Lately I have been having major cravings for peanut butter and Nutella. I have usually been able to curb my craving by dipping a few apple slices into peanut butter and then some Nutella. Well that all went out the window when I saw a recipe for Peanut Butter Nutella Cookies on Pinterest. (Have I mentioned how much I love Pinterest? If we don’t follow each other we definitely should. I am finding all sorts of goodies to make and eat. 🙂 ) These cookies are fabulous! At the last-minute I threw in some chocolate chips just for an extra dose of deliciousness. It was a great idea! The melty chocolate chips combined with creamy peanut butter and rich Nutella is just out of this world! As I read the comments from the original recipe I saw that a few people complained that the cookies spread a bit too much while baking and came out flat. To help with the spreading I decided to chill the dough in the fridge a few hours (actually overnight) and that did the trick. These were anything but flat! Thick and chewy peanut butter cookies with crisp edges, tons of chocolate chips and swirls of Nutella. Seriously, does it get any better than that? 😉 Happy weekend everyone!
One Year Ago: Baked Pears
Two Years Ago: Chicken with Peach & Apple Salsa
Peanut Butter Nutella Swirl Chocolate Chip Cookies
- 1 ⅓ cup all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/3 cup creamy peanut butter
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons Nutella
- 1 cup semi-sweet chocolate chips
- In a medium bowl, whisk together flour, baking soda, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, peanut butter, sugar and brown sugar on medium speed until light and fluffy, about 3 to 4 minutes. Add egg, scraping down the sides of the bowl as needed. Add vanilla extract and beat until combined. Reduce speed to low and add flour mixture, beat to combine. Add chocolate chips and mix until incorporated. Shape into a 12 inch square on top of a large sheet of plastic wrap. Drop Nutella in 8 dollops all over the dough. Using a butter knife, swirl the Nutella into the cookie dough. Be careful not to swirl too much, you want to see the swirls. Wrap tightly in the plastic wrap. Refrigerate for at least 3 hours or overnight.
- Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
- Roll a heaping tablespoon of dough into a 1½-inch ball between your palms and then place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart (you should be able to fit 12 cookies on each sheet). Using your palm, gently flatten the dough balls until they are about ¾ inch thick.
- Bake for 8 to 10 minutes. Let cookies cool on sheets for 2 minutes before transferring cookies to wire racks to cool completely.
Yields: 2 1/2 dozen
Prep Time: 3 hours and 15 minutes (includes chilling time)
Bake Time: 10 minutes
Source: adapted from The Sisters Cafe
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