Peanut Butter Nutella Swirl Chocolate Chip Cookies
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Peanut Butter Nutella Swirl Chocolate Chip Cookies
Servings: 2 1/2 dozen
Ingredients
- 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
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Instructions
- 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.
- Enjoy!
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