Loaded Nutella Peanut Butter Cookies Recipe

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These Loaded Nutella Peanut Butter Cookies taste great on their own and with other foods too. Wow, what a tasty treat!  


– 2 cups (240g) all-purpose flour – 1 teaspoon baking powder – 1/2 teaspoon baking soda – 1/4 teaspoon salt – 1 cup (226g) unsalted butter, softened – 3/4 cup (191g) creamy peanut butter – 1/2 cup (100g) granulated sugar – 3/4 cup (150g) firmly packed light brown sugar – 2 large egg – 1 & 1/2 teaspoons vanilla extract – 1 cup (170g) semisweet chocolate chip – 1 cup (50g) potato chips, broken into bite-size piece – 1/2 cup (50g) peanut butter cups, chopped (about 6 mini cups) – 1/2 cup (80g) toffee bit – 1/3 cup (93g) chocolate hazelnut spread, such as Nutella

Mix flour, baking powder, soda, and salt. Set aside. Beat butter, peanut butter, sugar, and brown sugar until frothy with a medium-speed electric mixer.  

Step 1 


After adding each egg, stir well. Mix in vanilla. Lower mixer speed. Add the flour mixture slowly, mixing until a few flour streaks remain.  

Step 2

Add chocolate chips, potato chips, peanut butter cups, and toffee bits. Top dough with chocolate-hazelnut spread. Gently swirl the spread into the dough with a tiny knife or spatula.  

Step 3

Refrigerate the dough for an hour or overnight. Preheat oven to 350°F. Cover baking sheets with parchment or silicone.  

Step 4

On the prepared pan, drop 3-tablespoons of dough. See my note in Tips for Success above. Cookie spacing should be 3 inches.  

Step 5

The cookies should be golden brown after 12–15 minutes on each pan. Refrigerate dough between batches.  

Step 6

Cookies cool on pans on wire racks for 10 minutes. Remove the cookies from the pan to cool on a wire rack.  

Step 7

Also See

Also See

Triple Chocolate Chip Cookie Brittle Recipe