Chewy Peanut Butter-Nutella Swirl Cookies

Chewy Peanut Butter-Nutella Swirl Cookies | The Blonde Buckeye

When you make cookie dough one day, & bake them another, it seems like a lot less work for some reason.  Also it seems like your cookies turn out better (chewier & softer & just yummier).  Or maybe it’s just me…  Either way, these cookies were awesome.  Super soft, super chewy & delicious!  I brought them to my office & they vanished like a white rabbit in a hat.  Highly recommended!

Chewy Peanut Butter-Nutella Swirl Cookies | The Blonde BuckeyeChewy Peanut Butter-Nutella Swirl Cookies | The Blonde BuckeyeChewy Peanut Butter-Nutella Swirl Cookies | The Blonde BuckeyeChewy Peanut Butter-Nutella Swirl Cookies | The Blonde Buckeye

*Adapted from this recipe

Chewy Peanut Butter-Nutella Swirl Cookies
 
Makes about 24-28 cookies, depending on size
Author:
Ingredients
  • ½ cup peanut butter (Jif or comparable)
  • ½ cup Nutella
  • ½ cup butter, room temperature
  • 1 cup light brown sugar (packed)
  • 1 egg
  • 1 Tbsp vanilla extract
  • 1½ cups flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • ¼ tsp salt
Instructions
  1. Whisk flour, cornstarch, baking soda & salt into a bowl, set aside
  2. In a stand mixer fitted with the paddle attachment, cream butter, peanut butter & sugar
  3. Mix until fluffy, for about 5 minutes
  4. Mix in egg & vanilla
  5. Mix in dry ingredients until just combined (scrapping down the sides as you go)
  6. Fold Nutella into dough, but don't mix in completely (you want to see the swirls)
  7. Wrap cookie dough in plastic wrap & refrigerate for at least 3 hours (up to 2 days)
  8. Once dough is chilled & ready to bake, preheat oven to 350 degrees
  9. Prepare 2-3 large cookie sheets by lining them with parchment paper
  10. Scoop batter onto sheets with a medium cookie scoop spaced a few inches apart
  11. Bake for about 8 minutes or until tops set
  12. (the inside may be slightly undercooked, but will finish cooking on the baking sheet)
  13. Remove from oven & leave on cookie sheets for 5-8 minutes
  14. Transfer to a wire rack to cool completely
  15. Store in an airtight container
Notes
Adapted from Averie Cooks

 

Comments

  1. Your cookies look wonderful! Thanks for linking to my recipe! I am a huge fan of Nutella. And PB! I had a Nutella PB recipe last week and will have another one later this week. I want one of your cookies now though!

  2. bRYNNE says:

    Is that 1/2 CUP Nutella or 1/2 a JAR Nutella?! Thanks! They look so good, I can’t wait to try them!

  3. Pretty nice post. I simply stumbled upon your weblog and
    wished to mention that I have really enjoyed surfing around
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  4. I was wondering if you have tried to make these using margarine instead of butter? Does that influence the chewiness?

    In any case, they look fantastic and I will definitely be trying them!

    • Hi Val, unfortunately I haven’t tried them with margarine, so I can’t say either way – let me know if you do though!!

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