Peanut Butter and Nutella Swirl Cookies
ingredients
1 -3/4 cups all-purpose flour
3/4 teaspoon baking Soda
1/4 teaspoon salt
1/2 cup (that's 1 stick) unsalted, room temperature butter
3/4 cup peanut butter (I used smooth)
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1 room temperature egg
1/2 teaspoon pure vanilla extract
1/2 cup Nutella (stir it up a bit, to soften)
method
In a large bowl, whisk together the flour, baking Soda, and salt; Set aside.
In a separate large mixing bowl, combine the butter, peanut butter and both sugars. Beat on medium speed until creamy and smooth (about 5 minutes). Add the egg and vanilla extract; Beat to combine, scrape down the sides of the bowl if necessary.
Turn the mixer down to low speed, and slowly add the dry ingredients. Beat until just combined. Use a large wooden spoon or rubber spatula to gently fold in the Nutella. [Note: If you want a distinct swirl, try not to over-mix the Nutella.] Cover the bowl and refrigerate for at least 3 hours (or overnight).
Preheat the oven to 350F. Line baking sheets with parchment paper.
Measure out a rounded Tablespoon for each cookie. (Since the dough was refrigerated, the cookies shouldn't spread too much, so just leave about 1/2-inch of space between each one.) Use a fork to make a criss-cross pattern on each cookie. If desired, sprinkle with a little bit of sea salt. Bake for 8-9 minutes. Allow the cookies to cool on the sheets for about 2 minutes before transferring them to a cooling rack.
1 -3/4 cups all-purpose flour
3/4 teaspoon baking Soda
1/4 teaspoon salt
1/2 cup (that's 1 stick) unsalted, room temperature butter
3/4 cup peanut butter (I used smooth)
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1 room temperature egg
1/2 teaspoon pure vanilla extract
1/2 cup Nutella (stir it up a bit, to soften)
method
In a large bowl, whisk together the flour, baking Soda, and salt; Set aside.
In a separate large mixing bowl, combine the butter, peanut butter and both sugars. Beat on medium speed until creamy and smooth (about 5 minutes). Add the egg and vanilla extract; Beat to combine, scrape down the sides of the bowl if necessary.
Turn the mixer down to low speed, and slowly add the dry ingredients. Beat until just combined. Use a large wooden spoon or rubber spatula to gently fold in the Nutella. [Note: If you want a distinct swirl, try not to over-mix the Nutella.] Cover the bowl and refrigerate for at least 3 hours (or overnight).
Preheat the oven to 350F. Line baking sheets with parchment paper.
Measure out a rounded Tablespoon for each cookie. (Since the dough was refrigerated, the cookies shouldn't spread too much, so just leave about 1/2-inch of space between each one.) Use a fork to make a criss-cross pattern on each cookie. If desired, sprinkle with a little bit of sea salt. Bake for 8-9 minutes. Allow the cookies to cool on the sheets for about 2 minutes before transferring them to a cooling rack.