When I saw these on Pinterest, I had to make them. I actually was going to make them right when I saw them, but I didn't have enough butter, wahhh. So I waited. But every single day until I got that butter, I thought about those cookies. Why didn't I just go buy butter you ask? That's a whole other problem called laziness.
When I finally made the trek up to Trader Joe's to get the essentials for my Holiday baking, I got butter and mooore butter. I was not going to be caught in this situation again!
They were everything I thought they would be and more. SO GOOD! I will be making some more of these to bring to my Thanksgiving get-togethers for sure!
Oh, I should also mention I halved the original recipe and it made about 30 cookies. I didn't want a ton of cookies laying around staring me in the face, but if you are going to feed them to a large crowd or you aren't scared of cookies staring you in the face, you may want to use the original amounts. I did use the same amount of Nutella, because...well because.
- 1/2 cup (1 stick) unsalted butter at room temperature
- 1/3 cup peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp pure vanilla extract
- 1 1/3 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup Nutella
Preheat your oven to 350°.
Cream butter, peanut butter, sugars, egg and vanilla with a mixer until smooth.
In a small bowl, combine the flour, baking soda and salt. Add to the wet ingredients, mixing just until the flour is combined. You do not want to over-mix or you will get a tough cookie.
Add the Nutella in dollops over the dough. Swirl carefully with a butter knife, not mixing it in completely. You want ribbons of Nutella throughout the dough.
Chill the dough in the fridge for 15 minutes. Spoon onto cookie sheets lined with parchment paper and bake 8-10 minutes until edges are golden.
Let cool for a few minutes on cookie sheet, then transfer to a cooling rack.
Then devour with a glass of cold milk!