Peanut butter nutella cookies are made with just 4 ingredients, and come together in just minutes! If you have peanut butter, Nutella, sugar, and an egg, you can have cookies quickly! These cookies contain absolutely no flour, making them so rich. The recipe for these rich chewy peanut butter cookies with Nutella swirl is a small batch recipe that makes just 6 cookies. You can double or triple the recipe easily, though!

Peanut butter swirl Nutella cookies on paper with cloth napkin.

Peanut butter nutella cookies

These cookies are based on my 3-ingredient flourless peanut butter cookies that I whip up all the time in my house. I don’t think a week goes by that we don’t make these cookies! The kids love them, they’re easy to stir together just by hand (no electric mixer required), and they’re ready in minutes. I’ve given these cookies as holiday presents, I’ve handed them to landscapers on a break, and I have even dropped them off to new parents. For the holidays, I like to press a chocolate kiss as they come out of the oven to make peanut butter blossom cookies. I think if you make these once, they’ll be a new favorite cookie recipe in your house, too.

However, one day, I wanted a slightly more indulgent cookie, so I decided to swirl some Nutella into the dough of my simple peanut butter cookies. A little drizzle of Nutella on top of the cookies before baking made them even better. The result is these marbled peanut butter Nutella cookies that I now make when the kids are in bed, so that I don’t have to share them. The recipe makes just 6 cookies, which is perfect for a late-night TV binge session while the kids sleep.

Jot these ingredients down on your grocery list, and set aside a few minutes to make these cookies–you won’t regret it! If you love my pumpkin nutella muffins, these are very similar because Nutella is swirled throughout the batter in a similar way. I adore the fact that this recipe makes only 6 cookies, too! You can double or triple the recipe, if you like, but please just scale it up as written. What I mean by that is if you double it, use two egg whites. If you triple it, use three egg whites. You do not need egg yolks for this recipe; scale up recipes exactly as the recipe is written.

Plate of dessert with glass of milk and cloth napkin on the side.

Ingredients:

  • peanut butter: The best peanut butter to use for this recipe is one that doesn’t need a lot of stirring once it’s opened. The natural brands of peanut butter are usually too oily for this recipe. Grab a jar that is labeled ‘creamy,’ and doesn’t have a layer of oil on top that needs to be stirred in. I always recommend this for any dessert, especially my peanut butter lasagna.
  • nutella 
  • granulated sugar
  • egg white: This recipe uses only the white part of the egg without the egg yolk; I have plenty of recipes to use leftover egg yolks.

How to make peanut butter Nutella cookies:Ingredients for peanut butter Nutella cookies in little bowls.

1. Gather the ingredients; all you need is peanut butter, Nutella, granulated sugar, and the white from one large egg. Preheat the oven to 350, and have a baking sheet ready. There is no need to line it or spray the sheet because these cookies don’t stick.

Peanut butter, sugar, and egg white in a clear bowl with whisk.

2. In a small bowl, stir together the peanut butter, sugar and egg white. Stir very well until homogenous. This mixture needs to be thoroughly mixed before the Nutella is added in. This is very important–if you skip this step, the cookies will be all dark brown from the Nutella instead of marbled.

Peanut butter cookie dough in a clear bowl.

3. Stir in 1 tablespoon of the Nutella, very lightly, just to swirl it throughout the dough. Reserve the remaining tablespoon of Nutella for drizzling over the cookies before baking.
Cookie dough swirled with Nutella in a clear bowl. 

4.Scoop out 2 tablespoons of the dough for each cookie, and place each one on the cookie sheet, spaced out to leave room for spreading during baking.Using a spoon, dot the remaining tablespoon of Nutella over the dough balls haphazardly. As the cookies bake, the Nutella will look swirled into the dough the more you ‘stripe it’ across the dough. 

Raw peanut butter cookies on a cookie sheet drizzled with Nutella.

5. Bake the cookies for 11-12 minutes, checking to ensure the edges of the cookie are set before removing the pan from the oven. Let the cookies cool on the baking sheet before attempting to move them—they are very tender and soft when warm and would easily split or break apart. Once the cookies are cool, move them from a tray to a plate and serve.

Swirly chocolate peanut butter cookies on a white table.

This recipe makes 6 perfect, chewy dense cookies full of incredible peanut butter and Nutella flavor. I really can’t think of anything else I need in life when I’m eating these cookies.

Are these peanut butter nutella cookies gluten free?

Yes! These cookies contain no flour, which makes them naturally gluten-free! However, please check your labels on the peanut butter, Nutella and sugar to ensure they are processed in a gluten-free facility, just in case you have a serious gluten allergy.

Is this recipe really that easy?

Yes, it’s kinda crazy how simple these Nutella swirl cookies are to make. If you like simple cookies, you’ll like my easy sugar cookies and my small batch chocolate chip cookies.

Other Nutella recipes you would love:

Yield: 6

Peanut Butter Nutella Cookies

Swirly chocolate peanut butter cookies on a white table.

Easy Nutella swirl peanut butter cookies made with no flour.

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

Ingredients

  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1 large egg white (no yolk!)
  • 2 tablespoons Nutella

Instructions

    1. Preheat the oven to 350, and have a baking sheet ready. No need to line it or spray it.

    2. In a small bowl, stir together the peanut butter, sugar and egg white. Stir very well until homogenous.

    3. Stir in 1 tablespoon of the Nutella, very lightly, just to swirl it throughout the dough. See photo above for reference.

    4. Scoop out 2 tablespoons of the dough for each cookie, and place each one on the cookie sheet, spaced out to leave room for spreading during baking.

    5. Using a spoon, dot the remaining tablespoon of Nutella over the dough balls haphazardly. As the cookies bake, the Nutella will look swirled into the dough the more you ‘stripe it’ across the dough.

    6. Bake the cookies for 11-12 minutes, checking to ensure the edges of the cookie are set before removing the pan from the oven. Let the cookies cool on the baking sheet before attempting to move them—they are very tender when warm.

    7. Once the cookies are cool, move them from a tray to a plate and serve.

Notes

peanut butter: The best peanut butter to use for this recipe is one that doesn't need a lot of stirring once it's opened. The natural brands of peanut butter are usually too oily for this recipe. Grab a jar that is labeled 'creamy,' and doesn't have a layer of oil on top that needs to be stirred in.
egg white: This recipe uses only the white part of the egg without the egg yolk; I have plenty of recipes to use leftover egg yolks here.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 228Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 31mgSodium: 116mgCarbohydrates: 25gFiber: 1gSugar: 21gProtein: 6g

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