Are you sitting down? Good — because these cookies are a total delight. I’m excited to share this updated take on my favorite chocolate chip cookie recipe. The idea to swirl Nutella into the dough kept popping into my head, and a friend suggested adding peanut butter too. I had to try it, and after a couple of batches and a few small tweaks, the result was exactly what I hoped for: chewy, swirled cookies with creamy Nutella and ribbons of peanut butter throughout.
It’s hard to choose a favorite cookie, much like it’s hard to pick a favorite dog — I simply can’t. But I can say these are high on the list. I used ground rolled oats in the dough, as in my DoubleTree-style chocolate chip cookie recipe, which gives the cookies a lovely texture and makes them feel a little heartier. Of course, that doesn’t mean you should skip dessert; it’s just a small step toward balance.
I pulse the rolled oats in a food processor until they’re semi-fine, then mix them with the flour, baking soda, and salt. The oats add body without making the cookies dense. When creaming the butter and brown sugar, take your time on low speed and scrape the bowl occasionally. Add the egg and vanilla, then fold in the dry ingredients. Be careful not to overmix — you want cookie dough, not cake batter.
I prefer miniature semi-sweet chocolate chips in these — they melt in small, even pockets and complement the nutty swirls nicely. Once the chips are folded in, I add small dollops of peanut butter and Nutella around the dough, then gently fold just enough to create marbled swirls. The goal is visible streaks of each spread, not an even blend.
Use a medium cookie scoop to portion the dough onto a parchment-lined baking sheet. I like to freeze the scooped dough for at least 3–4 hours (overnight is even better) — this helps the cookies hold their shape and produce an even bake.
Nutella-Peanut Butter Swirled Chocolate Chip Cookies Recipe
Prep Time: 30 minutes
Cook Time: 11 minutes
Yield: About 30 cookies
Ingredients
- 1/3 cup rolled oats
- 1 cup plus 2 tablespoons unbleached all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (1 stick), softened
- 3/4 cup packed light brown sugar
- 1 1/2 teaspoons pure vanilla extract
- 1 large egg
- 1 3/4 cups miniature semi-sweet chocolate chips
- 1/4 cup creamy peanut butter
- 1/4 cup chocolate hazelnut spread (Nutella)
Instructions
- Pulse the rolled oats in a food processor until semi-fine. Transfer to a medium bowl and stir in the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, cream the softened butter and brown sugar with the paddle attachment on low speed. Add the vanilla and the egg, then mix on medium until smooth. Scrape the bowl as needed.
- Add the dry ingredient mixture to the wet ingredients in batches, mixing on low until just combined. Avoid overmixing. Remove the bowl from the mixer and fold in the miniature chocolate chips with a rubber spatula.
- Drop small spoonfuls of peanut butter and chocolate hazelnut spread across the dough. Use a spatula to swirl gently — do not overmix; you want visible swirls of peanut butter and Nutella in the dough.
- Using a medium cookie scoop (about 1.5 tablespoons), scoop dough onto a baking sheet lined with parchment paper. Chill the scooped dough in the refrigerator or freezer for at least 3–4 hours, or overnight.
- To bake, place portions on a parchment-lined baking sheet about 1 1/2 to 2 inches apart. Bake at 350°F (175°C) for 11–12 minutes, or until the edges are set and the centers have reached your preferred doneness.
- After removing from the oven, transfer the parchment to a cooling rack so the cookies cool completely. Store cooled cookies in an airtight container. For extra softness, place a slice of sandwich bread in the container with the cookies to help retain moisture.
Notes
Tip: Freeze cookie dough scoops on a baking sheet until solid, then transfer them to labeled zip-top bags with the date and baking instructions. Baking from frozen will take a minute or two longer but yields excellent results and makes it easy to bake fresh cookies whenever you like.
These cookies are a joyful combination of creamy Nutella and peanut butter with pockets of chocolate chips throughout. The peanut butter adds a little tickle to the roof of your mouth while the Nutella melts into rich hazelnut ribbons — together they create a balanced, irresistible cookie. I stacked a few and couldn’t resist another bite.
YES. Make these!
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