Nutella Swirled Peanut Butter Cookies
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! ๐
Nutella Swirled Peanut Butter Cookies
Nutella cookies with peanut butter will make any day brighter!
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
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Preheat oven to 350 degrees.
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Combine butter, peanut butter, sugars, egg, and vanilla. Mix until well combined.
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Combine flour, baking soda and salt in a large measuring cup or bowl. Slowly stir in to the peanut butter mixture.
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Drop spoonfuls of Nutella on top of the dough and swirl it through the dough with a butter knife.
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Chill the dough for 15 minutes in the refrigerator.
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Roll into balls by hand.
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Place the balls of dough on a parchment lined cookie sheet.
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Use a fork to lightly press the balls down and make a criss-cross pattern.
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Bake until the edges are very lightly browned, about 7 to 10 minutes.
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Allow to cool for 2 minutes on the cookie sheet before transferring to a cooling rack.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.
recipe from Delightful Bites
These sound yummy! Did you microwave the nutella first? It seems to thick to drizzle.
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. ๐
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…
These look great. How many cookies does it yield?
nutella and Pb…two of my fave things…in one. and in a cookie. love it!
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.
these are rocking my world. !!!
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.
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Jillian,
I think I got about 20 2-inch sized cookies from one batch. I’m horrible about paying attention to yield, though. ๐
Karly
Are you sure 1/4 cup of nutella is enuf???!!! Oh yum…
These are so pretty! I love the swirly-ness!
I need these. PRONTO.
These look great! They are in the oven right now. The cookie looks like it has something sifted on it – is it sugar??
Nope, nothing on top. ๐ Hope you enjoy them!
i think my hubby would eat these pb cookies. IF i shared with him.
okay, these were too dry
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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. ๐
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 ๐ Thanks for the post.
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Can the dough be refrigerated overnight? I was thinking of making these for a party ๐
Yes, just let the dough warm up a bit before shaping or it will be hard as a rock. ๐
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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!