Peanut Butter Nutella Chocolate Chip Cookies

These cookies. If my family asks for cookies, these are the ones I start making before I even realize what I’m doing. They’re definitely my go-to.

They’re as easy to make as a classic chocolate chip cookie, but with the added bonus of peanut butter AND Nutella. Yesssssss. Years ago, I found a recipe for Nutella Chocolate Chip Cookies from one of my favorite bakers – @sallysbakingaddiction and I tweaked it a little and added peanut butter, because that’s just who I am.

EDIT: We recently discovered that my son has a peanut allergy. Cue the literal tears. So now for the most part, we’re a peanut free household. I have a little basket of peanut butter treats that sits tucked away on the top shelf of my pantry that I only dig into when the kids are at grandma’s.

BUT this recipe is just too good to let go. So I tested it out swapping the peanut butter out for (Literally the only great tasting almond butter I’ve found that’s made in a peanut free facility. Thankful for you, Barney’s!) The test was a huge success and – dare I say JUST as good as the peanut butter version. Promise. And now Bub can enjoy these cookies – crisis averted.

How to Make Peanut Butter Nutella Chocolate Chip Cookies

I like to measure out all of my ingredients before I start and have them ready to go. It really makes the whole process go smoothly and quickly, and that way you aren’t realizing you’re out of vanilla while your mixer is full of batter.

To make the cookies, preheat your oven to 350 degrees and sift all of the dry ingredients (flour, baking soda, baking powder, and salt) into a medium bowl and set aside.

Put the butter into a stand mixer fitted with the paddle attachment and start creaming the butter on medium speed. While the mixer is running, pour the brown sugar and granulated sugar in and cream together until they are light and fluffy. About 3-5 minutes.

Add in the egg and egg yolk (1 at a time) and allow to come together. Add in the peanut butter and vanilla and mix until combined.

Next, grab your sifted dry ingredients and start adding them to the mixer. Add 1/3 at a time and let combine, then another 1/3… Don’t overmix. Stir in the chocolate chips. The dough will be crumbly, but that’s what we want!

Now, to get the look of the Nutella streaked through the dough, dollop scoops of Nutella all over the dough in the mixer. Turn on the mixer for about 5 seconds, just enough the get the streaks, but not so much that it’s completely incorporated.

To measure out the cookies, I use a tablespoon and grab a heaping scoop. Transfer it to your hands and roll into a ball. They should be about golf ball sized. The warmth of your hands will bring the crumbly dough together.

Baking Cookies

Bake for 10 minutes, then allow your cookies to finish cooking on the hot baking sheet for at least 5 minutes. While they are finishing up and beginning to cool, top them off with some extra chocolate chips and a sprinkle of sea salt. The sea salt is optional, but totally recommended. It really brings out all of the flavors in the cookie and balances out the sweetness.

Enjoy them at room temperature, or still warm with a scoop of vanilla ice cream if you’re really feeling crazy. These also hold up so well to freezing. You can roll the dough into balls and throw them in the freezer (for up to two months!!) and then bake as many or as few as you need!

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