Are you sitting down? I hope you are. Let's just say these came out amazing and like always I have been so excited to share these with you. Sometimes, ideas come to me and sometimes others say maybe you should add this or that. I absolutely adore this recipe for chocolate chip cookies but I have been thinking about tweaking it and adding something to it. I kept thinking nutella and the other day a friend said, how about nutella AND peanut butter. Done. Sold. I had to try it.
After one batch, I had to tweak a little and then it was set. And then yesterday, I just had to — yes I had to make them again.
Now, don't ask me what my favorite cookies are…it would be like choosing between my two dogs and telling you which one is my favorite. Can't do it.
I ground the rolled oats in my food processor just like the other DoubleTree Hotel cookies. These cookies are healthy because they have oats in them, right?
Pretty fine but not perfectly fine.
Mix all of the dry ingredients.
Pack the brown sugar, for this recipe I'm only using light brown sugar. I love my sugar bear, I don't even remember where I bought it. It helps keep the brown sugar from hardening.
Cream the brown sugar and the butter.
After adding the egg.
Add dry ingredients and don't overmix or your cookies will take like a cake or cakie instead of a cookie.
All ready…
for the chocolate chips. I really like mini chocolate chips for this recipe.
Mixed together.
Add scoops of peanut butter and nutella into the cookie dough and carefully mix…don't overmix because you want swirls in your cookies!
Use a medium cookie scoop to scoop out the dough onto a parchment paper lined cookie sheet. I freeze the cookie dough for at least 4 hours and then bake them!
Can you see the peanut butter and the nutella?
Because I also had to stack the cookies. Seriously, so in love with these cookies. The peanut butter tickles the roof of my mouth. The nutella is so smooth and nice with the pb.
Recipe
Nutella-Peanut Butter Swirled Chocolate Chip Cookies Recipe
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
Instructions
- Pulse oats in a food processor until semi-fine. Pour into a medium-sized mixing bowl along with flour, baking soda and salt. Mix with a rubber spatula and set aside.
- Add butter, brown sugar and vanilla extract to the bowl of a stand mixer. Cream together on low speed with the paddle attachment. Add egg and mix on medium until you have a smooth mixture. Be sure to scrape the bottom of the bottom of the bowl with a spatula at least once.
- Add the dry ingredients to the wet ingredients and mix on low until incorporated in batches. Don't overmix. Remove bowl from stand mixer and scrape off paddle attachment. Add chocolate chips and mix with a rubber spatula.
- Add drops of peanut butter and nutella chocolate hazelnut spread on top of the cookie dough. Using the rubber spatula, mix but don't overmix, you want swirls in the dough.
- Using a medium cookie scoop (1.5 tablespoons), scoop cookie dough onto a parchment paper-lined baking sheet. Refrigerate or freeze the cookie dough for at least 3 to 4 hours or overnight even.
- To bake: Place cookie dough portions onto baking sheet lined with parchment paper or a Silpat at least 1 1/2 to 2 inches apart. Bake 350 degrees F for 11-12 minutes or until desired doneness. After removing from oven, carefully place parchment paper on a cooling rack to allow to cool completely. Allow to cool completely on a cooling rack if storing. Store in a sealed container with a slice of sandwich bread to ensure softness of cookies.
Notes
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YES. Make these!
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Alyssa Perales says
First time making these and they were a hit!!!! I took a photo of the only cookie that made it before one of girls grabbed it….😂🤣
Ann says
Can you freeze these for much longer, like a day, and bake it from that?
Julie Deily says
HI Ann!
Yes, I bake them from frozen all the time…for weeks even…I did a whole post on how to freeze cookie dough, check it out: https://www.thelittlekitchen.net/how-to-freeze-cookie-dough/
Katerina Kon says
You say you freeze these, do you cook from frozen?
Sarah says
What a fabulous recipe, Julie! These cookies came out so chewy and delicious! The oats add a great bit of texture, and you can never go wrong with peanut butter and Nutella! Next time I make them, I need to do the swirling a bit more carefully. 🙂
Julie Deily says
Sarah, yay! So glad you liked them! 🙂
JaneC says
Oh my gosh! These are so good! I pulled just a few out from the freezer and baked. Just a very few so my dieting husband can have one. (I also made them smaller). I have a cookie exchange to go to in a few weeks. Now I know what I am taking. Thank you, Julie.
Julie Deily says
Jane, that’s so awesome to hear! 🙂
Pamela @ Brooklyn Farm Girl says
I dream of Nutella at night so I must make these cookies pronto!
Lori @ RecipeGirl says
These are going on my must-try soon list! So delicious!
Laura @ Laura's Culinary Adventures says
These look amazing! I am going to use your ground up oat idea. It seems like it would make a heartier cookie without adding big pieces of oats.
Anna @ Crunchy Creamy Sweet says
Oooo! Yes, please! These sounds absolutely amazing, Julie! Pinned!
Christine at Cook the Story says
My kids will go crazy for these cookies!
shelly (cookies and cups) says
Oh my word..these cookies!! Julie!!
Medeja says
peanut butter and the nutella.. these cookies look and sound like a dream 😀
Joshua Hampton says
These cookies are unbelievable. Nutella and peanut butter? Oh wow.
Tieghan Gerard says
These are the best flavor combos. What a cookie!!
Laura (Tutti Dolci) says
You can’t go wrong with Nutella and PB, love!
JaneC says
I have got to make these. I have all the ingredients in the pantry. But my husband has been dieting. Moral quandary here. Make them and keep them all to myself? 🙂
Julie Deily says
Hi Jane!
Sounds like you already have it all figured out 🙂 🙂 Hope you enjoy them if you make them!
Zainab says
I’m so glad I was sitting down for these. Uhmm freaking amazing!!!
Liz @ Floating Kitchen says
Basically my two favorite things in one. These look so FAB!
Kim says
Drooling…may I ask if this is crunchy/ crispy type of Cookie or chewy one. I made the Double Tree recipe but it came out chewy which I don’t fancy. Thank you n GREAT work!
Julie Deily says
Hi Kim,
They are chewy but with the DoubleTree cookies, I have baked them longer than I have in the instructions and when they cooled, they were crunchy/crispy. It’s funny, I prefer a chewy cookie! Thanks!
bridget {bake at 350} says
Those look HEAVENLY!!!
Katrina @ Warm Vanilla Sugar says
These look like a solid cookie swap recipe!!! Holy freaking goodness!
Glory/ Glorious Treats says
Yum!! These look amazing!!