Posted: · Updated: · By Chrysa
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This delicious thumbprint cookie recipe combines the chocolate hazelnut flavor of nutella along with creamy peanut butter. It’s so good!
Every year around Christmastime, my husband asks me to make peanut butter and jelly thumbprint cookies. I have always made them, but NEVER eat them because I am one of those odd people who hates peanut butter and jelly.
What I DO like is peanut butter and chocolate. So, the last time I made his favorite cookies I changed things up a bit to make a cookie that I would like and came up with this Peanut Butter Nutella Cookies recipe.
I absolutely LOVE these! So, next time he asks for his favorite cookie, I won’t hesitate because I can make half the batch the way I like to eat them!
You can use your favorite type of peanut butter to make your cookies, but if you want to make them extra special you can use our recipe for homemade peanut butter. Not only that, but we also have a homemade Nutella recipe. Combine the two and you have 100% made from scratch cookies!
Peanut Butter Nutella Cookies Recipe
Ingredients:
1 1/4 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup peanut butter – smooth is best
1/2 cup butter, softened
1/3 cup brown sugar
1/3 cup white sugar
1 egg
1 tsp vanilla
1/2 cup Nutella
How to Make Peanut Butter Nutella Cookies:
Heat oven to 350 degrees. Blend together flour, baking soda and powder and salt and set aside. Beat butter and peanut butter with an electric mixer until smooth. Add sugars and beat until fluffy. Blend in egg and vanilla. Add in the flour mixture and stir until combined.
Place additional white sugar in a small bowl. Form balls using 1 Tablespoon of dough for each cookie. Roll the balls in the sugar and then place on a baking sheet about 2 inches apart. Use the handle of a wooden spoon to press a hole into the top of each cookie.
Bake for appx 12 minutes or until puffed up and edges are just beginning to brown. Remove cookies.
If the dents have “closed up” too much, re-dent them again. (I used the back of a 1/4 tsp measuring spoon and it was perfect.) Allow to cool completely on wire racks.
Put about 1/2 tsp of Nutellain the dent on each cookie. Enjoy!
Peanut Butter Nutella Cookies Recipe
Chrysa
This delicious thumbprint cookie recipe combines the chocolate hazelnut flavor of nutella along with creamy peanut butter. It’s so good!
4.80 from 5 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 12 minutes mins
Total Time 32 minutes mins
Course Baking
Servings 24 cookies
Calories 154 kcal
Ingredients
- 1 1/4 cups flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup peanut butter – smooth is best
- 1/2 cup butter softened
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1 egg
- 1 tsp vanilla
- 1/2 cup Nutella
Instructions
Heat oven to 350 degrees.
Blend together flour, baking soda and powder and salt and set aside.
Beat butter and peanut butter with an electric mixer until smooth.
Add sugars and beat until fluffy.
Blend in egg and vanilla.
Add in the flour mixture and stir until combined.
Place additional white sugar in a small bowl.
Form balls using 1 Tablespoon of dough for each cookie.
Roll the balls in the sugar and then place on about 2 inches apart.
Use the handle of a wooden spoon to press a hole into the top of each cookie.
Bake for appx 12 minutes or until puffed up and edges are just beginning to brown.
Remove cookies.
If the dents have “closed up” too much, re-dent them again. (I used the back of a 1/4 tsp measuring spoon and it was perfect.)
Allow to cool completely on wire racks.
Put about 1/2 tsp of Nutellain the dent on each cookie.
Nutrition
Serving: 1CookieCalories: 154kcalCarbohydrates: 15gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 4gCholesterol: 18mgSodium: 159mgFiber: 1gSugar: 8g
I am not a nutritionist. These values were calculated automatically with the Spoonacular Food API.
Tried this recipe?Let us know how it was!
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