Peanut Butter Nutella Swirl Cookies

This is another cookie recipe that I'm using for the Farmer's Market. I've actually never made these cookies before, so I was a bit hesitant to make such a large batch, but they turned out really good.

See, we have this ginormous tub of Kraft Peanut Butter from Costco in our cupboard, and because Dan and I both eat natural peanut butter or almond butter, it's kind of just sitting there. So, I thought I would make use of it by making some peanut butter cookies. And, what better way to make them than adding in a swirl of nutella (also, nutella was on sale last week, so we also have a big tub of that haha).

This recipe was slightly adapted from: une gamine dans la cuisine.


Here's what you'll need:

1 3/4 cups AP flour
3/4 tsp baking soda
1/2 cup salted butter, softened
3/4 cup peanut butter (I used Kraft Smooth PB)
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla
1/2 cup nutella


In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until smooth. Add the egg and vanilla, and beat until combined.

In a small bowl, whisk together the flour and baking soda, then slowly add into the wet ingredients, beating on low until combined.

Using a large spoon, gently fold in the nutella. If you want nice chocolate swirls, be sure not to over-mix the nutella.

Refrigerate the cookie dough for at least three hours.

When you're ready to bake the cookies, preheat the oven to 350 degrees F and line a cookie sheet with parchment paper.

Use your hands to form one-inch balls of cookie dough, and place on prepared baking sheet with about an inch in between (the cookies spread a little bit).

Use a fork to make a criss-cross pattern on each cookie.

Bake for 10 minutes. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.