Nutella Swirled Peanut Butter Cookies


I impulse purchased a jar of Nutella the last time I was at the grocery store. Call it a fringe benefit of going to the store hungry, with a half-assed grocery list, and needing to walk down the Nutella aisle more than one time due to forgetting something I was after the first time.

And boy, am I glad I did! I decided I wanted to bake something, but wasn’t interested in venturing out in the cold and snow for any supplies, so it had to be something that I had all of the ingredients for. I started looking in the same place I always do: Pinterest. Just a couple short minutes on my food board, and I found these cookies. Wouldn’t you know it? I had everything I needed, down to the impulse-purchased Nutella. It was destiny.


My mom is hoping that I’ll bring a couple of these cookies when I go to visit her in about a week, but it’s not looking promising for her… I ate a couple of them still warm off the cooling rack, and they were absolutely divine. Another one bit the dust when it fell apart between pan and the cooling rack… I was CLEARLY obligated to eat that one as well. The rest of the batch will end up going to work with me, if only so I don’t end up eating the other 37 cookies all by myself over the next few days.

Not that that would break my heart in the slightest. Yum.


Nutella Swirled Peanut Butter Cookies
Source:Buns in my Oven

1/2 cup butter, softened
3/4 cup smooth peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups all-purpose flour
1/4 cup Nutella

Preheat oven to 350 degrees.
Combine butter, peanut butter, sugars, egg, and vanilla. Mix until well combined.
Combine flour, baking soda and salt in a large measuring cup or bowl. Slowly stir in to the peanut butter mixture.
Drop spoonfuls of Nutella on top of the dough and swirl it through the dough with a butter knife.
Chill the dough for 15 minutes in the refrigerator.
Roll into balls by hand.
Place the balls of dough on a parchment lined cookie sheet.
Use a fork to lightly press the balls down and make a criss-cross pattern.
Bake until the edges are very lightly browned, about 7 to 10 minutes.
Allow to cool for 2 minutes on the cookie sheet before transferring to a cooling rack.

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