Peanut Butter Nutella Cookies
Peanut butter Nutella cookies combine peanut butter and Nutella into one delicious cookie. They are large, soft-baked cookies. The peanut butter and Nutella is swirled into the batter with giant melty dollops on top.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter room temperature
- 1/2 cup brown sugar
- 1 tbsp vanilla
- 1 egg room temperature
- 3/4 cups creamy peanut butter divided
- 1/3 cup mini chocolate chips
- 3/4 cups Nutella divided
Instructions
- In a large bowl, cream the butter and brown sugar until lightened in colour.1/2 cup butter, 1/2 cup brown sugar
- Add in 1/2 cup of peanut butter, vanilla, and eggs. Mix until creamy.1 tbsp vanilla, 3/4 cups creamy peanut butter, 1 egg
- Add in the flour, salt, and baking soda and mix in until just combined. Fold in the chocolate chips. The cookie dough will be super soft.1 1/4 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp salt, 1/3 cup mini chocolate chips
- Place 1/2 cup of Nutella and 1/4 cup of peanut butter into the dough and swirl it in using a butterknife. You can add in less if you'd like.
- Place the cookie dough into the fridge to chill for a minimum of 2 hours.
- Line a cookie sheet with parchment paper. While the dough is chilling, scoop 1/2 tsp drops of Nutella and peanut butter on the cookie sheet. (about 1/4 cup each). Do at least 18 drops. Place in the freezer.
- Preheat oven to 350°F. Line two cookie sheets with parchment paper. Use a large cookie scoop and scoop 9 cookies total. Bake 6 cookie dough balls per cookie sheet. Bake 1 sheet at a time.
- Bake for 13-15 minutes. The inside will look extremely soft, while the outside has a slight golden edge.
- Keep the cookies on the warm cookie tray.
- When the cookies are warm, top the cookies with the frozen drops of Nutella and peanut butter. It will melt as the cookie cools. Cool completely on the cooling rack.