocolate to melt nor having to wait for it to cool before beating into the other dry ingredients, making them so much faster and more foolproof.

Nutella Peanut Butter Chocolate Chunk Cookies

I’m glad the recipe only makes 15 small cookies.

Having a big batch of these around would be dangerous.

Nutella Peanut Butter Chocolate Chunk Cookies

Nutella Peanut Butter Chocolate Chunk Cookies - Nutella, PB & big chocolate chunks are guaranteed to put a smile on your face or anyone you make them for! Easy recipe at

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Nutella Peanut Butter Chocolate Chunk Cookies

The cookies, made largely from Nutella are some of the fudgiest, richest, and most intensely chocolaty cookies I’ve ever had. They're moist, soft, chewy, and Nutella is the star of the show. It dominates the peanut butter flavor, which is much more subtle. Based on ease of recipe and overall taste and result, if you're looking for an easy but very chocolaty chocolate cookie recipe, this one is a shoe-in.

Yield: 15 small cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: about 3+ hours, for dough chilling


1 large egg
3/4 cup Nutella
1/4 cup creamy peanut butter or chocolate peanut butter (do not use natural or homemade, it's too runny and cookies could spread)
1/2 cup dark brown sugar, packed (light may be substituted)
1 tablespoon vanilla extract
1/2 cup all-purpose flour
1 teaspoon baking soda
pinch salt, optional and to taste
5 to 6 ounces dark chocolate, chopped (I used Trader Joe's 72% Pound Plus Bar)


  1. To the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl and hand mixer), combine the egg, Nutella, peanut butter, brown sugar, vanilla, and beat on high power to cream ingredients, about 5 minutes. Stop and scrape down the sides of the bowl as necessary. The dough will go from very granular, gritty, and loose to smooth, oily, and well-formed in a large mound. If your dough has not come together or is at all gritty, continue to mix until it smooths out.
  2. Add the flour, baking soda, optional salt and beat to incorporate. Dough will not look like normal cookie dough and will be tiny balls and flakes that seem almost feathery in the bowl. This is okay. Add the chocolate chunks and beat momentarily to incorporate.
  3. Using a medium cookie scoop (about 2 tablespoons) or your hands, scoop out 15 mounds of dough and place them on a large plate. Using your hands, gently squeeze and compact each mound so that it's tightly packed together. Dough will be both crumbly and oily, but when squeezed, it should stay together. Cover plate with plasticwrap and refrigerate dough for at least 2 hours, up to 5 days, before baking.
  4. Preheat oven to 350F, line 2 baking sheets with Silpat Non-Stick Baking Mats
  5. parchment, or spray with cooking spray; set aside. Space dough 2 inches apart (8 per tray) and bake for 9 to 10 minutes, or until top have just set, even if slightly underbaked in the center. It's difficult to discern if they're done or not because they're dark, but watch them very closely and don't overbake. Cookies firm up as they cool, and baking too long will result in cookies that set up too crisp and hard (The cookies shown in the photos were baked for 9 minutes, with trays rotated at the 5-minute mark, and have chewy edges with pillowy, soft centers).
  6. Allow cookies to cool on the baking sheet for about 10 minutes before removing and transferring to a rack to finish cooling. Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Related Recipes

Thick and Soft Chocolate Peanut Butter Cookies (GF) – No butter, No white sugar, and No flour used. They’re more peanut buttery than today’s cookies; however overall, much more of a chocolate-peanut butter cookie than a peanut butter-chocolate cookie. Rich and intense with old-fashioned charm

Soft and Chewy Brownie Cookies – A soft, scrumptious, and nearly flourless brownie-like batter is baked into cookies that are rich, decadent, and lined with hidden chunks of dark chocolate

Quintuple Chocolate Fudgy Brownie Cookies – For the ultimate chocolate lover and chocolate is used five times: Cocoa powder, melted bittersweet baking chocolate, semi-sweet chocolate chips, diced chocolate and caramel-filled truffles, and chocolate-filled Oreos. There’s no peanut butter in them, but hands down, my favorite chocolate cookie recipe of all time but today’s recipe gives these a run for their money, especially because it’s much faster and simpler to make

Mounds Bar Chocolate Coconut Cake Mix Cookies – Chocolate and coconut is a winning combination and I baked both chocolate chips and Mounds Bar candy bars into these easy, goofproof chocolate cake mix cookies that turn out soft and moist every time

Dark Chocolate Chocolate-Chip Cookies Stuffed with Chocolate Covered Strawberries – Any dried fruit may be used but there’s something about the combination of chocolate and chocolate-covered strawberries that is especially good

Peanut Butter Chocolate Chunk Cookies – The BEST PB Cookies I’ve ever had. There’s NO Flour, NO Butter, and NO White sugar used! Soft, chewy & oozing with dark chocolate. Crazy good!

