Cookie Dough with Nutella and Peanut Butter

Fall is in the air , there is that little bit of crispness in the morning and for some unknown reason I feel like baking cookies.  This is a great cookie dough which is easy to prepare and contains  Nutella and Peanut Butter, so really how bad can this be? anything with Nutella and Peanut butter has to be good in my book. As I said I was in  a bit of a mood for baking cookies and made this recipe, baked up some of the dough and left the rest in freezer. Luckily I am not a cookie dough eater because this dough is pretty good. You can make this dough and leave it in the freezer for when you’re ready to use it.  Original recipe is from The Pioneer Woman. I left out the M&M’s but will add when I make for the kids. This is just simply a great little cookie. Perfect Halloween cookie, and the beauty of this is that whenever I feel the urge to bake up some cookies, I take out the dough and slice off what I need and return the dough to freezer! I love it! 🙂 Make them as small or large as you like. M&M’s make them more festive. Should store in freezer for a few months. (wrapped tightly)


2 1/2 cups all-purpose flour

1 teaspoon instant coffee granules

1 teaspoon baking soda

1 teaspoon salt

1 cup ( 2 sticks ) Salted Butter, softened at room temperature

1 1/4 cup Packed Brown Sugar ( I used light brown sugar)

1/4 cup Granulated Sugar

2 whole eggs (room temperature)

1 tablespoon Vanilla

2 Tablespoons Creamy Peanut Butter

2 Tablespoons Nutella

*1/2 cups very finely chopped Pecans

*3/4 cups M&M’s roughly chopped or mini M&M’s which would not require chopping


Combine flour, instant coffee, baking soda and salt in a bowl. Stir together and set aside.

Cream together the butter with the sugars, scraping the bowl once down while mixing. Add eggs, mixing in one at a time, and add vanilla. Add peanut butter and Nutella and mix. Add in dry ingredients in stages, mixing gently after each addition. Scrape the bowl once and mix again. (Don’t overmix)

Add chopped pecans and M&M’s if you’re using them and mix gently with spatula (rubber) to combine.

Spoon dough on a long piece ( or 2 shorter pieces) of waxed paper or plastic wrap. Carefully roll the dough inside the wrap, pressing gently to get it to form into a firm cylinder. Refrigerate for at least 3 to 4 hours or place into the freezer for 20 – 30 minutes.

To bake the cookies:

when you are ready to bake preheat the oven to 375 degrees . Slice off as many cookies as you’d like and lay the slices on a baking sheet, I love the silicone mats. Thicker slices will need to be placed further apart. The cookies will bake up flat. Bake for 10 minutes, or until nice and golden brown. I sliced off rather thin slices and only baked for about 7 minutes, you’ll have to check depending on how thick you slice dough. These are just such nice cookies to serve made delicious by the chocolate/peanut butter flavor. How awesome to  have the dough in your freezer to slice off whenever you’re in the mood for a home baked cookie?


One response to “Cookie Dough with Nutella and Peanut Butter

  1. Reblogged this on Cooking with Candi and commented:

    Re-blog of another great cookie recipe because it’s cookie time. I love Nutella and I love Peanut Butter so here you go. This is my last cookie recipe for xmas , promise. If you’re looking for some others go to and search for cookies and cakes! Enjoy the holidays and stay safe.

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