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.