IMG_2671My family and I love Nutella, we have done so since we lived en Correze in the deepest rural France some years back.  Our youngest son, Ashley, who was 8 years old at the time, nowadays takes something tasty to his office every day for his lunch.  If I’ve knocked up some cookies and there are still some on the go, he will put a few in an airtight container ready for the next day, once they have cooled down enough.

Recently I made some great deep pan Nutella & Peanut Butter Cookies from a recipe I found on line, so Ash decided that he would have a bash at making some of his own using our Thermomix TM5 and a different recipe that he found on line.  I have adapted his recipe to use in your TM5.

If you love cookies, I hope that you will love these ones, as these Peanut Butter and Nutella version are nothing short of fabulous.  The combination of peanut butter and Nutella is absolutely amazing and you will find that every batch you make will disappear very quickly. They are of course not very good on the waistline, so should be eaten in moderation or as an occasional treat.  They really are very moorish!


I have found the best way to get a consistent size, is to split the paste and roll it into one or two ‘logs’ in some cling film and refrigerate for an hour or more.  You can then cut the chilled paste into regular sized discs.  I also find that freezing the logs is a great way to knock up some of these great cookies on demand.  Just take a log from your freezer and leave at room temperature for around 15 minutes, then slice as per the recipe below.


  • 110 g unsalted butter – room temperature cut into pieces
  • 75 g peanut butter (plain or crunchy)
  • 90 g caster sugar
  • 90 g soft brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 250 g plain flour
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 50 g Nutella – soft at room temperature


Pre-heat your oven to 180oC and line two baking sheets with baking parchment

Place butter, peanut butter, sugar, brown sugar, eggs, vanilla extract into your mixing bowl and mix for 2 Minutes / Speed 3

Add the plain flour, salt & bicarbonate of soda into your mixing bowl and mix for 40 seconds / Speed 4

Using a silicone spatula or pastry scraper, scrape the paste out of your Thermomix bowl into a suitable sized bowl and add around 4 heaped teaspoons of Nutella to the paste and knead gently with your hands – do not over mix or you will lose the ‘marble’ effect created by the Nutella

Turn out onto your work surface and using a pastry scraper, split the paste into two batches


Tear off a 40 – 50 cm length of cling film and lay flat on your work surface.


Take the first amount of paste and form into a log shape with your hands, then lay the paste over the centre of your cling film.  Fold one long edge of the cling film over the top of your paste and roll to encase the dough completely, then roll into a log approximately 5 cm thick.  Twist both open ends of the cling film and roll until your log acquires a nice round shape.


Chill the rolls of paste in your fridge for 60 minutes before cutting into 1 – 1.5 cm thick discs.  I usually bake 6 discs per tray, approximately 5 cm apart, producing a batch of 12 cookies per log.

Bake at 180oC degrees for 8-10 minutes until golden. or until slightly brown at edges, which will give the cookies a nice ‘crunch’.  Your cookies will be quite soft in the centre, but don’t be tempted to cook them any more – they are supposed to be like this and will ‘crisp up’ as they cool.

Allow to cool for 5 minutes or so on the baking sheets, then using a slice (or similar), transfer onto a cooling wire.


These cookies are lovely when they are still warm.

Malcy tips:

  1. If you want, you can transfer the paste from your Thermomix bowl into a clean container, cover and refrigerate for 15-30 minutes and then using a dessert spoon, drop ‘blobs’ of dough straight onto your lined baking sheet.  I find this method gives irregular sized cookies, which I don’t really like.
  2. Store cooled cookies in an airtight container or biscuit tin.  I find that by lining the base of the tin with some absorbent kitchen paper between layers helps to keep them nice and fresh. 
  3. These cookies work out at around 200 – 250 calories each, depending on size.