The McClarnon Situation: Peanut Butter and Nutella Swirl Cookies

Let me paint a picture for you. It's Friday evening and I am slowly finishing up my umpteenth hundred recipe pin and I'm pretty annoyed with it. Since I had to open all the recipes anyway, I started reading some to see if I had the necessary ingredients. I'm pretty OCD and the recipes on pinterest is like a never ending to-do list for me. Well I saw this recipe and I had everything I needed, so I sat in front of the computer for about 10 minutes staring at the recipe until I told myself that the never ending list wasn't going to cook/bake itself, so I proceeded. I start reading off the ingredients and getting everything out, when I see softened butter. Oh Crap! "Ain't Nobody Got Time For That" flashed through my head. Suddenly I remembered something I saw from good ol' Martha Stewart herself, if you are short on time, grate your butter! I knew my obsession with her would pay off one day! Anyway, you can find the original recipe here and it is fabulous!

Peanut Butter and Nutella Swirl Cookies

Ingredients

1/2 cup unsalted butter, softened (I grated mine)
3/4 cup smooth peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract (I used my homemade vanilla)
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups all-purpose flour
Approx. 1/4 cup Nutella

Directions

Preheat oven to 350 degrees. Line cookie sheet with parchment paper or silicone baking mat.

Combine butter, peanut butter, sugars, egg, and vanilla. Mix until well blended.

Add flour, baking soda and salt. Drizzle Nutella on top of the dough then swirl it through the dough with a butter knife.

Chill dough 15 minutes in the refrigerator. Roll into balls by hand. Place on cookie sheet. Using a fork, press down the balls to flatten slightly. Bake until edges are very lightly browned (about 7 to 10 minutes).

Allow to rest 2 minutes on cookie sheet before transferring cookies to a cooling rack.