Chocolate Peanut Butter Fudge – Fast, easy, no-cook, foolproof fudge that’s as peanut buttery as it is chocolaty

Homemade Chocolate Peanut Butter (vegan, GF) – No added sugar, oils, or anything other than peanuts and chocolate. Ready in 10 mins. Fudgy, rich, and comfort food by way of a spoon

Nutella Brownie Truffle Bites (no-bake with vegan and GF options) – All the flavor and decadence of truffles, minus the work of rolling into balls. These sliceable, no-bake, dense, rich bites come together in 5 minutes and are pressed into a pan and sliced, rather than rolled. Fudgy brownie, chocolate cookie dough, and truffle all in one. Rich, decadent, and easy

Nutella Chocolate Chip Baklava – Easy enough to make even if you’ve never made baklava. Layers of phyllo dough, Nutella, and chocolate chips that are drenched in a honey syrup

What’s your favorite way to eat Nutella? or Peanut Butter?

Recipes links welcome.

Thanks for the Odwalla Juices Giveaway entries!


157 Responses to “Nutella Peanut Butter Chocolate Chunk Cookies”

  1. Jennifer @ Peanut Butter and Peppers — April 15, 2013 at 7:36 pm (#

    There is nothing to say, except I’m making these this week!! Low sugar, low flour and lots of chocolate and PB, it couldn’t be any more perfect!!

    • Averie @ Averie Cooks — April 15, 2013 at 7:50 pm (#

      Low sugar, low flour and lots of chocolate and PB = AMEN! Hope that you get to try them! LMK!

  2. Heather @ French Press — April 15, 2013 at 7:41 pm (#

    gorgeous…I almost made nutella cookies today too:) of course they wouldn’tlook quite as fab as yours

  3. Kathy @ Food Wine Thyme — April 15, 2013 at 8:01 pm (#

    Beautiful pictures. Love the gooey Nutella.

  4. Rachel @ Bakerita — April 15, 2013 at 8:03 pm (#

    These look so fudgy and delicious!! Definitely need to try them…the chocolate chunks look so perfect. Pinned!

  5. Michele Sparrow — April 15, 2013 at 8:10 pm (#

    Holy Yum. I can’t believe how incredible these look! Thank you so much for explaining everything because I would have thought that when the dough got all funky there for a while, I was on the wrong track. It helps so much how you explain everything. Truly.

    Simeon absolutely LOVES Nutella. I will make these for him tomorrow for the weekend. He will be one happy boy! :-)

  6. Christina @ The Beautiful Balance — April 15, 2013 at 9:05 pm (#

    I am just drooling over the gooey-ness of these cookies in your photos! I have never used nutella in a cookie either and I have a feeling that is going to change now :D

  7. Angela — April 15, 2013 at 9:45 pm (#

    Oh my goodness!! They look to die for.

  8. Mimi @ Culinary Couture — April 15, 2013 at 10:40 pm (#

    These look so rich and decadent! And the fact that they have Nutella in them makes them all the more fabulous! P..S I recently made and posted about your sweet potato bread–it is INSANELY GOOD!

    • Averie @ Averie Cooks — April 16, 2013 at 12:29 am (#

      I commented on your post – so happy you love the bread. I love it too! One more slice. Just one more. That’s how I was with that bread. Sounds like you were too!

  9. Natasha — April 16, 2013 at 2:11 am (#

    Averie! You had me at Nutella. And cookie. These look delicious! So chewy! Will be baking them ASAP :-) Thanks for sharing!

  10. Jen @ Savory Simple — April 16, 2013 at 6:43 am (#

    I’m drooling here.

  11. Krista Low — April 16, 2013 at 7:25 am (#

    Nutella and Peanut Butter?! What a great idea! These cookies look absolutely delightful :) I would love for you to link this recipe up on Thursday @ Great Idea Thrusday’s :) Krista

  12. Kayle (The Cooking Actress) — April 16, 2013 at 8:23 am (#

    These look soooo gooey and amazing! Love!

  13. Loretta — April 16, 2013 at 8:33 am (#

    It’s like you went into my head and made my dream cookie!

  14. Nutmeg Nanny — April 16, 2013 at 8:51 am (#

    These look so moist and chocolatey, yum! I have to get my hands on these quick!

  15. Kiersten @ Oh My Veggies — April 16, 2013 at 3:07 pm (#

    This is why I am more of a cook than a baker. Baking is such a science! I would never know to increase flour or cut the sugar. I’d just substitute Nutella for peanut butter and it would be a disaster. I totally admire people who are able to do that. And oh my gosh, do these look perfect!

