During a low-key Valentine’s weekend in Carmel with my boyfriend, I had a major urge to get creative in the kitchen. Though my pasta sauce did not come out completely as planned, to say the least, my Peanut Butter and Nutella Cookies were a hit!

The recipe is super simple and, let’s be honest, what is better than the peanut butter and chocolate combination?


2 ¼ cup all purpose flour

1 tsp baking powder

1 tsp salt

¾ cup sugar

¾ cup brown sugar

2 eggs

2 sticks unsalted butter

1 overflowing tbsp vanilla extract

Cinnamon to taste (I usually think the more the merrier)

1 cup peanut butter (this is an estimate because I usually just keep adding the peanut butter until you can taste its flavor but it doesn’t totally overpower all the other flavors in the cookie)

1 – 1 ½ cup chocolate chips (depending on your chocolate-lover level)



Preheat oven to 375 degrees F.

Combine flour, salt, and baking powder in a medium bowl. With an electronic whisker combine butter, sugar, brown sugar, eggs, and vanilla extract.

Gradually whisk in flour mixture to the wet mixture. Add cinnamon to taste. Add peanut butter. Add chocolate chips.

Place a small tablespoon of the cookie dough on a greased baking sheet. Slightly flatten the dough. Put a generous dollop of nutella on top of the cookie dough. Cover the Nutella in another tablespoon of cookie dough. You can either keep all the Nutella in the middle of the cookie or swirl it a bit throughout the cookie.

Bake for 9-12 minutes so the middle of the cookie is still gooey and the outside is golden brown.

Leave cookies on the baking sheet for no more than 3 minutes. Move cookies to a sheet of aluminum foil.

Let cool and enjoy!


-Emily Freeman

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