Nutella Swirled Peanut Butter Cookies

It’s totally cookie season, y’all. You should be like me and head to the nearest grocery store to stock up on butter. I currently have 10 pounds of butter in my refrigerator. You think I’m joking, but no. I am not.

Chocolate chips? I have an entire bin in my pantry devoted to nothing but chocolate chips. Dark chocolate, semi-sweet, milk chocolate, white chocolate, I have it all. I’ve even got peanut butter chips and toffee bits.

I take holiday baking very seriously. You should too.

This really isn’t a very holiday-ish recipe at all, but it’s a cookie so I’m going with it. Also, I just put my tree up today and am feeling very sparkly and shoppy. Baking is better on the wallet than shopping, though.

Not so much on the waist.

You win some, you lose some.


PrintPrint Recipe

Nutella Swirled Peanut Butter Cookies


1/2 cup butter, softened
3/4 cup smooth peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups all-purpose flour
1/4 cup Nutella


Preheat oven to 350 degrees.
Combine butter, peanut butter, sugars, egg, and vanilla. Mix until well combined.
Combine flour, baking soda and salt in a large measuring cup or bowl. Slowly stir in to the peanut butter mixture.
Drop spoonfuls of Nutella on top of the dough and swirl it through the dough with a butter knife.
Chill the dough for 15 minutes in the refrigerator.
Roll into balls by hand.
Place the balls of dough on a parchment lined cookie sheet.
Use a fork to lightly press the balls down and make a criss-cross pattern.
Bake until the edges are very lightly browned, about 7 to 10 minutes.
Allow to cool for 2 minutes on the cookie sheet before transferring to a cooling rack.

recipe from Delightful Bites

Don’t miss a post!

Subscribe to receive daily updates or weekly post digests sent directly to your email box:

Stay Connected:

24 Responses to “Nutella Swirled Peanut Butter Cookies”

  1. Norma November 16, 2011 @ 4:09 pm (#

    These sound yummy! Did you microwave the nutella first? It seems to thick to drizzle.


    • Karly replied: — November 16th, 2011 @ 4:19 pm

      Norma, you’re right, Nutella is a bit thick to drizzle. I just plopped spoonfuls of it over the top of the dough and then swirled it around with a knife. I updated the recipe to reflect that. Bad choice of words. :)


  2. Jenn November 16, 2011 @ 4:35 pm (#

    This seems like a dangerous coincidence of wants, what with the tub of Nutella in my pantry. Oh dear. At least I was already getting out my stretchy pants for Thanksgiving. In for a penny…


  3. Jillian @ DNA and Dessert November 16, 2011 @ 5:11 pm (#

    These look great. How many cookies does it yield?


  4. Averie @ Love Veggies and Yoga November 16, 2011 @ 5:59 pm (#

    nutella and Pb…two of my fave things…in one. and in a cookie. love it!


  5. Rivki Locker November 16, 2011 @ 7:30 pm (#

    it’s a sad, sad thing. My husband is allergic to peanuts and my son to chocolate. I try hard not to make these kinds of foods because it is torture for them. But I am not sure I can resist this one. Wow. Wow.


  6. Jessica @ How Sweet November 16, 2011 @ 8:11 pm (#

    these are rocking my world. !!!


  7. Joanne November 16, 2011 @ 8:12 pm (#

    Look at us with our nutella swirls today! Sometimes, I think you inhabit my mind.

    You’d also be super proud of the baking chip situation I’ve got going on right now…until I raid my collection tonight, that is.


  8. Karly November 17, 2011 @ 9:28 am (#


    I think I got about 20 2-inch sized cookies from one batch. I’m horrible about paying attention to yield, though. :)



  9. S. Isaac November 17, 2011 @ 12:36 pm (#

    Are you sure 1/4 cup of nutella is enuf???!!! Oh yum…


  10. shelly (cookies and cups) November 17, 2011 @ 1:04 pm (#

    These are so pretty! I love the swirly-ness!


  11. Megan November 18, 2011 @ 11:48 am (#

    I need these. PRONTO.


  12. pat November 20, 2011 @ 3:29 pm (#

    These look great! They are in the oven right now. The cookie looks like it has something sifted on it – is it sugar??


    • Karly replied: — November 20th, 2011 @ 3:56 pm

      Nope, nothing on top. :) Hope you enjoy them!


  13. brandi November 22, 2011 @ 10:55 am (#

    i think my hubby would eat these pb cookies. IF i shared with him.


  14. lisa December 3, 2011 @ 10:06 pm (#

    okay, these were too dry


  15. Jaclyn December 21, 2011 @ 2:56 pm (#

    Gonna try this shortening-free recipe sans Nutella as a pure PB cookie and see if it’s as good as my usual shortening-containing Betty Crocker one. ALSO going to try the Nutella version for my boyfriend who loves Nutella. :)


  16. Krista January 3, 2012 @ 5:10 pm (#

    I made mine the “Lazy Mom” way and they turned out great! 1 package of Betty Crocker Peanut Butter cookie mix (follow package directions) and “cut in” 1/4 cup of Nutella. Roll into balls, bake at 375* for 10 minutes and, voila – swirl cookies! I even pressed a divit in the middle of some and filled with extra Nutella just for fun. Quick, easy and Cheap!! Just the way I like it :) Thanks for the post.


  17. sarah August 26, 2015 @ 11:31 am (#

    Can the dough be refrigerated overnight? I was thinking of making these for a party :)


    • Karly replied: — August 28th, 2015 @ 7:38 am

      Yes, just let the dough warm up a bit before shaping or it will be hard as a rock. 😉



  1. Pingback: Sweet Treat: Peanut Butter & Coconut cookies « Fields of Food

  2. Pingback: · Nutella Swirled Peanut Butter Cookies

  3. Pingback: Nutella Swirled Peanut Butter Cookies » Jenn Cooks » Blog Archive

  4. Pingback: Project #4: Peanut Butter Nutella Swirl Cookies | a pinterest summer

Leave a Comment