4-Ingredient Peanut Butter Nutella Cookies - The Big Man's World ® (2024)

These peanut butter Nutella cookies combine creamy peanut butter with Nutella to make soft, chewy cookies. They’re made with 4 ingredients and bake in just 12 minutes!

Craving more peanut butter cookie recipes? Try my crispy peanut butter cookies, 2-ingredient peanut butter cookies, healthy peanut butter cookies, and chocolate cookies with peanut butter chips next.

Why compromise with chewy peanut butter cookies OR Nutella cookies when you can have both?

My peanut butter Nutella cookies combine the subtly saltiness of peanut butter with the decadence of Nutella spread to make a richly flavored, moist cookie with the perfect chewy bite.

Why I love this recipe

• Only 4 ingredients. And you already know what two of them are.
• No flour. So they’re naturally gluten-free and grain-free.
• 12 minutes to make. Unlike other cookie recipes, you don’t have to chill the dough for this one, and they bake in minutes.
• Thick, chewy, and moist. These cookies are made with two kinds of nut butter, which give them the perfect soft and crumbly texture.

Ingredients needed

• Nutella. The ingredient responsible for the chocolatey half of the cookies. I made my own healthy Nutella, but you can use any chocolate hazelnut spread.
• Peanut butter. Use unsweetened peanut butter since sugar is in the recipe.
• Eggs. The binding ingredient that will give the cookies structure.
• Sugar. I used white sugar, but light brown sugar, coconut sugar, or a sugar-free sweetener will all work.

Find the printable recipe with measurements below.

How to make peanut butter Nutella cookies

Step 1- Prep. Preheat the oven to 350F/180C and line a cookie sheet with parchment paper.

Step 2- Make the cookie dough. In one large mixing bowl, combine Nutella, half of the sugar, and one egg. In a second bowl, combine peanut butter and the remaining ingredients. Mix both bowls separately until combined.

Step 3- Shape. Using a cookie scoop, form 2-inch balls with each kind of dough. Take one of each kind and gently press it together, then place it on the baking sheet. Press each one down with a fork.

Step 4- Bake cookies. Bake for 10-12 minutes until golden brown. Let them cool for 10 minutes, then transfer to a wire rack to cool completely.

Arman’s recipe tips

• Avoid overmixing. Even flourless cookies can become dense if overmixed, so try to work the dough only until it’s smooth and no lumps remain.
• Top the cookies with more Nutella. Before baking, freeze dollops of Nutella on a plate lined with parchment paper. As soon as the cookies come out of the oven, drop the frozen spoonful on top. As the cookies cool, you’ll be left with gooey pools of Nutella.
• Make peanut butter Nutella swirl cookies. I’m lazy and find it easier to just make two types of dough and combine them, but you can also add the Nutella dough to the peanut butter dough and use a knife to swirl them together.

Storage instructions

To store: You can store these cookies covered for up to 7 days at room temperature. Consider leaving the cookies uncovered if you want to make them crispier.

To freeze: You can also freeze these cookies for up to 2 months. When freezing them, put layers of parchment paper in between the cookies to prevent them from sticking to each other.

Frequently asked questions

More Nutella-inspired desserts you’ll love

• Nutella brownies
• 2 ingredient Nutella fudge
• No bake fudge cookies
• Brownie truffles