Peanut Butter Nutella Swirl Cookies

Looking for a new favorite cookie? One bite of these Peanut Butter Nutella Swirl Cookies and you’ll be hooked. A thick and chewy peanut butter cookie, swirled with creamy Nutella – what’s not to love?

I have a confession . . . until last week, I had never tried Nutella. I know, right?! It’s like I have been living my life under a rock.

This cookie dough is SO good that I was seriously eating it by the spoonful and the cookies were even better. They are so incredibly soft and delicious and have the perfect mix of peanut butter and Nutella. I think that I have found a new love.

How to make peanut butter nutella cookies

Step 1: Preheat oven to 350 degrees. Beat together the butter, peanut butter, and sugars using an electric mixer until completely combined. Add in the egg and vanilla and beat until totally incorporated.

Step 2: In a separate bowl, combine flour, baking soda, and salt. With mixer on low (or by hand), slowly incorporate the dry ingredients into the butter mixture until just combined.

Step 3: Microwave Nutella for 20 seconds and then drizzle over the dough. Fold in Nutella with a spatula until well-distributed throughout the dough to give it that “marbled” look.

Step 4: Chill the dough in the fridge for 15 minutes and then roll small balls by hand. Place about an inch apart on cookie sheet and use a fork to press the balls down slightly. Bake until the edges are lightly browned, about 8-10 minutes.

Step 5: Allow cookies to cool on the pan for 2 minutes, and then transfer to a cooling rack to cool completely.

Tips for making these cookies

• This recipe calls for 1 3/4 cups flour, but you may need more or less depending on where you live, due to humidity and altitude. Start with less flour than called for, and add in more as needed. The dough should be thick, but not crumbly.
• If you feel like the dough is too crumbly and dry (and it’s too late to adjust your flour content), add in a Tablespoon or two of milk.
• DO NOT over mix. Just like any other cookie, over mixing will lead to dry, flat, cookies every time.
• If you’re using natural peanut butter, you may end up with a MUCH different texture of cookie. We recommend using regular peanut butter for this recipe.
• Serve them with a big glass of ice cold milk. Not totally necessary, but a delicious addition.

More Nutella Recipes to Love

• Strawberry Nutella Cupcakes
• Nutella Pumpkin Cookies
• Nutella Cheesecake
• Nutella Hot Chocolate
• Nutella Stuffed Banana Pancakes

Serves: 24 people

Peanut Butter Nutella Swirl Cookie Recipe

The two best ingredients come together to create a cookie you will have dreams about. You will love this sweet combination.

Prep Time 25 mins

Cook Time 10 mins

Total Time 35 mins

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Ingredients

• 1/2 cup unsalted butter at room temperature
• 3/4 cup smooth peanut butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar packed
• 1 egg
• 1/2 teaspoon vanilla extract
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 3/4 cup all-purpose flour
• 1/4 cup Nutella

Instructions

• Preheat oven to 350 degrees. Beat together the butter, peanut butter and sugars using an electric mixer until completely combined. Add in the egg and vanilla and beat until totally incorporated.
• In a separate bowl, combine flour, baking soda, and salt. With mixer on low, slowly incorporate the dry ingredients into the butter mixture until just combined.
• Microwave Nutella for 20 seconds and then drizzle over the dough. Fold in Nutella with a spatua until well-distributed throughout the dough to give it that "marbled" look.
• Chill the dough in the fridge for 15 minutes and then roll small balls by hand. Place about an inch apart on cookie sheet and use a fork to press the balls down slightly. Bake until the edges are lightly browned, about 8-10 minutes. Allow cookies to cool on the pan for 2 minutes, and then transfer to a cooling rack to cool completely.

Nutrition

Calories: 168 kcal · Carbohydrates: 19 g · Protein: 3 g · Fat: 9 g · Saturated Fat: 4 g · Cholesterol: 17 mg · Sodium: 101 mg · Potassium: 83 mg · Fiber: 1 g · Sugar: 11 g · Vitamin A: 128 IU · Calcium: 14 mg · Iron: 1 mg

Recipe Details

Course: Dessert

Cuisine: American

Author: Camille Beckstrand

Recipe source: Erica’s Sweet Tooth

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