Nutella Swirled Peanut Butter Cookies

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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.

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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.

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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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