Peanut Butter Cookies with Nutella Swirl

Chewy peanut butter cookies with Nutella swirled in is an easy and fun way to change up an otherwise classic cookie.

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Not thriving over here but somehow still making my weekly #PBchocSat posts in honor of another Ohio State Buckeyes game! Today it’s against Purdue at the odd time of 1pm – which is my dad’s alma mater.

When talking to my dad yesterday he was not looking forward to the beating that he suspects will occur but Purdue has been a wild card in the past, so you can’t ever discount a team completely. On the flip side, he was born in Ohio so he likes to say when it comes to this game, he can’t lose.

Another thing that can’t lose are these peanut butter cookies with Nutella swirl. Inspired by their cousin fluffernutter cookies, I replaced the marshmallow fluff swirl with chocolate hazelnut spread. Truly one simple substitution results in an entirely different cookie experience but with the same chewy peanut butter cookie base.

These peanut butter cookies with Nutella swirl are not to be confused with my Nutella peanut butter thumbprint cookies which also have a peanut butter cookie base (although a slightly different recipe) but instead of the Nutella baking into the cookies it is dolloped on top for the thumbprint effect.

Could I have added a sprinkle of seas salt on top of these? Absolutely and feel free if you are so inclined. However I recently learned, while subjecting people in my life to blinded chocolate chip cookies tastings of slight variations of my favorite chocolate chip cookie recipe, that the general masses don’t seem to like browned butter or extra salt. But the Taylor & Colledge vanilla extract was a must.

Either way, I am having a hard time not inhaling these cookies in this household of only two people on a weekend without coworkers around to help make them disappear. Here’s hoping emotional eating will not be required today.

PEANUT BUTTER COOKIES WITH NUTELLA SWIRL

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Yield: 2 Dozen Prep Time: 50 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/3 cup all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, room temperature
• 1/2 cup creamy peanut butter
• 2/3 cup packed brown sugar
• 1/4 cup white granulated sugar
• 1 egg, room temperature
• 1 tsp Taylor & Colledge vanilla extract
• 1/2 cup Nutella chocolate hazelnut spread

Directions

1. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
2. In a large bowl, use an electric hand mixer to cream together the butter, peanut butter and sugars until fluffy – about 2 minutes.
3. Add egg and vanilla, mixing until combined.
4. Add flour mixture and mix until just combined. Fold Nutella into the dough, being careful to mix just enough to still see streaks.
5. Roll tablespoons of dough into balls. Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight.
6. Preheat oven to 350°F. Place on cookie sheets lined with parchment paper or silicone baking mats, about 2 inches apart.
7. Bake 10-12 minutes, or until edges of cookies are just starting to brown and centers are set. Let cool on sheets for 5-10 minutes before transferring to a wire rack to cool completely.

Source: Adapted from my Peanut Butter Marshmallow Fluff Cookies.