Name: Peanut Butter Nutella Cookies
Prep time: 1 h 15 min
Cook time: 13 min
Total time: 1 h 28 min
Cuisine: American
Ingredients: 2 ¼ cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; ½ teaspoon salt; ½ cup unsalted butter, at room temperature; ½ cup vegetable shortening, at room temperature; 1 cup light brown sugar; 1 cup granulated sugar, divided; 2 large eggs, at room temperature; 1 ¼ cups creamy peanut butter; 1 teaspoon pure vanilla extract; 1 ½ cups peanut butter morsels; 6 tablespoons Nutella

Description

These thick and chewy Nutella peanut butter cookies are classic, soft-baked cookies swirled with fudgy Nutella and loaded with peanut butter chips.

Ingredients

2 ¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, at room temperature
½ cup vegetable shortening, at room temperature
1 cup light brown sugar
1 cup granulated sugar, divided
2 large eggs, at room temperature
1 ¼ cups creamy peanut butter
1 teaspoon pure vanilla extract
1 ½ cups peanut butter morsels
6 tablespoons Nutella

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Instructions

In a medium-sized mixing bowl, combine the dry ingredients: flour, baking powder, baking soda and salt. Whisk to combine.
In a large mixing bowl, beat the butter and shortening together until smooth, about one minute.
Next add the brown sugar and ½ cup of the granulated sugar and beat on medium-high speed until creamed, about 2 minutes. Scrape down the sides of the bowl as needed. Then add the eggs and beat until combined.
Next add the peanut butter and vanilla extract and continue beating on medium-high speed until combined.
Slowly add the dry ingredients to the wet ingredients and mix on low speed until combined. Next add the peanut butter chips and mix until combined.
Finally, add the Nutella and mix by hand with a spatula to swirl into the dough. If you mix for too long, you will not have the swirls in the cookies.
Cover and chill the dough in the refrigerator for at least 1 hour (and up to 4 days). OR Pre-scoop (1 tablespoon) your cookie dough and refrigerate as directed above. If you are not pre-scooping the dough (1 tablespoon size), and you’re refrigerating for longer than 3 hours, allow the dough to sit at room temperature for about 20-30 minutes before scooping as the dough will be quite hard.
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Roll each ball of dough in the remaining ½ cup of granulated sugar. Place the dough 3 inches apart on a baking sheet. Press a fork into the tops to create the crisscross pattern.
Bake for 12-13 minutes until lightly browned on the bottom. The centers will look soft. Remove them from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cookies will stay fresh in an airtight container at room temperature for up to 1 week.

Notes

I used a 1 tablespoon size cookie scoop, which actually results in a larger cookie than I originally thought it would. I also made a few 2 tablespoon size cookies because I always love a big cookie (although using the larger scoop will result in a fewer number of cookies overall).
Whenever the dough needs to be chilled, I always use my cookie scoop and place them on a baking sheet in the refrigerator. That way I can pull them out as needed when I am ready to bake them. When a dough requires chilling, it can be very difficult to scoop them after the fact.