Nutella cookies with peanut butter will make any day brighter!
It’s totally cookie season, y’all. You should be like me and head to the nearest grocery store to stock up on butter. I currently have 10 pounds of butter in my refrigerator. You think I’m joking, but no. I am not.
Chocolate chips? I have an entire bin in my pantry devoted to nothing but chocolate chips. Dark chocolate, semi-sweet, milk chocolate, white chocolate, I have it all. I’ve even got peanut butter chips and toffee bits.
I take holiday baking very seriously. You should too.
Nutella cookies are always a hit!
This really isn’t a very holiday-ish recipe at all, but it’s a cookie so I’m going with it. Also, I just put my tree up today and am feeling very sparkly and shoppy. Baking is better on the wallet than shopping, though.
Not so much on the waist.
You win some, you lose some.
And cookies are worth tight pants, right? I know you agree with me.
Hope you guys love this recipe as much as my family did! The swirls of Nutella pair so well with the peanut butter cookie. You can’t go wrong! 🙂
Nutella Swirled Peanut Butter Cookies
Ingredients
- 1/2 cup butter softened
- 3/4 cup smooth peanut butter
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 large 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
Instructions
- 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.
Nutrition Information:
recipe from Delightful Bites
Norma says
These sound yummy! Did you microwave the nutella first? It seems to thick to drizzle.
Karly says
Norma, you’re right, Nutella is a bit thick to drizzle. I just plopped spoonfuls of it over the top of the dough and then swirled it around with a knife. I updated the recipe to reflect that. Bad choice of words. 🙂
Jenn says
This seems like a dangerous coincidence of wants, what with the tub of Nutella in my pantry. Oh dear. At least I was already getting out my stretchy pants for Thanksgiving. In for a penny…
Jillian @ DNA and Dessert says
These look great. How many cookies does it yield?
Averie @ Love Veggies and Yoga says
nutella and Pb…two of my fave things…in one. and in a cookie. love it!
Rivki Locker says
it’s a sad, sad thing. My husband is allergic to peanuts and my son to chocolate. I try hard not to make these kinds of foods because it is torture for them. But I am not sure I can resist this one. Wow. Wow.
Jessica @ How Sweet says
these are rocking my world. !!!
Joanne says
Look at us with our nutella swirls today! Sometimes, I think you inhabit my mind.
You’d also be super proud of the baking chip situation I’ve got going on right now…until I raid my collection tonight, that is.
Karly says
Jillian,
I think I got about 20 2-inch sized cookies from one batch. I’m horrible about paying attention to yield, though. 🙂
Karly
S. Isaac says
Are you sure 1/4 cup of nutella is enuf???!!! Oh yum…
shelly (cookies and cups) says
These are so pretty! I love the swirly-ness!
Megan says
I need these. PRONTO.
pat says
These look great! They are in the oven right now. The cookie looks like it has something sifted on it – is it sugar??
Karly says
Nope, nothing on top. 🙂 Hope you enjoy them!
brandi says
i think my hubby would eat these pb cookies. IF i shared with him.
lisa says
okay, these were too dry
Jaclyn says
Gonna try this shortening-free recipe sans Nutella as a pure PB cookie and see if it’s as good as my usual shortening-containing Betty Crocker one. ALSO going to try the Nutella version for my boyfriend who loves Nutella. 🙂
Krista says
I made mine the “Lazy Mom” way and they turned out great! 1 package of Betty Crocker Peanut Butter cookie mix (follow package directions) and “cut in” 1/4 cup of Nutella. Roll into balls, bake at 375* for 10 minutes and, voila – swirl cookies! I even pressed a divit in the middle of some and filled with extra Nutella just for fun. Quick, easy and Cheap!! Just the way I like it 🙂 Thanks for the post.
sarah says
Can the dough be refrigerated overnight? I was thinking of making these for a party 🙂
Karly says
Yes, just let the dough warm up a bit before shaping or it will be hard as a rock. 😉
Angela says
I just made these, I used baking powder instead of soda, I warmed the margarine, and peanut butter in the microwave so everything would be softened and get mixed even. I just used a spatula to work the Nutella into the dough a bit as stated. I baked them for 10-12 minutes and they are wonderful!
Briana says
Very dry and crumbly. The cookies cooked well and tasted pretty alright but the dough was a mess to deal with and the cookies came out crumbly. There should be less flour used and more Nutella used. You can not taste the Nutella in it although they still taste good. Besides it looking unappealing, the taste was still very good.