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

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.


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.
Only Eats

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

Recipes links welcome.

Thanks for the Odwalla Juices Giveaway entries!

161 comments on “Nutella Peanut Butter Chocolate Chunk Cookies”

  1. Oh dear lawd, yes! Nutella oozing out of cookies is my new favorite way to eat a cookie. These sound so easy to make, too. Love it!

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  3. Nutella and peanut butter?!! You are an evil genius, Averie!

  4. and now I’m suddenly craving chocolate… oh my goodness, these cookies – ALL of these cookies look incredible.

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  7. Love love LOVING THESE girl!! So fudgy, rich, decadent – a chocolate dream. Soft, moist, and gooey. I can see myself getting chocolate all over my face eating one. Totally worth it. Nutella and peanut butter is such an amazing combination. Probably one of the best on earth. I stock up on Nutella when I see it on sale, which is rarely – but love saving on that stuff. And I’m glad the recipe makes a small batch size too. Gosh knows having any more than 15 cookies lying around… that just spells danger. I’d have no self restraint!! Beautiful cookies you created girl. Woo hoo!

    • You know those CI recipe choco cookies that make a million little bowls of dishes? These are the opposite. Nothing to melt, super fast and easy, with stellar results. Storebrand Nutella girl. All the way. Here I get the Ralph’s(Kroger), or Von’s brand of Nutella. Cannot taste any difference and it’s half the price. For baking experiments that you never know how they’re going to turn out, it’s a must!

  8. Oh my, could these be any more fudgy, dense, and delicious looking?! I don’t think so! And the addition of the dark chocolate chunks just puts these cookies over the top! Love.

  9. These are fantastic!!! They look SO incredibly fudgey and decadent. You know I love your PB chocolate chunk cookies, so if you modeled this after that recipe, it’s a must try for me!!

  10. These sound like a wonderful combo and look really fudgey!!

  11. It looks almost too good to be true. My friend Erin made a similar ones and you made me think of her. Great recipe.

  12. These look crazy good!! Nutella + Peanut Butter!! Heaven. You know how to do a cookie good!

  13. Now this is what chocolate cookie dreams are made of! Is there any cookie that could beat this nutella pb chocolate chunk version? I highly doubt it! Pinning!!

  14. Wow Averie, these look especially amazing. I crave milk just buy looking at these! Nutella really is amazing stuff!

  15. I never would have thought the dough was crumbly before forming it if you hadn’t mentioned it–the end result looks so gooey and fudgy! All of these recipes are a chocolate and nut butter lover’s dream–with so many ways to use my TJ’s chocolate bar. Glad you make small batches–these (like so many others) could be dangerous!

    • It was like my flourless PB cookies that I’ve been making; quite oily and loose and then decided that although I know I personally could have not even used the flour or needed it and could have made these work without, that I could envision my inbox exploding with “I tried these and they spread out” or “I tried these and they were oily” so rather than deal with all that, 1/2 c flour solves the issue. But in the meantime, makes the dough crumbly-looking. It’s a weird texture but it holds together when squeezed.

  16. Those cookies. That first picture. My face. I can’t even…. bravo.

  17. These cookies look so unbelievably good! My jar of Nutella is awaiting these!

  18. I feel like I say this about all of your cookies, but OMG WOW. Those look so fudgy ooey gooey awesome!

  19. Chocolate and peanut butter is already amazing, but I too have experienced the glory of peanut butter and nutella together. Must have these cookies!

  20. Wow! These cookies look amazing…and we just happen to have a jar of nutella in the cabinet! We’re SO making these today!

  21. They look like a brownie – my sister would be in heaven if they were GF. I really don’t care for nutella, but PB? I will eat it any way I can. Just on a spoon works for me ;-)

  22. I haven’t baked with Nutella, either! Dude, what are we waiting for? These cookies look SO intensely fudgy and delicious.. perfect for one of those “I need chocolate and I need it NOW” days.. which, um, are kind of like everyday.

  23. Yum! These look deliciously gooey.

  24. You’re going to kill me with cookies, these look incredible!

  25. You are KILLIN’ me with these cookies, Averie! They look sooo irresistible!

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