I find it nearly impossible to actually use my Nutella. I think I've mentioned this before. If I have a jar, it turns into a covetous situation. Which, to be quite honest, is the reason that I only buy a jar about twice a year or so (unless I have a specific purpose for it, that is). I like it as dessert. All by itself. On a spoon. The biggest one I can find. I figure after a healthy meal, when I'm feeling like something chocolaty, digging in and coming away with a heaping spoonful...just one...isn't so bad. Because really, how could something so good be bad!? Fortunately for me, I am the only one in the house who likes it. I don't try to convince them otherwise. I know one day they'll see the error of their ways. I am happy to let them discover it in their own time.
So, for the rare times when I lend my jar to a recipe, it had better be a good one. This. Is a good one. Peanut Butter cookies are one of my top 5. I figured they could only benefit from a handsome swirl of Nutella. They did. Beautifully peanut-buttery and chewy, yet crumbly and Nutella-enhanced. Anyone?
Even the Nutella-naysayers that surround me loved them. Figures. Happy World Nutella Day!
Peanut Butter Nutella-Swirl Cookies
Prep Time: 10 minutes + resting time
Cook Time: 9-12 minutes
Keywords: bake dessert peanut butter Nutella cookie
Ingredients (~2½ dozen)
- 4 oz. (½ c.) unsalted butter, softened
- ¾ c. smooth peanut butter
- ½ c. superfine sugar
- ½ c. packed brown sugar
- 1 large egg, at room temperature
- ½ tsp. pure vanilla extract
- ¾ tsp. baking soda
- ½ tsp. salt
- 1¾ c. all-purpose flour
- ¼ c. Nutella
Cream butter, peanut butter, and both sugars together until light and fluffy. Beat in egg and vanilla.
Add flour, baking soda, and salt and beat until just combined. Plog Nutella on top of the dough in small spoonfuls, then swirl through gently using a thin butter knife.
Chill dough for at least 15 minutes in the refrigerator.
Preheat oven to 350° F.
Grab a piece of cookie dough that is about the size of a golfball (roughly a scant Tablespoon). Roll as best as you can into a ball. The dough is slightly crumbly, though...so it may help to put a bit of cold water on your hands and press together.
Place balls on a parchment/silpat lined sheet tray. Using a fork (dip in water between cookies to keep it from sticking), make a criss-cross pattern on the top of each dough ball, pressing gently.
Bake until edges are slightly golden, ~9-12 minutes.
Let cookies sit on sheet for 2 minutes after removing from oven before transferring to a wire rack to finish cooling.
These cookies are a bit sandy and crumbly, yet perfectly moist and chewy in the center. Peanut buttery with hints of Nutella in each bite. Enjoy warm with a cold glass of milk.
adapted from Delightful Bitefuls
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World Nutella Day created by Sara of Ms. Adventures in Italy and Michelle of Bleeding Espresso