I love these soft peanut butter cookies with nutella frosting. They are probably my favorite cookie and I love cookies, so that is saying something. They are soft and slightly chewy, while melting in your mouth. The nutella buttercream frosting on top adds the perfect sweet and chocolatey balance to the sweet and slightly salty peanut butter cookie underneath it.
I have been working on perfecting this recipe for about a year, that is longer than I usually take to perfect a cookie recipe, however, I really wanted these to be perfect and they finally are. So this recipe is just as much for me as it is for you all! I plan on making big batches of these for years to come.
I love to freeze these cookies in individual bags so I have a treat whenever I want one. Plus, these cookies freeze really well and are honestly so good just out of the freezer when they just start to unthaw. They are also great newly baked too and they will disappear before you even notice you’ve inhaled the entire cookie.
This recipe makes 12 giant cookies and the size makes them perfect for a indulgent dessert or you can share, if you are feeling generous.
They can also be made smaller and they will still taste great, just keep in mind that baking time will lower by a minute or two depending on the size and a key to having these cookies be their best is to just bake them enough. They will still taste good if they are baked a little longer but they do loose a lot of the chew and texture that makes them delicious if they get baked too long.
What you need to make these soft peanut butter cookies with nutella frosting: (printable recipe card is below)
Makes 12 giant cookies
- 1/2 cup salted butter – softened
- 1/2 cup smooth peanut butter*
- 1 cup white sugar
- 1 cup brown sugar – packed
- 2 large eggs
- 1 tablespoon milk
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon corn starch
- 2 2/3 cup flour
For the Nutella frosting:
- 1/4 cup salted butter- softened
- 1/4 cup Nutella
- 2 cups powdered sugar
- Pinch of salt
- 3 tablespoons cream or milk – cream obviously makes the frosting fluffier but milk can be used
*To make these nut free:
*use tahini instead of peanut butter
*use chocolate tahini instead of nutella
Instructions for the cookies:
- Preheat oven to 350 F.
- In a mixing bowl, add butter and peanut butter and mix together.
- Add sugars and mix.
- Add eggs and milk and mix again.
- Add salt, baking soda, cornstarch and flour and mix until a cookie dough forms. If it feels too soft add a tablespoon of flour to thicken (I only add this direction because we can’t estimate the exact moisture coming from the eggs so some intuitive adjustments might be needed for perfect results), if dough is too thick, add a little more milk.
- Form into balls then press down on a lined cookie sheet with the bottom of a cup.
- Bake for 8-9 minutes, we want them just barely cooked enough, just trust me on this.
- Cool cookies down completely, chilled is good too.
- Mix together the frosting then frost the cookies and enjoy.
- Freezing these cookies gives them a little extra goodness and makes for great treats on days you need a cookie.
Here are a few other cookies you may also love:
Chunky Snickerdoodle Cookies
Chewy Almond Cookies
Chewy Gingerbread Cookies
Soft Peanut Butter Cookies with Nutella Frosting
Ingredients
- 1/2 cup salted butter – softened
- 1/2 cup smooth peanut butter
- 1 cup white sugar
- 1 cup brown sugar – packed
- 2 large eggs
- 1 tablespoon milk
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon corn starch
- 2 2/3 cup flour
For the Nutella frosting:
- 1/4 cup salted butter- softened
- 1/4 cup Nutella
- 2 cups powdered sugar
- Pinch of salt
- 3 tablespoons cream or milk – cream obviously makes the frosting fluffier but milk can be used
Instructions
- Preheat oven to 350 F.
- In a mixing bowl, add butter and peanut butter and mix together.
- Add sugars and mix.
- Add eggs and milk and mix again.
- Add salt, baking soda, cornstarch and flour and mix until a cookie dough forms. If it feels too soft add a tablespoon of flour to thicken (I only add this direction because we can’t estimate the exact moisture coming from the eggs so some intuitive adjustments might be needed for perfect results), if dough is too thick, add a little more milk.
- Form into balls then press down on a lined cookie sheet with the bottom of a cup.
- Bake for 8-9 minutes, we want them just barely cooked enough, just trust me on this.
- Cool cookies down completely, chilled is good too.
- Mix together the frosting then frost the cookies and enjoy.
- Freezing these cookies gives them a little extra goodness and makes for great treats on days you need a cookie.