Soft peanut butter cookies with swirl of decadent Nutella, the chocolate hazelnut spread.
Happy Monday!
Are you ready for a new week?
I’m kinda sorta ready. I can see summer vacation on the distant horizon and it has been tough to stay focused.
Of course, cookies help! Especially ➝Peanut Butter Nutella Swirl Cookies. 😋 🥜
Not A Long Supply List:
- Cookie sheets + parchment paper or slip mats
- Electric mixer + mixing bowl
- Smaller mixing bowl
- Measuring cups + spoons
- Rubber spatula
- Fork
Your Ingredients List:
- Peanut butter
- Nutella
- Sugar
- Flour
- Salt
- Baking soda
- Butter
- Egg
- Brown sugar
- Vanilla
Notes about cookies:
- Creamy or crunchy peanut butter can be used. But, regular peanut butter will work better. A natural peanut butter has more oil and may effect the texture of your cookies.
- If you can’t find Nutella, any brand of chocolate hazelnut spread will work. You can find them in the same aisle as the peanut butter at your grocery store.
- After mixing the dough, store it in the refrigerator for at least 30 minutes before baking. This will help firm up the dough and make it easier to work with. You can store it longer or even over night, if needed.
- Make sure your butter is softened before mixing!
Even MORE! Peanut Butter Desserts :
Peanut Butter Nutella Swirl Cookies
Soft peanut butter cookies with swirl of decadent Nutella, chocolate hazelnut spread.
Ingredients
- 1 3/4 cups flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup ( 1 stick) butter, softened
- 3/4 cup peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1/2 cup Nutella ( or brand equivalent, chocolate hazelnut spread
Instructions
- In a bowl, whisk together flour, salt, and baking soda. Set aside.
- In a mixing bowl, beat together butter and both sugars. Then, add in egg, vanilla and peanut butter. Beat until combined.
- Gradually, add in flour mixture and beat until fully combined.
- Swirl Nutella into batter with a rubber spatula. You don't want to mix it in completely! You want streaks of the spread in the batter. ( if needed, in microwave safe bowl, warm Nutella for approx 30 seconds to make it easier to stir)
- Cover and refrigerate for at least 30 minutes before baking.
- When ready, preheat oven to 350 degrees. Line cookie sheets with parchment paper or slip mats.
- Shape dough into 1-inch balls. Place, 2 inches apart, on baking sheets. Flatten, in crisscross pattern, with fork.
- Bake 9-10 minutes or until lightly browned. Cool on baking sheets for 5 minutes. Then, cool completely on wire racks.
Nutrition Information:
Yield:
30Serving Size:
1Amount Per Serving: Calories: 119Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 98mgCarbohydrates: 17gFiber: 1gSugar: 9gProtein: 3g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate
Miz Helen
Tuesday 7th of May 2019
Your cookies look delicious and need to be in my cookie jar! Thanks so much for sharing with us at Full Plate Thursday and you have a great week! Miz Helen
Erin Table for Seven
Thursday 9th of May 2019
Thanks Miz Helen!
Julie @ Back To My Southern Roots
Friday 3rd of May 2019
This looks like one amazing cookie. Thanks for sharing the recipe!
Erin Table for Seven
Saturday 4th of May 2019
Thank you Julie!
Mother of 3
Thursday 2nd of May 2019
They look so tasty and just might satisfy both my peanut butter loving son and the one who only eats Nutella! Pinned.
Erin Table for Seven
Saturday 4th of May 2019
I hope it does! Enjoy Mother of 3 :)