Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.