Peanut Butter Nutella Swirl Chocolate Chip Cookies
1 ⅓ cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup creamy peanut butter
1/2 cup sugar
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
3 tablespoons Nutella
1 cup semi-sweet chocolate chips
In a medium bowl, whisk together flour, baking soda, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter, peanut butter, sugar and brown sugar on medium speed until light and fluffy, about 3 to 4 minutes. Add egg, scraping down the sides of the bowl as needed. Add vanilla extract and beat until combined. Reduce speed to low and add flour mixture, beat to combine. Add chocolate chips and mix until incorporated. Shape into a 12 inch square on top of a large sheet of plastic wrap. Drop Nutella in 8 dollops all over the dough. Using a butter knife, swirl the Nutella into the cookie dough. Be careful not to swirl too much, you want to see the swirls. Wrap tightly in the plastic wrap. Refrigerate for at least 3 hours or overnight.
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
Roll a heaping tablespoon of dough into a 1½-inch ball between your palms and then place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart (you should be able to fit 12 cookies on each sheet). Using your palm, gently flatten the dough balls until they are about ¾ inch thick.
Bake for 8 to 10 minutes. Let cookies cool on sheets for 2 minutes before transferring cookies to wire racks to cool completely.
These were amazing!!