Peanut Butter Nutella Cookies

Nutella makes me think of college.

Sometimes I wish I could go back to that college life…playing Texas Hold ‘Em until 4 in the morning at the local coffee shop, spending entire Saturdays in my pajamas having a Grey’s Anatomy marathon with my girls, the countless hours of practicing for juries, recitals, and concerts (which I totally didn’t think I would actually miss until I stopped doing it), and nutella.

Nutella spread on Nilla wafers…that was my jam.

I kept a box stashed in my desk and would binge on them when stressing about an upcoming recital or crying about the latest boy drama (oh did I love the drama….not proud).

And while I actually rarely indulge in the stuff now, every time I do I think of college and get a little nostalgic.

These cookies may just be my new favorite thing..

If they were a just a plain old peanut butter cookie, it would be a really good one. But then you have the nutella swirled throughout and it becomes nothing short of spectacular.

I usually don’t over-indulge in cookies…which may surprise some of you. But usually I can stop after one or two. Not with these ones…I’m addicted.

This is why I shouldn’t be allowed to bake things like this unless I have a horde of people that will eat them for me.

Peanut Butter & Nutella Swirl Cookies

From Sweetest Kitchen

1/2 cup unsalted butter, softened
3/4 cup peanut butter (I used smooth, but if you want to go the crunchy route it would probably work too!)
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups flour
Approx. 1/4 cup Nutella

1. Preheat oven to 350° F. Line two baking sheets with parchment paper. Set aside.

2. In the bowl of a stand mixer, combine butter, peanut butter, sugars, egg, and vanilla. Mix to combine.

3. Add flour, baking soda and salt. Drizzle Nutella on top of the dough then swirl it through the dough with a butter knife.

4. Chill dough 15 minutes in the refrigerator. Roll into balls by hand. Place on parchment lined cookie sheet. Using a fork, press down the balls to flatten slightly. Bake until edges are very lightly browned (about 7 to 10 minutes).

Allow to rest 2 minutes on cookie sheet before transferring cookies to a cooling rack.





  1. Wow, your version of my cookies looks beautiful! Fantastic job, and I’m so glad you enjoyed them! 🙂

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