Peanut Butter Nutella Swirl Cookies
Prep time: 
Cook time: 
Total time: 
Yield: 16 cookies
Peanut Butter Nutella Swirl Cookies take regular peanut butter cookies to a whole new level.
  • ½ cup (130 g) creamy peanut butter (regular, not the natural kind that separates)
  • ½ cup (115 g) unsalted butter, at room temperature
  • 1 cup (200 g) sugar
  • 1 large egg (I used Eggland's Best)
  • 1 teaspoon molasses (see Note)
  • 2 teaspoons pure vanilla extract
  • 1 cup (130 g) all-purpose flour
  • ¼ + ⅛ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (150 g) Nutella (or other chocolate hazelnut spread)
  • Sea salt, for sprinkling on top (optional)
  1. Preheat the oven to 325F; line 2 large baking sheets with parchment paper or silpat liners.
  2. Beat together the peanut butter and butter, and then beat in the sugar, egg, molasses, and vanilla. Stir in the flour, baking soda, and salt. Drizzle in the Nutella, and stir it just a bit so it’s streaked throughout the dough, being careful not to overmix.
  3. Cover the bowl and refrigerate 15 minutes.
  4. Scoop the dough out into 3 tablespoon-sized balls and space them evenly out on the prepared baking sheets. Sprinkle a little sea salt on the cookie tops if desired.
  5. Bake until the cookies are set and slightly golden along the outside, but still a touch doughy in the center, about 14 to 16 minutes, rotating the trays once halfway though.
  6. Let the cookies cool completely on the trays before removing.
Molasses: You can skip this and use half regular sugar and half lightly packed light brown sugar instead.
Recipe by An Edible Mosaic™ at