Peanut Butter Chocolate Chip Cookies with Nutella
These soft, tender, melt-in-your-mouth chocolate peanut butter cookies with Nutella and chocolate chips are for everyone who adores chocolate and peanut butter.
In my mind, chocolate and peanut butter is always a good idea. Which is maybe evident by the fact that I’ve already published several chocolate peanut butter cookie recipes and have no qualms about adding another.
Unlike these loaded Peanut Butter Oatmeal Chocolate Chip Cookies, or these Gluten Free Chocolate Peanut Butter Bars, or these Low-Sugar 8-Layer Chocolate Peanut Butter Brownie Bars, these peanut butter cookies are of the more traditional variety. By that, I simply mean they are more in line with what most Americans think if when someone says “peanut butter cookies”.
They are soft and small, with that addictive melt-in-your mouth consistency and traditional criss-cross pattern that we’ve all come to associate with a “classic” peanut butter cookie. But, these also contain Nutella and mini-chocolate chips.
If you’re a peanut butter cookie purist, or not crazy about chocolate (Gasp!), replace the Nutella with more peanut butter and leave the chocolate chips out.
More Chocolate Peanut Butter Cookie Recipes:
- Peanut Butter Nutella Sandwich Cookies
- Gluten Free Chocolate Peanut Butter Bars
- Low Sugar 8-Layer Chocolate Peanut Butter Brownie Bars
- Peanut Butter Oatmeal Chocolate Chip Cookies
NOTE: This chocolate peanut butter cookie recipe makes a lot of cookies – about 7 dozen small cookies. They are the perfect, easy cookie recipe for a crowd because they are so, well, crowd pleasing[/I]. But, the main reason I like to bake this many at once is because they freeze really well and defrost quickly. So, you always have chocolate peanut butter cookies on hand for all those cookie emergencies. 🙂
- 3 cups all-purpose flour
- ¼ cup + 1 tbsp whole wheat flour
- 1 tbsp cornstarch
- 2 tsp salt
- ¾ tsp baking soda
- 1½ cups dark brown sugar
- 1/2 cup granulated sugar
- 18 tbsp butter, at room temperature
- 4½ tbsp peanut oil, preferably roasted peanut oil
- 3 large eggs
- 4 tsp pure vanilla extract
- 1¾ cups creamy peanut butter
- ¾ cup Nutella
- 1 1/2 cups semi-sweet mini chocolate chips
- Add both flours, cornstarch, salt, and baking soda to a medium size bowl and stir to combine.
- In the bowl of an electric mixer fitted with the paddle attachment, beat both sugars with the butter and peanut oil until light and fluffy, about 3 minutes. Add the eggs and vanilla, and beat until well combined, about 2 more minutes. Beat in the peanut butter and Nutella at low speed, then add the dry ingredients and the mini chocolate chips and stir just until combined.
- Cover the dough with plastic wrap and refrigerate for 1 hour, or up to 1 day.
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Remove the dough from the refrigerator and shape into balls about the size of ping-pong balls. Place the balls of dough on the prepared cookie sheet, leaving at least 2 inches in-between each cookie. Use a fork to flatten the cookies slightly and create a criss-cross pattern by pressing the fork into each cookie horizontally, then vertically.
- Bake in the center of the oven for 10-12 minutes, until set, but still slightly doughy looking in the very center. Remove cookies to a wire rack to cool completely before assembling.
Chocolate Peanut Butter Cookies will keep in an air-tight container at room temperature for up to 1 week, or freeze for up to 3 months.
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