Peanut Butter Hazelnut Swirl Cookies are a delightful combination of rich peanut butter and creamy hazelnut spread. These cookies are easy to make and perfect for satisfying your sweet tooth. Ready in just 30 minutes, they are an ideal treat for any occasion.

Equipment:

Mixing bowls
Electric mixer (optional)
Spatula
Baking sheet
Parchment paper
Spoon or cookie scoop

Ingredients:

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup creamy peanut butter
1 large egg
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup hazelnut spread (e.g., Nutella)

Instructions:

Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix the Wet Ingredients:
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. You can use an electric mixer for this step.
- Add the peanut butter, egg, and vanilla extract. Mix until well combined.
Combine the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Add the Hazelnut Swirl:
- Gently fold the hazelnut spread into the cookie dough, creating swirls. Be careful not to overmix, as you want distinct swirls of hazelnut throughout the dough.
Scoop the Cookies:
- Use a spoon or cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake the Cookies:
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may still look slightly soft, but they will firm up as the cookies cool.
Cool and Serve:
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips:

For extra texture, you can add chopped hazelnuts or chocolate chips to the dough.
Store the cookies in an airtight container at room temperature for up to a week.
You can also freeze the cookie dough balls for later use; just add a couple of minutes to the baking time when baking from frozen.

Peanut Butter Hazelnut Swirl Cookies are a delicious and easy-to-make treat that combines the best of both peanut butter and hazelnut flavors. Ready in just 30 minutes, these cookies are perfect for satisfying your sweet cravings or sharing with friends and family. Enjoy the rich, nutty goodness of these delightful cookies!

Peanut Butter Hazelnut Swirl Cookies

Peanut Butter Hazelnut Swirl Cookies are a delightful combination of rich peanut butter and creamy hazelnut spread.

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Equipment

Mixing bowls
Electric mixer (optional)
Spatula
Baking sheet
Parchment paper
Spoon or cookie scoop

Ingredients

1/2 cup unsalted butter softened
1/2 cup granulated sugar
1/2 cup brown sugar packed
1/2 cup creamy peanut butter
1 large egg
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup hazelnut spread e.g., Nutella

Instructions

Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix the Wet Ingredients:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. You can use an electric mixer for this step.
Add the peanut butter, egg, and vanilla extract. Mix until well combined.
Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Add the Hazelnut Swirl:
Gently fold the hazelnut spread into the cookie dough, creating swirls. Be careful not to overmix, as you want distinct swirls of hazelnut throughout the dough.
Scoop the Cookies:
Use a spoon or cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake the Cookies:
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may still look slightly soft, but they will firm up as the cookies cool.