    • Averie @ Averie Cooks — April 16, 2013 at 5:52 pm (#

      Well, my brain automatically thinks of these things, and then re-thinks about them, 100x a day until I make the recipe and see if my thoughts would be confirmed or not. Hypothesis testing you could call it :)

  16. Dru @ Teenage Cakeland — April 17, 2013 at 7:16 pm (#

    Just saw YOUR recipe on Trish’s link party! All of your cookie recipes look absolutely incredible and I can’t wait to try them , especially these and the PB recipe they were based off of :)

  17. Monique @ Ambitious Kitchen — April 17, 2013 at 7:33 pm (#

    PB + Nutella? Okay. just died.

  18. Adele — April 21, 2013 at 6:09 am (#

    I was very excited to look at this recipe when a friend pinned it because it touted a lack of white sugar. I am constantly on the lookout for such recipes because white sugar does weird things to my system; I get wobbly, although it’s not diabetes. I was a little heartbroken when I looked through your ingredients as brown sugar is white sugar mixed with molasses. It even says so on the bag.

  19. Rabz — April 23, 2013 at 1:39 pm (#

    These are so good! I just made them, completely forgot to put them in fridge. They did spread a lot, but the end results were utterly delicious. Thanks a lot for sharing the recipe. I can always count on your recipes.

    Will blog about the cookies soon. :)

    • Averie @ Averie Cooks — April 23, 2013 at 5:12 pm (#

      So glad you made them and that you had luck with them, even though you didn’t chill the dough. Yes, do that next time – it will make them so much thicker and puffier! :) Thanks for LMK you tried the recipe!

  20. Monica — April 23, 2013 at 11:08 pm (#

    These cookies truly seem to embody the description: sinfully delicious! I really appreciate that your recipe directions are so thorough. I’m really excited to try this out!

  21. Jill Dykes — April 24, 2013 at 8:00 am (#

    Wowzer…. I’m hungry just looking at these.

  22. Bethany — April 29, 2013 at 10:48 am (#

    These cookies look amazing. It seems a little inaccurate to claim that “there’s NO butter and NO white sugar used” as Nutella and the peanut butter you recommend both contain bucket loads of sugar. But desserts aren’t meant to be healthy so I’m not going to worry about it.

  23. kayla — June 25, 2013 at 3:03 pm (#

    I Made These With WHire Chocolate Instead And They Turned Out Amazing

    • Averie Sunshine — June 25, 2013 at 3:06 pm (#

      So glad to hear you tried them and white choc sounds wonderful, too! Thanks for LMK you loved them!

  24. Diane — September 4, 2013 at 4:40 pm (#

    Could I use chocolate chips instead of the chocolate bar?

    • Averie Sunshine — September 4, 2013 at 4:41 pm (#

      Yes but they don’t melt as well so you won’t have the ooze factor you get from a bar. But will be fine either way.

  25. Jen — October 20, 2013 at 6:11 am (#

    So given the beauty of these little creatures, I can’t handle having just 15 small cookies, especially with two 8 year olds here and a godson in college who likes care packages. What’s the likelihood a double recipe will fit in my ordinary stand mixer?

    • Averie Sunshine — October 20, 2013 at 10:14 am (#

      You’d probably be fine to make a double batch. I have a 7-quart mixer and know I’d be fine. Being that there’s almost no flour (which adds bulk) in this recipe, I say give it a go. Hope you and your gang enjoys them!

    • Jen — October 20, 2013 at 12:31 pm (#

      Fit fine. But more importantly, they are DELISH!!!

    • Averie Sunshine — October 20, 2013 at 1:04 pm (#

      Oh that’s awesome! So glad to hear they turned out delish for you!

  26. Margo — November 28, 2013 at 12:43 pm (#

    Hi Averie!! I totally felt in love with those cookies!!! Perfect combination will definitely try them very soon! And I love your blog and the amazing fotos. I am not so professional but share the same passion for baking, and I would be honored if you popped in and visit my site:

  27. Vickyrooo — December 17, 2013 at 4:27 pm (#

    Hey i made the Nutella Peanut Butter Chocolate Chunk cookies and they came out tasting delicious! But my only problem was that it is quite soft, i was waiting for it to harden up after i took it out of the oven and let it rest but it only hardened a little bit. Is it because i didn’t use enough flour ?
    I added 1/2 cup and then a bit more because the dough looked really oily at the end instead of being feathery.

