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Nutella Oatmeal Peanut Butter Chip Cookies in a parchment lined baking tin with extra cookies around.

Nutella Oatmeal Peanut Butter Chip Cookies

These Nutella Oatmeal Peanut Butter Cookies are a cross between the perfect brownie and an oatmeal cookie. Ultimate chewy and gooey perfection!
Course Cookies, Dessert, Snack
Cuisine American, British
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 14 cookies
Calories 178kcal




  • Preheat oven to 180C/350F. Line a baking sheet with parchment paper or a silicone baking mat.
  • In a large mixing bowl, stir together the chocolate hazelnut spread, brown sugar, eggs and vanilla extract until smooth and combined.
    1 cup chocolate hazelnut spread, ½ cup packed light brown sugar, 2 medium eggs, 1 teaspoon vanilla extract
  • Add the oats, flour, cocoa powder, baking powder and salt to the chocolate mixture.
    1 ½ cups rolled oats, ⅓ cup all purpose flour, 3 tablespoons cocoa powder, ½ teaspoon baking powder, ¼ teaspoon fine sea salt
  • Stir to combine and fold in the peanut butter chips until evenly distributed. The dough will be sticky.
    ½ cup peanut butter chips
  • Scoop balls of dough using a medium (2 tablespoon) cookie scoop and place on the prepared baking sheet (about 6-7 per sheet) and bake in the preheated oven for 10-12 minutes or until set on the edges but still slightly gooey in the middle. Mine are perfect at 10 minutes.
  • Sprinkle with some flaky sea salt and leave to cool on the baking sheet for 10 minutes - they’ll continue to set on the baking sheet and will be perfectly gooey and fudgy in the middle. Transfer to a wire rack to cool completely.
    flaky sea salt


Cooling - Leave to cool on the baking sheet for 10 minutes - they’ll continue to set on the baking sheet and will be perfectly gooey and fudgy in the middle, always slightly underbake for this reason. Transfer to a wire rack to cool completely. 
No chill - this peanut butter chip cookie batter is made to not require any refrigeration or chilling before baking, giving you tasty gooey cookies a lot faster. No faffing around at all.
Make ahead - you can make this recipe ahead of time if you wish, I recommend storing the scooped dough balls in an airtight container as leaving them open to the air will allow them to dry out. If they dry out they will not spread enough and be a lot thicker. 
Freeze - You can freeze the raw dough balls on a baking sheet lined with parchment paper at step 6 above. Once frozen you can then place them into a freezer suitable container for up to 3 months in the freezer. Defrost on the counter for 10 minutes before baking, though they will likely not spread as far if still very cold. 


Serving: 1cookie | Calories: 178kcal | Carbohydrates: 26.6g | Protein: 4.3g | Fat: 6.4g | Saturated Fat: 3.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 24.9mg | Sodium: 89.8mg | Potassium: 199.2mg | Fiber: 1.8g | Sugar: 16g | Vitamin A: 10.1IU | Calcium: 43.2mg | Iron: 1mg