Nutella Peanut Butter Chocolate Chunk Cookies


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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. You will devour them!

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.

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.

Trader Joe's 72% Pound Plus Bar

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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Yield: 15

Nutella Peanut Butter Chocolate Chunk Cookies

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.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 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 1/2 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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 201Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 13mgSodium: 135mgCarbohydrates: 25gFiber: 2gSugar: 18gProtein: 3g

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Recipes links welcome.

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  1. I didn’t use natural peanut butter, and my cookies are flat and spread out. I did use reduced fat Jif, could that be why? I followed the recipe exactly. Any ideas??

  2. 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!

  3. Hi!

    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!

    1. 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!

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

    1. 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.

  5. 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! :)

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

      1. 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! :)

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

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

  7. 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.

  8. 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!!

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

  9. 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.

    1. 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.

  10. 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:

  11. 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?

    1. 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!

    1. 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.

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

  12. 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.

  13. 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!

  14. 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. :)

    1. 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!

  15. 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.

  16. 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. 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!

    1. 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 :)

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

  19. 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!

    1. 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!

  20. 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

  21. 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! :-)

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

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

  24. 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!!

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

  25. these look fantastic! i wonder if they would be good with cookie butter instead of nutella? i have some i’m wanting to use up!

    p.s. ever since your post on people stealing photos and recipes, i’ve been noticing it all over facebook! i can’t even tell you how many facebook pages i’ve reported because of it! it’s infuriating. i didn’t realize how rampant the problem was and how much it was hurting bloggers who work so hard, but i’m so glad you wrote that post. i feel like i can help the problem now, at least a little bit.

    1. That’s awesome that you are reporting those sites. GOOD!!! The more reports they get, the more FB will shut them down. They do re-open under new names unfortunately it seems but in the meantime, the more reports against them the better. Glad my post was an eye-opener!

      I bet these would work with cookie butter but I haven’t tested it. It’s thicker than Nutella so you maybe may want to halve the flour amt. See how the dough looks and go from there. LMK if you try it! Or make these

  26. Recipes like this make me curse my chocolate allergy. The gooiness of this looks insane. Such a hard texture to get without using chocolate.

  27. Amazing Averie! I tried that 3-ingredient recipe with Nutella forever go – complete fail. I love your alterations!

    1. Good to know you tried it (and sorry about the fail) but that’s what I suspected would happen. Just too runny to hold together was my fear and sounds like that was the case. Ugh!

  28. Holy Nutella those look fabulous. You say store bought is best but if you come up with your own Nutella version, you could have a whole new cook book in the works for us ;)
    BTW, I finally got around to making that spectacular Sweet Potato Bread and it was/is delicious. I did Flax Eggs, Spelt flour, and added in some fresh blueberries even. And you can bet I put the whole 1 Tbs. of Cinnamon in, maybe a little more. Fantastic sweet bread. Thanks so much for sharing.
    (We miss so much hearing all about Skylar. Hope she’s doing great in school)
    Thanks Averie!

    1. Yes I keep my family off my food/cooking blog these days for the most part, although I did mention her in my Friday Things post.

      So glad to hear the bread was a hit for you, with flax eggs and spelt flour. Low gluten and no eggs and it still worked out – awesome! And with blueberries & lots of cinnamon. Love it!

  29. Yum! Nutella makes everything wonderful, even things that are already amazing, like cookies!

  30. These look insanely chocolatey and fudgy! I love it! Can you believe I’ve yet to try nutella? I need to remedy that immediately! Great recipe :)

  31. I have been waiting for these ever since I pinned the original chocolate peanut butter cookies! It’s so true; Nutella cookies can spread until they’re paper thin and that us a big no-no in my book! These look so incredibly fudgy! I like my cookies thick and moist, so these fit the bill perfectly. Beautiful pictures as well!

    1. Glad to know you were excited for these and yes, they are thick and fudgy and no issues with spreading paper thin…that is not my idea of a great cookie either. Must have some teeth-sinking density!