    • Averie Sunshine — December 17, 2013 at 4:31 pm (#

      It’s really hard to say why exactly they were soft, but they are meant to be a soft cookie overall! Could be your PB was runnier than mine, or your Nutella (there’s quite a variance I’ve found from jar to jar). I would say another 1/4 c of flour may have helped with things and also, make sure you’re using a nice high quality flour like King Arthur. Cheaper flours never yield good results for me.

  28. Dana — January 27, 2014 at 7:11 pm (#

    I made these cookies yesterday and, as usual, your recipe yielded amazing results! My hubby said they are the best “chocolate” cookie he’s ever had. He asked where I found the recipe, and I said, “They’re Averie’s,” because even he knows your recipes are ALWAYS good! So moist and chewy and full of flavor. Definitely a keeper! Thank you!!

    • Averie Sunshine — January 27, 2014 at 7:20 pm (#

      Aww, what a super sweet comment and thanks for trying them & so glad that they’re a keeper for you and hubs! :)

  29. Nadja — January 28, 2014 at 7:33 am (#

    Oh-my-God! Those cookies are absolutely sick! The cookie-culture in Denmark isn’t big enough ^^

  30. Caroline — February 23, 2014 at 6:31 pm (#

    I’ve been pinning various Nutella recipes since we got the BOGO coupon a few weeks ago and I now have 8 jars of it! My kids can only eat so many pb and Nutella sandwiches, Nutella on toast or waffles so I figured I needed to bake! This was the first recipe I tried and I may not try any others and just keep making these! They are absolutely delicious and so quick and easy to make (assuming you remember to give them time to chill!). Thanks for a winning recipe and I can’t wait to try some of your other Nutella recipes.

  31. Chrik — March 2, 2014 at 4:45 pm (#

    I made them with chocolate chunks, white chocolate chips and caramel chips. These. Are. Amazing!! Thank you!

    • Averie Sunshine — March 2, 2014 at 6:02 pm (#

      Glad to hear they turned out amazing! Thanks for trying the recipe!

  32. Nana — March 28, 2014 at 1:41 am (#

    love, love, LOVE them!! tried them out yesterday – also with slightly different duration in the oven and as you said, the ones the longest in (11min?) were a bit too hard later, but those about 10min were just perfect!
    this was my first try at cookies, wonderful recipe! :)

    • Averie Sunshine — March 28, 2014 at 1:43 am (#

      Glad they came out wonderfully for you and it’s your first time ever baking cookies? Well these are good ones to start with! :)

    • nana — March 28, 2014 at 8:20 am (#

      well, i bake quite a lot and of course i’ve baked a few recipes for cookies for christmas or easter, and also some oatmeal cookies. what i meant were actual typical “american cookies”. although i love them, i never tried them. now i’m wondering why ;)
      want you to know, my colleagues at work loved them as well! :)

    • Averie Sunshine — March 28, 2014 at 8:25 am (#

      So glad they were a hit with your work colleagues, too! And glad you’ve now tried American cookies :)

  33. Natalie — April 18, 2014 at 5:26 pm (#

    I have just put the dough in the fridge, it went all oily I couldn’t really stop it from leaking. Is this normal?

    • Averie Sunshine — April 18, 2014 at 5:40 pm (#

      It is an oily dough since there’s a high degree fatty spreads (PB & Nutella) with a low amount of flour but it’s manageable. I think after it comes out of the fridge it will solidify more and you’ll be fine.

  34. Camila — May 6, 2014 at 10:17 am (#


    So I made these cookies last week and they were a-ma-zing.

    Even though they tasted amazing when making them I noticed that my dough was a lot more oily and runny than what you described it should have been and as a result my cookies spread quite a bit and they did not look so great.

    They were still chewy and delicious but I was wondering if to remedy this I could simply add a bit more flower? And if so, should I add a bit more sugar as well to keep the flavors??

    I’m thinking it was because I did not use 100% nutella but a cheaper version of a hazelnut spread that is a bit more oily than the real deal.

    Any suggestions would be great!

    • Averie Sunshine — May 6, 2014 at 12:20 pm (#

      You answered all your own questions. Nutella, even the brand name, from jar to jar, there is wild variance. Some jars are very oily, some are very dry. Some are like natural Pb in that they separate and a jar can turn oily/crumbly all at once. I hate that and you really can’t fix it so you have to open a new jar. If you’re going to stick with the generic Nutella, then yes, add more flour so the dough isn’t oily. I wouldn’t mess with the sugar. Also make sure the dough is well chilled and you’re baking on a Silpat. Huge insurance against spreading, even with oily batter. Glad they taste amazing!

  35. Angela — February 16, 2015 at 1:17 pm (#

    Im a baker!! I made these cookie 3 times and they have never turned out the way yours look! Once they spreaded so the next time I added flour however still don’t even look even close to yours! Weird!

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