This recipe is a cross-over of one my grandma sent me for Peanut Butter and Chocolate-Hazelnut Swirl Cookies and Levain Bakery Chocolate Chip and Walnut Cookies. You can’t tell from these pics but the cookies have a lovely brown swirl of Nutella throughout. Sis ate an entire cookie against her better judgment — she said they are so huge you should never eat a whole one; I beg to differ — and she doesn’t like Nutella.
The key to these cookies, IMO, is under-baking them. I will cook them for 9 minutes — no more than 10 — and then pull them from the oven. They will cook a bit when you take them out of the oven and will firm up as they cool.
Depending on your oven, the cookies may look underdone when you pull them from the oven. My oven does not brown anything, which I find annoying as shit. Especially since it’s brand new and wasn’t the cheapest model out there.
Sis’s oven browns food easily so after 10 minutes the cookies looked almost overdone for my liking. Point being, the cooking time will depend on both your oven and your own desired doneness.
- 1 c. cold butter, cubed
- 1 ¾ c. brown sugar
- 1 c. peanut butter (creamy or chunky)
- 2 eggs
- 1 tsp. vanilla
- 3 ½ c. flour, leveled
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cornstarch
- 1 c. chocolate chips (optional but always a good addition)
- ½ c. Nutella
- Preheat oven to 410 degrees.
- In a large bowl, add flours, cornstarch, soda and salt and stir together to incorporate.
- In a mixing bowl, cream together butter, brown sugar, and peanut butter until creamy. It will not be light and creamy like standard cookie dough. Add eggs, one at a time, mixing well after each one and scraping the sides and bottom to make sure all ingredients are incorporated. Add vanilla and stir to combine.
- Stir in dry ingredients. Mix until almost combined and then stir in chocolate chips. Stop mixing when you see no more flour (so long as the chips are sufficiently mixed in with the rest of the dough). Add Nutella and mix until Nutella is streamed through the dough but not incorporated.
- Make approximately 10 to 12 large balls of dough and place on light colored cookie sheets covered in parchment paper or Silpat. You should have five to six cookies per cookie sheet. They do not spread out all that much but you don’t want the cookies to touch during the baking process.
- Bake for 9 to 12 minutes or until golden brown along the edges. For extra schnazzy cookies, dot them with chocolate chips when they are fresh out of the oven. Let cool completely on the cookie sheets. If you can’t wait for them to cool completely before trying them (Levain serves their cookies warm!), allow to set at least 15 or 20 minutes before digging in.