  32. This cookie has everything I could ever want in a dessert!!
    My favorite way to eat nutella and peanut butter I am ashamed to say is with a spoon. Dunk the spoon in the nutella then on the same spoon dunk it into the peanut butter. So whenever I have a peanut butter sandwich, there will be trace amounts of Nutella. But I’m not complaining ;)

  33. I love your thought process, too gooey from the nutella, add a little flour, it’ll all be alright! These cookies look beautiful and delicious!

    1. Honestly I personally could have gotten them to work without the flour but for the sake of people writing to me with issues of spreading, 1/2 c flour headed that off at the pass :)

  34. Mighty wicked Nutella cookie recipe, Averie! I love the way you broke down your thought process when you conceived them and all the descriptive tips at various stages. No doubt that these are your BEST chocolate drop cookies to date! (With Nutella, why wouldn’t they be?) By the way…my post today is dedicated to you. It is a special paleo/vegan version of something you do extremely well. I even propped my food photography like yours…entirely in homage. (I also link to your upcoming PB Comfort cookbook to Amazon and share a childhood pic of me for my blog visitors.) Thank you SO MUCH for all of your support! It has meant so much to me and meeting you via baking and blogging has truly been a blast. You totally AMAZE me, girl! xo

  35. I love all of your cookie creations Averie. You continue to amaze me with all of your new recipes. These look ultra gooey and fudgey, just the way I like them. I’m so in love with that top photo that I’m pinning it right now! Have a great day girl! xoxo, Jackie

  36. Just look at that oozing gooiness–how delectable! I’ve been making truffle cookies for years because they’re the moistest cookies I know, but I’m going to need to try these next week to compare. They look dangerously addicting!

    1. These are a new favorite b/c they are so much faster to make than any other really rich and gooey chocolate cookie I make and make way less dishes. Nothing to melt in little bowls. The Nutella comes in so handy!

  37. These cookies have such a dreamy texture! I epecially like that you paired it with a bittersweet 72% chocolate; sounds insanely delicious!

  38. Wow, do I love how ooey and gooey these little cookies are! I can’t think of anything better than packing hazelnut spread, peanut butter, and chocolate all into one bite. I’ll take TEN, please!

  39. Averie, you’ve truly outdone yourself – these cookies look wickedly delicious! :D (Great tip about using parchment paper as a chocolate-dust catcher.)

    1. Best dust catcher ever…you will save yourself so much time, cleanup, and dusty hassle!

  40. Oh my word these look insanely fudgey! I wish I wasn’t allergic to nuts so bad right now!! :(

  41. Ah your nutella cookies look SO GOOD! Makes me want to make some homemade nutella =) I used to eat that jar by the spoonful before I became Paleo!

  42. These are too insanely good looking, and those shots of the nutella oozing out are beyond my power to resist.

    1. I’m happy those shots conveyed. It can be so hard to shoot dark on dark, and not have it look like a blurry or black mess!

  43. Oh Averie, you did NOT just go there! PB and Nutella in a fudgy cookie? Must… look… away! Kidding, of course. This sound phenomenal!

  44. Averie, these are the gooeyest, puffiest cookies I have ever seen!! Between the Nutella and those big, melty chocolate chunks, I am borderline obsessed over here!

    1. And if you try that, LMK how it goes! I would have said chia or flax egg but haven’t tried either.

  45. Those look amazing! I love a cookie with chewy edges and a soft middle, thats the perfect cookie to me.

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

  47. 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.

    1. I know…I have made bars, and no-bake stuff, I even made baklava!!! with it. But never cookies. I needed to cover the basics with it, for sure :)

  48. 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 ;-)

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

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

    1. I had done bars and other things with Nutella + PB, but never cookies. It was about time!

  51. 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!

    1. 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.

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

  53. 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!!

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

  55. 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!!

  56. 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.

    1. They are seriously such little fudge bombs. I just loved them! And thanks again for making my cookie cup recipe! I want one of those now, too! lol :)

  57. 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!

    1. 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!

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

  59. 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!