Here’s the second in the series of reward baking! This is actually not the first peanut butter Nutella cookie I’ve made, but that was also an oatmeal cookie where this is not, and that one was fully mixed together where this is a swirl. See? Totally different!
The recipe for this one comes from Une Gamine dans la Cuisine, which I’ve always loved the name – you know I do love a rhyme – and I also think these are great. In fact, I think they may be better than the other ones I made. Granted, I’m basing this off the one I snuck off the baking sheet, so I honestly don’t know what they’re like when they’re cooled. But I’m going to go out on a limb and say delicious.
The only change I made here was to use crunchy peanut butter for about 2/3 of the amount, until I ran out of the normal peanut butter and switched over to the remaining natural-style smooth peanut butter I’d had for the cupcakes. Oh, also, I forgot to flatten down the first batch with a fork, so those are more or less dome-shaped (I was also using my new-from-Christmas cookie scoop for the first time, genius invention). I don’t think that hampered them at all; they didn’t take longer to cook for being thicker or anything.
Peanut Butter and Nutella Swirl Cookies
1 3/4 cups flour
3/4 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) butter, at room temperature
3/4 cup peanut butter – I used partly crunchy, partly smooth, and the crunchy adds some nice texture
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1 egg, at room temperature
1/2 tsp vanilla
1/2 cup Nutella
Whisk together the flour, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, peanut butter, and both sugars. It’s going to go clunk clunk clunk if you’re using crunchy peanut butter. That’s ok.
Beat in the egg and vanilla.
Turn the mixer down to “stir,” or whatever your lowest setting is called, and add in the dry ingredients, stirring just until combined.
Fold in the Nutella, but don’t be too ambitious about it – you don’t want it to be completely incorporated, so that you actually wind up with a swirl.
Cover the bowl with plastic and refrigerate for 3 or more hours.
Preheat oven to 350.
Scoop tablespoon-sized balls of batter onto lined or greased or brand-new and unlikely-to-stick baking sheets.
Flatten them down with a fork, if you remember.
Bake for 9 minutes.
Cool on the sheet for 2 minutes before transferring to a rack to cool the rest of the way.
Why this recipe was educational: chilled dough means the cookies don’t spread out while baking. Does this have something to do with butter melting? I’m sure it does, but even 9 minutes in a 350-degree oven is enough to melt cold butter. Anyway, never mind. Go bake up some science.