Ingredients

The following ingredients have 12 Servings
  • 4 1/4 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 cups salted butter (melted and cooled slightly)
  • 2 cups packed light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 large egg yolks
  • 2 teaspoons vanilla
  • 3 cups semisweet or milk chocolate chips
  • 1/3 cup creamy peanut butter
  • 1/3 cup Nutella

Instruction

  • For the cookie dough, in a medium bowl, combine the flour, salt, and baking soda. Set aside.
  • Either by hand or with an electric mixer, cream the butter and sugars together until well mixed. Add the eggs, yolks, and vanilla. Mix well until the batter has lightened slightly in color, about 2 minutes. Add the dry ingredients and chocolate chips at the same time. Mix until all the dry ingredients are incorporated. Cover and chill the dough for 2-3 hours (this will make it easier to mold the dough around the peanut butter/nutella swirl and also help the cookies hold their shape).
  • In a small bowl, combine the peanut butter and nutella and gently swirl a few times so that it starts to combine but you can still see ribbons of each. Cover and refrigerate while the cookie dough chills.
  • After the dough has chilled, preheat the oven to 325 degrees F. Take about 1 1/2 tablespoons of dough and form into a ball and then flatten slightly. Scoop a scant teaspoon of peanut butter/nutella and dollop it in the center of the flattened cookie dough. Take another 1 1/2 tablespoons or so of dough and form a ball and then flatten to the same diameter as the bottom round. Place it on top of the peanut butter/nutella and gently press all the edges to seal well. The cookie will be round but quite thick. Don't press to flatten.
  • Repeat with the remaining dough and peanut butter/nutella swirl. Place the cookies 1-2 inches apart on silpat- or parchment-lined baking sheets; they will spread quite a bit. I put about 8 cookies on each 12X18-rimmed baking sheet. Refrigerate the filled, unbaked cookies that aren't ready to be baked (the longer they sit at room temperature, the more they will spread in the oven).
  • Bake for 14-16 minutes.