If you love Nutella, these easy peanut butter thumbprint cookies are a must-try. Each soft, chewy cookie is finished with a dollop of chocolate-hazelnut spread in the center for a sweet and slightly salty bite. They’re perfect for holidays, bake sales, or any time you want an indulgent treat.
Peanut butter and chocolate are a classic pairing, and swapping chocolate for Nutella adds a nutty hazelnut note that elevates the flavor. These peanut butter Nutella cookies are soft in the middle, with slightly crisp edges and a gooey center when the Nutella is added warm.
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Why this recipe works
This recipe adapts a classic peanut butter blossom cookie base to use Nutella instead of a chocolate kiss. The dough stays soft and chewy thanks to the combination of peanut butter, butter, and brown sugar, while the chilled dough helps the cookies keep their shape. A warm thumbprint pressed into the cookies after baking creates the perfect well to hold a smooth spoonful or pipe of Nutella.
Ingredient notes
- Peanut butter: Use a no-stir creamy peanut butter for the best texture; avoid natural separated jars.
- Nutella: A widely available chocolate-hazelnut spread—use it straight from the jar or warm slightly to make filling easier.
- Unsalted butter: Room temperature unsalted butter lets you control the salt level and helps the baking soda activate properly.
- Brown sugar: Light or dark brown sugar adds moisture and chewiness; both work well in this recipe.
Recipe variations
Try rolling the dough balls in granulated sugar before baking for a sparkly exterior. If you prefer not to fill the centers, drizzle Nutella over cooled cookies, dip half the cookie in Nutella, or add sprinkles for a festive touch. To create a Nutella swirl cookie, fold 1/4 cup Nutella into the dough with a butter knife, chill for a few hours, then scoop and bake.
This recipe scales easily: double or triple for a crowd, or halve for a smaller batch (use just an egg yolk if halving the recipe).
How to make peanut butter Nutella cookies
- Whisk together the dry ingredients (all-purpose flour, baking soda, and salt) and set aside.
- With an electric mixer, beat peanut butter, butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla and mix until combined.
- Fold the dry ingredients into the wet ingredients and mix just until combined.
- Portion the dough into tablespoon-sized balls, place them on a baking sheet, and chill for 30 minutes so they hold their shape.
- Preheat oven to 375°F. Bake chilled cookies for 10–12 minutes. Immediately after removing from the oven, press the back of a teaspoon or small spoon into each cookie to form a thumbprint.
- Fill each thumbprint with Nutella while the cookies are still warm, either spooning it in or piping it from a small bag. Let cookies cool on a wire rack.
Expert tips
Room temperature ingredients: Using room temperature butter and egg helps the dough come together smoothly. If you don’t have a scale, spoon flour into the measuring cup and level with a knife—don’t pack it down.
Chill the dough: Refrigerating the dough prevents excess spreading and keeps the cookies thick and tender. Press the thumbprint right after baking while the cookies are warm so the indentation holds its shape.
Frequently Asked Questions
If the dough was too warm or the baking sheet was hot the cookies can spread. Chill the dough long enough and use a cool baking sheet for best results.
Over-baking or using too much flour can make cookies dry and crumbly. Measure flour properly by spooning into the cup and leveling it.
Form the dough into a log, wrap tightly in plastic, and freeze up to three months, or freeze pre-portioned dough balls on a tray then transfer to an airtight container.
Store baked cookies in an airtight container at room temperature for up to five days. If stacking, add the Nutella just before serving to avoid sticking.
Related recipes
If you enjoy peanut butter desserts, try these other favorites.
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Get the Recipe: Peanut Butter Nutella Cookies
Ingredients
- 1 ¾ cup (218 g) all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking soda
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar
- ½ cup (120 g) no-stir creamy peanut butter
- ½ cup (113 g or 1 stick) unsalted butter, room temperature
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup Nutella
Instructions
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Whisk together flour, salt, and baking soda and set aside.
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Beat granulated sugar, brown sugar, butter, and peanut butter until light and fluffy. Add egg and vanilla; mix until combined. Add the flour mixture and mix just until incorporated.
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Line a baking sheet with parchment. Scoop tablespoon-sized portions and roll into 1-inch balls, spacing about 1½ inches apart.
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Chill the cookie sheet with dough for 30 minutes to prevent spreading.
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Preheat oven to 375ºF and bake for 10–12 minutes.
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Remove from oven and immediately press the back of a spoon into each cookie to form a thumbprint. Cookies may crack slightly—this is normal.
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Fill each indentation with Nutella using a piping bag or spoon. Cool on a wire rack before serving.
Notes
Big batch: this recipe scales well for larger batches.
Freeze dough: dough freezes for up to three months.